¼ head purple cabbage, thinly shredded
2 carrots, shaved into ribbons using a peeler
6 garlic cloves, peeled and lightly crushed
½ tsp garlic powder
1 white onion, thinly sliced
½ tsp onion powder
75g/2½oz fresh pineapple chunks
6 jalapeno chillies, seeds and viens removed, finely julienned
150²µ/5½´Ç³ú plain flour
150²µ/5½´Ç³ú yellow coarse polenta
100²µ/3½´Ç³ú rice flour
½ tsp baking powder
1 tsp baking powder
50²µ/1¾´Ç³ú light brown sugar
¼ tsp cayenne pepper
6 chipotle chillies in adobo sauce, julienned
4 tbsp cornflour
200g/7oz flour
clear honey, to taste
2 tbsp Mexican oregano (or 1 tbsp Mediterranean oregano)
1 tsp paprika
50²µ/1¾´Ç³ú salt
1 tbsp salt
10g salt
1 tbsp sea salt
vegetable oil, for deep-frying
180ml/6fl oz cider vinegar
15²µ/½´Ç³ú butter
500ml/18fl oz buttermilk
2 free-range eggs
2 tbsp lard
240ml//8½fl oz milk
4 chicken drumsticks
4 bone-in chicken thighs