Matthew Adams

I love fire and I love cooking!! This started off as a hobby has quickly turned in to an obsession. The craft, the science and the fact that everyday is a school day keeps this concoction so interesting for me.

As an ex-bushcraft instructor I'm well practiced at cooking over fire, both above and below ground, using techniques 1000s of years old. But my knowledge and skill has grown since and that has really helped me to understand fire and food to produce, what I believe, is great scran. Hope to get the chance to share and learn more. Thanks

My Dish

Shish Tawook, is a very popular chicken dish in the Middle East and a favorite with my family. Whole boneless chicken thighs are slowly marinated overnight in a garlic, lemon and yogurt base, with a blend of additional earthy and hot spices. My tip is to add smoked paprika for that stunning red colouration which develops when the fire caramelises the delicious coating on the moist chicken. I thread the whole thighs on to wide skewers and cook directly over the flame until almost 80*C, when they are put to rest.

Under the Shish Tawook, I lay the onions, peppers and lemons directly on the coals to roast. Once a nice level of charring is achieved, I serve these along with the Shish, and dress with salad, finely sliced red onion, a few sesame seeds and a sprig of coriander. Served with fresh Pitta, absolutely stunning.