James Martin served up a tasty spatchcocked Mexican chicken with baby carrots, leeks, peppers, creme fraiche and pistachios on James Martin’s Saturday Morning.

The ingredients are: 1 large corn fed chicken, spatchcocked and slashed, 200ml olive oil, 100g roasted red pepper, 200g butter, softened and Few sprigs oregano chopped.

For the vegetables: 300g baby carrots blanched, 6 baby leeks and 2 red peppers.

To Serve: Creme fraiche and Pistachios.

See recipes by James in his book titled: Home Comforts available from Amazon now.