Honey Mustard Chicken & BBQ Salsa

A simple and delicious barbequed honey mustard chicken with a lovely salsa and potatoes.

Veggies for the Salsa


4 Bone in Chicken Thighs
500g Small Potatoes – bitesized pieces
3 Tomatoes – Halved
1 Large Bell Pepper – quartered or halved
2-3 Green Onions – left whole
2 Limes – juiced
1 TBS English Mustard
1 TBS Honey
Salt & Pepper to taste
2-3 TBS Olive Oil
Handful of Parsley Chopped


Firstly start off with marinating the chicken thighs. Cut small cuts into the skin on the thighs and place them into a bowl or container. Add in a little salt and pepper to your taste along with a drizzle of olive oil. Then add in the juice of one lime and the mustard and honey. Mix all this together and place in the fridge covered up for at least four hours. When it comes time to cooking your whole meal take the chicken out of the fridge and leave it covered for ten minutes before grilling.

When you’re BBQ is up to temperature but you still have a couple of the flames going you are going to want to put your vegetables and lime for your salsa on their chopped into half or thirds. No need to oil these we want the pure flavour and darkness from the BBQ and flame. Turn them regularly for about 5 minutes until slightly darkened but not fully cooked through. We want that crunch. Take them off and chop them up small with a handfull of parsley, drizzle of olive oil and seasoning and the juice of the grilled lime. Then set aside whilst we cook everything else to let the flavours meld together.

Now take your chicken out of the marinade and place on to the grill bars. Cook regularly turning for about 12-15 minutes or less if your chicken thighs are smaller. Whilst your regularly turning drizzle bits of your marinade on for extra flavour.

Meanwhile, cut your potatoes into bitesize pieces and place into a pot of water and bring to a boil for around 15 minutes or until tender. Alternatively you could par boil them for 10 minutes and finish them off on the bbq for more flavour. The choice is yours.
Finally assemble and drizzle over as much of the salsa as you want. You could also add grilled garlic and chilli into the mix if you like.

The Burning Fire before the Coals are Ready

Ostrich Fillet Steak

Serves 1

2 Small Ostrich Fillets
Salt and Pepper (To Taste)
1 Cup Rocket (Arugula)
Small Squeeze Lemon Juice

Rub the fillet steaks in oil and season generously with salt and pepper. Place into a hot pan for 3 minutes. Flip and cook for another 3 minutes. Allow to rest for 5 minutes before serving sliced with a decent amount of rocket with a splash of lemon juice over the top.

Tuna Melt

Serves 2-3

1 Can Tuna Chunks in Oil (70% of the Oil Drained)
1/4 Cup Mayonaise
1/2 Cup Sweetcorn
1/2 Cup Grated Cheddar Cheese
2-3 Slices Toasted Sourdough Bread
Salt and Pepper (To Taste)

Mix together your tuna, mayonaise, sweetcorn and seasoning until well mixed.
Spread between your toasted bread slices.
Cover with the cheese and place into a hot oven or under the broiler (grill) for 4-5 minutes until the cheese is hot and bubbling. Serve whilst hot.

Pan Fried Salmon Fillet

Serves 1

1 Fillet Salmon
2 Tablespoons Butter
Salt and Pepper (To Taste)

Heat a fry pan to medium high. Add in the butter and when it starts to sizzle add in the fish fillet skin side down. Cook until golden and crispy on the bottom around 3-4 minutes. Flip it over to the flesh side and season the skin generously. Tilt your pan and using a spoon pour over the butter over the top of the fish fillet. Remove from the heat and onto a plate. Serve with a heaped spoon of pesto for a delicious snack or a very light breakfast.

Simple Ratatouille

1 Orange Bell Pepper – Chopped into Chunks
1 Red Onion – Diced
1 Courgette (Zuchini) – Chopped into Chunks
1 Small Aubergine (Eggplant) – Chopped into Chunks
1 Tin Chopped Tomatoes
1/4 Cup Chopped Parsley
3 Cloves Garlic Finely Sliced
2 Tablespoons Tomatoe Paste
4 Cups Vegetable Stock
2 Tablespoons Olive Oil or Vegetable Oil
Salt & Pepper (To taste)

1. Start off by chopping up all of your vegetables, whilst preheating a large pot on medium with the oil.
2. First start by adding in the onions and cook for a minute. Then followed by the aubergine and garlic and cook for a further few minutes.
3. Then add in your tomato paste and stir in with the courgette and bell pepper to help cook out the tomato paste.
4. Add in your tin of chopped tomatoes and stir through.
5. Add in your stock and simmer for around 15 – 20 minutes.
6. Season to taste and add your chopped parsley.
7. Serve with sourdough toast (optional)