PIRI-PIRI

Ingredients

1 red pepper

2 large chillies

1 onion

3 cloves of garlic

1 tsp smoked paprika

A pinch of oregano

2 tbsp lemon juice

2 tsp red wine vinegar

1/4 tsp salt

Method

Blister and blacken a red pepper and 2 large chillies directly over a gas flame or under a fierce grill. Cool and remove the skin and seeds. Place the flesh in a blender along with a finely chopped bird’s eye chilli. Cook 1 finely chopped onion and 3 finely chopped garlic cloves in 4 tbsp oil until caramelised. Add 1 tsp smoked paprika and cook for a minute more. Add to the blender along with a pinch of oregano, 2 tbsp lemon juice, 2 tsp red wine vinegar and ¼ tsp salt. Blend to a thick paste. Pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.

STICKY CHINESE GLAZE

Ingredients

2 tbsp soy sauce

1 tbsp toasted sesame oil

1sp Chinese five space

2 gloves of garlic

25g brown sugar

Method

Combine 2 tbsp soy sauce with 1 tbsp toasted sesame oil, 1 tsp Chinese five spice, 2 crushed garlic cloves and 25g brown sugar. Pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.

GINGER MISO

Ingredients

3 tbsp white miso

3 tbsp honey

3 tbsp soy sauce

1 tbsp grated ginger

1/2 lime

2 tbsp rapeseed oil

Method

Combine 3 tbsp white miso, 3 tbsp honey and 3 tbsp soy sauce. Stir in 1 tbsp grated ginger and the juice of ½ lime. Add 2 tbsp rapeseed oil, pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.