Posts tagged bbq

Glamorous Little Gems & Chicken

July 26, 2018 Comments Off read Poultry, Vegetables and Salads

ts been one of the hottest days in London and I’m wishing I was anywhere else. Regardless if this is a “technically” true stat, for me, an outrageously and inhumane (#dramaqueen) commute home on a train only partially cooler than an incinerating furnace left me feeling like a spit roast chicken…without the delicious golden skin (which we all know is the best part). I power walked home with nothing but a swimming pool and a cold beer on the mind. To do just that. I love it when a plan comes together. After a refreshing lengths session in the local pool with the lane to myself and only one drifting plaster in sight I counted this as a good exercise sessions (it is also Thursday…most people have better things to do). I was feeling energised, refreshed and ready for the start of my evening round 2. Beer on the mind I wondered aimlessly around Co-op. Again, depressing for a Thursday evening I know. Inspiration at a stand still.

I’m convinced some of my favourite recipes are created out ofspontaneity and the need to EAT! And tonight, I was in one of those rare moods where (yes I’ll admit) I just want to eat and don’t care to much for the show business of blogging and aesthetics. Needless to say….I inevitably eyed up my camera as I always do as the meal was coming together and…well here you are. Thursday evenings creation. I am, if you are keen to know, enjoying a cold beer as I write this. I likely won’t be proofreading so please don’t be that ‘helpful’ reader who comments to advise of my grammatical errors….

Ingredients (Serves 2)

4 chicken thighs, deboned
8 slices thin chorizo
1 large garlic clove, diced
2 little gem lettuces
Handful flat leaf parsley, chopped
Parmesan cheese
Zest 1 lemon
Two large handfuls breadcrumbs
Sunflower oil
Lemon juice & yoghurt to serve (optional)

Preheat the oven to 200°C. Start by deboning the chicken thighs as most come sold with bone in. Easiest way is crudely with a pair of scissors. Heat a frying pan until hot. Season the skin side of the chicken well and then fry skin side down until really crisp and golden (like that spit roast…).
Place the 8 slices of chorizo in a baking tray. When the chicken skin is temptingly crispy, seal the flesh side in the pan by flashing it on the heat before placing on top of the chrizo slices skin side up and putting the tray into the oven for 20 minutes.
Meanwhile, heat the frying pan again and add a little oil. Fry the breadcrumbs and the diced garlic until golden and crisp, set aside in a large bowl.
When the breadcrumbs have cooled slightly, to the bowl, add the lemon zest, as much finely grated parmesan as you like, the finely chopped parsley and some good seasoning.
Heat a griddle pan or the same frying pan again and add a small splash of sunflower oil. At 5 minutes before the chicken is ready, halve the little gems, discarding any tatty outer leaves, and char these cut side down for a few minutes until just beginning to soften and the outside is golden (these are ideally done charred on a BBQ but a griddle works well. I actually did mine using a frying pan so this is also fine and effective). Remove from the heat.
To serve, place the crispy chorizo on a plate and top with the chicken. Serve with the little gems scattered generously with the breadcurmb/cheesy crumb.

A cooling lemony yoghurt works well here drizzled over the little gems to add some clean acidity as most of the elements here are greasy. Some freshly boil peas also add a nice clean taste and addition. This also works well as an excellent side dish to many other proteins and salad. The textural contrast is the best!

BBQ Pork Ribs

March 13, 2018 Comments Off read Meat

ith busy week schedules and weekends packed full of entertainment and fun, its often hard to find the time needed to invest in a long slow cooked dish (if you’re without a slow cooker that is…I’ve still not invested in one. Must I?) Whilst there is often some precious time for a quick casserole or slow cooked curry, dishes that need that extra bit of TLC on the timer often get cast aside. Left only as a dreamy thought on the horizon of menus and craved all too late in the day. Pork ribs for example. Covered in a sticky BBQ glaze. Marinated and slow slow cooked for hours until the bones can be plucked effortlessly from the tender pork handcuffs.

