Loaded grip 'n dip sharing platter

Ingredients loaded grip 'n dip (4 servings)

• 750 g Grip ‘n Dip Fries
• 1 portion of pulled BBQ chicken with iceberg lettuce, (roasted) tomatoes and flat parsley*
• 1 serving of pulled teriyaki pork withpak choi, fresh coriander and toasted sesame seeds*
• 1 serving of roasted vegetables with rocket, lime-basil mayonnaise and toasted pine nuts*

Preparation method

Pulled bbq chicken - 4 servings*

• Preheat the oven to 150 ºC. Place 6 chicken legs in an oven dish and pour 150 ml (smokey) barbecue sauce over them. Cover the dish with aluminium foil and cook the chicken legs for 3 hours in the preheated oven. 
• Remove the skin and bones from the chicken legs and pull the chicken meat into tufts with two forks. Mix the chicken meat with the roasting juices and season with salt and pepper. Store the pulled chicken covered in the refrigerator and heat in the frying pan before serving. 
• Serve with extra barbecue sauce, chopped iceberg lettuce, (roasted) cherry tomatoes and (flat) parsley on the Grip ‘n Dip fries. 

Pulled teriyaki pork - 8 servings*

• Preheat the oven to 150 ºC. Place 2½ kg of pork tenderloin in a roasting dish and pour 300 ml of teriyaki sauce over it. Cover the dish with aluminium foil and cook the pork for 6 hours in the preheated oven. 
• Using two forks, pull the pork into tufts and mix through the roasting juices. Season with salt and pepper. Store the pulled pork covered in the refrigerator and heat in the frying pan before serving; add an extra dash of teriyaki sauce if desired. 
• Serve with chopped (baby) pak choi, fresh coriander, toasted sesame seeds and lime wedges on top of Grip ‘n Dip fries.

Roasted vegetables with lime-basil mayonnaise - 4 servings*

• Preheat the oven to 200 ºC. Cut 1 courgette, 1 aubergine, 2 red peppers and 3 red onions into 2cm pieces. Spoon the vegetables with 4 tablespoons of olive oil, salt and pepper. 
• Roast the vegetables in the preheated oven for 20-25 minutes until tender.
• For the lime-basil mayonnaise, place 1 egg, 1 teaspoon mustard, the juice of 1 lime, 250 ml sunflower oil in a tall measuring jug. Put the hand blender in and slowly draw up, until a smooth mayonnaise. 
• Add the leaves of 3 basil sprigs and puree again until smooth. Season to taste with salt and (white) pepper.
• Serve the roasted vegetables with rocket, toasted pine nuts and lime-basil mayonnaise on the Grip ‘n Dip fries