Pineapple, ginger and chilli spatchcock chicken

Method

1. To spatchcock the chicken, put it breast-side down on a board. Use a pair of kitchen scissors to remove the backbone by cutting along either side of it (see Don’t Waste It). Flip the bird back over and, using the base of your palm, push down between the breasts to flatten it (you should hear a crack as the breastbone breaks).
2. Cut off a third of the pineapple and remove its core. Roughly chop, then whizz to a smooth paste in a blender with the grated ginger, garlic, cayenne, sugar and 2 tbsp of the oil. Put the chicken in a lidded container or roasting tin so it sits flat, season with salt, then cover in the marinade and leave at room temperature for 30 minutes (see Make Ahead)
3. Heat the oven to 220°C/ 200°C fan/gas 7. Slice the remaining pineapple into half moons. Scrape most of the marinade off the chicken into a bowl. Heat a large frying pan with 2 tbsp oil, then add the chicken, breast-side-down. Cook for about 5 minutes until golden and crisp. Put the pineapple slices, ginger matchsticks and whole chillies in a roasting tin with 50ml water. Sit the chicken on top, breastside-up, and roast for 40-45 minutes until the juices run clear when a skewer is pushed into the thickest part of the thigh. Set aside for 5 minutes.
4. When the chicken is nearly roasted, bring the reserved marinade to a simmer in a pan. Bubble for a few minutes, then stir in the chicken stock. Simmer gently for about 5 minutes then, while the chicken is resting, add the juices from the roasting tin and the whole chillies. Bubble for another few minutes, then season to taste. Serve the chicken and sauce with sides of your choice.