Rachel Allen cooks spatchcock chicken with fennel and mango salad on Saturday Kitchen.

Rachel says: “A tasty, simple and fast way to cook a whole chicken on the barbecue. Add a little spice to the marinade if you like – it will complement the fruity salad.”

The ingredients for the spatchcock chicken: 1 x 1.8kg free-range chicken, spatchcocked, salt and freshly ground black pepper, 2 tbsp chopped rosemary, 2 tbsp thyme leaves, extra virgin olive oil or butter and 4 garlic cloves.

For the fennel and mango salad: 100g shelled toasted hazelnuts, 2 mangoes, peeled, stone removed, flesh cut into 1cm/½ in cubes or 5mm slices, 2 fennel bulbs, trimmed and cut lengthways into thin slices, 100ml olive oil, 1 lemon, juice only, 4 tbsp fresh mint, chopped, 250g feta cheese.