THREE GO-TO CHICKEN MARINADES

PIRI PIRI

Blister and blacken a red pepper and 2 large chillies directly over a gas flame or under a fierce grill. Cool and remove the skin and seeds. Place the flesh in a blender along with a finely chopped birds’ eye chilli. Cook 1 finely chopped onion and 3 finely chopped garlic cloves in 4 tbsp oil until caramelised. Add 1 tsp smoked paprika and cook for a minute more. Add to the blender along with a pinch of oregano, 2 tbsp lemon juice, 2 tsp red wine vinegar and ¼ tsp salt. Blend to a thick paste. Pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.

STICKY CHINESE GLAZE

Combine 2 tbsp soy sauce with 1 tbsp toasted sesame oil, 1 tsp Chinese five spice, 2 crushed garlic cloves and 25g brown sugar. Pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.

GINGER MISO

Combine 3 tbsp white miso, 3 tbsp honey and 3 tbsp soy sauce. Stir in 1 tbsp grated ginger and the juice ½ lime. Add 2 tbsp rapeseed oil, pour over the chicken and allow to marinate in the fridge for 30 minutes or overnight.

STICKY MISO-GLAZED AUBERGINE STEAKS INGREDIENTS

3 aubergines

4 spring onions, shredded

25g salted peanuts, chopped

1 red chilli, finely chopped

handful torn coriander

For the glaze:

3 tbsp white miso

11/2 tbsp sesame oil

11/2 tbsp soy sauce

11/2 tbsp mirin

11/2 tbsp honey

1 large garlic clove, crushed

METHOD

1 Combine the glaze ingredients in a small bowl until smooth. Halve the aubergines lengthways and score deeply in a diamond pattern. Spread the glaze over and work into the cuts using a brush or your fingers. Allow to marinate for 10 minutes.

2 Cook skin side down set quite high over a barbecue so that it cooks slowly. Turn once or twice until softened and lightly charred. Alternatively cook under a medium-low grill for 25 minutes, turning and basting as you go. Serve scattered with the spring onions, peanuts, chilli and coriander.

KOREAN CHICKEN INGREDIENTS

1kg chicken drumsticks

For the marinade:

2 tbsp soy sauce

2 tbsp sesame oil

2 tbsp honey

1 tbsp sriracha chilli sauce

1 tbsp soft brown sugar

2 garlic cloves, crushed

1 ripe pear, pealed and chopped

METHOD

1 Combine all of the marinade ingredients and pour 3/4 into a large bowl. Score the chicken legs, add to the marinade, combine well, cover and chill for an hour or overnight. Take out of the fridge 30 minutes before cooking.

2 Set the chicken drumsticks high above a moderate barbecue so that they cook slowly. Cook for 25 minutes, turning frequently and basting as you go with the rest of the marinade until cooked through. You could cook them in the oven for 20 minutes and then finish on the barbecue or under a grill if you prefer. Serve with a fresh Asian-style coleslaw.