2 free-range chicken drumsticks  

2 free-range chicken thighs, bone-in

2 tbsn maple syrup

2 tbsn Gochujang paste

2 tbsn - rice vinegar

1 tbsn sesame oil

To finish

1g sesame seeds, roasted

1g chives, finely sliced  

Method  

• In a bowl whisk the maple, Gochujang, rice vinegar and sesame oil until thick and glossy
• Submerge the chicken drummies and thighs into the marinade, cover and leave to marinate 4 hours (or overnight for best result)
• 
• pre-heat the oven to 180deg C
• Line a baking tray with parchment paper and remove the chicken from the marinade, lay them out onto the baking tray
• Reserve the marinade for basting during the cook
• Roast in the oven for 20 minutes
• After 20 minutes, take out the chicken and spoon over the marinade (a couple of spoons should do)
• Repeat this process so it's 40 minutes total cooking time with basting
• 
• Remove the chicken and carefully place onto a plate
• To serve, plate the chicken and sprinkle the sesame seeds and chives all over the chicken

Feeds 4-6 people

500g Italian Sausages

150g carrots, finely diced

2 cloves of garlic, finely chopped  

1 celery stalk, finely diced

1 brown onion, finely diced

100g smoked, streaky bacon, diced

3-4 bay leaves

3g oregano, fresh

300g Maris Piper potatoes, cubed

70g leek, washed and diced  

150g tinned cannellini beans

60g cavolo nero roughly chopped

80g pasta macaroni

1.5 litres water 

Method

• Pinch the sausages In small chunks to remove them from the case
• 
• Start frying the sausages in batches in a saucepan
• Once the sausages are cooked, remove them from the saucepan and add the bacon and start to cook until crispy
• Add the carrot, onion, leek, garlic, celery, bay, potato and oregano cook for 5 minutes
• Add the water and bring to the boil cook for 5 minutes and add the macaroni
• Simmer for 8-10 minutes until pasta is cooked
• Add the cavolo nero and the cannellini beans and cook for another 4 minutes
• Evenly spoon into bowls, top with parmesan and a little extra virgin olive oil

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.

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