BBQ No2- Whole Cod (Sustainable) with Pernod, Parsley & Garlic, Roll Of Pork with Apple & Apricots & BBQ Steamed Mussels. Potato Cornichon & Egg Salad, Coleslaw, Cous Cous with Mint, Parsley, Tomato & Capers.

Whole  Cod (DEFO Sustainable) Gutted & Cleaned

Stuffed with Parsley, Red Onion, Big splash of Pernold, Salt & Pepper, Lemon, Garlic, Sprinkle of Fennel Seeds.

Garlic & Parsley Butter

Cous Cous-

Cherry Tomatoes

Mint/ Parsley

Red Wine Vinegar (Big Glug-To taste)

Grated Courgette 

Salt & Pepper

Apples, Apricots (Can be dried)

Salt & Pepper

Sage Leaves (Fresh is best)

Thyme 

Salt & Pepper

Steam Mussels in Foil Bag over BBQ

Add Salt & Pepper

Red Onion

Thyme hidden underneath

Big splash of water so the mussels steam when you do the foil up

Cook for 4mins (Check that they're fully open & give them a shake now & then)

Potato Salad

Potatoes Cooked until Soft (wont stay on the knife)

Cornichons Chopped

Spring Onions chopped

Salt & Pepper

Boiled Eggs

Dijon Mustard

Mayo

Bandini & Teds waiting for their Big BBQ Dins

Red Cabbage Finely Sliced 1/2

White Cabbage 1/2

Grated Carrots x 2

Red Wine Vinegar big splash

Mayo- Not too much

Salt & Pepper