Gino D’Acampo served up a tasty and easy to make beer-fuelled Sardinian chicken dish with pancetta on This Morning.

Gino says: “Make sure that the oil is hot before adding the onion, carrots and celery.
The beer you choose should be added to the dish at room temperature.
Leave the chicken to cook for one hour after adding the beer but do not cover the pot.”

The recipe is taken from gino’s new book Gino’s Islands in the Sun: 100 recipes from Sardinia and Sicily to enjoy at home available at Amazon.