Sam Stern's top five student recipes Butterflied Griddled Herb Chicken with Zingy Tomato Green Beans Feeds 2, Fast, Healthy Fresh, tasty and quicker than any ready-meal: butterfly your bird for even cooking and griddle it for a BBQ effect all-year-round. 2 plump boneless, skinless chicken breasts A handful of torn fresh herbs (coriander/oregano/rosemary/thyme/marjoram) 2 garlic cloves, peeled and crushed Salt and pepper Grated zest and juice of 1 lemon A few slices of coarse bread, for griddling A dollop of hummus (shop-bought or homemade) 200g fine green beans, trimmed 1 garlic clove, peeled and diced 6 cherry tomatoes, halved Butterfly the chicken: first, take a look at the bottom of the chicken breasts. If they have tenders attached (mini-fillets) slice them off to cook separately. Sit the breasts on a board, smooth sides up. Using a sharp chef's knife held parallel to the board, slice cleanly sideways through the centres of each one but NOT all the way through. Leave a hinge. Open each breast out into one thinner piece like a book. Lay the first butterfly between two pieces of cling film. Flatten it some more by hitting it with the flat of your hand or by rolling and bashing it with a rolling pin. Take care not to rip it. Transfer to a plate. Repeat with the second piece. Add any tenders. Make the marinade: Mix the oil, herbs, garlic, pepper, lemon zest and half of the juice in a bowl. Tip it over the chicken and rub in. Set aside. CASH SAVER Buy and use skinless chicken thigh fillets. Open them up then roll them out with a rolling pin. Griddle for a bit longer. CHANGE IT UP For mustard and honey butterflies, marinade the chicken in a mix of 2 tbsp white wine vinegar, 1 crushed garlic clove, 2 tsp dried herbs (oregano/thyme/rosemary) 1 tsp honey and 3 tsp each of Dijon mustard and olive oil. Cook as above, adding lemon juice and sea salt. Picture: Chris Terry