FIRE UP THE BBQ

Make the most of the warmer weather, move dinner outdoors and cook these brilliant recipes over the flames

- ADAM BUSH and ANNA GLOVER

BBQ BUFFALO CHICKEN WITH BLUE CHEESE SLAW

Cayenne-based, vinegary hot sauce such as Frank’s RedHot is the secret to buffalo chicken. You could also barbecue a classic batch of wings before tossing them in the sauce for a finger-licking feast. Traditionally served with celery sticks and blue cheese sauce for dunking, we’ve combined those elements in a standout slaw to cut through the chilli heat. If you’d rather get ahead, cook the spatchcock chicken in the oven and finish off on the barbecue.

1 HOUR 20 MINUTES + MARINATING | SERVES 4 | EASY

whole chicken 1.2kg

MARINADE

cider vinegar 4 tbsp

olive oil 2 tbsp

garlic 1 clove, crushed

black peppercorns ground to make 1/2 tsp

sea salt flakes 1 tbsp

cayenne pepper 1 tsp

smoked paprika 1 tbsp

BUFFALO SAUCE

butter 50g

garlic 1 clove

cayenne-based hot sauce (we used Frank’s RedHot) 148ml

BLUE CHEESE SLAW

hard blue cheese 75g

soured cream 100g

mayonnaise 50g

English mustard 1 tsp

lemon a squeeze of juice

celery 4-6 sticks, shredded

green pepper 1, finely sliced

red onion ½, finely sliced

chives ½ a small bunch, finely chopped

1 Using a pair of kitchen scissors, flip the chicken over so it’s breast-side down and cut along either side of the backbone to remove it. Turn the chicken over so it’s skin-side up and open it out. Press on both sides with the palm of your hand to flatten.