This BBQ feast will have your mouth watering the minute the meat hits the grill. The main event is without question the picanha steak. This cut of steak comes from the top rump and is incredibly tender and full of flavour. It’s known for the thick fat cap running along one side that releases masses of flavour when rendered down. The fat cap must be scored before rendering for even caramelisation. Once cooked, it’s important to know how to slice a picanha to ensure it’s tender and for best results always cut with the grain. The sticky citrus chicken brings the perfect summer flavours to this spread. I’ve spatchcocked the chicken so that it cooks evenly on the barbecue and retains all of its delicious juices. Both the steak and chicken are perfectly complemented by smoky red chimichurri and soft fluffy flatbreads. I’ve added some crunch and freshness to the spread with a delicious courgette and asparagus salad finished with tangy Greek feta. As soon as the sun appears in the sky you’ll want this meal in front of you and don’t worry I’ve also provided oven cooking instructions just in case the British weather doesn’t hold out.