Jamie’s Friday Night Feast Cookbook by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie’s Friday Night Feast Cookbook). Photography: David Loftus, James Lyndsay, Ella Miller.

DEXTER FLETCHER'S PARTY-TIME TACOS

Total Time 2 hours | Serves 16

TENDER CHICKEN, ZINGY SALSA, FETA & CHEESERecipe by Jamie Oliver

Ingredients Method

I made these tacos for my good friend, actor and director, Dexter, who first fell in love with tacos on a trip to Playa del Carmen in Mexico. Shredded roast chicken and all the trimmings, stuffed into homemade tortillas with a drizzle of super-fresh, zingy, spicy salsa – this epic taco recipe is perfect when entertaining a crowd.

1 x 1.8kg whole free-range chicken4 sprigs of fresh thymeolive oil1 lemon1 bulb of garlic500g plain flour, plus extra for dusting1 cos lettuce250g ripe cherry tomatoes2 ripe avocados100g mixed seeds200g feta cheese

SALSA2 fresh red or green chillies500g tomatillos or green tomatoes1 bunch of fresh mint (30g)1 bunch of fresh coriander (30g)2 spring onions1 clove of garlic2 tablespoons cider vinegarextra virgin olive oil1 splash of quality tequila

Get the chicken out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4. Strip the thyme leaves into a pestle and mortar and pound with a good pinch of sea salt and black pepper, then rub all over the chicken with 1 tablespoon of olive oil. Halve the lemon, bash the garlic bulb, discarding the outer skin, then stuff inside the chicken cavity. Sit the bird in a snug-fitting roasting tray and roast for around 1 hour 30 minutes, or until cooked through. To check, insert a knife into the thickest part of the thigh – if the juices run clear, you know it’s done.

Meanwhile, place the flour and a pinch of salt in a large bowl, then gradually add 2 tablespoons of olive oil and 150ml of ice-cold water, stirring continuously until the mixture forms a rough dough. Knead on a clean flour-dusted surface for around 5 minutes, or until smooth and elastic, then shape into a long sausage, roughly 45cm in length. Slice into 16 equal-sized pieces, roll into balls, and set aside for later.

To make the salsa, preheat a griddle pan over a high heat. Prick the chillies with a small sharp knife, peel back the papery skin from the tomatillos, then place on the griddle. Cook for 10 minutes, or until gnarly and bar-marked, turning occasionally, while you pick half the mint leaves into a food processor with half the coriander (stalks and all). Trim and add the spring onions, peel and add the garlic clove, then add the chillies, tomatillos (discard the papery skin), vinegar, 2 tablespoons of extra virgin olive oil, the tequila and a good pinch of salt. Blitz until smooth.

Once cooked, allow the chicken to cool slightly, then strip away the meat, shredding it as you go. On a clean flour-dusted surface, roll the dough balls into circles, roughly the thickness of a playing card. Preheat a large non-stick frying pan over a high heat, then, in batches, cook the tortillas for 2 to 3 minutes, or until lightly golden, turning halfway. Wrap in tin foil as you go to keep warm. Meanwhile, shred the lettuce, quarter the cherry tomatoes, then halve and destone the avocados. Pick the remaining herb leaves.

Serve everything in the middle of the table with the mixed seeds and feta, and let everyone tuck in and build their own tacos. Delicious with a squeeze of lime juice.

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CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE

429kcal 23.9g 5.5g 22.1g 33.3g 3.4g 2.2g 3.8g