Everyone loves grilled food simply cooked on the barbecue and it doesn’t have to be a burnt offering if you try the delicious dishes in the following pages. We have recipes for traditional grilled chicken, meat and kebabs flavoured with spicy and piquant marinades as well as barbecued seafood and vegetables. And there are even ideas for barbecued fruit.
And your al fresco eating doesn’t end there – we have chilled delicately flavoured soups to start your meal, and exciting salads and griddled vegetables to accompany it. Whether it’s a relaxed family gathering in the garden with barbecued pork and lamb steaks or sizzling sausages, or a more sophisticated affair with grilled swordfish and shrimp, there’s something special about barbecued food that touches our deepest culinary instincts and fires up our taste buds. And you can enjoy these dishes all the year round – not just on warm summer evenings – as most of the recipes can be cooked indoors on a griddle pan or under an overhead grill, too.
And no barbecue or al fresco dining experience would be complete without some refreshing drinks. At the end of this section, you will find some fabulous fruity concoctions to cool you down and add the finishing touches to a perfect day.
5 tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, crushed
1 aubergine (eggplant), cubed
450g/1lb courgettes (zucchini), thinly sliced
450g/1lb tomatoes, peeled and roughly chopped
1 green and 1 red (bell) pepper, seeded and sliced
4 tbsp chopped fresh basil
2 tbsp tomato paste
salt and ground black pepper
chopped fresh parsley to garnish
1 Heat the oil in a large pan over a low heat, add the onions and garlic and fry gently for 10 minutes or until softened.
2 Add the aubergine, courgettes, tomatoes, green and red peppers, basil, parsley and tomato paste. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes.
3 Simmer for 30 minutes or until all the vegetables are just tender. If the sauce is still quite liquid, simmer for longer, so the liquid evaporates and the sauce thickens.
4 Sprinkle with parsley, and serve the ratatouille hot, at room temperature or cold.
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preparation 20 minutes cooking time 45 minutes |
Serves 4 |
1 medium cucumber, chopped
675g/1½lb ripe tomatoes, skinned and chopped
1 green (bell) pepper, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
4 tbsp olive oil
2 tbsp sherry vinegar
450ml/¾ pint/1¾ cups tomato juice
2 tbsp tomato paste
salt and ground black pepper
ice cubes and diced red (bell)pepper to serve
1 In a large bowl, mix together the cucumber, tomatoes, green pepper, onion, garlic, oil, vinegar, tomato juice and tomato paste. Season with salt and pepper.
2 Blitz the mixture, in batches, in a blender or food processor until smooth.
3 Return the soup to the bowl, cover and then chill in the refrigerator for at least 2 hours.
4 Just before serving, add some ice cubes to the soup. Serve in shallow bowls topped with diced red pepper.
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preparation 20 minutes plus chilling |
Serves 6 |
3 red (bell) peppers, seeded and chopped
1 red onion, chopped
340g/12oz tomatoes, sliced
1 tsp tomato paste
900ml/1½ pints/3⅔ cups vegetable stock
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
chopped coriander (cilantro)to serve
1 Put the red peppers, red onion, tomatoes, tomato paste and stock in a large pan. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes or until the vegetables are tender. Strain, reserving the liquid.
2 Blitz the vegetables in a blender or food processor until smooth. Push through a sieve to remove the tomato seeds.
3 Mix the reserved liquid, vegetable purée and milk in a bowl. Season with salt and pepper. Cool and then chill for at least 2 hours before serving.
4 Serve in chilled bowls sprinkled with coriander.
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preparation 5 minutes plus chilling cooking time 20 minutes |
Serves 4 |
1 cucumber, coarsely grated
500g/1lb 2oz/2 cups Greek yogurt
a handful of fresh mint leaves, chopped
1 garlic clove, crushed
150ml/¼ pint/scant ⅔ cup vegetable or chicken stock
salt and ground black pepper
ice cubes to serve
1 Set aside a little of the grated cucumber for the garnish. Put the rest in a large bowl with the yogurt, mint, garlic and stock. Mix together and season to taste with salt and pepper.
2 Cover the bowl with some clingfilm (plastic wrap) and chill the soup in the refrigerator until ready to serve.
3 Just before serving, give the soup a stir and ladle it into six bowls. Add an ice cube and some of the reserved grated cucumber to each bowl.
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preparation 15 minutes plus chilling |
Serves 6 |
50g/2oz/4 tbsp butter
2 onions, roughly chopped
900g/2lb leeks, chopped
1.2 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup double (heavy) cream
225g/8oz potatoes, cubed
salt and ground black pepper
1 Melt the butter in a large pan over a low heat. Cook the onions and leeks, stirring occasionally, for 10 minutes or until softened.
2 Stir in the stock, cream and potatoes and bring to the boil. Reduce the heat, cover the pan and simmer gently for 30–40 minutes until the vegetables are tender.
3 Blitz the soup in batches in a blender or food processor until smooth. Season to taste with salt and pepper.
4 Transfer the soup to a large bowl, cover and chill in the refrigerator for 6 hours or overnight.
5 Ladle the soup into chilled bowls and serve.
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preparation 20 minutes plus chilling cooking time 40 minutes |
Serves 4 |
675g/1½lb tomatoes, chopped
1 small onion, chopped
1 tbsp tomato paste
1 x 400g/14oz can chicken consommé
4 tbsp chopped fresh basil
150ml/¼ pint/scant ⅔ cup soured cream
salt and ground black pepper
2 spring onions (scallions), diced
fresh basil leaves to garnish
1 Blitz the tomatoes, onion, tomato paste, chicken consommé and basil in a blender or food processor until smooth.
2 Push the mixture through a nylon sieve into a pan. Heat gently over a low heat and season to taste.
3 Transfer to a large serving bowl, then cover and chill in the refrigerator for at least 2 hours.
4 Ladle the chilled soup into bowls and swirl in the soured cream. Garnish with spring onions and basil and serve.
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preparation 20 minutes plus chilling |
Serves 4 |
1kg/2¼lb asparagus, trimmed
3 tbsp olive oil
1 large onion, finely chopped
2 large leeks, finely chopped
900ml/1½ pints/3⅔ cups vegetable stock
salt and ground black pepper
snipped fresh chives to serve
1 Cut the tips off the asparagus and set aside. Cut the stalks into short lengths.
2 Heat the oil in a large pan over a low heat, add the onion and cook gently for 2–3 minutes. Add the leeks and cook, stirring occasionally, for 10 minutes or until they are soft.
3 Add the asparagus stalks and stock and season to taste with salt and pepper. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 10 minutes or until the asparagus is tender.
4 Cool a little, then blitz in a blender or food processor until smooth. Pour the soup into a bowl and set aside to cool.
5 Add the asparagus tips to a pan of lightly salted boiling water and cook for 2–3 minutes until tender. Drain and refresh under cold running water.
6 Stir the asparagus tips into the soup, cover and chill in the refrigerator for several hours.
7 To serve, stir enough iced water into the soup to get the right consistency. Season with salt and pepper. Ladle into chilled bowls, sprinkle with chives and serve.
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preparation 5 minutes plus chilling cooking time 25 minutes |
Serves 6 |
50g/2oz/4 tbsp butter
450g/1lb courgettes (zucchini), chopped
2 medium potatoes, diced
750ml/1¼ pints/3 cups vegetable stock
125g/4oz creamy blue cheese, diced
salt and ground black pepper
1 Melt the butter in a large pan over a low heat. Add the courgettes and potato, cover the pan and cook gently, shaking frequently, for 10 minutes or until softened.
