Preheat the BBQ to a high heat. Finely chop the garlic. Zest the lemon to get a generous pinch and slice in half. In a medium bowl combine the garlic, lemon zest, lemon juice, honey, wholegrain mustard, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken tenderloins and toss to coat. Set aside. TIP: For extra flavour, prep the chicken in an airtight container and refrigerate for up to a day to marinate.

Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork, stir through the butter and set aside, uncovered.

While the couscous is cooking, thinly slice the zucchini into long planks. Thinly slice the cucumber into rounds. Place the zucchini on a plate, then drizzle with olive oil and season with salt and pepper. Brush the flatbreads (see ingredients) with olive oil and season with salt and pepper. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add the cucumber and mixed salad leaves and set aside.

When the BBQ is hot, using tongs, pick up the chicken and let any excess marinade drip into the bowl. Grill the chicken on the BBQ, turning, until charred and cooked through, 8-12 minutes. While cooking, spoon any excess marinade over the chicken. Transfer to a plate. Cook the lamb chipolatas, turning, until charred and cooked through, 10-15 minutes. Transfer to the plate with the chicken. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken and marinade, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate. Wipe out and return the pan to the heat with a drizzle of olive oil and cook the lamb chipolatas, tossing, until browned and cook through, 8-12 minutes.

Grill the zucchini on the BBQ until charred and softened, 3-5 minutes on each side. Add the flatbreads to the BBQ and grill, until lightly charred, 1-2 minutes on each side. Roughly chop the zucchini and stir through the couscous. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the zucchini and cook until lightly golden, 3-5 minutes on each side. Heat the flatbreads in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Toss the salad. Bring everything to the table to serve. Spoon the caramelised onion chutney over the chipolatas. Help yourself to the chargrilled honey-mustard chicken, lamb chipolatas, zucchini couscous, cucumber salad, flatbreads and garlic aioli.