Ingredient: Chicken

The classic Paella, a cult favourite within the Spanish cuisine. Paired with saffron flavoured rice, this dish carries an abundance of flavours, including chicken; Norwegian Lobster, squid, mussels and monkfish.

  1. For the mussels, heat two inches of water in a saucepan over a high heat. When it reaches the boil, add the mussels for a minute, remove from the heat and set aside without opening the lid. 
  2. Whilst the mussels are boiling, begin prepping the remainder of the vegetables, chopping them finely. Heat the paella pan, keeping the pan on a medium-high heat in the centre, whilst keeping the sides at a low hear.
  3. Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic to the pan.
  4. Brown the Norwegian Lobsters and prawns for 1 minute on either side and remove them.
  5. For the sauté base, move the garlic to the side of the paella pan, add another 1 tbsp of oil and sauté the onion until it starts to turn transparent. Add the green pepper and stir the mixture as it cooks for 5 minutes at a low heat. Add the tomato and stir the mixture together. Add a pinch of sugar and Maldon Salt.
  6. Move the sauté mix to the sides of the paella pan where the heat is lower. Add another tablespoon of oil and fry the chicken for 5-10 minutes and the squid 5 for minutes more (until they are golden). Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides.
  7. Sauté the green beans and peas for 2 minutes. Bring the sauté mixture back from the sides to the centre and stir everything together.
  8. Add the remaining oil and the rice, stirring with the ingredients for 2 minutes over a high heat. Spread the whole mixture evenly over the paella pan, with the garlic head in the middle.
  9. Add the fish stock. When the water boils, lower the heat to the minimum and leave to simmer for 20 minutes. After 10 minutes, add the diced monkfish to the rice. Open the mussels, keeping only the shell with the mussel meat. Finally, place the prawns, Norwegian Lobsters and mussels on top of the rice.
  10. After 20 minutes, turn off the heat, cover with a clean tea towel and leave to rest for 5 minutes. Serve with eighths of lemon. Finish with a pinch of Maldon Salt.

The day before you want to cook, dry brine the chicken. Make a few deep slashes in the meat of each chicken leg and sprinkle the salt all over, rubbing it in well. Set on a rack hung over a tray and slide into the slide uncovered overnight.
The following day, fire up the barbecue ready for direct and indirect cooking.
Set the chicken onto the grill bars away from the fire and leave to cook indirectly, with the lid down, for a good 20 minutes, turning and rotating once or twice.
While the chicken is cooking, make the sauce by whisking together the mayonnaise, vinegar, lemon juice, horseradish, crushed peppercorns and chilli flakes in a bowl. Season to taste with salt. Transfer half to a small serving bowl to use as a dressing for the finished dish. Take the other half to the barbecue and have a silicone pastry brush ready for basting.
Tip the bread cubes into a fireproof pan (no wooden or plastic handles) and drizzle over 2 tbsp of the olive oil. Use the flat of a large knife to bruise the garlic cloves and add them to the pan with the rosemary. Season with salt and pepper. Drizzle the remaining 1 tbsp olive oil onto the tomato halves and season with salt and pepper.
Once the chicken has had its 20 minutes’ cooking time, begin basting with the sauce. Brush all over regularly and keep cooking and turning for a further 20 minutes, or until the chicken is cooked through. When tested with a digital probe thermometer in the thickest part of the leg, it should read 74°C.
When you start basting the chicken, set the pan of bread over the direct fire and cook until crisp and golden, tossing to cook evenly. Remove the croutons from the fire and set aside. At the same time, rest the tomato halves over the fire so they grill and soften, turning to cook both sides.
To serve, scatter the watercress onto a large platter and top with the grilled tomatoes. Add the chicken legs and sprinkle over the croutons. Drizzle with some of the reserved sauce and serve the rest alongside.

