HE has already shared his culinary knowledge with two fantastic credit crunch-busting family recipes.

Now, Farnworth-born celebrity chef, Paul Heathcote, is back with a hearty meal to keep folk warm in the chilly winter months.

This week’s recipe is a tasty herb-roasted chicken with cous cous and a garlic and cucumber yoghurt.

Paul cooked the dish up in the kitchens of his Olive Press restaurant in Nelson Square, Bolton.

He said: “It sounds complex, but this is a really simple dish to make.

“It is cheap, filling and there is enough for four decent portions.

“At less than £2 per person, it really will help families who want to eat well and healthily when times are a bit tight.”

Paul has devised four fantastic recipes for The Bolton News’ Beat The Crunch campaign.

Every week, he can be seen cooking the dishes in exclusive video tutorials on the website.

The Beat The Crunch campaign was launched in the paper at the beginning of November, with the aim of helping readers of The Bolton News save cash during the economic downturn.

Every day we have printed money-saving coupons in the paper, along with tips on how to cut bills and expenditure, and advice for businesses about how to stay afloat as the economy worsens.

We have also organised a fantastic token-collect competition, which will see one lucky reader win an array of prizes in time for Christmas, including £500 in shopping vouchers, a BMX and a hot air balloon ride for two.

Great offers to look out for next week include a buy-one-get-one-free at Subway and another free sausage offer from Grundy & O’Neil Organic Butchers in Halliwell.