So, with that much valued time on the clock, a craving for these juicy ribs and a bowl of avocado and corn awaiting, it seemed like time to bring out my favourite BBQ marinade. I’ve used this recipe on many occasions to be slathered on nearly any meat – barbecued or oven roasted. See here for my Mexican/BBQ chicken for example. These ribs need a good marinade and then can be easily left to surrender to the oven, tightly wrapped in foil on a low heat for a good 3 hours. Basting once or twice if you can.

I served mine with some pureed sweetcorn and crispy lettuce leaves and avocado salad dressed simply in lemon juice.

Serves 2-3

Ribs

2 racks pork ribs
1 heaped tsp cumin seeds
2 tbsp fennel seeds
5 cloves
bunch of fresh thyme, leaves picked
bunch of fresh rosemary, leaves picked
zest and juice of 1 orange
4-5 cloves garlic, crushed
4 heaped tsp sweet smoked paprika
6 tbsp balsamic vinegar
130ml tomato ketchup
8 tbsp olive oil
10 bay leaves
Salt and pepper

Sweetcorn puree

400g sweetcorn
Large knob butter
1 lime
Bunch coriander
(Salad and lemon to serve)

Combine all the ingredients for the marinade in a large mixing bowl big enough to hold the ribs and stir thoroughly. Add the pork ribs (cutting in two if needed) and coat fully in the mixture. Leave to marinade for a few hours if possible. This recipe works best if the pork ribs are left to marinade for some time. But worry not, 20 minutes is better than nothing if you’ve limited time.
Preheat the oven to 150°C when ready to cook. Line a deep roasting tray in non stick baking parchment or similar and spoon over a little marinade to cover the base of the dish. Pile in your pork ribs ensuring all the marinade is slathered over the top and around.
Cover with foil tightly to allow the steam to remain inside but allow for some circulation.
Cook for 2 1/2 – 3 hours, basting the ribs in their juicy marinade from time to time if possible.
Just before you’re ready to eat, simmer the sweetcorn for 2-3 minutes. Drain and transfer quickly to a food processor. Add the butter, lime and coriander and a good pinch of salt and pepper. Blend until you have a chunky but smooth looking mixture. Keep warm.
Serve the ribs with a spoonful of the sweetcorn, a jug of any left over marinade in the base of the baking tray and a simple green salad dressed liberally with lemon juice, salt, pepper and avocado if you feel the need. (I always feel the need).
Devour with plenty of napkins.

Apricot, Thyme, Honey and Goats Cheese Grain Salad

July 30, 2016 Comments Off read Vegetables and Salads

his weekend summer finally arrived! I woke in Wiltshire to gleaming sun rays through my curtains, clear blue skies and the promise of a warm balmy day. I could already taste BBQ in the air and with some thick marbled dexter steaks sitting patiently in the fridge, all we needed was a side dish to accompany.

Now I call this a ‘grain’ salad as its open to using any type of grain or pulse of choice. Cous cous, pearl barely, lentils. Follow your taste buds. But for this creative dish I used quite an original and special one. Sent from overseas England has yet to offer this nutty, textured ingredient. Its a cross between cous cous and pearl barley but get this health addicts – its gluten free! But like I said sadly its not available in the UK yet but at least you know which food blog to check out when it does (ahem). This special packet of gold dust for coeliacs arrived for me overseas from a budding provider and I was keen to taste it. Being very versatile I wanted to use it simply and being gentle in taste it can easily handle strong flavours. Simmer for about 30 minutes and drain for a delicious texture and a wonderful flavour.

Available in both wholegrain and normal.

Serves 4

200g sorghum/pearl barley/giant cous cous/lentils
6 fresh apricots
Small bunch thyme, leaves picked
1 tbsp runny honey (I used Odysea’s ‘Wild Thyme and Fragrant Herb Honey‘)
125g soft, goats cheese
Handful of rocket
1 lemon

Simmer you grain of choice until tender but with a little bite. Drain and leave to cool until just warm.
Meanwhile, preheat the oven to 200°C.. Slice the apricots in half, de-stone and place on a baking tray. Drizzle over the honey and half the thyme leaves. Season and drizzle over a splash of olive oil and toss together. Roast in the oven for about 20-30 minutes until the apricots are roasted and softened but still hold their shape. Remove from the oven and leave to cool slightly before cutting each half again in half.
When ready to serve, season the grains and combine with the warm roasted apricots, the rest of the thyme and a handful of rocket leaves. Crumble in the goats cheese.
Finally, dress with the juice of the lemon and stir gently to combine and coat in the lemony juices.

