Showstopper Chicken Sides

For the Buttery Mashed Potatoes: Carefully score a hemisphere around the potatoes. This makes it easier to take the skins off later.

Wrap the potatoes tightly with good quality tinfoil ensuring the dull side of the foil is facing out for maximum heat absorption.

Leave on the direct side of your bbq (over the coals) and cook until fork tender (around 1 hr)

When the potatoes have cooked and have cooled slightly remove from the foil and peel.

Char some rosemary over the coals for about 30 seconds, and remove the leaves from the stem.

In a small saucepan, melt the butter and mix in the charred rosemary leaves

In a bowl, mash the potatoes and mix with the rosemary butter. Use some warm milk for an extra creamy mash

For the skillet stuffing: Finely chop the rosemary & thyme leaves, discard the woody stalks

Grate/finely mince the ginger & garlic

Mix the herbs, ginger and garlic together on your chopping board with some salt & pepper

Add the herb mix to your sausage meat

Crumble in the black pudding

Add the breadcrumbs & softened butter and mix well.

Divide the mixture between two small cast iron pans.

Cover with tinfoil and make a few holes in the top to allow smoke to penetrate.

Place onto your bbq grill and cook with the lid closed for 45mins or until a meat thermometer into the centre reads 75C.

For the Charred carrot and parsnips in Ginger butter: Take off the outer layer of the skin by rubbing the carrots & parsnips with a ball of tinfoil.

Cut the vegetables in half keeping the root intact and cut in half again

Toss the Carrots and parsnips in the oil until fully covered, season with sea salt & black pepper.

Grill the Vegetables over a high heat until nicely charred and soft to the touch. (around 15 mins, turning frequently)

For the ginger butter, grate the ginger into a big knob of melted butter: Toss the cooked veggies in the ginger butter before serving.

For the Tenderstem Broccoli: Toss the broccoli in a drizzle of chilli oil, season with salt & pepper

Grill the broccoli over a high heat until toasted and charred ( around 6 mins)

Drizzle some more chilli oil over the broccoli and top with chilli flakes and toasted almonds.