Barbecue Arbeque chicken
You will need
4 chicken breasts, or a selection of thighs and drumsticks
1 red pepper, cored, de-seeded and cut into wedges
1 yellow pepper, cored, de-seeded and cut into wedges
1 red onion, peeled and quartered
1 courgette, thickly sliced
4 small bunches cherry tomatoes
3 tbsp bottlegreen elderflower cordial
2 tbsp olive oil
250g cous cous
400ml vegetable stock
handful of fresh coriander, finely chopped
Preheat oven to 200°C/400°F/Gas Mark 6.
Place the peppers, onion and courgette on a baking tray with the cherry tomatoes.Pour over the bottlegreen elderflower cordial and 1 tablespoon of the olive oil, toss until coated. Cook in the preheated oven for approximately 20-30 minutes until softened and beginning to char a little.
Meanwhile, barbecue or grill the chicken for approximately 20-30 minutes until cooked through and piping hot.
Place the cous cous in a bowl with the remaining olive oil, bring the stock to the boil, pour over, stir and cover then leave to absorb the liquid.
When the cous cous has absorbed the liquid, fluff up with a fork and stir in the coriander.
Serve the chicken on a bed of cous cous with the roasted vegetables and the lovely elderflower juices.Recipe courtesy of Bottlegreen
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