Fun'Q with Spencer Watts

Spencer Watts is inspired to embrace big food for a big barbecue feast. He is making jumbo turkey legs with sticky molasses and a sweet brown sugar mop.

Spencer makes a light chickpea salad with charred halloumi and a cumin vinaigrette. Then, cooking over glowing charcoal chunks, he dresses humble cauliflower in a buttery sumac spice rub and whips up two different dipping sauces - a nutty tahini sauce and a spicy herb-filled Skoug.

Spencer makes salty prosciutto and Calabrian chili-stuffed salmon pinwheels on skewers.

Fire and meat has been done since the caveman era - but vegetarian dishes - thats where things can get really creative.

Spencer cooks juicy charred tikka chicken wings with a curry-ranch dipping sauce.

No description