Lenny Carr-Roberts served up The Bugle’s Piri Piri Chicken on James Martin’s Saturday Morning.

The ingredients are: 1 whole free range high welfare chicken quartered, 100g Birds Eye chillies, 100g red chillies, 100g green chillies, 50g scotch bonnets, 100g jalapeños, 400g peeled garlic, 100g peeled ginger, 1 whole fennel chopped, 4 red peppers, 2 tbsp Smoked paprika, 1 tbsp paprika, 1/2 tbsp Cayenne pepper, 1/2 tbsp All spice, 2 tbsp Ground fennel, 2 tbsp Ground coriander, 2 tbsp onion powder, 2 tbsp mustard powder, Bunch fresh Oregano, Bunch fresh Marjoram, Bunch Coriander, Small bunch holy/thai basil, Red wine vinegar, Brown sugar, Salt, Ground white pepper, Ground black pepper, Lime zest & juice and vegetable oil.

For the brine: 100g sugar, 100g salt, 250ml cider vinegar, Star anise, Bay leaves, Fennel seed, Crushed white pepper corns and 2.5 ltr water – 1ltr boil and 1.5 to cool.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.