Recipes, food styling & photography Will Bowman
Because the thigh and leg bones are removed from the chicken it will take less time to cook than a drumstick or bone-in thigh. If you aren’t breaking down the chicken yourself, buy boneless chicken thighs, drumsticks and/or wings. Their higher fat content makes them much tastier and better suited to grilling.
In Greece, skordalia is often served with octopus. It is something I’m extremely fond of, however it involves a borderline-sickening amount of raw garlic. In this take I've stayed true to the flavours of skordalia, but varied the texture with potato chunks and I've taken the sting out of the raw garlic by treating it to some time in hot butter. If you can’t get your hands on nettle, any green leaf will do the trick.
The thought behind this was a sour-cream-and-chives-type vibe. I hope that is what you get – smoky, succulent leeks, crispy little chippies and wee pops of sweet and sour with the currants.
This was inspired by something my girlfriend and I encountered last year at a night market in Palermo, Sicily. There, spring onions were wrapped in either bacon or lamb intestines and grilled over burning coals. So simple, so delicious. Here, the mussels act as the protein, giving a similar texture and eating experience.
Love radishes, love pickles, love butter, love anchovies, love watercress. Squeeze it all onto a piece of grilled bread – I’d make extra butter to drizzle all over it – and have a cool beverage nearby to cleanse your salt- and umami-lined mouth.