2 Add the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the vegetables are cooked and tender.
3 Put the soup and blue cheese in a blender or food processor and blitz until smooth. Transfer to a bowl, cover and leave until cold. Chill in the refrigerator overnight.
4 Ladle the soup into four chilled bowls and serve.
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preparation 40 minutes plus chilling |
Serves 4 |
1kg/2¼lb ripe tomatoes, halved
2 onions, quartered
1 fennel bulb, sliced
4 garlic cloves
3 carrots, thickly sliced
3 red or yellow (bell) peppers, seeded and cut into chunks
4 tbsp olive oil
750ml/1¼ pints/3 cups passata
1 tsp sugar
grated zest and juice of 1 lime
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the tomatoes, onions, fennel, whole garlic cloves, carrots and red or yellow peppers in two roasting pans. Drizzle the oil over and roast in the oven for 1 hour, turning occasionally, until the vegetables are tender and the skins are charred.
3 Blitz the roasted vegetables and passata in a blender or food processor until smooth. Season to taste with salt and pepper and stir in the sugar, lime zest and juice. Cover and chill in the refrigerator.
4 Ladle the soup into chilled bowls and serve immediately.
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preparation 15 minutes plus chilling cooking time 1 hour |
Serves 8 |
340g/12oz cooked, peeled beetroot (beets), cut into chunks
grated zest and juice of 1 lemon
600ml/1 pint/2½ cups unsweetened apple juice, chilled
200g/7oz/¾ cup Greek yogurt
10cm/4in piece cucumber
1 tbsp chopped fresh mint
salt and ground black pepper
cayenne pepper to dust
1 Put the beetroot in a food processor with the lemon juice, half the apple juice and half the yogurt. Blitz for 1–2 minutes until smooth, then press through a sieve into a bowl.
2 Stir in the remaining apple juice, season to taste with salt and pepper and chill in the refrigerator.
3 Just before serving, grate the cucumber into the remaining yogurt and stir in the mint.
4 Ladle the soup into four bowls and stir some cucumber yogurt into the middle of each. Dust with cayenne and serve.
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preparation 10 minutes plus chilling |
Serves 4 |
2 red onions, sliced
2 courgettes (zucchini), chopped
1 aubergine (eggplant), chopped
2 red (bell) peppers, seeded and chopped
2 garlic cloves, crushed
4 tbsp olive oil
340g/12oz tomatoes, quartered
225g/8oz/1⅓ cups couscous
300ml/½ pint/1¼ cups hot vegetable stock
4 tbsp chopped fresh parsley
2 tbsp balsamic vinegar
200g/7oz feta cheese, cubed
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the red onions, courgettes, aubergine, red peppers and garlic in a roasting pan and drizzle with the oil. Season with salt and pepper, then roast in the oven for 30 minutes.
3 Add the tomatoes and toss together. Return to the oven and roast for 30 minutes.
4 Meanwhile, put the couscous in a large bowl and pour the hot stock over. Stir, cover and set aside for 10 minutes.
5 Fluff up the couscous with a fork. Stir in the parsley and roasted vegetables and sprinkle the balsamic over the top.
6 Toss everything together gently, then spoon into warmed shallow bowls, scatter the feta over and serve.
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preparation 20 minutes plus soaking cooking time 1 hour |
Serves 4 |
25g/1oz/2 tbsp butter
1 onion, finely chopped
175g/6oz fresh sorrel, shredded
340g/12oz potatoes, diced
750ml/1¼ pints/3 cups vegetable stock
juice of 1 lemon
150ml/¼ pint/scant ⅔ cup soured cream
salt and ground black pepper
1 Melt the butter in a large pan over a low heat and cook the onion for 5 minutes or until softened.
2 Add the sorrel and cook gently for 2–3 minutes until tender. Add the potatoes, stock and lemon juice. Season to taste with salt and pepper. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 20 minutes.
3 Blitz the soup in batches in a blender or food processor until smooth. Stir in the soured cream and transfer to a bowl. Cover and chill in the refrigerator.
4 Ladle into chilled bowls to serve.
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preparation 5 minutes plus chilling cooking time 30 minutes |
Serves 4 |
2 tbsp balsamic vinegar
2 tbsp olive oil
grated zest and juice of 1 lemon
4 boneless, skinless chicken breasts, cut into chunks
lime wedges to serve
For the tabbouleh
75g/3oz/½ cup bulgur wheat
½ cucumber, diced
4 plum tomatoes, diced
1 small red onion, finely chopped
small bunch each chopped fresh mint and parsley
4 tbsp olive oil
juice of 1 lemon
salt and ground black pepper
1 In a large bowl, whisk together the balsamic vinegar, oil and lemon zest and juice. Stir in the chicken, then cover and chill in the refrigerator for at least 2 hours.
2 To make the tabbouleh, put the bulgur wheat in a bowl and pour double its volume of boiling water over. Set aside to soak for 15 minutes. Drain the bulgur wheat, squeeze out any excess liquid and return to the bowl.
3 Stir in the cucumber, tomatoes, red onion and herbs. Season with salt and pepper. Mix together the oil and lemon juice in a small bowl and stir gently into the bulgur wheat. Cover the bowl and chill in the refrigerator.
4 Meanwhile, preheat the barbecue, grill (broiler) or griddle. Soak eight wooden skewers in water for 20 minutes.
5 Remove the chicken from the marinade and thread on to the skewers. Cook for 10–12 minutes, turning occasionally, until cooked through and browned all over.
6 Serve the brochettes with the tabbouleh and lime wedges.
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preparation 35 minutes plus marinating cooking time 10–12 minutes plus soaking |
Serves 4 |
4 tbsp runny honey
4 tbsp wholegrain mustard
2 tbsp dark soy sauce
12 large chicken wings
salt and ground black pepper
grilled corn on the cob to serve
1 Put the honey, mustard and soy sauce in a large bowl and mix together. Add the chicken wings and turn to coat. Season with salt and pepper. Cover and leave to marinate in the refrigerator for 2 hours.
2 Preheat the barbecue or grill (broiler). Remove the chicken from the marinade and cook for 8–10 minutes on each side until cooked through. Serve hot with grilled corn on the cob.
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preparation 10 minutes plus marinating cooking time 20–45 minutes |
Serves 6 |
2 garlic cloves, crushed
2 tbsp chopped fresh oregano
grated zest and juice of 1 lemon
2 tbsp olive oil
4 chicken thighs
salt and ground black pepper
1 Preheat the barbecue or grill (broiler). Mix the garlic, herbs, lemon zest and juice, oil and seasoning in a bowl..
2 Make two or three slits in each chicken thigh and add to the bowl. Stir to coat with the garlic and herb mixture.
3 Grill for 6–7 minutes on each side until golden and cooked.
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preparation 10 minutes cooking time 10–15 minutes |
Serves 4 |
2 tbsp olive oil
5 tbsp chopped fresh parsley
1 garlic clove
a good pinch of paprika
1 tsp ground cumin
grated zest and juice of 1 lemon
4 boneless, skinless chicken breasts, cut into chunks
rice or couscous to serve
1 Put the oil, parsley, garlic, paprika, cumin, lemon zest and juice in a blender and blitz to a paste.
2 Put the chicken in a shallow dish and add the spice paste. Rub in well and marinate in a cool place for 20 minutes.
3 Preheat the barbecue or grill (broiler). Soak four wooden skewers in water for 20 minutes.
4 Thread the chicken on to the skewers and cook for 10–12 minutes, turning occasionally, until cooked through.
5 Serve with rice or couscous.
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preparation 10 minutes plus marinating cooking time 10–12 minutes |
Serves 4 |
125g/4oz bacon rashers (slices)
450g/1lb cold roast chicken
125g/4oz rocket (arugula)
For the dressing
grated zest and juice of 1 lemon
1 tsp caster sugar
2 tsp Dijon mustard
8 tbsp olive oil
4 tbsp chopped fresh basil
salt and ground black pepper
1 To make the dressing, put the lemon zest and juice, sugar, mustard and oil in a bowl. Season with salt and pepper and beat together. Stir in the basil.
