Marcus Wareing served up tasty BBQ grilled chicken with ras-el-hanout spice, wild mushrooms and garlic sourdough toast on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients are: 2 tbsp ras-el-hanout, 1.2kg whole chicken, spatchcocked, sprig rosemary, leaves picked, sprig thyme, leaves picked, 10 sage leaves, 1 lemon, zest and juice, 2 garlic bulbs, halved across the equator, olive oil, handful tarragon or parsley, to serve, salt and freshly ground black pepper.

For the dressing: 600ml hot chicken stock, 50ml olive oil, 2 tbsp sherry vinegar and handful chopped rosemary, thyme and sage.

For the mushrooms: 2 tbsp olive oil, 500g mixed wild mushrooms (such as chanterelles, trompettes and girolles) and 2 tbsp butter.

For the garlic toast: 6 slices sourdough and olive oil, for drizzling.

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