To make a flavoured butter, trim and roughly chop the spring onions, peel the garlic and finely grate the zest of 1 lemon, then blitz it all in a food processor with the capers, anchovies and most of the soft herb leaves (or chop by hand on a board). Blitz or mix in the soft butter until combined.

Trim the fennel and cut into thin wedges, trim the green beans and slice the baguette at an angle. Rub the chicken with 2 tablespoons of olive oil and season with sea salt and black pepper. Slice the chorizo 1cm thick. Peel the prawns, leaving the heads and tails on, then run a small sharp knife down the back of each, discarding the vein. Check the mussels and clams, tap any open ones and if they don’t close, discard. Light the barbecue (see note below for coal set up).

Place the chicken skin side down in a large shallow cast-iron pan on the hot zone, then add the chorizo and cook lid on, vents open, for 10 minutes, or until the fat has rendered out and the skin is crisp. Flip the chicken over and place it directly on the medium zone to cook lid on, vents open, for 10 minutes, or until cooked through (the internal temperature should be 75°C), turning regularly, then move to a serving platter with the chorizo.

Cook the fennel in the rendered fat in the pan for 5 minutes, then add the green beans for 2 more minutes, turning until golden. Transfer the beans to the platter, and the fennel to the cool zone. Cook the tomatoes in the pan for 2 minutes, or until blistered. Toast the bread in the pan at the same time, turning and spritzing with olive oil, as needed, then arrange it all on the platter.

Tip the mussels, clams and prawns into the pan. Pour in the wine and add 3 tablespoons of flavoured butter. Cook lid on, vents open, for 5 minutes, or until the clams and mussels have opened (discard any that remain closed) and the prawns are cooked through, then transfer to the platter with the fennel. Spoon over the lovely hot pan juices, pick over the remaining herbs, and serve with lemon wedges. The leftover flavoured butter will keep for up to 2 weeks in the fridge, or up to 3 months in the freezer. Fast future flavour awaits!

Coal set up

Graduated: With this set-up, you want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.