2 tbsp Pure Canadian maple syrup (preferably amber for its rich taste)
1 tbsp sea salt flakes
1 lemon juiced
3 cloves garlic, bashed
2 bay leaves
2 tsp dried chilli flakes
Small bunch of fresh flat leaf parsley
Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.
Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5-8 minutes until cooked through.
Put back directly over the coals for a final 5 minutes to char and crisp up the thighs.
Serve with an extra drizzle of maple syrup and freshly chopped parsley.
6 tbsp Pure Canadian maple syrup (preferably dark for its robust taste)
1 watermelon, cut into wedges, skin on
1 pineapple, cut into wedges lengthways, skin on
4 peaches, halved and stones removed
Place the watermelon, pineapple and peaches into a large dish or tray.
Finely grate the zest of one lime and combine with the maple syrup and the juice of the lime. Pour over the fruit and toss lightly to coat.
Make sure the barbecue is hot with no trace of flame.
Place the pineapple and watermelon slices onto the BBQ and sear for a few seconds on each side, turning with tongs. The aim is to mark the wedges with griddle lines, but not to cook the flesh, so the barbecue (or griddle pan) must be extremely hot.
Remove the fruit slices from the BBQ and wrap in tin foil. Leave on the side of the BBQ for around 20 minutes.
Whilst cooking, sear the peaches and add to the foil parcel for the final 8-10 minutes.
Add the fruit to a platter or bowl and serve warm.
In a large bowl add the potatoes, olive oil, maple syrup, half of the parmesan cheese, garlic and salt and pepper. Toss until coated.
On a sheet of aluminium foil, add the potatoes and fold to form a parcel. Place on the BBQ and grill until the potatoes are tender. This will take around 45 minutes depending on the temperature of the BBQ.
Garnish with chopped parsley and the rest of the parmesan cheese when cooked.