Whether you're building your own barbecue or simply want some al fresco inspo, cook up a feast over the coals with our pick of James Whetlor's tasty recipes
RECIPES
Spicy chicken Coconut hot wings SERVES 4
• 100ml coconut milk
• 2–4 fresh bird’s eye chillies
(or another fresh chilli
as you prefer)
• 6 garlic cloves, peeled
• 2 tsp light brown sugar
• 2 tsp smoked paprika
• 3 tbsp olive oil
• 2 limes, 1 juiced &
1 cut into wedges
• 1kg chicken wings
• Sea salt & freshly ground
black pepper
1. In a blender, whizz the coconut milk, chilli, garlic, sugar, paprika, olive oil and lime juice to a smooth sauce, adding a generous amount of salt and black pepper to taste.
2. Pat the chicken dry with paper towel and arrange in a bowl. Season lightly with salt and coat in half the marinade, then cover and refrigerate for at least 2 hours, preferably overnight if possible.
3. When ready to cook, preheat the BBQ to a medium heat. Lay the chicken pieces on the grill over the heat in a single layer and bake for about 30 mins, or until the skin has turned crispy and the meat is cooked through.
4. While cooking, baste the chicken with the reserved marinade two or three times. Serve with lime wedges on the side.
Beautiful beef Smoked brisket & pecorino sandwich with salsa rosso
MAKES 4 SANDWICHES
FOR THE BRISKET
• 1 brisket (beef
point end) approx.
4kg, trimmed of
fat & excess sinew
(serves 8-10)
• 2 tbsp
unsmoked paprika
• 1 tbsp ground
fennel seeds
• 1 tsp chilli powder
• 1 tbsp dried
rosemary, sage
or oregano
• 1 tsp bay leaf powder
(or 2 crushed dried
bay leaves)
• 1½ tbsp dark
brown sugar
• 1 tbsp cracked
black pepper
• 1 tbsp fine sea salt
FOR THE SLOW-ROASTED TOMATOES
• 6 ripe medium
tomatoes, cut in half
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 sprigs thyme
• Pinch sea salt
• Pinch freshly cracked
black pepper
FOR SALSA ROSSO
• 1 small red bell
pepper, roasted,
peeled & finely
chopped (or use
jarred roasted
peppers like piquillo)
• 1 garlic clove, crushed
• 1 tbsp capers,
finely chopped
• 2 anchovies,
finely chopped
• 1–2 tsp chilli flakes
• 1 tbsp red wine
vinegar
• 2 tbsp finely
chopped flat-leaf
parsley
• Sea salt & freshly
ground black pepper
• 4 x servings focaccia
or ciabatta, cut in half
• 60g pecorino
cheese, thinly sliced
Never is the maxim ‘temperature not time’ more true than with brisket. This sandwich, inspired by a Rome food-market find, is worth cooki