2 Cook the bacon under a hot grill (broiler) until crisp and browned. Crumble into small pieces.
3 Remove any bones from the roast chicken and cut into thick slices. Arrange on a dish and pour some of the dressing over. Cover and chill in the refrigerator for 15 minutes.
4 Put the rocket in a large bowl, pour the remaining dressing over and toss together. Arrange the chicken on top and sprinkle with the crispy bacon. Serve immediately.
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preparation 15 minutes plus marinating cooking time 3–4 minutes |
Serves 4 |
4 skinless chicken breast fillets
1 tbsp Cajun seasoning
2 tbsp groundnut (peanut) oil plus extra to grease
salt and ground black pepper
sweet chilli sauce to drizzle
For the salad
2 carrots, cut into matchsticks
½ cucumber, cut into matchsticks
6 spring onions (scallions), cut into matchsticks
10 radishes, sliced
50g/2oz beansprouts
50g/2oz/½ cup peanuts, chopped
1 large red chilli, diced
2 tsp sesame oil
1 Preheat the grill (broiler) or barbecue.
2 Sprinkle the chicken breasts with the Cajun seasoning. Season with salt and pepper and brush with oil.
3 Place the chicken in a foil-lined grill (broiler pan) and cook under a hot grill (broiler) for 8 minutes on each side until cooked through. Alternatively, cook on a barbecue.
4 Place the carrots, cucumber, spring onions, radishes, beansprouts, peanuts and chilli in a bowl. Toss with the oil and season to taste with salt and pepper.
5 Divide the salad among four serving plates. Slice the warm chicken and arrange on top of the salad. Drizzle with the chilli sauce and serve.
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preparation 15 minutes cooking time 16 minutes |
Serves 4 |
1 small bunch of fresh mint, roughly chopped
2 garlic cloves, crushed
1 tbsp wholegrain mustard
grated zest and juice of 2 lemons
4 tbsp olive oil
4 lean lamb leg steaks
baked potatoes to serve
1 Put the mint, garlic, mustard, lemon zest and juice and oil in a small bowl. Mix together well.
2 Put the lamb in a bowl and spoon the herb mixture over. Cover and chill in the refrigerator for at least 10 minutes.
3 Preheat the barbecue or a griddle. Cook the lamb steaks for 4 minutes on each side for medium (or 5–6 minutes if you prefer them well done) until golden brown.
4 Serve the lamb with baked potatoes.
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preparation 15 minutes plus marinating cooking time 8–12 minutes |
Serves 4 |
3 cooked skinless chicken breasts, cut into strips
2 oranges
2 large red chicory (Belgian endive) heads, sliced
4 tbsp chopped toasted walnuts
whole chives to garnish
For the dressing
5 tbsp olive oil
grated zest and juice of 2 oranges
1 tbsp cider vinegar
a pinch of sugar
3 tbsp chopped fresh tarragon
salt and ground black pepper
1 To make the dressing, whisk all the ingredients together in a small bowl or shake vigorously in a screw-topped jar until they are well combined.
2 Put the chicken strips in a bowl and spoon the dressing over. Cover and chill in the refrigerator for at least 1 hour.
3 Remove the peel and pith from the oranges, then cut them horizontally into slices.
4 Arrange a layer of chicory in a shallow salad bowl. Place the chicken and dressing on top.
5 Add the orange slices, scatter with the walnuts and serve garnished with chives.
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preparation 15 minutes plus chilling |
Serves 4 |
2 garlic cloves, crushed
1 red chilli, finely chopped
1 tsp ground allspice
1 tsp ground cumin
2 tbsp tomato ketchup
4 x 175g/6oz lean rump steaks
50g/2oz/4 tbsp butter, softened
2 spring onions (scallions), diced
4 corn cobs
salt and ground black pepper
1 Mix together the garlic, chilli, allspice, cumin and tomato ketchup. Brush over the steaks, cover and chill in the refrigerator for at least 30 minutes or overnight.
2 Blend the butter with the spring onions and some black pepper and set aside. Preheat the barbecue or grill (broiler).
3 Cook the corn cobs in a large pan of boiling water for 2 minutes. Drain well, then barbecue or grill (broil), turning occasionally, for 5 minutes or until cooked and tender.
4 Barbecue or grill the steaks for 5 minutes on each side until cooked through.
5 Serve with the corn, topped with the spring onion butter.
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preparation 20 minutes plus marinating cooking time 10 minutes |
Serves 4 |
12 pork sausages
12 extra thin streaky bacon rashers (slices)
4 tbsp honey mustard
2 tbsp Dijon mayonnaise
4 tbsp virtually fat-free fromage frais
225g/8oz cherry tomatoes
salt and ground black pepper
1 Wrap each sausage in a streaky bacon rasher and secure with a soaked wooden cocktail stick (toothpick).
2 Mix together the mustard, mayonnaise and fromage frais and season to taste with salt and pepper.
3 Preheat the barbecue or grill (broiler). Cook the sausages for 8 minutes, turning occasionally, or until cooked right through and well browned all over.
4 Barbecue or grill (broil) the tomatoes for 1 minute or until the skins begin to blister and burst.
5 Serve the sausages with the mustard dip and tomatoes.
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preparation 10 minutes cooking time 11 minutes |
Serves 4 |
6 tbsp olive oil
4 tbsp tapenade
2 garlic cloves, crushed
4 lean pork steaks
ground black pepper
grilled sliced fennel and courgettes (zucchini) and boiled rice to serve
1 In a bowl, mix together the oil, tapenade and the garlic. Rub into the pork steaks and season with pepper. Cover and leave to marinate in the refrigerator for at least 30 minutes.
2 Preheat the barbecue or a griddle pan. Cook the pork steaks for 4–5 minutes on each side until cooked through.
3 Serve immediately with grilled fennel and courgettes and some boiled rice.
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preparation 5 minutes plus marinating cooking time 8-10 minutes |
Serves 4 |
36 new potatoes
6 tbsp olive oil, plus extra to brush
12 pork and leek sausages
50g/2oz/⅓ cup freshly grated Parmesan
salt and ground black pepper
salad or roasted vegetablesto serve
1 Preheat the barbecue or grill (broiler). Soak twelve wooden skewers in water for 20 minutes.
2 Boil the potatoes in a pan of salted water for 10 minutes or until almost tender. Drain well and toss with the oil. Season with salt and pepper.
3 Cut each sausage into three pieces and thread on to the skewers alternately with the potatoes. Brush with oil and barbecue or grill (broil) for 8–10 minutes, turning occasionally, until the sausages are cooked through and the potatoes start to char on the edges.
