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  • 1-1½ kilo corn fed chicken

  • 2 cloves of garlic

  • 100g jerk chicken seasoning

  • 60 ml of clear honey

  • juice and zest of 2 limes

  • handful of chopped chives

  • 2 tbsp corn oil

  • 2 red peppers

  • tsp of dried oregano

  • Salt and pepper

  • Barbecued cabbage

  • 1 large savoy cabbage

  • salt and pepper

  • 4 rashers of streaky bacon, finely chopped

  • a good pinch of sugar

  • a good glug of olive oil


  • For the chicken:

  • 1.

    Mix all the ingredients together in a bowl and marinade the chicken in it for at least 2 hours.

  • 2.

    Place on a settled barbecue for about 40 minutes brushing the chicken every 10-15 minutes with the remaining marinade.

  • For the cabbage:

  • 1.

    Cook the cabbage whole in a large pan of boiling water for 10 minutes, remove from the boiling water and leave to drain stalk side up. In a bowl, mix the bacon with the sugar, a good pinch each of salt and pepper, and the olive oil, cut the cabbage into four and toss the pieces in the oil and bacon mixture. Wrap them in pieces of foil, ensuring that each wrap has bacon in it.

  • 2.

    Place around the edges of the coals and ashes of the preheated hot barbecue and cook for 1 hour.

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