Gather the gang and celebrate the bank holidays with a colourful feast of small plates and sharing tapas dishes
Peri peri wings
PREPARATION TIME 10 minutes, plus marinating time (optional) COOKING TIME up to 40 minutes SERVES 4
INGREDIENTS
● 1kg chicken wings ● 4 tbsp peri peri seasoning
● salt and black pepper ● 4 large red chillies, roughly chopped ● 4 red birdseye chillies, roughly chopped ● juice of 1 lemon ● 6 tbsp olive oil
● handful of fresh coriander, finely chopped, to serve (optional)
METHOD 1If liked, cut the wings into 2 pieces (called the drumette and the wingette). You will end up with more pieces of chicken, which is a great way of feeding a crowd. Alternatively, leave them as they are. Put in a mixing bowl and season with 3 tbsp of peri peri seasoning and salt and pepper.
2Put all the chillies, 1 tbsp of peri peri seasoning, the lemon juice, oil and salt and pepper in a food processor. Blitz them until smooth. Add a drop more oil if you like the sauce a little looser.
3Reserve half the sauce for later and pour the other half over the wings. Massage it into the wings. Leave to marinate if you have time.
4For best results, cook on a barbecue: make sure it’s very hot first, then cook the wings for 10-12 minutes, turning every 2 minutes until they develop a black char all over. Alternatively, to oven bake: preheat the oven to 180°C/160°C fan/gas mark 4, put the wings on a baking tray and cook for 20 minutes. Turn the wings over and bake for a further 20 minutes.
5When the wings are cooked through, brush on the remaining half of the sauce. Serve with the coriander, if using.
Recipe and image courtesy of Feed Your Family for a Fiver in Under 30 Minutes by Mitch Lane (£16.99, Harper Thorsons)
Marinated green olives
PREPARATION TIME 15 minutes COOKING TIME 2 minutes MAKES 400g
INGREDIENTS
● 2 medium oranges ● 3 tbsp Spanish extra virgin olive oil ● 1 tsp sherry vinegar ● 2 tsp white sesame seeds ● 1 tsp freshly crushed black peppercorns
● 400g manzanilla olives in a jar, drained and rinsed
● a few fresh mint leaves, washed and patted dry
METHOD 1Wash the oranges, and grate and juice one of them. Set the other aside.
2In a bowl, using a hand whisk, mix the orange juice and zest with the olive oil and the vinegar.
3Peel the second orange, removing all the pith, and use a small knife to cut it into segments.
4In a small frying pan, toast