WINE: Served with a deliciously fruity glass of California’s ‘Folk Machine Pinot Noir’ available at Armit Wines

Asparagus Salad with attitude

May 25, 2016 Comments Off read Vegetables and Salads

ts May! My favourite month. Not just because its my birthday month but because summer is around the corner and we occasionally get some warm sunny days that are by now longer and greener. Also, its not quite summer yet so any warmth is a bonus and any rain can’t be really argued about….rain in July however….that can be, thats not on.

In addition, asparagus season kicks off! One of my favourite vegetables and one that I adore but religiously only use in season. Peruvian flown asparagus in November isn’t quite the same. My patient (and I mean patient) Dad has slaved over a beautiful allotment for a good few years now and asparagus has to be one of the benefits of these hours. Its a funny vegetable to grow really. Its painfully teasing in its initial stages, taking 3 years to form solid allotment foundations. It needs to grow and die again before you can even reap the benefits of your first harvest – 3 years! So it was on day one, year one when Dad announced he was to plant some that we all cheered then sat back in asaparugus-less silence as we waited. But wait we did and now we have a wonderful patch of these cheeky greens. I say funny as while it takes years to establish, when the season hits, asparagus shoots up and grows in lightening speed. It has been known to grow up to 25cm in 24hours! So we can hardly cut it quick enough. While the weather wasn’t ideal for a BBQ this weekend for Dad’s birthday that didn’t stop us from having my (oven grilled) spatchcocked BBQ chicken and this wonderful salad filled with all my Dad’s favourite salad staples and his well deserved asparagus served alongside crispy roasted new potatoes

This is more of an assembly of elements which are open to modification.

Crispy fried croutons, boiled eggs, smoky bacon lardons, stir fired spiced broccoli, crunchy bitter little gems and of course this seasons asparagus….

Serves 6

2 little gem lettuces
1 large head broccoli, chopped into florets and halved if necessary
Large bunch asparagus (about 8 stems)
2 free range eggs
3 slices brown bread, chopped into 2 cm pieces
100g pancetta/diced smoked bacon/smoked lardons (optional)
Juice 1 lemon
1/2 tsp each fennel seed, cumin seed, nigella seed, coriander seed.
Sunflower oil for frying
Extra virgin olive oil

Toast the spices in a dry frying pan for a few minutes until fragrant then tip into a pestle and mortar and grind. Set aside
Asparagus – Snap the asparagus where it naturally breaks so you can discard the woody end. Chop the spear ends into half finger length pieces. Blanche these in simmering water for just 2 minutes until just cooked but al dente and drain immediately. Cool under cold water to retain the green colour then allow to cool and dry.
Eggs – Simmer the eggs in boiling water for about 8 minutes depending on their size. Aim for a hard boiled consistency but not overdone. Reduce the time a little if you like them runnier. Drain and cool in cold water. Peel and discard the shell and chop each egg into 8 pieces. Season with a little black pepper.
Salad – Snap the outer leaves of the little gems into a large salad serving bowl and chop the hearts into pieces. Add the cooled and dried asparagus.
Croutons – Heat a thin layer of oil in a frying pan on a medium high heat. When hot, add the bread cubes and some salt and pepper and fry until you have golden and crispy croutons. Drain on kitchen towel and set aside.
Bacon – Add a little more oil to the pan if needed and fry off the bacon pieces until crispy and golden. Drain on kitchen paper then add to the croutons and set aside.
Broccoli – Do this step last so the florets are still a little warm when added to the salad. Either get a clean pan or wipe out the last of the bacon juices and heat a tbsp of olive oil. Add the broccoli florets and season and fry until beginning to char and turn cripsy in places and the stems start to soften. They will have a nice al dente bite to them. As they begin to stir fry and soften, add the crushed spices and fry for a further minute.
Serve – When ready to serve, add the stir fried broccoli to the salad and asparagus and toss well. Add the croutons and bacon and toss again.
Squeeze over the juice of the lemon and a good drizzle of some good quality extra virgin olive oil and toss to combine.
Finally carefully place the eggs on top!

