Assemble and prepare all the non-meat accompaniments for your mixed grill – chips, mushroom, tomato, apple, garlic, parsley

Blanch the chips for ten minutes in boiling water. The cut potatoes should still be holding together when done. Drain them, let them dry out and put aside till later

Pre-heat your grill plate. It needs to be hot enough to grill but not too hot to char any single ingredient

Pat all the meat dry and then lightly salt the lamb, chicken and beef

Brush those meats with oil

Start grilling the sausage and progressively add the other the other meats

Adjust the heat accordingly

When you are comfortable with how the meat is progressing add the mushroom you have seasoned, oiled and popped the garlic in.

It’s time to get your deep fryer pot going and your other pot happening for the peas.

When the oil is hot enough carefully add the potatoes

Brush the tomato and apple with oil and add to the grill plate

Add your peas to the boiling salted water

Add the bacon to the grill plate

When the individual grills are done to your liking, take them off and let them sit for a minute or two

This should give you enough time to finish the chips, peas and gravy

Drain the peas and add the butter and mint.

Turn your deep fryer off and carefully take out the finished chips; drain them well and lightly salt them

Add collected meat juices to the gravy

Arrange everything on a pre-warmed plate.

Serve with chutney on the side.