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Cold peri-peri chicken is not a tragedy, it is a test of technique. Here is exactly how to bring last night's flame-grilled order back to something worth eating, from air fryer timings to the moment you should (and should not) add sauce.
Boneless fillets are convenient, tidy and fundamentally boring. This is the case for bone-in peri-peri chicken: more flavour, better heat, proper texture and a Friday night takeaway that actually feels like one.
Somewhere between the till and your front door, a brilliant takeaway quietly gives up. We ranked Melt's chicken, chips, sides and sauces by how well they hold heat, crunch and sauce integrity over a typical UK journey home — plus the exact wording to use when you order.