James Martin served up tasty chipotle chicken corn and new potatoes on James Martin’s Saturday Morning .

The ingredients are: 1 large corn fed chicken, portioned into 8, 100ml olive oil, 50ml chipotle chilli paste, 600g new potatoes, 1 red pepper chopped, 1 yellow pepper, chopped, 1 bulb garlic, 1/2d horizontally, 1 red onion, peeled and sliced, 2 corn on the cob cut into 3’s, 2 chillies sliced and 100g butter.

To serve: 200ml thick Greek yoghurt, 15ml chipotle paste, 2 limes juice and zest, 1 small bunch coriander, chopped and 1 small bunch mint chopped.

See Ainsley’s recipes in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.