BBQ Chicken, Lime Slaw, Cheesy Polenta Chips

October 21, 2014 Comments Off read Poultry

I love American food but it can be pretty big and diabetes inducing at times. But it can be done in a more refined way. Who doesn’t love the taste of spicy, sticky BBQ sauce lathered chicken. And as if not enough, a cooling, creamy and sharp tangy lime slaw is as welcome here as an ice cream in the Sahara.Tempted by spicy sweet potato chips I went for an alternative (like my demeanour) and a more health conscious unbeatable crunchy cheesy polenta chip. They were awesome. Girls, this is not date food mind (well first date food) I think there was more sauce on my face, hands, table and elbows (yes elbows…!) than on the chicken. Made to be devoured in the most unclassy fashion with a beer on a windy rainy October.

NOTE: This BBQ sauce recipe is very much like this one here. Use either!

Serves 2

Chicken

2 chicken legs, jointed into thigh and drumstick is you like
½ tsp cumin seed
½ tsp fennel seed
2 cloves garlic, crushed
1 ½ tsp smoked paprika
Zest and juice of ½ orange
3 tbsp balsamic vinegar
75ml ketchup
Sprig of thyme and rosemary

Crush the cumin and fennel together in a pestle and morta with the rosemary and thyme.
Add to a bowl with the rest of the marinade ingredients and add the chicken.
Leave in the fridge to marinade for about 1 hour.
Preheat the oven to 200°C. Place the chicken in a dish and cover with foil. Bake for 30 minutes.
After this time, turn the heat up and remove the foil. Cook for about 10 more minutes until the skin and topping is crispy and the chicken is cook through. I popped mine under the grill at this point too to get a really sticky crispy coating.

Slaw (pretty much open to any crunchy raw vegetables. I used a mix of the below)

1 red pepper, sliced thinly
Handful of sugar snap peas, sliced thinly
½ small cabbage
1 small carrot, sliced thinly, grated or julienned
Bunch mint, chopped
Bunch coriander, chopped
3-4 tbsp natural yoghurt
1 tsp mayonnaise
Salt and pepper
Zest of 1 lime, juice of half

Mix the vegetable together in a bowl
Add the herbs and the lime zest
Add the mayo, yoghurt some good seasoning and the lime juice together in a mug and stir well.
Use as much as necessary to coat the vegetables.

Polenta Chips

100g fast cook polenta, plus a little extra for dusting
400ml (half water half milk)
½ small chilli, chopped
Handful coriander, chopped
Large handful grated parmesan
Salt and pepper

Oil/line a shallow soup bowl or baking tray that will hold the polenta and create about 2cm thickness.
Heat the milk and water in a saucepan until it just comes to the simmer.
Season the polenta well and add to the hot liquid in a thin stress stirring all the time. Keep stirring and it should begin to thicken very quickly and bubble. Keep stirring for a few minutes before adding the cheese, coriander and chilli. Keep stirring until it is thick like custard or porridge. Remove from the heat.
Pour into the greased bowl.tray and smooth out to the thickness of 2cm. Chill quickly and leave to set for about 20 minutes.
When cooled and set, turn onto a chopping board and cut into chip sized chunks. Dust with excess polenta
Fry in a hot pan in a little oil until golden brown and crispy. Drain on kitchen paper and sprinkle with flaky maldon salt.

Mexican Roast Chicken Feast

June 3, 2014 Comments Off read Poultry

Sometimes an English roast can be boring (shoot me now)…especially in summer. I’ve experimented with a Spanish roast (see here) but it was time for a Mexican Roast chicken over the weekend as my craving for dark creamy black beans took over. This chicken recipe is a great BBQ favourite of mine…and Jamie’s. You know a good marinade when you make it in the morning, refrain from eating there and then and think about it all day until that charcoal is ready! The sweetcorn puree adds a lovely sweetness to this to counteract the savoury beans and spicy chicken and greens.

