BBQ Superstar.
This is a cracking recipe that really has the wow factor without breaking the bank. Bust it out at a BBQ party and it’ll be the star of the show.
Read moreChilled pea and mint shooters
Peas, mint and lemon are all flavours that taste like sunshine.
And together they make a zingy, healthy and chilled soup that’s ready in no time at all. They’re ideal as a starter, or better still, an accompaniment to charred meat and fish that’s hot off the coals.
Read moreCourgette noodle salad perfect for BBQ’s
I was asked recently to ‘do a bit of food’ for a pitch at work.
In the space of a week it managed to go from a couple of sample dishes using the clients produce to a 5 dish lunch for 15 people. Cooked on the roof. On an industrial BBQ. In 28 degree heat. No pressure then.
Read moreCajun BBQ ribs
The ribs of kings.
Hot, smoky, sweet, rich, spicy, juicy, tender. Prepare yourself, for your neighbours may well be scaling your garden wall and stealing them straight off the BBQ bars. Nuff said.
Read moreBourbon and hickory smoked baby back ribs
No BBQ is be complete without ribs. Fact.
And having now tried the sous vide variety I think I could be facing a new food addiction. Move over noodles.
Read moreBBQ herby and fresh Greek chicken kebabs
Flavour transportation.
Last year I visited Greece for the first time, and down by Fiscardo harbour in Kefalonia, night after night I managed to scoff many delicious local ingredients. It’s there I discovered my addiction for proper homemade tzatziki, how amazingly grassy Greek extra virgin olive oil can be, and the joy that is real, locally made feta cheese. Between that, the weather and the landscape it’s a wonder I made it home.
Read moreSous vide chuck and marrow burgers on brioche buns with special sauce
I’ll level with you, burgers aren’t really my bag.
Whether the post club straight out the kebab shop variety, the posh restaurant gourmet try hard kind, or the super stacked sort that come with a whole host of misogynistic sides. Yep, the Americana-hamburgerology mega trend of the last couple of years has kind of passed me by.
Read moreVietnamese BBQ pork kebabs with nuoc cham dipping sauce
These little pork kebabs are a BBQ must.
Cheap to make, incredibly juicy, full of asian flavour and very easy to put together. Make more of them than you think you’ll need - I promise you they’ll all be scoffed.
Chilled somen noodle salad with ginger and miso BBQ chicken
God bless Weber. Our summer may seem short lived and sporadic but this piece of kit really makes the most of it.
We got ours on recommendation from our good friends Jon and Eva, Jon’s a BBQ aficionado and if Weber’s his choice then it’s good enough for me.
Read moreBBQ concertina squid with lemon and garlic dressing
Without wishing to make too much of a big claim, BBQ squid is magical.
I love squid in many guises. Deep-fried in a crispy coating, stuffed and gently poached or quickly pan fried, but something happens when the marble-like white flesh hits the coals that’s untouchable by any of these other cooking methods.