Marcus Wareing served up a tasty Provencal French style ploughman’s lunch with BBQ chicken thighs, salad, fig chutney and crusty bread on Marcus Wareing Simply Provence.

The ingredients are: 8 chicken thighs, skin on, bone in, 4 tbsp herbes de Provence, 2 tbsp smoked paprika, 1–2 tbsp honey, 4 garlic cloves, unpeeled and smashed, drizzle extra virgin olive oil, salt and freshly ground black pepper.

For the grilled lettuce and fig salad: 1 Little Gem lettuce, washed and sliced in half, 1 lemon, zest only and white figs, quartered.

To serve: sliced sourdough bread, chutney of your choice, such as fig, hard cheese of your choice and goats’ cheese.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.