Prepare the labneh the day before. In a large bowl, mix together the yoghurt and the Maldon salt. Then line a fine sieve with muslin cloth, and pour the yoghurt in. Tie the top of the muslin around the yoghurt so it is sealed and then place the sieve over a large bowl in the fridge. Allow the yoghurt to strain and the liquid to drip into the bowl below – leave this overnight. The next day you should have a much thicker and creamier consistency. The longer you leave it the thicker it will get – a more spreadable cheese. Once you have strained the labneh stir through the chopped dill and leave in the fridge until you are ready to use it.

You can also prepare the chicken to marinade the night before, as this will ensure the best flavour and help tenderise the meat.

In a large bowl mix together the olive oil, lemon zest and juice, crushed garlic, spices and oregano. Season the mixture well with cracked black pepper and a good pinch of Maldon salt. Add the chicken thighs and mix so they are well coated. Clingfilm the bowl and place in the fridge overnight.

The next day you are ready to prepare and cook your Shawarma. Start by making the shredded slaw by adding all the shredded vegetables in a large bowl and tossing through the Greek yoghurt, lemon juice, Maldon salt and the nigella seeds until it is all well combined.

Then prepare the skewers. Cut the chicken pieces into thick strips and thread onto the skewers – if you are using wooden skewers rather than metal, just ensure to soak them in water for 30 minutes before using (this stops the wood from burning).

Heat up the BBQ or alternatively you can use a griddle pan. Cook the chicken skewers for 4 – 5 minutes on each side until golden and charred and the chicken is cooked through. Place the flatbreads in the oven to warm up.

To serve, spread some labneh onto the warm flatbread, then top with shredded slaw, chicken shawarma and some pickled chillies. Garnish with an extra pinch of Maldon salt, some mint and parsley leaves and a squeeze of lemon juice.

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Prepare the chicken wings: Grind the Maldon salt, star anise,

crushed coriander seeds, peppercorns and cinnamon quill in a

pestle and mortar. Transfer the ground spices to a bowl and

add the bay leaf, thyme and garlic. Rub the spice mix into the

chicken wings, cover with cling-film and refrigerate for 3 hours.

Preheat the oven to 120 °C. Wipe the salt mix from the chicken

wings, place in a heavy-based saucepan and pour the rendered

duck fat over the chicken wings. Bring to simmering point over

a low heat, cover with a lid and transfer the saucepan to the

oven. Cook for 1ó – 2 hours. The chicken wings are cooked when

the bones are easily removed. Lift the wings from the duck fat

and place on a tray. Allow them to cool sufficiently to handle

and then extract the bones and cartilage. Place on a greaseproof

paper-lined tray and cover with a second sheet of greaseproof

paper. Place a second tray on top with enough weight to press the

wings. Refrigerate until ready to use. Strain the duck fat through

a fine sieve and refrigerate in a sealed container for future use.

To make the sweet corn and basil sauce follow the same method

as for the sweet corn soup recipe, adding a little

more cream if necessary.

To serve increase the oven temperature to 180 °C. Melt a

teaspoon of duck fat in a cast-iron pan over a medium heat.

Add the chicken wings skin side down and transfer to the oven.

Cook the chicken wings for 3 – 4 minutes until the skin is crisp

and evenly coloured. Lightly season with freshly ground pepper.

Remove the wings from the pan and keep warm while preparing

the rest of the dish.

Bring 25 ml water to the boil in a saucepan, add the butter and

bring back to the boil until melted. Add the sweet corn and

courgette, reheat and lightly season with salt and freshly ground

pepper. Strain the corn and courgette and keep warm. Gently

reheat the sweet corn and basil sauce and adjust the

seasoning and cream content if necessary. Strain the sauce

through a fine sieve.

Spoon the sweet corn and courgette into the centre of a plate

and spoon over a little of the sweet corn and basil sauce. Place

the chicken wings onto the sweet corn and spoon a little more

sauce around the dish. Garnish with the deep fried shallots and

basil leaves.