Barney Desmazery

1 week ago | bbcgoodfood.com | Barney Desmazery

To make the crumble topping, tip the flour, custard powder and butter into a large bowl, then rub together using your fingertips until the mixture resembles coarse breadcrumbs. Stir in both sugars. The crumble topping can be prepared ahead and chilled for up to three days or frozen for up to three months. Roughly break up with your hands before using.

1 month ago | bbcgoodfood.com | Barney Desmazery

To spatchcock the chicken, place the chicken breast-side down on a chopping board. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken over, and press down firmly on the breastbone to flatten it. Mix the oil, paprika, garlic, lemon zest and lemon juice with some salt and pepper, then rub all over the chicken. Cover and chill for at least 30 mins, or overnight if you can.

1 month ago | bbcgoodfood.com | Barney Desmazery

Bring a large pan of salted water to the boil. Drop in the asparagus and broccoli, boil for 1 min, then drain well, leave to cool and pat dry. When the barbecue is hot, drizzle a little oil over the chilli and cook for 2-3 mins until charred and softened. Remove from the BBQ, leave to cool a little, then finely chop, and mix with the maple syrup, olive oil, lemon zest and juice. Season to taste and set aside.

1 month ago | bbcgoodfood.com | Barney Desmazery

kcal277fat16gsaturates7gcarbs28gsugars2gfibre4gprotein4gsalt0.02gTip the potatoes into a pan, cover with cold salted water, bring to the boil, then simmer for 10-12 mins until just tender. Drain well and leave to cool. Will keep chilled for 24 hours. When your barbecue is hot, toss the spring onions in the olive oil and season. Place directly on the barbecue over a high heat and cook for 2-3 mins, turning until softened and charred. Leave until cool enough to handle, then finely chop and set aside.

1 month ago | bbcgoodfood.com | Barney Desmazery

Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm baking tin with baking parchment, leaving some overhang. Put the dark chocolate, butter and coffee in a heatproof bowl and set over a saucepan of barely simmering water ensuring the bowl doesn’t touch the water. Stir until smooth, then set aside to cool slightly. This can also be done in short bursts in the microwave, stirring between each burst. In a separate bowl, mix together the rye flour, cocoa powder and ½ tsp sea salt.