4 Put the skewers on serving plates and sprinkle with the Parmesan. Serve with salad or roasted vegetables
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preparation 15 minutes cooking time 30 minutes |
Serves 6 |
900g/2lb fresh tuna, cut into thick strips
1 lemon, cut into 8 wedges
3 tbsp chopped fresh parsley
ground black pepper
boiled rice or couscous to serve
For the lemon marinade
zest and juice of 2 lemons
2 garlic cloves, crushed
8 tbsp olive oil
salt and ground black pepper
1 Mix together the lemon marinade ingredients in a bowl.
2 Place the tuna in a shallow dish and pour the lemon marinade over them. Turn the tuna in the mixture to coat. Cover and chill in the refrigerator for at least 30 minutes.
3 Preheat the barbecue or grill (broiler) until hot. Soak eight bamboo skewers in water for 20 minutes.
4 Thread the tuna on to the skewers with the lemon wedges. Sprinkle over any remaining marinade and the parsley. Grind plenty of black pepepr over the top.
5 Cook the tuna kebabs on the barbecue or in a foil-lined grill (broiler) pan under the grill for 2–3 minutes on each side. Serve immediately with rice or couscous and salad.
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preparation 15–20 minutes plus marinating cooking time 4–6 minutes |
Serves 8 |
1 tsp dried chilli flakes
4 tbsp olive oil
grated zest and juice of 1 lime
1 garlic clove, crushed
4 x 175g/6oz swordfish steaks
oil to brush
salt and ground black pepper
1 lime, sliced
1 Put the chilli flakes, oil, lime zest and juice and garlic in a shallow bowl and mix together. Add the swordfish and turn several times to coat completely. Cover and marinate in the refrigerator for 30 minutes.
2 Preheat the barbecue or an oiled griddle pan until hot.
3 Lift the swordfish out of the marinade and season with salt and pepper. Cook the steaks for 2 minutes on each side. Top with slices of lime and cook for 1 more minute or until the fish is cooked right through. Serve immediately.
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preparation 10 minutes plus marinating cooking time 10 minutes |
Serves 4 |
4 tsp Dijon mustard
4 tbsp soy sauce
2 garlic cloves, crushed
3 tbsp tomato ketchup
3 tbsp wine vinegar
2 tbsp Demerara sugar
dash of Tabasco sauce
3 tbsp runny honey
1kg/2¼lb pork spare ribs
1 Preheat the barbecue or grill (broiler) to hot.
2 In a bowl, mix together the mustard, soy sauce, garlic, tomato ketchup, vinegar, sugar, Tabasco and honey.
3 Add the spare ribs and turn to coat in the marinade. Cover and chill in the refrigerator for at least 30 minutes.
4 Cook the spare ribs on the barbecue or under the grill for 20–30 minutes, turning them frequently and basting with the marinade until cooked, charred, glossy and sticky.
5 Serve the hot ribs with couscous or rice and a crisp salad.
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preparation 10 minutes plus marinating cooking time 20–30 minutes |
Serves 4 |
5 tbsp olive oil
175g/6oz chorizo, diced
1 red onion, chopped
1 large yellow (bell) pepper, seeded and chopped
2 garlic cloves, crushed
2 x 400g/14oz cans butter (lima) beans, drained and rinsed
4 tbsp chopped fresh coriander (cilantro)
juice of 1 lemon
salt and ground black pepper
1 Heat 1 tbsp oil in a frying pan over a medium heat and cook the chorizo for 1–2 minutes until lightly browned. Remove from the pan and set aside.
2 Add the red onion to the pan and cook for 10 minutes or until softened and starting to brown.
3 Add the yellow pepper, garlic and butter beans and cook for 5 minutes, stirring occasionally to prevent the vegetables sticking. Remove from the heat and stir in the chorizo.
4 Add the chopped coriander, lemon juice and remaining oil. Season to taste with salt and pepper and serve immediately on a bed of mixed salad leaves.
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preparation 15 minutes cooking time 17 minutes |
Serves 4 |
4 tbsp olive oil
4 large onions, thinly sliced
1 garlic clove, crushed
1 x 340g/12oz ready-rolled sheet puff pastry
125g/4oz roasted red (bell)peppers in oil, drained and sliced
1 x 50g/2oz can anchovies in olive oil, drained
12 pitted black olives, halved
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Heat the oil in a deep frying pan over a low heat. Add the onions and garlic and cook gently for 30 minutes, stirring occasionally, until the onions are really soft and golden.
3 Meanwhile, cut the pastry into six equal rectangles and place on two small baking sheets.
4 Divide the cooked onion among the pastry bases, spreading it out evenly and leaving a 1cm/½in gap around the edges. Arrange the red peppers in a diamond-shaped lattice pattern over the top.
5 Cut the anchovies in half lengthways and arrange on top of the onions. Dot with the olives and sprinkle with thyme.
6 Cook in the oven for 20–25 minutes until golden and crisp.
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preparation 10 minutes cooking time 1 hour 5 minutes |
Serves 6 |
3 tbsp olive oil
2 red onions, cut into wedges
2 garlic cloves, crushed
2 red (bell) peppers, seeded and cut into chunks
1 aubergine (eggplant), cubed
225g/8oz courgettes (zucchini), cut into chunks
900g/2lb fresh sardines, cleaned
salt and ground black pepper
olive oil and lemon juice to drizzle
1 Heat the oil in a large griddle pan over a medium heat. Add the onions and cook for 5 minutes or until almost soft. Add the garlic and red peppers and cook for 5 minutes, stirring occasionally. Stir in the courgettes and aubergine and cook for 4–5 minutes until almost soft. Remove from the griddle and keep warm.
2 Season the sardines with salt and pepper and cook on the griddle for 3–4 minutes on each side until cooked right through to the centre.
3 Drizzle the sardines with a little oil and lemon juice and serve with the hot griddled vegetables.
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preparation 15 minutes cooking time 20 minutes |
Serves 6 |
6 tbsp groundnut (peanut) oil
6 tbsp coconut cream
1 tsp curry paste
3 garlic cloves, finely chopped
30 large peeled raw prawns (jumbo shrimp), with tail left on
salt and ground black pepper
For the chilli sauce
1 tbsp olive oil
2 garlic cloves, crushed
1 tbsp tomato paste
450g/1lb tomatoes, chopped
3 red chillies, seeded and diced
125g/4oz/½ cup molasses (dark brown) sugar
2 tbsp Thai fish sauce
1 In a large bowl, mix together the groundnut oil, coconut cream, curry paste, garlic and some salt and pepper. Add the prawns, turning to coat evenly. Cover and marinate in the refrigerator for at least 2 hours.
2 Meanwhile, make the chilli sauce. Heat the olive oil in a pan over a medium heat. Add the garlic and tomato paste and cook for 30 seconds. Stir in the tomatoes, chillies, sugar and fish sauce and bring to the boil. Reduce the heat and let it bubble away for 30 minutes or until reduced and pulpy.
3 Preheat the barbecue or grill (broiler). Soak six wooden skewers in water for 20 minutes. Thread five prawns on to each skewer and barbecue or grill (broil) for 3–4 minutes on each side, basting with the marinade.
