Bikers Si and Dave serves up Tex-Mex brick chicken on Cooking the Nation’s Favourite Food.

The Bikers says: “This tender, juicy chicken uses two types of chilli for a smoky, fruity, spicy kick. It’s fab with an ice-cold beer.”

The ingredients for the chicken: 2 dried chipotle chillies, ¼-½ habanero chilli, to taste, generous pinch sea salt flakes, 4 tbsp olive oil, 1 orange, juice only, 2 tsp fresh oregano leaves, 2 garlic cloves, roughly chopped, 1 large whole chicken, spatchcocked and de-boned, only wing bones left in.

For the frijoles: large knob of butter, 1 onion, finely chopped, 2 garlic cloves, finely chopped, ½ bunch fresh coriander, stalks chopped, leaves reserved for garnish, 2 x 400g tins good-quality Mexican black beans and 1 small red chilli, finely chopped, to garnish.