Making Portuguese charcoal chicken at home
Marinate chickens (either whole chickens that have been split down the breastbone or in whole pieces on the bone) in a mixture of limejuice, oil, garlic, chilli flakes, salt, pepper, paprika and oregano before grilling on a grill plate or, ideally, a charcoal barbecue. Serve with piri piri sauce.
Piercing the chicken or meat with a fork before marinating will help meats to absorb the flavours.
When making the caramel for crème caramel, put the water into the saucepan first then pour sugar into the centre of the water, not at the edges. This will prevent crystals forming.