4 Serve with rice and the chilli sauce for dipping.
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preparation 30 minutes plus soaking cooking time 50 minutes |
Serves 6 |
grated zest and juice of 1 lime
1 garlic clove, crushed
2 small red chillies, seeded and finely chopped
5 tbsp olive oil
32 peeled raw tiger prawns (shrimp)
pitta bread to serve
1 Put the lime zest and juice, garlic, chillies and oil in a screw-topped jar. Close the lid tightly and shake well.
2 Put the prawns in a shallow dish and add the lime marinade. Cover and marinate in the refrigerator for at least 1 hour.
3 Preheat the barbecue or grill (broiler). Soak eight bamboo skewers in water for 20 minutes.
4 Thread four prawns on to each skewer. Cook the skewers on the barbecue or grill (broil) for 3–4 minutes on each side until they turn pink.
5 Serve immediately with warm pitta bread.
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preparation 10 minutes plus marinating cooking time 4 minutes |
Serves 8 |
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb baby spinach leaves
1kg/2¼lb potatoes, boiled in their skins, peeled and sliced
340g/12oz feta cheese, crumbled
bunch of spring onions (scallions), chopped
2 medium (US large) eggs, beaten
75g/3oz/6 tbsp butter, melted, plus extra to grease
375g/13oz pack filo pastry
salt and ground black pepper
Greek yogurt to serve
1 Heat the oil in a pan over a low heat and cook the onion gently for 10 minutes or until soft. Add the garlic and cook for 1–2 minutes. Add the spinach, cover the pan and cook for 1–2 minutes until it wilts.
2 Transfer to a bowl and set aside to cool. Add the potatoes, feta, spring onions and beaten eggs. Season and mix.
3 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter a 30cm/12in tart tin.
4 Lay a sheet of filo pastry in the tin, overhanging the edge. Brush with melted butter and lay another sheet on top. Use half the sheets in this way, brushing each one with butter.
5 Add the spinach and feta filling and spread it out evenly, leaving a pastry border. Cover with the remaining pastry sheets, brushing with butter as before.
6 Fold the overhanging pastry over the top and roll up the edges to seal them. Brush with the remaining melted butter.
7 Bake in the oven for 35–45 minutes or until the pastry is crisp and golden. Cool a little before cutting into slices. Serve with Greek yogurt.
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preparation 40 minutes plus cooling cooking time 45 minutes |
Serves 10 |
4 long fresh rosemary stalks
4 tbsp olive oil
grated zest and juice of 1 lime
340g/12oz cod, cut into chunks
225g/8oz large peeled raw prawns (jumbo shrimp)
340g/12oz tzatziki
boiled rice and lime wedges to serve
1 Preheat the barbecue or grill (broiler) to hot.
2 Strip almost all the leaves from the rosemary, apart from the top sprig. Chop the stripped leaves and mix with the oil, lime zest and juice. Stir in the cod and prawns.
3 Cut the tip of each rosemary stalk to a sharp point and skewer the cod and prawns. .
4 Preheat a grill (broiler). Arrange the kebabs on a grill (broiler) rack and cook for 4–5 minutes on each side or until the fish is opaque and the prawns are pink and cooked.
5 Serve immediately with tzatziki and boiled rice with lime wedges to squeeze over the kebabs.
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preparation 25 minutes cooking time 10 minutes |
Serves 4 |
3 red (bell) peppers
3 yellow (bell) peppers
1 green (bell) pepper
100ml/3½fl oz/⅓ cup olive oil
2 garlic cloves, crushed
6 plum tomatoes
2 tbsp capers
18 black olives
2 tbsp chopped fresh parsley
salt and ground black pepper
1 Halve the peppers and discard the ribs and seeds, leaving the stalks intact. Heat the oil in a large pan over a medium heat, add the garlic and tomatoes and cook for 2 minutes.
2 Add the peppers and turn to coat them in the oil. Cover the pan and cook gently over a low heat for 45 minutes or until the peppers are really tender.
3 Stir in the capers, olives and parsley and season to taste with salt and pepper.
4 Serve immediately or set aside to cool, then cover and chill in the refrigerator until required. .
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preparation 15 minutes cooking time 45 minutes |
Serves 6 |
6 garlic cloves
1 red and 1 yellow (bell) pepper, seeded and cut into strips
2 courgettes (zucchini), sliced
1 aubergine (eggplant), cubed
1 sweet potato, peeled and cut into wedges
2 red onions, cut into wedges
6 tbsp olive oil
salt and ground black pepper
1 Put all the vegetables in a shallow dish and pour the oil over. Season with salt and pepper and stir well to coat. Cover and chill in the refrigerator for at least two hours.
2 Preheat the barbecue, a griddle or grill (broiler) to hot.
3 Lay the vegetables in a single layer on the grill rack or griddle and cook for 10–15 minutes, turning occasionally, or until they are tender and stating to char.
4 Serve the vegetables hot or cold.
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preparation 10 minutes plus chilling cooking time 15 minutes |
Serves 4 |
125g/4oz/½ cup unsalted butter, slightly softened
2 tbsp sweet chilli sauce
4 corn cobs
salt and ground black pepper
1 To make the chilli butter, mix the butter with the chilli sauce in a bowl. Season with salt and pepper. Cover with clingfilm (plastic wrap), then roll into a log and wrap it up. Put in the refrigerator to chill and firm up.
2 Strip the outer husks from the corn cobs and trim the bases. Bring a large pan of water to the boil, add the corn cobs and cook for 6–8 minutes until tender.
3 Drain the corn cobs and serve immediately, topped with slices of chilli butter.
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preparation 15 minutes plus chilling cooking time 6–8 minutes |
Serves 4 |
175g/6oz/1 cup bulgur wheat
700g/1½lb baby plum tomatoes
8 tbsp olive oil
a handful each of fresh mint and basil, roughly chopped
3 tbsp balsamic vinegar
juice of 2 lemons
1 red onion, diced
salt and ground black pepper
sprigs of fresh basil to garnish
1 Put the bulgur wheat in a bowl and cover with boiling water. Set aside to soak for 30 minutes.
2 Preheat the oven to 220°C/425°F/Gas 7.
3 Put the tomatoes in a roasting pan and drizzle with half the oil. Season with salt and pepper and roast in the oven for 10–15 minutes or until starting to soften.
4 Put the remaining oil, the balsamic vinegar and lemon juice in a large bowl. Add the warm pan juices from the tomatoes and the soaked bulgur wheat and stir gently.
5 Stir in the herbs and red onion. Add the tomatoes and mix well together. Season to taste.
6 Serve warm, garnished with basil sprigs.
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preparation 10 minutes plus soaking and standing cooking time 10–15 minutes |
Serves 4 |
125g/4oz/½ cup butter, softened
2 garlic cloves, crushed
4 tbsp chopped fresh parsley
12 large mushrooms, trimmed
1 tbsp olive oil
salt and ground black pepper
1 Preheat the grill (broiler) to hot. Blend the butter, garlic, parsley and a little salt and pepper in a bowl. Cover and chill in the refrigerator for at least 30 minutes.
