Casa do Frango’s Portuguese summer spread – recipes | Four favourite
From chickpea and salt cod fritters and spiced grilled cauliflower to the classic piri-piri chicken and pastel de nata, there’s something to suit all tastes here

For the glaze
500ml sunflower oil
25g peeled garlic
15ml lemon juice
2-3 tsp extra-hot chilli flakes, or to taste
⅓ tsp salt

For the chicken
1 chicken (900g-1kg), free-range for preference, reverse spatchcocked (ie, cut through the breast rather than the backbone – ask a butcher to do this, if need be)
Sea salt
100ml glazing oil (see above)