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Ingredients

• 2-3 Scotch bonnet chillies, roughly chopped
• 2 cloves garlic, crushed
• 5 cm ginger, roughly chopped
• 4 long red chillies, roughly chopped
• 2 tbsp olive oil
• 100 ml white wine vinegar
• 2 tsp sea salt
• 2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 2 tsp oregano

• 8 chicken legs
• 1 branch bay leaf
• 1 large bunches rosemary
• 1 large bunches parsley
• 1 bunches thyme
• 1 bunches sage
• 3 limes, cut into wedges

• heart celery, with the leaves
• 1 handfuls mint leaves
• 2 bulbs fennel, with herby tops
• 8 tbsp yogurt, or mayonnaise
• 1 lemon, juice only
• 4-6 tbsp extra virgin olive oil

Description

A Crisp Fennel Salad Cuts The Heat Of Ben O’Donoghue’s Smoky Barbecue Classic

UK TV