2 Brush the mushrooms with oil and place them, gill-side down, on a foil-lined grill (broiling) pan. Cook for 5 minutes.
3 Meanwhile, cut the herb and garlic butter into pieces.
4 Turn the mushrooms over, dot with the butter and grill (broil) for 4–5 minutes until tender.
5 Serve immediately with meat, chicken or vegetables.
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preparation 10 minutes plus chilling cooking time 10 minutes |
Serves 4 |
4 small butternut squash, quartered and seeded
coarse sea salt to sprinkle
75g/3oz/6 tbsp butter, melted
ground black pepper
cayenne pepper to dust
1 Preheat the barbecue to medium-hot.
2 Sprinkle the squash with sea salt, brush with melted butter and grind some black pepper over.
3 Cook the squash for 20 minutes until tender, turning occasionally. Serve hot, dusted lightly with cayenne.
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preparation 10 minutes cooking time 20 minutes |
Serves 8 |
12 large ripe tomatoes, halved
2 garlic cloves, chopped
2 tbsp chopped fresh thyme
a pinch of sugar
4 tbsp olive oil
salt and ground black pepper
fresh basil leaves to garnish
1 Preheat the oven to 150°C/300°F/Gas 2.
2 Take the tomato halves and scoop out most of the seeds. Put the tomatoes in an ovenproof dish and sprinkle with the garlic, thyme and sugar. Drizzle the oil over the top and season with salt and pepper.
3 Roast in the oven for 2½ hours until the tomatoes are shrivelled. Set aside to cool.
4 Scatter with basil and serve hot or cold.
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preparation 10 minutes cooking time 2½ hours |
Serves 6 |
3 large red onions, each cut into 8 wedges
6 tbsp olive oil
2 tbsp balsamic vinegar
squeeze of lemon juice
1 tbsp chopped fresh oregano
salt and ground black pepper
1 Preheat the barbecue. Soak eight wooden skewers in water for 20 minutes.
2 Thread the red onion wedges on to the skewers. Brush with 3 tbsp oil and season with salt and pepper.
3 Cook the kebabs for 30 minutes, turning them occasionally and brushing with oil, until tender and slightly charred.
4 Mix together the remaining oil, the balsamic vinegar, lemon juice and oregano to make a dressing.
5 Drizzle over the cooked onions and serve hot or cold.
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preparation 20 minutes cooking time 30 minutes |
Serves 8 |
450g/1lb broad (fava) beans, podded
175g/6oz feta cheese, diced
6 tbsp chopped fresh mint
3 tbsp olive oil
juice of 1 lemon
salt and ground black pepper
1 Cook the beans in a pan of boiling water for 4–5 minutes until tender. Drain and set aside. When cool enough to handle, slip the beans out of their skins.
2 Put the warm beans in a bowl with the feta, mint, oil and lemon juice. Season to taste with salt and pepper and mix gently together. Serve warm.
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preparation 10 minutes cooking time 5 minutes |
Serves 4 |
2 medium eggs
1 tbsp olive oil
2 large leeks, chopped
1 red (bell) pepper, seeded and chopped
1 x 400g/14oz can lentils, drained
150ml/¼ pint/scant ⅔ cup vegetable stock
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Bring a small pan of water to the boil and lower the eggs into the pan. Reduce the heat and simmer gently for 7 minutes. Remove the eggs and set aside to cool.
2 Meanwhile, heat the oil in a large pan and cook the leeks and red pepper over a low heat for 10 minutes, stirring occasionally, until softened.
3 Stir in the lentils and stock and bring to the boil. Reduce the heat and simmer gently for 3 minutes. Season to taste with salt and pepper and stir in the parsley.
4 Shell the eggs and cut them in quarters.
5 Divide the lentil mixture between two shallow serving bowls and top with the eggs.
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preparation 10 minutes cooking time 15 minutes |
Serves 2 |
2 x 225g/8oz sweet potatoes, peeled and cut into wedges
olive oil to brush
sea salt crystals and ground black pepper
paprika or cayenne pepper to sprinkle
sweet chilli sauce to serve
1 Preheat the barbecue or griddle.
2 Add the sweet potatoes to a pan of boiling water, bring back to the boil, then reduce the heat and simmer for 3 minutes. Drain and dry on kitchen paper.
3 Brush the sweet potatoes lightly with oil and season with sea salt and pepper. Cook on the hot barbecue or griddle, turning occasionally, for 10–15 minutes until browned on the outside and tender inside.
4 Sprinkle the sweet potato wedges with some paprika or cayenne and serve wth chilli sauce.
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preparation 15 minutes cooking time 15–20 minutes |
Serves 4 |
3 x 150g/5oz balls mozzarella, drained
1kg/2¼lb juicy ripe tomatoes
olive oil to drizzle
a small handful of fresh basil leaves, roughly shredded
balsamic vinegar to drizzle
salt and ground black pepper
1 Slice the mozzarella balls into rounds and arrange them on a large serving plate.
2 Slice the tomatoes into rounds and place on top of the mozzarella in an attractive overlapping pattern.
3 Drizzle with the oil and season with salt and pepper. Scatter the basil over the top and serve immediately, drizzled with balsamic vinegar, if wished.
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preparation 10 minutes |
Serves 4 |
1 x 400g/14oz can mixed beans, drained and rinsed
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
1 red onion, diced
balsamic vinegar to drizzle
For the vinaigrette
6 tbsp olive oil
juice of 1 lemon
1 tsp honey mustard
6 tbsp chopped fresh parsley
salt and ground black pepper
1 Put the beans, chickpeas and red onion in a large bowl and mix gently together.
2 To make the vinaigrette, whisk together the oil, lemon juice, mustard and parsley until well combined. Season to taste with a little salt and pepper.
3 Pour the vinaigrette over the bean mixture and toss well, so that all the beans are glistening with dressing.
4 Serve immediately, drizzled with balsamic vinegar, or cover and chill in the refrigerator for up to two days.
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preparation 15 minutes |
Serves 4 |
900g/2lb waxy new potatoes, scrubbed and sliced
6 tbsp olive oil
1 garlic clove, crushed
grated zest and juice of 1 lemon
1 tbsp white wine vinegar
1 bunch of fresh mint, chopped
4 spring onions (scallions), finely chopped
salt and ground black pepper
1 Cook the potatoes in a pan of lightly salted boiling water for 12–15 minutes until just tender.
2 Meanwhile, heat 1 tbsp oil in a large frying pan over a low heat. Cook the garlic and lemon zest for 5 minutes or until soft but not coloured.
3 In a bowl, whisk the remaining oil with the vinegar, lemon juice, mint and seasoning.
4 Drain the potatoes and tip them into a bowl. Immediately stir in the garlic and lemon mixture, the spring onions and the dressing. Toss lightly together and check the seasoning.
5 Set aside to cool. Serve at room temperature.
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preparation 10 minutes cooking time 15 minutes plus cooling |
Serves 4 |
½ cucumber
1 Charentais melon
1 mango, peeled and stoned
chopped fresh coriander (cilantro) to serve
For the dressing
2 tbsp light soy sauce
juice of 1 lime
1 tsp runny honey
½ red chilli, seeded and diced
1 Cut the cucumber in half lengthways, remove the seeds and slice the flesh.
2 Cut the melon in half, scoop out the seeds and cut into wedges. Remove the skin and cut the flesh into cubes.
3 Cut the mango flesh into cubes, reserving any juice, and mix with the cucumber and melon in a bowl.
4 Whisk all the ingredients for the dressing in a small bowl, adding any melon and mango juice.
5 Pour the dressing over the salad and toss gently. Sprinkle with coriander and serve immediately.
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preparation 15 minutes plus chilling |
Serves 6 |
4 red and green (bell) peppers, seeded and cut into chunks
1 small red onion, chopped
4 tbsp olive oil
2 tbsp balsamic vinegar
175g/6oz tomatoes, chopped
4 tbsp chopped fresh parsley
a few dried chilli flakes
100g/3½oz rocket (arugula) or watercress and baby spinach leaves
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Put the red and green peppers and red onion in a roasting pan and drizzle with half the oil. Roast in the oven for 30 minutes or until tender and slightly charred..
