Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes ...
Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce.
On the St Germain-infused drinks list you’ll find a classic Hugo Spritz or faintly sweet Spiced Margarita, but my pick is the Sugar Plum Sour: the daintiest little glass of St Germain, Cognac, creamy ...