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Coconut shrimps, spicy mussels and smoked rib bites

Fruit and vegetables

1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried thyme
1 tbsp pickled chillies, to serve
1 tbsp garlic powder
1 garlic clove, crushed
1 lemon, cut into wedges
1 tbsp finely chopped fresh parsley
4 garlic cloves, sliced
2 banana shallots, peeled and sliced
2 thyme sprigs
1 beef tomato, chopped
1 red chilli, sliced

Tins, packets and jars

100ml/3½fl oz best quality barbecue sauce
60g/2¼oz plain flour
3 tbsp mayonnaise

Cooking ingredients

2 tsp salt
1 tbsp freshly ground black pepper
1 tbsp smoked paprika
3 tbsp soft brown sugar
vegetable oil, for deep frying
¼ tsp freshly ground black pepper
1 tsp salt
1 tbsp smoked paprika
50g/1¾oz desiccated coconut
2–3 tbsp chipotle paste
salt and freshly ground black pepper

Dairy, eggs and chilled

3 free-range eggs, beaten
2 tbsp soured cream
40g/1½oz unsalted butter
50ml/2fl oz double cream

Meat, fish and poultry

1 thick pork belly rib on the bone, cut into 2.5–5cm/1–2in pieces
6 tiger prawn tails
1kg/2lb 4oz mussels, scrubbed and debearded

Other

200ml/7fl oz apple juice, plus extra for steaming (optional)
1 tbsp liquid smoke
30g/1oz panko breadcrumbs
25ml/1fl oz cider vinegar
100ml/3½fl oz wheat beer
50–100ml/2–3½fl oz hot pepper sauce

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