Serves 4

BBQ chicken

• 1 whole chicken, about 1.6–2 kg
• 2 tbsp olive oil
• 1½ tbsp smoked paprika
• 1 tsp garlic granules
• 1 tsp onion granules
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chilli powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp coconut sugar
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tbsp maple syrup
• Juice of ½ lemon

Roasted cauliflower & butter beans

• 1 large cauliflower, cut into chunky steaks/florets
• 2 x 400g tins butter beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• 2 garlic cloves, finely grated
• Salt and black pepper
• Juice of ½ lemon
• 1 tbsp butter

Salsa verde

• Large handful parsley
• Small handful mint
• Small handful basil
• 1 small garlic clove
• 1 tbsp capers
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• Juice of ½ lemon
• Salt and pepper

Method

1. Prepare the chicken

   1. Spatchcock the chicken by cutting out the backbone and pressing down firmly on the breastbone to flatten it.

   2. Mix all the BBQ seasoning ingredients together to make a thick paste.

   3. Rub it all over the chicken, including underneath the skin around the breast if you can.

   4. For the best flavour, leave it uncovered in the fridge for a few hours, or overnight. Take it out about 30 minutes before cooking.

2. Roast the chicken

   1. Heat the oven to 200°C fan / 220°C conventional.

   2. Put the chicken skin-side up on a large roasting tray.

   3. Roast for approximately 45–55 minutes, depending on its size.

   4. If the skin is getting too dark, loosely cover it with foil.

   5. The thickest part of the breast should reach 74°C when cooked.

   6. Important: Let it rest for 10–15 minutes before carving.

3. Roast the cauliflower

   1. While the chicken is cooking, toss the cauliflower with:

      1. olive oil

      2. smoked paprika

      3. cumin

      4. garlic

      5. salt

      6. pepper

   2. Put it on a large roasting tray, ideally with plenty of space around the pieces.

   3. Roast at 200°C fan for about 25–30 minutes, turning halfway through.

   4. You want it deeply browned and slightly charred around the edges.

4. Add the butter beans

   1. Once the cauliflower has had about 20 minutes, add your already cooked/drained butter beans to the tray.

   2. Toss them with the cauliflower and return to the oven for another 8–10 minutes.

   3. Then take the tray out and toss everything with:

      1. 1 tbsp butter

      2. squeeze of lemon

      3. a little extra salt and pepper

   4. The butter gives the beans a lovely richness without needing any stock.

5. Make the salsa verde

   1. Finely chop the parsley, mint, basil, garlic and capers.

   2. Mix with the Dijon, red wine vinegar, olive oil and lemon juice.

   3. Season with salt and pepper.