Inspired by Matt Tebbutt’s cookery video? Channel your inner chef and recreate all three dishes for an outdoor feast.
For the chicken
1 chicken, spatchcocked
4 tbsp olive oil
½ tsp ground cumin
1 tsp garlic powder
½ tsp hot smoked paprika
For the salsa
1 corn on the cob
A couple of padrón peppers
1 red onion, finely chopped
1 ripe mango, peeled, destoned and finely chopped
1 green chilli, deseeded and finely chopped
1 avocado, peeled, destoned and finely chopped
1 bunch fresh coriander, finely chopped
1 lime, juice only
1 garlic clove, finely chopped
salt and freshly ground black pepper
For the buttermilk hot sauce
1 tsp chipotle purée
3 tsp white wine vinegar
3 tsp light brown sugar
2 tbsp mayonnaise
½ lime, juice only
Mix the olive oil, cumin, garlic powder and paprika, massage into the chicken, cover and place skin side up on the barbecue and cook through, turning half way.
Brush the corn on the cob with oil and add to the barbecue, turning frequently, until chargrilled on all sides, add the padrón peppers on the grill too.
To make the salsa, cut the kernels off the cob, chop the peppers and mix with the remaining salsa ingredients in a small bowl. Season with salt and pepper.
To make the buttermilk hot sauce, mix together the chipotle purée, vinegar and sugar. Add the buttermilk, mayonnaise and a squeeze of lime juice and stir well until combined.
To serve, cut the chicken, scatter over the salsa and serve with the buttermilk hot sauce on the side.