**Dutch Baby** - 4 eggs - 180g milk - 90g plain flour - 1/4 tsp salt - 30g butter - 20g comté cheese - 15g fresh coriander - 1 garlic clove **BBQ Chicken** - 1 whole chicken - For brining: salt, rosemary, thyme, bay leaves and lemon - For the chilli honey: runny honey & chilli sauce **Dutch Baby** 1. Optionally brine the chicken the day before. Make a 5% brine with enough water to cover the chicken in your chosen pot. 2. Add in a few sprigs of rosemary and thyme, 2 or 3 bay leaves and a lemon cut into wedges. 3. Spatchcock the chicken and place it breast side down in the water. Cover and leave to brine in the fridge overnight, or up to 24 hours. 4. When your grill is up to temp remove the chicken from the brine and pat down to remove excess water. Cover with olive oil before grilling. I like to make sure the internal temp is 60-65c before brushing with the chilli honey all over and cooking for another 5 to 7 minutes. 5. Remove the chicken and rest whilst the Dutch Baby cooks. 6. Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand. 7. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. 8. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product. 9. Grate the parmesan, chop the coriander fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also. 10. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. 11. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time. 12. Remove from the oven and spread over the mayo. Dress some salad leaves and place inside, followed up with the carved/pulled chicken. Top with a little more chilli honey and fresh coriander.