Thursday 11 June
It's our old friend the smoked chicken, this time disguised as a Mexican-inspired salad.
We piled the shreds of chicken on top of a salsa composed of whizzed-up tomatillos, cilantro, garlic and lime juice, and flanked them with sliced tomato and cucumber. A topping of drained yogurt served as crema, with a scatter of scallions for spice.
Yes, this is the last of our smoked chicken - until we make broth out of the bones.