Be inspired to take your cooking outside with our pick of Helen Graves’ impressive yet effortless dishes for al fresco dining
Aromatic combo Super herbal chicken wings
MAKES 36 PIECES
• 18 chicken wings, separated into flats & drums
• 100g Greek yoghurt
• 50g butter
MARINADE
• 6 garlic cloves
• 2 tsp ground coriander
• Large bunch of coriander
• Large bunch of basil
• Small bunch of mint leaves
• 2 shallots, peeled
• 2 lemongrass stalks, sliced (outer layers removed)
• Thumb of ginger, peeled
• 2 fresh green chillies
• 50ml lime juice
• Grated zest of 2 limes
• 50ml neutral oil
• Large pinch of sea salt flakes
TO SERVE
• Lime wedges
• Coriander leaves
1. Combine all the marinade ingredients in a small blender and whizz to a paste.
2. Add the wings to two-thirds of the marinade and the yoghurt and combine, then put in the fridge for as long as possible (up to 24 hours if you have time.)
3. Prepare a barbecue for two-zone cooking – using direct and indirect heat – with the coals arranged in the centre and space around the edge.
4. Once the barbecue is ready, arrange the wings in a circle around the coals, but not directly over them.
5. Cook the wings, turning them every so often until cooked through and caramelised –this will take about 30 mins and you can move the wings further into the centre as the coals burn down.
6. Combine the butter and reserved marinade in a saucepan and melt together, warming through for a couple of mins.
7. Place the wings on a platter or dish then pour the butter over the cooked wings. Serve with lime wedges and chopped coriander.
Twist on a classic Curried brown butter potato salad with quick pickled corn
SERVES 6
• 1.5kg Jersey Royals or other new potatoes
• Handful of coriander leaves, chopped
• Handful of chives, thinly sliced
• Flaky sea salt & freshly ground black (& white, if you have it) pepper
FOR QUICK PICKLED CORN
• 100ml white wine vinegar
• 200ml tap-hot water
• 3 tbsp caster sugar
• 1½ tbsp flaky sea salt
• 1 x 200g tinned sweetcorn, drained
FOR CRISPY GARLIC CHIPS
• 75g butter
• 75ml olive oil
• 1 head of garlic, cloves peeled and thinly sliced
• 1½ tbsp curry powder
1. Make the quick pickled corn by combining the vinegar, tap-hot water, sugar and salt in a bowl. Stir well until the
