Ingredients:

Chicken Legs

2 x free-range chicken legs

½ pint buttermilk

1 x tikka masala paste pot

Few leaves coriander

1 tbsn mango chutney

1/4 wedge lime

Minty crème fraiche

1.5 tbs mint chopped fine

2 tbs crème fraiche

Pinch of Salt

few turns of black pepper

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.

• Make the minty creme fraiche sauce by mixing all the ingredients in a bowl well
• Place the legs on a place
• Serve it with a dollop of the crema fraiche, mango chutney , wedge of lime and few coriander leaves sprinkled over

Method - Meat:

• Pre heat the oven to 200deg C
• Peel and dice the celeriac, place into a baking tray with salt and butter and bake for 25-30 minutes
• Start off with the duck in a cold pan. Lay out some salt on the pan first and laying the duck skin side down
• Cook the duck skin until it gets crispy, there will be a lot of fat being released don’t worry keep cooking
• Flip the duck onto the meat side and cook for 10 minutes turning the heat down
• Remove the duck and leave to rest, it should be perfect medium, if you prefer your duck well done then cook it for 15 minutes on the meat side

Method - Sauce: 

• In a shallow frying pan add the butter, shallots and bacon and start to fry
• Keep cooking until the shallots have softened and bacon has gone crispy for around 10-12 minutes, keep the temperature on medium
• Add the port and the vinegar and cook for 5 minutes
• Add the molasses and cook until slightly thickened
• Keep warm

• Take the rib of beef out of the fridge at least an hour before 
• Pre-heat oven to 190deg C
• Put a pan on a medium heat (no oil)
• Add salt to the pan not the beef
• Once the pan is hot add the beef skin side down - cook for 5-8 mins or until brown.
• Turn the beef and cook it on all sides for 5 mins each side and until browned all over
• In total the cooking time on the pan should be 20 mins, place into oven and cook until correct temperature is reached
• Use a meat probe to check on the internal temperature
• Med rare internal temp 46c (medium rare)
• Rest for 20 mins 

Method - Chicken:

• Mix the garlic powder, thyme, onion granules, lemon zest and juice, oil and salt
• Liberally run over the chicken ensuring your working it into the crevice’s and cavity
• Into a baking tray lay the onion, celery and lay the chicken on top
• Place into an oven and bake for 1.2 hours or until it has an internal temperature of 73c

Method - Salad:

• Top and tail the runner beans and slice on an angle
• Chop the basil, chilli together until a fine paste, place into a large bowl and pour in the olive oil and white wine vinegar
• Boil the runner beans for 5 minutes (half way through adding the peas), strain and cool quickly in ice water
• Strain the peas and beans again add to the bowl with the chilli and basil
• Add the seasoning and serve into a bowl, tear over the mozzarella on top adding more black pepper to finish

Method

• Set up the BBQ for indirect cooking around 150deg C
• Remove pork from packaging and dry with paper towel
• Rub the skin with vinegar
• Poke holes on the skin using a small knife
• Lay the salt onto a tray and lay the pork skin side down
• In a food blender place all the rest of ingredients and blend into a smooth paste
• On the meat side of the pork cut small incisions so the marinade can soak into the meat

Method

• Pour over the pork fillet and marinate for 20 minute’s
• Set up the BBQ for some indirect grilling
• Place the pork fillet over the hot coals and cook until 48c internal temperature
• Allow to rest

• For the ratatouille lightly oil the pepper, aubergine slices, courgettes and place directly over hot charcoal
• Cool until soft and charred
• Set aside the tomato’s for the sauce (see below)
• Once cooked and cooled chop the aubergines and courgette into large chunks and place into a bowl
• Peel the pepper and remove the seeds, tear into small pieces and place into the bowl
• Tear the basil leaves and mix that through the vegetables
• For the tomato sauce put all the ingredients into a food blender and blend until smooth