Instructions

• To make a flavoured butter, trim and roughly chop the spring onions, peel the garlic and finely grate the lemon zest, then blitz it all in a food processor with the capers, anchovies and most of the soft herb leaves, putting a few aside for garnish (or chop it all by hand on a board). Blitz or mix in the soft butter until combined.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.