Grilled Chicken with Rosemary and Bacon

Ingredients

• 
4 teaspoons garlic powder
• 
4 skinless, boneless chicken breast halves deals
• 
salt and pepper to taste
• 
4 sprigs fresh rosemary
• 4 thick slices bacon

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

Recipe by Skoo, All Recipes

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Nathan Outlaw’s seafood burger

Ingredients

• 2 shallots
• 2 cloves of garlic
• 1 fresh green chilli
• olive oil
• 200 g cod fillet , skinned and pin-boned, from sustainable sources
• 100 g fresh white and brown crabmeat , from sustainable sources
• 100 g raw king prawns , from sustainable sources
• 2 baby gem lettuces
• 4 burger buns
• pickled onions

WASABI MAYONNAISE

• 2 free-range egg yolks
• 1 lemon
• 300 ml sunflower oil
• 50 g fresh English wasabi or wasabi paste
• 1 small handful of rocket or other peppery leaf

Directions

1. Peel and finely chop the shallots and garlic. Deseed and finely chop the chilli.
2. Heat 2 tablespoons of oil in a frying pan over a medium-low heat, then add the shallots, garlic and chilli. Cook for 3 minutes, or until softened but not coloured. Set aside on a plate to cool.
3. Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds; it should still have some texture.
4. Scoop it into a bowl, add the crabmeat and stir to combine.
5. Peel and devein the prawns, roughly chop, then add to the bowl with the cooled shallot mixture. Season and mix well.
6. Divide the mixture into four equal portions and use your hands to mould them into patties. Put them on a plate in the fridge for 45 minutes.
7. Get your barbecue going to a high heat, then make the mayo.
8. Put the egg yolks and 2 tablespoons of lemon juice into a bowl and whisk to combine.
9. Keep whisking while you add the sunflower oil – slowly add it in drips to begin with, then gradually pour it in a steady stream until it’s all incorporated and the mayo is thick.
10. Finely grate or stir in the wasabi until combined, and season with a pinch of sea salt. Finely chop and stir in the rocket (if using). Set aside in the fridge until needed.
11. When you’re ready to cook, trim and thread the lettuces onto a large barbecue skewer.
    Brush the seafood patties with a little oil and place them on the barbecue for 3 minutes.
12. Turn and cook for a further 3 minutes, adding the lettuce skewer at the same time. Char them for about 1½ minutes on each side.
13. Halve and pop the burger buns on to toast for 10 to 20 seconds, until bar–marked.
14. To assemble your burger, place a couple of the baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties.
15. Add a generous dollop of the wasabi mayonnaise, sandwich everything together with the bun tops and serve.

Recipe by Jamie Oliver

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Blackened sweet potato mash

Ingredients

• 1kg sweet potatoes
• 1 tbsp olive oil
• juice 1 lime
• 4 wedges to serve
• 4 spring onions
• sliced on the diagonal
• extra virgin olive oil, for drizzling

Directions

1. Prick the sweet potatoes with a fork, then put each one on a piece of foil. Drizzle with a little oil, season, then tightly wrap them. If you have a couple of smaller potatoes, wrap them together so they cook evenly.
2. Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside. To test, insert a skewer through the foil into the centre of the potato – it should go in easily. Alternatively, heat oven to 200C/180C fan/gas 6. Put the potatoes on the top shelf of the oven and roast for 45 mins, then heat the grill to its highest setting and grill for 5 mins, turning halfway, until slightly charred.
3. Put the potatoes on a large platter and lightly mash with a fork, skins and all – they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil, and season well before topping with the spring onions. Serve with lime wedges on the side.

Recipe by Sophie Godwin, BBC Good Food