Mexican Roast Chicken Feast – Serves 4

BBQ Chicken

1 x spatchcocked chicken
1 x BBQ marinade recipe (see here)
1 lime
Handful of mint leaves for garnish

Marinade the chicken the night before if you can. Massage over the chicken making sure you get it into all the cracks.
When ready to cook, preheat the oven to 180°C.
Line a roasting tray with foil and place the chicken on top with the excess marinade. Wrap in foil and roast for about 1hr and 20 minutes depending on the size. For the final 15 minutes or so, turn up the heat to 200°C and remove the foil to allow the skin to crisp up and brown. (This recipe is actually best cooked in the oven first to keep it moist and then finished on the BBQ so you get that charred outer crust and moist meat).
When cooked remove from the oven and leave to rest for at least 15 minutes wrapped in foil while you finish the side dishes.
When ready to serve, carve rustically, scatter with fresh mint and give everyone a wedge of lime for squeezing over.

Black beans

2 x tins black beans, drained (retain the juice only if not salted)
2 large spring onions, chopped
1 garlic clove, chopped
½ red chilli
Bunch coriander chopped
Lime juice

Fry the spring onion in a little oil to soften for a few minutes then add the garlic and chilli and soften for a few minutes.
Add the beans and top up with a little hot water or the bean can juice (as long as it is not salted). Add enough to cover them gently and allow to simmer.
Simmer gently for about 15 minutes until the sauce has thickened slightly. The consistency you want will depend on how you like them so simmer longer for a thicker texture. I like mine to be quite loose but still sit on the plate.
Use a masher to lightly crush and mash some of the beans. This will help thicken the mixture and add texture but leave most of the beans whole.
Taste and season. Add the coriander and a squeeze of fresh lime before serving.

Sweetcorn Puree

1 x tin sweetcorn, drained.
Milk to cover
1 knob butter
Salt and pepper

Drain the sweetcorn and add to a saucepan. Add enough milk to just cover and bring to the simmer making sure the milk doesn’t boil over (not speaking from experience at all…..).
Simmer for about 5 minutes then drain reserving the cooking milk.
Add to a food processor with some salt and pepper and a large knob of butter. Puree for a good few minutes until really soft and creamy. Add a few tablespoons of the reserved milk as it blends to thin it out until you have the consistency you’re after.
Sieve the mixture into the pan to remove the tough shells and produce a really creamy velvety puree (this is optional, just as good left non sieved). Set aside to keep warm.

Garlic-Chilli Broccoli

½ red chilli, sliced thinly
2 large cloves garlic, sliced very thinly
Sunflower oil for frying
Broccoli

Heat a good glug of oil in a frying pan until hot. Fry the chilli and garlic for a few minutes until beginning to turn golden and crispy but make sure you don’t burn it. It can turn very quickly so remove from the heat and pour into a serving dish just before it looks ready, as it just turns golden as it will keep cooking a little after.
Cook the broccoli al dente and drain well. While still warm, toss in the garlic-chilli infused oil and serve.

An evening off duty and a Spanish Roast

August 2, 2013 Comments Off read Poultry, Vegetables and Salads

Recently, I had the rare and deliciously appreciated privilege of being cooked dinner. With the responsibility of hosting and feeding guests stripped from my meddling hands, there was no way I could creep into the kitchen even for a quick stir of a bubbling pot. Instead, I was forced to sit back al fresco in the sun and enjoy a chilled glass of bubbly with some great appreciating company. And the food was quite simply delicious. I always love eating at other people houses as I get inspiration for flavours and ideas to try myself. A feast of grilled and sweetly glazed Spanish chorizo was first to grace the table followed by 2 lovingly handmade loaves of fluffy focaccia and an olive laced ciabatta with a glistening pool of olive oil for dipping. With enough chicken, BBQ ribs and salad to feed us hungry guests, we devoured it with pleasure! Thanks Chef Tipping!

Inspired by that dangerously moreish chorizo I was eager to try it. Come Sunday, a Spanish- style roast chicken feast was on the cards. Roasted chicken with gremolata, glazed chorizo, and some spicy roasted potatoes went down a treat in the balmy weather. Hands down my favourite gem of a recipe was Jeff’s grilled chorizo so this one comes courtesy of him!

