Frongo piri piri (Piri piri chicken)

Serves 4

2 large fresh red chillies, sliced 6 cloves garlic, peeled and roughly chopped ½ unwaxed lemon, roughly chopped 2 tsp sweet smoked paprika 6 tbs olive oil 1 whole chicken lime or lemon wedges and potato crisps, to serve salt and pepper

Put the chilli, garlic, lemon, 2 tsp of salt and a good grinding of black pepper into the bowl of a food processor and grind roughly together. Add the smoked paprika and olive oil and continue to process to a smooth paste. Spatchcock the chicken: place it, breast down, on a board, legs towards you, and remove the backbone, snipping along each side with poultry scissors. Turn the chicken over and flatten it by pressing down hard on the breastbone. Make a few diagonal slashes along each breast with a sharp knife. Rub the piri piri paste all over both sides of the chicken, and leave to marinate for at least 2 hours. Heat the oven to 220°C. Place the chicken in a roasting tin, breast-side up, and roast for 45 minutes1 hour, basting occasionally, until cooked through and crisp. Transfer to a serving plate and leave to rest for 15 minutes. Serve with fresh lime or lemon wedges and potato crisps.