To prep the chicken kebabs
¼ tsp allspice berries
1 tsp black peppercorns
¼ tsp chipotle flakes
½ tsp smoked paprika
½ tsp salt
4 chicken thighs, skinless and deboned
1 Tbsp grapeseed oil
To prep the corn and nduja butter
4 corn on the cob
25g unsalted butter, softened
3 Tbsp nduja
To prep the vegetables
2 red peppers
12 cherry tomatoes
To prep the orzo salad
12 Nocellara olives, pitted and halved
3 Tbsp extra virgin olive oil
2g flat leaf parsley leaves
For the lemon mayonnaise
10g Dijon mustard
zest of 1 lemon
juice of ¼ lemon
salt and freshly ground black pepper
To make the saffron butter
75g unsalted butter, softened
1 small shallot, finely chopped
To pack on your picnic
reserved vegetable skewers
salt and freshly ground black pepper
reserved vegetables skewers
reserved orzo salad
1 lemon, halved
reserved chicken skewers
reserved corn on the cob
reserved razor clams, washed thoroughly
reserved saffron butter
1g coriander leaves
reserved nduja butter
reserved lemon mayonnaise
To make the marinade for the chicken, toast the allspice and peppercorns in a hot, dry pan until fragrant. Allow to cool before grinding to a fine powder using a pestle and mortar or spice grinder. Combine the ground spice with the chipotle, paprika and salt. Cut each chicken thigh into 3 equalsized pieces, leaving you with 12 pieces in total. Place the chicken into a bowl and sprinkle over the powder. Drizzle with olive oil, rubbing the mix into the chicken. Cover and leave in the fridge overnight. Place the pieces onto four skewers and return to the fridge, covered until needed.
Place the corn into a pan of cold, salted water and bring to a simmer over moderate heat. Cook until tender, then drain and set aside. Once cool, place in the fridge, covered until needed. In the meantime, mix the softened butter with the nduja until well combined. Store in the fridge, covered until needed.
Burn the outside of the peppers using a blowtorch or over the open flame of a gas hob. Once cool enough to handle, peel the skins off and remove the core and all seeds. Chop the peppers into equalsize pieces, approximately 2.5cm. Alternate the peppers and cherry tomatoes onto skewers and place in the fridge, covered until needed.
Cook the orzo in a pan of salted water by bringing to the boil, then reducing to a simmer. Cook until tender, drain. Run cold water over the orzo until cooled. Place the orzo into a bowl and add the olives and the olive oil, mixing well. Chop the parsley and add to the mixture, combining well. Cover and keep in the fridge until needed.
To make the lemon mayonnaise, simply mix the ingredients until well combined and season with salt and freshly ground black pepper.
For the saffron butter, start by placing the saffron in a very small bowl and add one tablespoon of boiling water. In the meantime, melt 30g of the softened butter in a small pan over low heat and cook the shallots until softened. Carefully add the saffron water to the pan of softened shallots and simmer for 1 minute. Remove the pan from the heat and allow to cool to room temperature. Combine the saffron shallots mixture with the remaining softened butter and season with salt. Cover and store in the fridge until needed.
When ready to cook, light the coals of the Cube and bring to a moderate heat. Season the vegetable skewers with salt and drizzle over a little olive oil. Grill the skewers until charred on the outside and slightly tender. Remove and set aside until cool enough to handle. Slide the vegetables off the skewers and add to the orzo salad. Season the salad with the juice from half the lemon, salt and freshly ground black pepper. Set aside.
Season the chicken kebabs and the corn with salt and place on the BBQ, cooking until the chicken is cooked through and the corn is charred. Remove from the grill and set aside to rest.
Open the razor clams and place on the grill flesh-side down, cooking for 2 minutes until the flesh has charred. Remove from the grill and remove the meat from the shell (reserving 4 of the half shells). Trim the clams leaving only the soft white flesh, discarding the brown parts. Slice the clams into thin pieces and return to the 4 reserved shell halves. Cover the clams in the saffron butter and season with the juice of the second lemon, salt and freshly ground black pepper. Return the razor clams to the grill to allow the butter to melt. Chop the coriander and scatter over the razor clams once they have been removed from the grill.
Place the corn back onto the grill to reheat and brush over the nduja butter. Spread the nduja butter over the corn. Remove from the grill and with a microplane to finely grate a little Parmesan over the buttered corn. Serve the spread with the lemon mayonnaise.