Storecupboard Salt Chicken with Seared Corn Ribs

For the salts: mix the hot sauce salt ingredients together in a small bowl until completely combined. In a separate bowl, mix the sea salt with the chopped rosemary and thyme, then stir through the zest and juice of the 2 oranges for the orange & herb salt.

Dry each salt one of two ways: spread over a non-reactive tray and leave until the liquids evaporate (a few days — a sunny spot speeds it up), or spread over a tray and dry in the oven at 90–100°C for about 30 minutes until the liquid has evaporated.

For the chicken: cover the chicken in the salt of your choice and leave in the fridge for at least 30 minutes.

Set up the grill using a vortex method — light a small mound of coal in the centre and leave until the coals are ash grey.

Place the chicken around the heat source in a circle, keep the lid closed with the vent open, and cook for 45 minutes to 1 hour until cooked through and golden — use a meat thermometer and look for 75°C.

For the corn ribs: husk the corn, cut in half horizontally, then cut each half into quarters lengthwise to give 8 batons (keep the middle intact).

Toss the corn with the olive oil, salt, pepper, cayenne and cumin seeds.

Arrange on the direct side of the grill for 15–20 minutes, turning until charred on all sides.