Super Surf & Turf Mixed Grill

Serve with some bread to mop up all the buttery juices.

Serves 8

Total time: 45 minutes

Ingredients:

• 2 spring onions
• 2 cloves of garlic
• 1 lemon
• 1 teaspoon baby capers in brine
• 1 x 50g tin of anchovy fillets
• ½ a bunch of mixed soft herbs (15g)
• 250g soft unsalted butter
• 1 bulb of fennel
• 320g green beans
• 1 sourdough or French baguette
• 8 free-range chicken thighs, skin on, bone in
• olive oil
• 225g chorizo
• 16 raw shell-on king prawns, from sustainable sources
• 2kg mixed mussels & clams, scrubbed, debearded, from sustainable sources
• 320g ripe cherry tomatoes
• 120ml white wine

Barbecue kit:

• Weber barbecue tongs
• Weber griddle press
• Weber griddle basting dome

Method:

1. To make a flavoured butter, trim and roughly chop the spring onions, peel the garlic and finely grate the zest of 1 lemon, then blitz it all in a food processor with the capers, anchovies and most of the soft herb leaves (or chop by hand on a board). Blitz or mix in the soft butter until combined.
2. Trim the fennel and cut into thin wedges, trim the green beans and slice the baguette at an angle. Rub the chicken with 2 tablespoons of olive oil and season with sea salt and black pepper. Slice the chorizo 1cm thick. Peel the prawns, leaving the heads and tails on, then run a small sharp knife down the back of each, discarding the vein. Check the mussels and clams, tap any open ones and if they don’t close, discard.
3. Light the barbecue (see HOW TO SET UP A CHARCOAL BARBECUE), or to cook with gas, ignite the left-hand burners to medium-high to create a direct zone, the middle burners to medium and the right-hand burners to low to create an indirect zone.
4. Place the chicken skin side down on the direct zone, use the griddle press to press the chicken into the Slate, then add the chorizo and cook for 10 minutes, or until the fat has rendered out and the skin is crisp. Flip the chicken over and place it on the medium zone to cook for 10 minutes, or until cooked through (the internal temperature should be 75°C), turning regularly, then move to the indirect zone with the chorizo.
5. Cook the fennel in the rendered fat for 5 minutes, then add the green beans for 2 more minutes, turning until golden. Remove the beans to a board and transfer the fennel to the medium zone. Cook the tomatoes in the sticky chicken juices for 2 minutes, or until blistered. Toast the bread at the same time, turning regularly moving to the indirect zone when golden.
6. Tip the mussels, clams and prawns onto the direct zone. Add 3 tablespoons of flavoured butter and mix together. Cover with the basting dome and cook for 5 minutes, or until the clams and mussels have opened (discard any that remain closed) and the prawns are cooked through. Bomb in 2 tablespoons of flavoured butter, add the blistered green beans back on to the direct zone and toss with the seafood, chorizo and veg.
7. Transfer everything to serving platters, then deglaze the Slate with the wine and 1 tablespoon of flavoured butter, then pour the sauce over the platters.
8. Pick over the remaining herbs, and serve with lemon wedges, for squeezing over. The leftover flavoured butter will keep for up to 2 weeks in the fridge, or up to 3 months in the freezer. Fast future flavour awaits!

HOW TO SET UP A CHARCOAL BARBECUE

For this recipe you need a graduated set-up. You want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.

Adapted from BBQ by Jamie Oliver, published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2026, BBQ). Recipe photography: © David Loftus, 2026.