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The quick dish: Thomasina Miers’ recipe for barbecued lemongrass chicken

The combination of grilled aromatic chicken and smoky aubergine salad is perfect sunshine food

Whenever conversation turns to food, a common complaint is how to decide what to make day in, day out. While there seems to be a definite desire to cook more, often people feel befuddled by the sheer number of new recipes out there. What’s relatively quick, and works?

From this week, I’m going to try to address that with a revamped column that will focus on a single dish, and will never involve more than an hour’s actual work – more often less. I’ll still be suggesting ways to use up leftovers and unfamiliar ingredients, to give you midweek ideas that will take even less time. Welcome to your new cut-out-and-keep page.

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