We have been experimenting with new flavour combinations to make our BBQ special. The life of a cookery school teacher is tough! We have to experiment with ingredients, cook and then eat a lot of tasty dishes! We managed to get organised on the one truly sunny day in the last week and spent the afternoon cooking over hot coals. We have 3 new dishes for you: Chicken in a spicy marinade, coffee and chocolate beef and sweet baked potatoes with beetroot.

You will need:

Spicy Chicken

1 Chicken (serves 4) or poussin (serves 2) or quail (serves 1), spatchcocked
Chicken Marinade (will cover a whole chicken):
450g natural yoghurt
1 Lime, juice and zest
2 tablespoons peanut butter
1 tablespoon smoked paprika
1 red chilli
1 teaspoon Sichuan pepper
2 cloves of garlic

Blend the marinade ingredients together and cover the chicken in a large dish
Cover with cling film and leave in the fridge to marinade over night
Season with salt just before popping on the BBQ, turning occasionally
Cook until the juices from the meat run clear and the internal temperature is 75C

Beef skewers

400g beef bavette steak
Steak Marinade:
1 heaped tablespoon Instant Espresso
1 tablespoon Cocoa powder
1 tablespoon Maple Syrup
1 teaspoon Balsamic Vinegar
1 tablespoon Garlic Oil
1 tablespoon Soya sauce
1/2 teaspoon Chilli Flakes

Slice the steak into strips
Combine the marinade ingredients in a bowl and rub into the meat
Cover the bowl in cling film and leave in the fridge over night
Thread the strips on skewers and cook over hot coals until browned on the outside, but still pink on the inside


Baked sweet potatoes

Make an incision into the potato, lengthways
Wrap the potatoes tightly in foil and cook right on the coals until cooked through (about 45 minutes)
Sauce to top the cooked potatoes, combine: soured cream, chopped dill, juice of a lemon, finely cubed cooked beetroot and salt and pepper