3 To make the balsamic salsa, put the roasted onion in a bowl with the pan juices, the rest of the oil and the balsamic vinegar. Add the tomatoes, parsley and dried chilli flakes. Season with salt and pepper to taste and mix well together.
4 Arrange the roasted peppers on four serving plates with rocket or watercress and baby spinach leaves and drizzle with the balsamic salsa..
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preparation 15 minutes cooking time 30 minutes |
Serves 4 |
3 round lettuce hearts, roughly shredded
100g/3½oz mixed baby salad leaves
2 ripe avocados
1 box salad cress, chopped
4 tbsp French dressing
Parmesan shavings to serve
1 Put the lettuce hearts in a bowl with the salad leaves.
2 Cut the avocados in half and remove the stones and peel. Cut the flesh into cubes and add to the salad leaves with the salad cress.
3 Pour the dressing over the salad and toss to mix. Serve sprinkled with Parmesan shavings.
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preparation 10 minutes |
Serves 8 |
450g/1lb baby plum tomatoes, halved
450g/1lb plum tomatoes, sliced
4 beef tomatoes, sliced
1 bunch of spring onions (scallions), sliced
a handful of fresh basil leaves, torn, plus sprigs to garnish
a good pinch of sugar
4 tbsp pinenuts (pignoli), toasted
salt and ground black pepper
balsamic vinegar to drizzle
For the dressing
6 tbsp olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 To make the dressing, whisk the oil, vinegar and mustard together in a bowl. Season with salt and pepper.
2 Put all the tomatoes, the spring onions, basil, sugar and pinenuts in a shallow serving bowl and season to taste with salt and pepper.
3 Pour the dressing over the salad and toss gently. Set aside for 1 hour.
4 Garnish with basil sprigs and serve with balsamic vinegar for drizzling.
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preparation 15 minutes plus standing |
Serves 8 |
4 ripe peaches, halved, stoned and sliced
2 goat’s cheese logs, sliced
4 grilled or marinated red and yellow (bell) peppers, sliced
125g/4oz marinated artichoke hearts in oil, drained
12 balsamic pickled small onions
50g/2oz rocket (arugula)
olive oil to drizzle
ground black pepper
1 On a large serving platter, arrange the peaches, goat’s cheese, red and yellow peppers, artichoke hearts and balsamic onions.
2 Garnish with rocket and drizzle with oil.
3 Serve immediately with crusty bread, foccacia or crackers.
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preparation 15 minutes |
Serves 6 |
1kg/2¼lb fennel bulbs, baby new potatoes and red onion mix
2 unpeeled garlic cloves
5 fresh rosemary sprigs
4 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
For the mustard mayonnaise
150ml/¼ pint/scant ⅔ cup mayonnaise
2 tbsp Dijon mustard
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Quarter the fennel bulbs, slice the new potatoes thickly and cut the red onions into wedges.
3 Put the vegetables, garlic and rosemary in a roasting pan Toss in the oil and season with salt and pepper.
4 Cook in the oven for 30–40 minutes or until tender and starting to char. Sprinkle with balsamic vinegar.
5 Meanwhile, make the mustard mayonnaise. Blend together the mayonnaise and mustard in a bowl.
6 Transfer the roasted vegetables to a serving dish and serve hot or cold with the mustard mayonnaise.
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preparation 15 minutes cooking time 40 minutes |
Serves 4 |
900g/2lb mixed green beans, peas, trimmed asparagus, podded broad (fava) beans, sliced courgettes (zucchini), sliced runner beans
4 tbsp chopped fresh parsley
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper
1 Cook the green beans in a large pan of lightly salted boiling water for 3 minutes, then add all the other vegetables. Bring back to the boil and cook for 3–4 minutes. Drain and plunge immediately into a bowl of ice-cold water. Drain well.
2 Whisk all the dressing ingredients together in a small bowl and season with salt and pepper.
3 Toss the vegetables gently in the dressing with the parsley. Transfer to a large shallow bowl and serve.
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preparation 10 minutes cooking time 6–7 minutes |
Serves 4 |
2 Romaine lettuces
1 papaya
1 pink grapefruit
1 large ripe avocado
1 bunch of spring onions (scallions), chopped
a small bunch of fresh chives, snipped, plus whole chives to garnish
For the dressing
3 tbsp olive oil
juice of 1 lemon
1 tbsp sweet chilli sauce
1 Separate the lettuces into leaves and tear them into bite-size pieces. Put in a large bowl.
2 Peel and seed the papaya and dice the flesh. Peel the grapefruit, cutting away the white pith, and separate the segments. Cut the avocado in half and remove the stone and peel. Cut the flesh into dice.
3 Put the lettuce, fruit, avocado and spring onions in a bowl.
4 To make the dressing, mix together the oil, lemon juice and chilli sauce in a bowl.
5 Pour the dressing over the salad and toss well together. Season with salt and pepper.
6 Divide the salad among four serving plates. Scatter with the snipped chives and garnish with some whole ones.
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preparation 30 minutes |
Serves 4 |
1kg/2¼lb carrots
2 oranges, peeled and sliced
juice of 1 large lemon
juice of 1 orange
2 tbsp olive oil
salt and ground black pepper
a pinch of ground cinnamon
chopped fresh coriander (cilantro) to serve
1 Peel the carrots and cut them into thin matchstick strips. Place in a large bowl with the oranges.
2 Mix together the lemon juice, orange juice, oil, salt and pepper and cinnamon, and stir into the carrot mixture.
3 Sprinkle with chopped coriander and serve.
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preparation 10 minutes |
Serves 4 |
450g/1lb baby plum tomatoes, halved
300g/11oz baby mozzarella balls, drained
4 tbsp red pepper pesto
12 pitted black olives
100g/3½oz mixed salad leaves
ground black pepper
fresh basil sprigs to garnish
1 Put the plum tomatoes, mozzarella, red pepper pesto and olives in a large bowl and toss together. Season with black pepper. Cover the bowl and set aside.
2 Just before serving, toss the mixed leaves with the tomato and mozzarella mixture and garnish with basil sprigs.
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preparation 10 minutes |
Serves 4 |
1 red onion, thinly sliced
½ cucumber, halved and sliced
1 green (bell) pepper, seeded and thinly sliced
3 beef tomatoes, sliced
10 Kalamata olives, drained
200g/7oz feta cheese, chopped
juice of ½ lemon
4 tbsp extra virgin olive oil
salt and ground black pepper
1 Put the red onion, cucumber, green pepper, tomatoes, olives and feta in a large bowl and toss to mix. Season lightly with salt and grind over plenty of black pepper.
2 Drizzle the lemon juice and oil over the salad and toss everything together lightly. Set aside for 10 minutes before serving.