Serves 4

Gremolata

1 roasted chicken
Handful of flat-leaf parsley
½ garlic clove
Zest of 1 small lemon

For the gremolata, chop the garlic finely and grate over the lemon zest. Chop the parsley finely too and then add together with the garlic and lemon and chop together to combine.
Add a pinch of salt and pepper and then use to scatter over your freshly roasted, succulent chicken.

Potatoes

500g potatoes
1-2 tbsp tomato puree
½ tsp smoked paprika
Olive oil
2 garlic cloves, skinned and crushed
½ lemon, juice
Handful parsley

Preheat the oven to 180°C . Mix the tomato puree, paprika, seasoning and about 1-2 tbsp of olive oil in a bowl.
Cut the potatoes into small chunks about 2-3cm in size and cover with the dressing.
Place in a lined roasting tray with the garlic and roast for 40 minutes until soft, a little crisp and cooked, turning every now and then
When ready to serve, squeeze over the lemon and scatter with the parsley

Chorizo

1 wheel or a few sausages of raw cooking chorizo (I used the ‘Unearthed’ range. The better quality the better it will taste. I stress that this should be ‘cooking’ chorizo that is raw and not the cured kind)
1-2 tbsp Membrillo quince paste

Place the chorizo on a lined baking tray
Grill for about 8-10 minutes until cooked and golden brown or bake.
Give the quince paste a mix to loosen it and spread evenly over the grilled chorizo. Grill again for a few more minutes until the paste has ‘melted’ over the chorizo and formed a delicious crust. Add more if you like.
Slice into chunks and enjoy with your roast.

Fried Halloumi with Minted Cous Cous

May 3, 2013 Comments Off read Vegetables and Salads

This week I am wholeheartedly and gratefully embracing the warm sunny weather we’ve been having after a looooooooong refreshing and bracing spring. I can start work on my tan which currently can only be compared to a Farrow & Ball white paint chart where I am bordering the ‘Wimborne White’ with an aim of becoming more in keeping with a natural shade of ‘Cat’s Paw’. I love the excuse to bring out all the flavourful salads I crave which just don’t meet the winter demands….

Minty Cous Cous Salad (adapted from ‘What Katie Ate’)

1 tsp ground cumin
100g giant cous cous
200g cous cous
100g pumpkin seeds
60g pine nuts
100g flaked and/or whole almonds
2 courgettes, peeled into ribbons or sliced thinly with a mandolin
4 spring onions, chopped
A generous handful of chopped mint, basil, parsley and coriander or a mixture of these herbs you prefer chopped finely
Light vegetable stock
Handful of rocket, watercress or leaves
1 lime
Extra virgin olive oil
Halloumi to serve

Heat a splash of oil in a pan and add the cumin to fry for a minute. Then add the giant cous cous and toast until fragrant for a few minutes.
Add a good splash of stock to cover and cook the cous cous for about 15 minutes until soft. Drain.
Toast the pumpkin seeds, pine nuts and flaked almonds in a dry pan until fragrant.
Add another splash of oil to a hot frying/grill pan and add the courgette strips and char for a few minutes until crisp.
Season the small grain cous cous and add a knob of butter. Pour over 300g of stock, cover and allow to absorb. Then using a fork, fluff up the grains.
Now to assemble, combine the giant drained cous cous and the fluffed cous cous. Add the courgette ribbons, seeds and nuts, a generous handful of the herbs and the salad leaves
Add a squeeze of lime and a drizzle of extra virgin olive oil to loosen and scatter with the spring onions.

This is delicious served with some fried halloumi and a minted lime yoghurt and flatbreads and a lovely addition to a BBQ.

