Barbecue Arbeque Chicken

Pre-heat oven to 200c, gas mark 6. Core, de-seed and cut the peppers into wedges.

Peel and quarter the red onion, cut the courgette into thick slices. Place on a baking tray with the cherry tomatoes. Pour over the bottlegreen elderflower cordial and 1tbsp of the olive oil, toss until coated. Cook for approx 20-30 mins until softened and beginning to char a little

Meanwhile, barbeque or grill the chicken for approx 20-30 mins until cooked through and piping hot

Make the cous-cous by placing in a bowl with the remaining olive oil, bring the stock to the boil, pour over and stir, cover and leave to absorb the liquid. Fluff up with a fork

Finely chop the coriander and stir into the cous-cous

Serve the chicken on a bed of cous-cous with the roasted vegetables, spooning over all the lovely elderflower juices.