Braai confidential

If you really want to master Hannah’s next-level braai recipes, you need the inside knowledge

WHY SPATCHCOCK CHICKEN? It creates more surface area for flavour and allows for quicker cooking. Weighting it down with a brick or a cast-iron pan also traps the heat, resulting in super-crispy skin and juicier meat.

PUKKA CHAKALAKA Reducing your chakalaka in a saucepan intensifies the flavours and makes it stickier – perfect for stirring through butter.

PREP THE POTATOES

Boiling potatoes before roasting them speeds up the cooking time and makes for a soft, fluffy centre. Roughen up the edges for extracrispy oven-roasted potatoes that will soak up more dressing.

OIL YOUR MIELIES A lick of olive olive will ensures the flavour is absorbed without burning.

GRILL SOME LEAVES Marinating lettuce before braaiing transforms ordinary leaves into something great. Char just enough to add smoky flavour and serve immediately.