Feeds 4

Cooking time: 50 min; preparation time: 20 min

1kg chicken thighs and drumsticks £4.73

750g tomatoes £1.19

2 mild onions 26p

3-4 cloves garlic 13p

2 chillies 23p

2 limes 30p

Bunch coriander £1.19

4 large potatoes 36p

350g courgettes 79p

Total: £9.18

This recipe from Fiona Beckett uses in-season tomatoes rather than exotic imported fruit. All you'll need is a sharp knife, food processor and a deep frying pan or stove-top casserole. Remove the skin from the chicken pieces. Nick the skin of the tomatoes, cover with boiling water, leave for a minute then plunge into cold water. Remove skin, chop and add to roughly chopped onions, garlic, deseeded and chopped chillies, the juice and zest of the limes and chopped coriander stalks. Whizz all together in a food processor.

Heat 2 tbsp olive oil in the casserole or frying pan and tip in the salsa. Add 1 tsp salt and the chicken pieces, turning in the sauce. Bring to the boil, then simmer for 45 min to 50 min. Roughly chop half the coriander leaves, stir in and cook for 3 min to 4 min. Scatter over the rest. Serve with sautéed courgettes and potato wedges roasted for 40 min in a hot oven, or with brown rice or tortillas as in the original recipe.

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