Diana Henry, an award-winning cookery writer for The Telegraph, has introduced a recipe akin to the wood-roast chicken and bread salad famously served at Zuni Café in San Francisco. Her recipe incorporates Spanish migas—chunky bits of bread soaked in milk then fried, providing a texture both crispy and soft. This is paired with a roast chicken ideally weighing about 1.6kg to ensure proper crisping of the skin. The preparation and cooking take a total of about 1 hour and 20 minutes, not including additional resting time for the chicken. Briefly, the process involves seasoning the chicken with a butter mixture under its skin, roasting, and serving alongside a unique salad containing the migas, raisins, pine nuts, and assorted lettuces, all dressed in a homemade vinaigrette augmented with the chicken's roasting juices. This dish is recommended for four servings.