• 1 chicken from Lillan Ltd
• 1/2 can of beer (which ever you like)

Marinade:

• In a saucepan combine tomato Ketchup, basil and minced garlic and bring to a boil, stirring constantly. Set aside.

Salsa

• Half a pineapple
• 2 ripe mangos
• 1 small red onion
• 1/2 a cucumber
• 1 fistful fresh coriander (cilantro)
• Juice of 2 limes
• 1tsp paprika
• 1 big pinch of salt

Chicken

1. Empty (drink) half your can of beer and impale your chicken on the open end.
2. Mix everything for the marinade together and smother it on the whole chicken.
3. Place the whole thing into a baking tray, still standing upright and roast for about 2 hours.
4. While it’s cooking you can make your cooling tropical salsa.
5. Chop your onion and add it to an electric mixer with the rest of your ingredients. Blitz. Pour into a bowl.
6. When your chicken’s all crispy and delicious looking, remove it from the oven and carefully lift away from your beer can (don’t drink this).

Salsa

1. Remove the middle shelves from your oven and preheat it to 180°C/350°F You’ll want to start by making your marinade.
2. Add your dry ingredients to a pestle and mortar and bludgeon the hell out of them.
3. Now finely chop your ginger, chillies, coriander (cilantro) and spring onions.
4. Add them to your mortar and pour your wet ingredients on top.
5. Moosh it all together until you have the most wonderful smelling goop (technical term).