Barbeque Chicken and an Italian Stuffed Flatbread

September 9, 2012 Comments Off read Poultry

Balmy summer evenings and a seduceable glowing barbeque like this evening, consistently bring out this beauty of a recipe and reinforce my opinion that Jamie Oliver, is in fact, descended from God! Ok…….this may be taking it a little far, but this cheeky barbeque marinade from ‘Jamie at Home’, is without doubt my most favourite and not a summer goes by that we don’t devour this, with smiles and sticky faces. Its great for coating a leg of lamb, rack of pork ribs or, in our case, a spatchcoked chicken- its devine. Served alongside a fresh, cleansing coleslaw and a cry-worthy Italian stuffed bread, supper is done and dusted……

Marinade

1 heaped tsp cumin seeds
2 tbsp fennel seeds
5 cloves
bunch of fresh thyme, leaves picked
bunch of fresh rosemary, leaves picked
zest and juice of 1 orange
1 bulb garlic, crushed
4 heaped tsp sweet smoked paprika
6 tbsp balsamic vinegar
130ml tomato ketchup
8 tbsp olive oil
10 bay leaves
Salt and pepper
1 spatchcoked chicken or your chosen meat

Grind the cumin, fennel seeds and cloves in a pestle and mortar with some salt and pepper.
Chop the thyme and rosemary leaves and combine with the orange zest, juice and garlic and place into a large bowl with the spices. Mix together.
Add the rest of the your ingredients and mix thoroughly.
Now add your chosen meat and coat completely with the marinade to cover all the surfaces. Cover with cling film and leave in the fridge to marinade for as long as possible or at least an hour.
When ready to cook, preheat the oven to 180°C. Cover the chicken with foil and roast for about 1 hour to cook the majority of it and release the juices. Finally, finish the cooking on the barbeque, which will crisp the skin and the outside and give a crunchy texture. Use the excess marinade to baste the chicken as it cooks.

This flatbread is absolutely delicious. I filled mine with a rich, punchy blue cheese but any good melter does the job. A (and I stress- good quality) buffalo mozzarella is stringy and mild or a personal favourite for its meltworthy quality, taleggio is tasty and gooey but here I have used a blue cheese which is just down-right decadent and rich. It was a little overpowering if I’m honest but it makes a lovely alternative to a hunk of filling, stodgy bread as it is lighter, crispier and doesn’t steal the show from the main event- the chicken (did I mention is was amazing yet…………?)

200g strong white bread flour
1 tbsp extra virgin olive oil
150g cheese, taleggio, buffalo mozzarella, blue cheese or any other good quality melting cheese
Flaky maldon salt
1 sprig of rosemary, leaves picked

Sieve the flour into a large bowl and add the oil, a pinch of salt and 100ml of warm water.
Mix with a spoon or fork until combined into a smooth dough (you may need a splash more water depending on your flour). Form into a smooth ball and place in a bowl, cover with cling film and leave for 30 minutes
Then, knead the dough for a few minutes until elastic and smooth. Divide into two and place back in the bowl to rest for 15 minutes, covered.
Preheat the oven to 225°C . Roll one half of the dough as thinly as possible (a couple of mm) into a large circle and place on a lined baking tray. Grate the cheese over the top and a pinch salt if you want.
Roll out the other halve of the dough to the same size and place over the cheese. Pinch the edges together to seal in the cheese.
Scatter the top with salt, rosemary and a drizzle of oil. Make a couple of slits in the top to let out the steam.
Bake for 25 minutes until crisp and golden. You may need to check the underneath of the bread to check it is crispy towards the end. If not, return to the oven directly onto the racks without the tray for a few minutes.

Finally, a lovely tangy coleslaw. Any, in fact, will do but I however got carried away and opted for a lovely Thai infused/Asian Slaw which- I know, I know, does not go ideally with a barbeque chicken and an Italian, cheesy bread, but, all the same, our hungry stomaches didn’t protest too much….

Slaw

½ a red cabbage
4 carrots
2 spring onions
1 bunch coriander
1 handful of salted peanuts

Dressing

8 tbsp lime juice
Zest from 1 lime
6 tbsp olive oil
2 tbsp sesame seed oil
2 tbsp soy sauce
2 good pinches of brown sugar
2 tbsp freshly grated ginger
1 garlic clove, grated
1 fresh red chilli, finely chopped
1 large bunch of chopped basil and coriander leaves

Using the shredding attachment on a food processor, shred the cabbage and carrots, separately, then combine in a large bowl.
Slice and finely chop the spring onions and add to the cabbage mix and add a handful of chopped coriander.
To make the dressing, mix together all the ingredients in a jam jar and shake thoroughly together until combined. When ready to serve the salad, coat the cabbage in the dressing and top with the salted peanuts.
Serve!