In our September issue you’ll find a Weekend Project to help you make your very own Flowerpot Tandoor. Moist and full of flavour, this a great recipe to test out on your tandoor. You’ll find the instructions for the Tandoor on page 96 of the September issue.

Serves 4

8 chicken thighs, slashed through the skin to the bone a few times

For the marinade:

4 garlic cloves, roughly chopped

1 small shallot (or ½ small red onion), roughly chopped

2 lemongrass stalks, roughly chopped

1 tbsp grated fresh ginger

1 tbsp light brown sugar

3 tbsp fish sauce (or soy sauce)

1 tsp Chinese five-spice

For the salad:

Juice of 1 lime

1 tbsp fish sauce

1 tsp light brown sugar

3 tbsp cold water

1 garlic clove, crushed

1 unripe mango, cut into thin matchsticks

1 small shallot (or ½ small red onion), thinly sliced

A small bunch of coriander, finely chopped

1 tsp coarsely ground black pepper

1 In a blender, whizz all the marinade ingredients together to form a coarse paste, then toss the chicken in the marinade until thoroughly coated. Refrigerate for at least 1 hr, preferably overnight if possible.

2 When ready to cook, preheat the tandoor to a medium heat. Remove the chicken from the refrigerator about 20 mins before you plan to cook it, to bring it up to room temperature.

3 Thread the chicken onto metal skewers (long enough for the top of the skewer to be easy to grab out of the tandoor) and cook for about 15–20 mins, or until the skin is crisp and richly browned. Remove and brush with the remaining marinade, then cook for a further 15 mins, or until the meat is cooked through. Take out of the tandoor and set aside to rest for 5 mins.

4 Meanwhile, place all the salad ingredients in a large bowl and toss to combine. Serve alongside the chicken.

Cook’s note: Cooking times can vary with the tandoor, so check your chicken is thoroughly cooked before serving.

Taken from The DIY BBQ Cook Book: How To Build Your Own BBQ And Cook Up A Feast by James Whetlor (Quadrille). Photography: Sam Folan