What better way to celebrate the summer than spending time with friends and enjoying a barbecue. Turn simple barbecued chicken into something special by serving with lightly scented bottlegreen elderflower roasted vegetables. A real twist on a summer favourite.

Serves:4

Preparation Time: 15 mins

Cooking Time: 30 mins

What You’ll Need:

• 4 chicken breasts, or a selection of thighs and drumsticks
• 1 red pepper
•  1 yellow pepper
• 1 red onion
• 1 courgette
• 4 small bunches cherry tomatoes
• 3tbsp bottlegreen elderflower cordial
• 2tbsps olive oil
• 250g cous-cous
• 400ml vegetable stock
• Handful of fresh coriander

What To Do:

• Pre-heat oven to 200c, gas mark 6.
• Core, de-seed and cut the peppers into wedges.
• Peel and quarter the red onion, cut the courgette into thick slices.Place on a baking tray with the cherry tomatoes.
• Pour over the bottlegreen elderflower cordial and 1tbsp of the olive oil, toss until coated.
• Cook for approx 20-30 mins until softened and beginning to char a little. Meanwhile, barbeque or grill the chicken for approx 20-30 mins until cooked through and piping hot.
• Make the cous-cous by placing in a bowl with the remaining olive oil, bring the stock to the boil, pour over and stir, cover and leave to absorb the liquid. Fluff up with a fork. Finely chop the coriander and stir into the cous-cous.