Two or three warm sunny days in a row and I start to believe its summer. With both boys home on a Friday night, Dom decided to barbeque a chicken. He learnt the skill of butterflying a chicken a few years ago by looking up instructions on the internet. It really is the best way to cook chicken on an open fire. Nicely flattened, a bit like a cartoon victim of hit and run, the chicken cooks evenly with lovely crispy skin.
Today's offering has been marinating in olive oil and lime juice with mustard seeds, garlic, chilli, cumin and fenugreek all afternoon. It was cooked for about 45 minutes over coals and served with a couscous salad. Best of all enjoying a beer at the end of the garden while it cooks.
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