Barbecued piri piri chicken with sweet potato & feta ‘mash’ and a garden salad
Summertime means one thing - barbachooooo!!
Last summer we bought an absolute bargain of a barbecue from a northwest London garden centre, a solid, cast iron structure that looks completely different to anything I’ve seen before. It’s beautiful. It was £30.

We unearthed it this evening (a little rusty, as you can see!) and Karl used his genius little chimney contraption to get the coals glowing before we piled on some piri piri chicken and chunks of red pepper.
As an aside, I always kid myself into thinking that half the fun of having a barbecue is the sense of achievement from getting the damn thing lit in the first place, but there really is only so much blowing at coals you can take before the light-headedness kicks in, especially if there is also alcohol involved (which there inevitably is) and you’re starving. So, the chimney charcoal starter comes highly recommended. 
Anyway, the recipe is one from Jamie’s 30 Minute Meals and we actually oven cooked the chicken first (again, makes life a LOT easier). It went over the coals for 15 mins at the end for some chargrilling, which was definitely worthwhile.
We ate it with ate sweet potato side that JO recommends in that recipe (I’ve also made the Portugese custard tarts before), and some salad (grown in our very own garden!). To finish, some divine little Gu pots – the ‘after dark morello cherry bakewell puds’ – possibly the best I’ve tasted from their range. 

I can’t wait for… tomorrow, when Karl is taking me for a belated birthday lunch at St Johns! 

Barbecued piri piri chicken with sweet potato & feta ‘mash’ and a garden salad

Summertime means one thing - barbachooooo!!

Last summer we bought an absolute bargain of a barbecue from a northwest London garden centre, a solid, cast iron structure that looks completely different to anything I’ve seen before. It’s beautiful. It was £30.

We unearthed it this evening (a little rusty, as you can see!) and Karl used his genius little chimney contraption to get the coals glowing before we piled on some piri piri chicken and chunks of red pepper.

As an aside, I always kid myself into thinking that half the fun of having a barbecue is the sense of achievement from getting the damn thing lit in the first place, but there really is only so much blowing at coals you can take before the light-headedness kicks in, especially if there is also alcohol involved (which there inevitably is) and you’re starving. So, the chimney charcoal starter comes highly recommended. 

Anyway, the recipe is one from Jamie’s 30 Minute Meals and we actually oven cooked the chicken first (again, makes life a LOT easier). It went over the coals for 15 mins at the end for some chargrilling, which was definitely worthwhile.

We ate it with ate sweet potato side that JO recommends in that recipe (I’ve also made the Portugese custard tarts before), and some salad (grown in our very own garden!). To finish, some divine little Gu pots – the ‘after dark morello cherry bakewell puds’ – possibly the best I’ve tasted from their range. 

I can’t wait for… tomorrow, when Karl is taking me for a belated birthday lunch at St Johns