Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)

Marinade

• 50 g fresh lemongrass (approx. 5 stalks), white part only, cut into pieces
• 20 g makrut lime leaves
• 20 g fresh coriander, stalks only, leaves roughly chopped and reserved for salsa
• 6 fresh green chillies, trimmed, cut into halves
• 50 g garlic cloves (approx. 15)
• 60 g fresh ginger, peeled and cut into pieces
• 2 spring onions/green onions, trimmed, cut into pieces
• 10 g honey
• 100 g rice bran oil
• 1 tsp sea salt
• 20 g freshly squeezed lemon juice
• 10 g freshly squeezed lime juice

Roast chicken

• 1200 - 1400 g whole chicken, butterflied (see Tips)
• sea salt, to season

Chilli oil

• 1 tbsp Sichuan peppercorns
• 1 tbsp paprika
• 1 tsp dried chilli flakes
• 1 tsp sea salt
• 4 garlic cloves
• 3 fresh long red chillies, trimmed, cut into pieces
• 250 g rice bran oil

Jasmine rice

• 300 g jasmine rice
• 1000 g water
• 1 tsp sea salt
• 1 long red chilli, trimmed, thinly sliced
• ½ lime, juiced

Salsa

• ¼ fresh pineapple, peeled and cored
• 20 g extra virgin olive oil, plus extra to brush
• 1 red onion, small, cut into quarters
• 2 Roma tomatoes, cut into wedges, deseeded
• 20 g freshly squeezed lime juice
• sea salt, to season
• ground black pepper, to season