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preparation 15 minutes plus standing |
Serves 4 |
olive oil to brush
4 x 25g/1oz soft tortillas
2 tbsp vinaigrette
juice and grated zest of 1 orange
1 red chilli, seeded and diced
8 cherry tomatoes, halved
1 red (bell) pepper, seeded and chopped
½ red onion, finely chopped
50g/2oz baby salad leaves
225g/8oz cooked chicken breast, diced
4 tbsp guacamole
3 tbsp chopped fresh coriander (cilantro)
1 Preheat the oven to 200°C/400°F/Gas 6. Brush four Yorkshire-pudding moulds with oil.
2 Press the tortillas down into the moulds to make a basket shape. Cook in the oven for 8–10 minutes until crisp and golden. Remove from the oven and cool.
3 Mix together the vinaigrette, orange zest and juice and chilli for the dressing.
4 Mix together the tomatoes, red pepper, onion, salad leaves and chicken. Add the dressing and toss gently.
5 Divide between the tortilla baskets and top each one with the guacamole. Sprinkle with coriander.
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preparation 15 minutes cooking time 8–10 minutes |
Serves 4 |
12 large ripe figs
melted butter to brush
4 tbsp runny Greek honey
grated zest and juice of 2 oranges
Greek yogurt or vanilla ice cream to serve
1 Heat a barbecue. Make a slit in each fig. Take two large sheets of foil and lay one sheet on top of the other. Brush lightly with melted butter.
2 Put the figs in the centre of the foil. Bring the sides of the foil up together and pour in the honey and orange zest and juice. Seal the edges of the foil together to loosely enclose the figs in a ‘parcel’.
3 Put the foil parcel on the hot barbecue and leave to cook for 10–15 minutes.
4 Open up the foil slightly at the top and cook for a further 2–3 minutes until the juices become syrupy.
5 Serve the hot figs in their juices with some Greek yogurt or a scoop of vanilla ice cream.
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preparation 10 minutes cooking time 20 minutes |
Serves 4 |
4 bananas, peeled
125g/4oz fudge, roughly chopped
butter to grease
4 tbsp rum or brandy
Greek yogurt or ice cream to serve
1 Make a long slit in each banana. Divide the fudge among the bananas, then place the bananas on four large squares of buttered foil. Spoon 1 tbsp rum or brandy over each banana and scrunch the edges of the foil together to make loose parcels.
2 Put the foil parcels on the barbecue or under a hot grill (broiler) and cook for 4–5 minutes. Serve hot, with Greek yogurt or vanilla ice cream.
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preparation 5 minutes cooking time 4–5 minutes |
Serves 4 |
12 plums or greengages, halved and stoned
butter to grease
2 tbsp caster (superfine) sugar
grated zest and juice of 1 orange
grilled brioche and mascarpone cheese to serve
1 Heat the barbecue to hot. Place the plums on a large piece of buttered foil. Sprinkle the sugar over and add the orange zest and juice. Pull up the edges of the foil to enclose the plums and seal the edges to make a loose parcel.
2 Put the foil parcel on the barbecue and cook for 10 minutes.
3 Remove the vanilla pod and serve the hot plums on lightly grilled brioche slices spread with mascarpone cheese.
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preparation 10 minutes cooking time 10 minutes |
Serves 8 |
4 chocolate brownies
16 large strawberries
whipped cream to serve
1 Cut the chocolate brownies into large chunks, and hull the strawberries.
2 Thread the brownie chunks and fruit alternately onto long kebab skewers.
3 Barbecue or grill (broil) for 3 minutes, turning occasionally.
4 Serve hot with whipped cream.
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preparation 5 minutes cooking time 3 minutes |
Serves 4 |
300g/11oz raspberries
250ml/8fl oz/1 cup skimmed milk, chilled
250g/9oz/1 cup natural yogurt, chilled
2 scoops raspberry-flavoured frozen yogurt
1 Remove the hulls from the raspberries, then wash and pat them dry with kitchen paper.
2 Put the raspberries in a blender with the milk and natural yogurt. Blitz until thick and creamy.
3 Pour into two tall glasses and top each one with a scoop of frozen yogurt and serve.
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preparation 5 minutes |
Serves 2 |
500g/1lb 2oz watermelon
125g/4oz fresh strawberries
2 scoops peach sorbet
crushed ice
300ml/½ pint/1¼ cups Prosecco, pink champagne or pink lemonade
1 Remove the peel and seeds from the watermelon. Discard them and roughly chop the flesh. Put in a blender.
2 Hull the strawberries, then wash and pat dry with kitchen paper. Add to the blender with the peach sorbet and blitz for a few seconds until smooth.
3 Put some crushed ice in two tall glasses and pour in the watermelon and strawberry mixture. Top up with Prosecco, pink champagne or lemonade.
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preparation 10 minutes |
Serves 2 |
225g/8oz strawberries
2 tbsp elderflower cordial
300ml/½ pint/1¼ cups Prosecco cava or champagne, chilled
a few ice cubes
mint sprigs to serve
1 Hull the strawberries, then wash and pat dry with kitchen paper. Put in a blender with the elderflower cordial and blitz briefly until smooth.
2 Pour into two large glasses and top up with Prosecco, cava or champagne.
3 Add a few ice cubes and serve garnished with mint sprigs.
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preparation 5 minutes |
Serves 2 |
6 large unwaxed lemons
1.2 litres/2 pints/5 cups boiling water
1–2 tbsp sugar
ice cubes
sparkling water to serve
1 Remove the zest in thin strips from 3 lemons. Place in a large jug with the squeezed juice of all 6 lemons. Add the boiling water and sugar and set aside to cool.
2 When completely cool, cover the jug and chill in the refrigerator overnight.
3 Strain the lemonade through a sieve or some muslin (cheesecloth) and store in corked bottles in the refrigerator. Serve over ice diluted with sparkling water.
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preparation 15 minutes plus chilling |
Serves 6–8 |
5 strong tea bags
1.2 litres/2 pints/5 cups boiling water
1–2 tbsp sugar
a few fresh mint sprigs
juice of 2 lemons
juice of 1 orange
ice cubes
1 Put the tea bags in a large teapot or jug and pour the boiling water over. Sweeten with sugar and add some mint.
2 Cover and set aside to infuse for 20 minutes. Discard the tea bags and, when the tea is cold, remove the mint.
3 Pour the cold tea into a large jug and stir in the lemon and orange juice.
4 Add some ice and sprigs of mint. Serve in six tall glasses.
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preparation 15 minutes plus infusing and cooling |
Serves 6 |
crushed ice
225g/8oz creamed coconut
900ml/1½ pints/3⅔ cups chilled unsweetened pineapple juice
fresh pineapple wedges and maraschino cherries to serve
1 Put the crushed ice, creamed coconut and pineapple juice in a blender.
2 Blitz briefly until smooth.
3 Serve in four tall glasses decorated with wedges of fresh pineapple and cherries.
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preparation 10 minutes |
Serves 4 |
450g/1lb watermelon
2.5cm/1in piece fresh root ginger
juice of 3 limes
1–2 tbsp sugar
chilled sparkling water
1 Peel the watermelon and remove the seeds. Roughly chop the flesh and place in a blender.
2 Peel and chop the ginger. Add to the blender with the lime juice and blitz until smooth. Sweeten with sugar to taste.
3 Pour into two large glasses and top up with sparkling water.
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preparation 5 minutes |
Serves 2 |
450g/1lb Galia or Charentais melon
300g/11oz honeydew melon
150ml/¼ pint/scant ⅔ cup peach juice
a few ice cubes
sliced strawberries to serve
1 Cut the melons into slices and remove the skin. