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Thai-style grilled chicken

The dipping sauce perfectly balances sweet, salty, sour and spicy. It’s a perfect match for juicy charred chicken.

SERVES 6
PREP 20 MINS, PLUS INFUSING
COOK 20 MINS, PLUS RESTING

✱ 6 skin-on chicken thighs
✱ Juice ½ lime
✱ 1tsp sugar
✱ 1tsp salt
✱ Olive oil, for cooking
✱ Cooked rice and/or salad leaves, to serve

For the dressing:

✱ 1 large red chilli, deseeded and roughly chopped
✱ 1 red bird-eye chilli, deseeded and roughly chopped
✱ 2 garlic cloves, chopped
✱ 1tbsp chopped fresh coriander, plus extra to garnish
✱ 2tbsp light brown soft sugar
✱ 2tbsp Thai fish sauce
✱ 2tbsp freshly-squeezed lime juice

1 Put the chicken in a bowl with the lime juice, sugar and salt. Stir and set aside for 10 mins. Pat dry, then rub with oil.

2 For the dressing, whizz the chillies, garlic and a pinch of salt in a blender or food processor to form a rough paste. Transfer to a bowl and stir in coriander, light brown soft sugar, fish sauce and lime juice.

3 Light/heat the barbecue, or heat the grill to medium. Cook the chicken for 10 mins on each side, until charred and cooked through. Rest for 5 mins. Serve drizzled with the dressing, some cooked rice, fresh herbs and salad leaves, if liked.

Per serving: 131 cals, 4g fat, 1g sat fat, 6g carbs

FOOD ED’S TIP

Bird-eye chillies add a fiery heat to the dressing, but you can leave them out if you prefer a milder spice hit.

Lamb cutlets with beetroot salad

Make the most of the barbecue being fired up and in full swing, and use it to cook both the meat and the veg for this smart dinner.

SERVES 6
PREP 40 MINS, PLUS COOLING
COOK 6 MINS, PLUS RESTING

✱ 12 lamb cutlets, French-trimmed (ask your butcher)
✱ 1tbsp extra virgin olive oil
✱ 1tbsp dried oregano
✱ 500g small raw beetroot, trimmed
✱ 200g green beans, trimmed
✱ 100g feta, crumbled
✱ 50g baby spinach leaves
✱ 50g whole almonds, toasted and chopped

For the dressing:

✱ 3tbsp walnut oil
✱ 2tsp raspberry vinegar (or use sherry or apple cider vinegar instead)
✱ 2tsp wholegrain mustard
✱ Pinch of caster sugar

You will need:

✱ Metal skewers, for cooking

1 Trim away and discard any excess fat from the cutlets. Brush the lamb with oil, rub with the oregano, and season. Set aside until ready to cook.

2 Light/heat the barbecue, or heat a griddle pan over high heat. Put the beetroot in cold water, bring to the boil and cook for 20 mins until just tender. Drai