100ml double cream, whipped until slightly thickened 8 ice lolly moulds and sticks metal skewers
Dice 50g of the strawberries and reserve for later. Place the remaining strawberries in a bowl and stir in the sugar. Set aside for around 1 hour.
Place the sugared strawberries and their juices in a blender and blend until smooth. Add the yoghurt and blend. Divide half the strawberry yoghurt between the moulds, chilling the rest. Add the sticks in an upright position, or freeze first until the mixture is firm enough to hold the sticks straight. Freeze for 1 hour until frozen.
Thread the marshmallows onto the skewers and toast over a flame (or under a grill) until caramelised but not melted. Set aside to cool, then roughly chop.
Fold the marshmallows, vanilla and reserved strawberries into the lightly whipped cream. Divide between the moulds and return to the freezer for around 1 hour, until firm. Pour in the remaining strawberry yoghurt and freeze for 4-6 hours until completely frozen.
When ready to serve, dip the moulds quickly into hot water, then pull out the popsicles.
the garlic turns light brown around the edge of the pan, start stirring more frequently to ensure even cooking (don’t raise the heat). When the garlic is golden brown and crispy, immediately pour the contents of the pan into the sieve, then set aside to cool. Keep the crispy garlic for a garnish and reserve the garlic oil for brushing on the chicken as it grills.
Prepare a medium fire (175190C) in a charcoal grill using the two-zone method (see note, p126). When the coals are covered with white ash and the grate is hot, place the chicken, bone-side down, near the centre of the hold side. Cover and cook with the vents half-open for around 45 minutes, flipping the chicken and moving it back and forth between the hold side and the hot side every 10 minutes and adjusting the vents as needed to keep the chicken from burning before it has cooked through. The bird is ready when it is golden brown on both sides and the internal temperature in the thickest part of the thigh away from bone registers 68-72C. Transfer it to a cutting board to rest, uncovered, for 30 minutes (the temperature will continue to rise to around 74C).
To finish the bamboo shoot salad, set the pan with the bamboo strands over a medium heat, bring to a boil and boil for 1 minute. Remove from the heat and stir in half of the rice powder, the shallots, fish sauce and lime juice. Taste and adjust the seasoning with more fish sauce and lime juice as needed, aiming for equally salty and sour. Add pepper flakes to taste, stir well, and transfer to a rimmed plate. Top with the coriander and mint. Sprinkle the remaining toasted rice powder and the sesame seeds over the top.
Cut the chicken into pieces and arrange on a platter. Sprinkle the crispy garlic on top and serve with the warm bamboo salad, sticky rice (prepared according to the packet instructions, around half an hour before you need to use it), and sweet chilli sauce.