Samin Nosrat served up tasty piri-piri chicken with asparagus and whipped ricotta on Saturday Kitchen.

The ingredients for the piri piri chicken are: 10 red bird’s-eye chillies, 8 green bird’s-eye chillies, 8 jalapeño chillies, 4 garlic cloves, peeled, 3 bay leaves, 1½ tsp smoked paprika, 110ml extra virgin olive oil, 80ml white wine vinegar, 2 tsp caster sugar, 1 whole chicken (about 1.6-1.8kg) and salt.

For the salad dressing: 1 shallot, finely chopped, 3 tbsp sherry vinegar, 200ml olive oil, 1½ tsp honey, 1½ tsp Dijon mustard, 1½ tsp wholegrain mustard, 2 sprigs thyme, leaves picked and chopped, 1 garlic clove, finely grated, 1 tsp salt and ½ tsp black pepper.

For the asparagus and ricotta fried bread: 2 x 180g bunches asparagus, woody ends trimmed, 4 tbsp olive oil, 1 lemon, zest only, plus extra for garnish, 250g ricotta, 1 loaf sourdough bread, thickly sliced and salt, to taste.

See recipes by Samin in her book titled Good Things: Recipes to Share with People You Love available from Amazon now.