Tom Kerridge cooks his famous chicken in a basket dish on Saturday Kitchen for the ideal pub lunch.

Tom says: “Leave the chicken to marinade in buttermilk overnight to help tenderise it. The longer it is left, the more flavour it will get and after-all, it is all about flavour.”

The ingredients are: 9 chicken pieces of your choice, 500ml buttermilk, 100g plain flour, 50g cornflour, 2 tsp ground dried oregano, 2 tsp chilli powder, 2 tsp ground dried sage, 2 tsp dried basil, 2 tsp dried marjoram, 2 tsp ground white pepper, 4 tsp table salt, 2 tbsp sweet paprika, 2 tbsp smoked paprika, 2 tsp onion salt, 2 tsp garlic powder and oil, for shallow frying.