00:00:03I’m just going to put my barbecue sauce
00:00:05on just gonna with a rose we brush just
00:00:08glaze it basically and then very
00:00:10carefully turn it over don’t want to
00:00:12give it loads of time now don’t want it
00:00:14to burn also the interesting thing is if
00:00:16you look at this chicken on this side it
00:00:18looks gnarly almost properly looks on
00:00:20the camera burn which is not it’s dark
00:00:23bisque and is that and I think that’s
00:00:25part of barbecue and there’s that fine
00:00:26line between perfect barbecue which is
00:00:30perfect caramelization and tenderness
00:00:32and being brave enough to take it dark
00:00:35you know instead of like anemic looking
00:00:37food you know you want it to have
00:00:39character I was what’s the point in
00:00:40barbecuing so I’m just going to glaze
00:00:42these now really in the core part of the
00:00:45of the barbecue I like to serve kind of
00:00:49rich interesting food like barbecued you
00:00:54know foods with the barbecue sauce big
00:00:56bulky flavors I like to serve them with
00:01:00sort of fresh salad again contrast when
00:01:03the chickens got perfect we’ve put that
00:01:05barbecue sauce on it so really it’s just
00:01:07been pulling it to a medium low heat let
00:01:09me just stick and glaze to it you know
00:01:11and now it’s just like you keeping an
00:01:13eye on it like a hawk look at a dark
00:01:14that is and just sizzling that’s what we
00:01:16want and this is when you want to get
00:01:18people around and ready to eat it
00:01:20because this stuff you know shouldn’t be
00:01:21left to hang around and it won’t anyway
00:01:23because it’s so damn gorgeous when you
00:01:25put that glaze on it’s going to stick to
00:01:27it and it will caramelize but if you
00:01:29take it too far it will burn so I’m
00:01:30going to serve this up very shortly I’m
00:01:32going to just do my fish very quickly
00:01:34now fish likeness over here I’ve just
00:01:37done something that I love doing and
00:01:39with a speed peeler which is literally a
00:01:41couple of pounds or dollars or in a food
00:01:43processor
00:01:44I’ve got shavings of fennel beetroot
00:01:48beautiful golden heirloom beetroot which
00:01:51is so easy to grow radishes look at all
00:01:54this stuff carrot you know another thing
00:01:57about a spin peeler or a mandolin or
00:02:00your food processor is you get these
00:02:02wafer wafer thin crunchy sort of aspects
00:02:07to a salad that you just don’t get that
00:02:09often and at home this is wicked man
00:02:11people go mad for it so we’ve shown
00:02:13give them I put them in some like you
00:02:15know in a cold fridge or the ice water
00:02:17if you want and what it does now is
00:02:19dress it and it really is as simple as
00:02:21getting some quality olive oil lemon
00:02:25juice you know this is the place to use
00:02:28in a good quality olive oil anything
00:02:30around 10 pounds $15 you know you don’t
00:02:34use that for cooking just for dressing
00:02:35and then some citrus nice lemon is
00:02:39always good so just gonna have a little
00:02:43bit of lemon juice that half a lemon
00:02:45probably will go on there nice juicy
00:02:49lemon these are the faciliate lemons
00:02:50cause obviously we don’t have any lemons
00:02:52in England not hot enough and the
00:02:54Sicilian lemons are just rock and roll a
00:02:57nice pinch of salt very very important
00:02:59nice sea salt – all good ingredients and
00:03:02then we just toss it now you can hit
00:03:04this with mint with the fennel tops dill
00:03:08chives tarragon any soft herb you can
00:03:11hit this with and it will be a joy make
00:03:14sure when you get your dressing that
00:03:15that you’re really looking after every
00:03:18single you don’t want you know half your
00:03:20guests to have some beautifully dressed
00:03:21you know crunchy veggies and then I let
00:03:24it dry
00:03:24gnarlie horribleness so make sure it’s
00:03:27all beautifully dressed but herbs are
00:03:30something you can really check this up
00:03:32with have a taste and think about it
00:03:36does it need so yes a little bit more
00:03:38does it need more lemon juice no it’s
00:03:40really good you could hit it with some
00:03:43herbs I got some homes here let’s just
00:03:45pull this down and probably basil will
00:03:49be quite nice maybe just Nick some of
00:03:53the big outer leaves and let me just
00:03:56this is why I like cooking outside the
00:03:59most unconventional place to cook but I
00:04:01just love it just chop up a little basil
00:04:03tiny little bit of herb gives attitude I
00:04:08mean look at that look at that
00:04:12just that has got spring/summer written
00:04:16all over it
00:04:17when you eat it it’s got a crunch I love
00:04:22serving just in the bowl like this
00:04:23beautiful but if I want to kind of put
00:04:26it in the middle of the table and get
00:04:27some wow going on if I just don’t put a
00:04:30nice I really love using the big
00:04:33platters you know and if you ever down a
00:04:36flea market antiques market
00:04:38keep your eyes out you know look out for
00:04:40some of that call old school stuff and
00:04:43I’m not going to plate it like some
00:04:45uptight chef bang it in the middle look
00:04:50at that I mean that’s just happy food
00:04:54isn’t it let it go over the edge let it
00:04:55sprawl over let it be a little bit messy
00:04:57you know and I think you know this sort
00:04:59of food is confident and not uptight so
00:05:02it shouldn’t be plated in that way any
00:05:05of that olive oil and juice put on top
00:05:08I’m just going to get my fish notice
00:05:10that I wouldn’t really touch the fish
00:05:12it’s on a sort of medium core part and a
00:05:15medium part and hopefully it won’t stick
00:05:18which is not look at that listen to that
00:05:27you’ve got the most incredible just look
00:05:29about you’ve got the most incredible
00:05:31crackling
00:05:34and that is just because you put olive
00:05:36oil on the fish so start it on a hot
00:05:40side and just let just let don’t touch
00:05:43it
00:05:44you know it’s cooked all the way through
00:05:45because you can go I mean I know this is
00:05:47cooked but if you want to find out if
00:05:48it’s cooked just go to the thickest part
00:05:50which is always the neck and if you can
00:05:52pull that fish away which I can Bob’s
00:05:55your uncle and I’m going to plate this
00:05:57on the top of this beautiful platter
00:06:01even dig it into that sell it there and
00:06:05just serve that it’s a simple dish you
00:06:09don’t have to complicate half a lemon
00:06:12you know if you’ve got any of those
00:06:14fennel tops
00:06:16from the top of the fennel always nice
00:06:19sprinkled over it’s not a complicated
00:06:22dish just kiss it with a little quality
00:06:25olive oil and a little squeeze of lemon
00:06:32and that is a joyful experience
”