TIME AT HOME
Celebrate the warmer weather with these easy barbecue dishes to enjoy with family and friends
RECIPES AND STYLING LOUISE PICKFORD
CHICKEN WITH PEACHES AND LEMON SALSA
1.5kg free-range chicken, spatchcocked/butterflied (ask your butcher) 4tbsp olive oil Zest 1 lemon 1tsp smoked paprika 1tbsp clear honey 4 firm ripe peaches, halved and stoned FOR THE LEMON SALSA 4tbsp extra virgin olive oil 1tbsp runny honey Juice ½ lemon 1tbsp preserved lemon, diced 2tbsp coriander, chopped
1 Put the spatchcocked chicken flat on a board. Using a sharp knife, cut a few deep slashes into the thighs and breast meat. Mix 2tbsp olive oil, the lemon zest, smoked paprika and some salt in a bowl then rub over the chicken. Set aside until ready to cook.
2 Put the remaining 2tbsp olive oil and the honey in a bowl and set aside.
3 Make the salsa. Put all the ingredients in a small blender and puree until smooth. Season to taste and set aside until needed.
4 Light the barbecue. Add the chicken skin-side up once the barbecue is hot and cook for 20 mins, then flip over and cook, skin-side down, for a final 10 mins. Rest the chicken for 10 mins.
5 Brush the halved peaches with the reserved oil and honey. Cook cut-side down on the hot barbecue for 2 mins, then flip and cook for a further 1-2 mins until they are charred and softened.
6 Arrange the chicken and peaches on a board and serve drizzled with the lemon salsa dressing.
CHAR SIU PORK BURGER WITH PICKLED VEGETABLES
8 pork belly strips (about 600g) 2tbsp dark honey
2tbsp soy sauce 1½tbsp hoisin sauce ½tbsp rice vinegar
1tsp oyster sauce ½tsp Chinese five spice powder
¼tsp white pepper Brioche burger buns Mayonnaise 1 little gem lettuce Coriander, mint and basil (optional) FOR THE PICKLED VEGETABLES 100g carrot, grated 1 small red onion, thinly sliced 100g red cabbage, shredded 1tbsp caster sugar ½tsp salt 1½tbsp white wine vinegar
1 Cut the pork in half crossways and put in a bowl. Mix the honey, soy sauce, hoisin, rice vinegar, oyster sauce, Chinese five spice and white pepper in a bowl. Add to the pork, stir, cover and marinate for 1 hr.
2 Put the carrot, onion and cabbage in a bowl. Add the sugar, salt and vin
