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Ingredients

• Leg of lamb, approx 2 – 2.5kg, butterflied
• 400ml coconut milk
• 1 fresh red chilli, deseeded and finely chopped
• Malden salt and freshly ground black pepper
• Juice of 1 lime

For the marinade

• 2 sticks of lemon grass, trimmed and roughly chopped
• 2 small pieces of fresh ginger, peeled and roughly chopped
• 4 cloves of garlic, peeled
• 2 green chillies, roughly chopped
• 10 kaffir lime leaves, roughly torn
• a bunch of fresh coriander, leaves picked
• 4 tablespoons olive oil
• juice of 2 limes

Method
Preheat the oven to 170°C.

First make the marinade. In a food processor place the kaffir lime leaves, ginger, lemon grass, garlic, chillies and most of the coriander and pulse until it forms a thick green paste then stir in the olive oil and lime juice until well combined.

Thoroughly coat the butterflied lamb leg with the marinade, season well and place in a roasting tray. Cover with tinfoil and place in the preheated oven for about an hour.About half way through cooking prepare the BBQ so it will be ready to cook on when the lamb is removed from the oven.

Remove the lamb from the oven, keep the juice to one side. Divide the meat into three large pieces so it will be easier to BBQ.

Place the lamb on the BBQ and cook for about 10 minutes, turning regularly until the meat is dark and crispy on the outside. Use some of the reserved cooking juices to baste the meat while BBQing it. When done, place the lamb on a board and loosely cover it with foil.

While the meat is resting, make the curry. Place the tray with the cooking juices of the lamb onto the BBQ and pour in the coconut milk. Allow it to bubble for a few minutes. Stirring occasionally, the sauce will gradually thicken. Stir in the remaining chopped chilli.

Once the sauce has thickened, carve the lamb into thick slices and serve immediately with the Thai curry sauce and some fresh coriander sprinkled over the top.

Ingredients

• 4 mackerel fillets
• 2 tbspn flat leaf parsley finely chopped
• 2 fennel bulbs
• 1 large carrot
• 1 garlic clove, finely chopped
• 6 tbspn olive oil
• Juice of half lemon
• Sea salt & black pepper

MethodÌý

Peel the carrot & diagonally slice it on a mandolin, 5mm thick. Discard the outer leaves of the fennel if tough or discoloured & slice them 5mm. Place carrot & fennel in a bowl with a teaspoon of sea salt, the garlic & lemon juice, toss together. Leave to marinate for one hour.

Meanwhile, prepare the mackerel by removing any bones (tweezers are good for this). Lightly brush the fillets with oil, season well both sides, cook the fillets skin side down on the bbq for 4 mins, flip the fillets over & cook for another 2 mins or until the fish is cooked.

Complete the salad by adding the parsley, pepper & olive oil, before dividing between 4 plates, the salad should have a bit of a crunch although the lemon juice will have softened the fennel a bit.

Ingredients

• 4 tbsp light golden ale, plus 500ml/17floz to marinade the chicken, plus 300ml/10½fl oz light golden ale for roasting (reserve the empty beer can)
• 90g/3oz malt extract
• ½ tsp chilli powder
• ½ tsp English mustard powder
• ½ tsp crushed garlic
• ½ tsp smoked paprika
• ½ tsp muscovado sugar
• 1 x 2kg/4lb 4oz chicken, preferably free-range
• 160g/5½oz butter
• pinch salt

Method
For the chicken, mix four tablespoons of the ale, the malt extract, chilli powder, mustard, garlic, smoked paprika and sugar together in a bowl to make a paste.

Rub the paste all over the chicken and set aside to marinate for three hours. Pour over 500ml/18fl oz of ale and leave to marinade overnight.

Preheat the barbecue (it is best to use a barbecue with a lid) or alternatively preheat the oven to 190C/375F/Gas 5.

Rinse the marinade off the chicken and pat dry. Carefully smear the butter under the chicken skin and over the thighs and season with salt. Pour the 300ml/10½fl oz ale into the reserved beer can, then carefully place the chicken onto the beer can, so that the chicken is sitting upright, with the can in its cavity.

Roast the chicken for 40-45 minutes, basting a couple of times. Remove the chicken from the barbecue or oven and set aside to rest for 15 minutes.