Devil's chicken - spicy flattened grilled chicken (Pollo alla diavola)

1. Place the chicken breast side down and use kitchen scissors to cut out the backbone along both sides; turn it over and press down firmly with your palm to flatten it.

2. For the marinade, mix the olive oil with the juice and grated zest of the lemon, the chilli flakes, coarsely crushed pepper, crushed garlic and chopped rosemary.

3. Rub the chicken thoroughly on both sides with the marinade and refrigerate for at least 1 hour (or overnight).

4. Sprinkle with coarse salt before cooking; heat a large cast-iron pan or grill to medium-high, lay the chicken skin side down and weigh it down with a heavy pan or a brick.

5. Cook for 15-20 minutes per side, basting with the leftover marinade, until the skin is deep golden and crisp and the juices run clear when you pierce the thickest part of the thigh.

6. Rest for 5 minutes, then cut into four and serve with salad or roast potatoes.

Tip: The heavy weight is the key: it keeps the chicken in full contact with the hot surface, so it cooks faster and more evenly and the skin crisps all over.