Ingredients:

1 leg of lamb

3 tbsns harissa

2 tbsns honey

4 tbsns tahini

2 tsbn lemon juice

½ lemon on tray

½ tbsn cumin

4 x red onion sliced

500g chicken stock

1 tbsn dill

Method:

• Pre heat the oven to 180deg C
• Peel and slice the red onions and lay into a baking tray
• Lay the lamb leg on top
• Mix the honey, harissa, lemon juice and liberally spread over the lamb
• 
• Pour the chicken stock into the tray
• Sprinkle the cumin seeds over the top of the lamb
• Roast in an Oven for 2 hours
• Take the lamb out of the oven and allow to rest
• Slice the lamb and spoon over the onions
• Serve with some fresh lemon wedges, a bowl of good quality tahini and sprinkling of dill
• 

1 x whole plain boneless chicken

1 x thumb sized piece of ginger sliced

1 lemon zest

1 emon juiced

3 tbsn olive oil

1 tbsn Sichuan peppercorns

1 tbsn chilli flakes

2 cloves garlic sliced

Method

• Set up grill for indirect cooking with a chunk of your favourite hard wood , I like oak. Or pre-heat your oven to 180deg C.
• Place the ginger, lemon juice and zest , chilli, peppercorns , garlic and olive oil onto a baking tray and lay the chicken on top. Massage all the ingredients into the chicken and have the skin side facing up.
• 
• Place the tray into the BBQ and smoke the chicken away from the direct heat for 25 minutes. Or 35-45 minutes in the oven depending on the size.
• 
• Then carefully take the chicken out of tray and lay directly over the charcoal to get some colour
• Keep turning the chicken until cooked 73c internal temperature
• Chop chicken and serve with more lemon and its juices from the tray

Method

• Pre heat your BBQ, ready for direct cooking or your oven to 180deg C.
• Mix the butter milk and the tikka masala pot
• Spoon some of the mixtures over the chicken legs and start to grill on a BBQ
• Keep repeating this process spooning the buttermilk mixture onto chicken every time you turn it over until its cooked. If in the oven cook for 35-45 minutes or until you have an internal temperature of 65deg C.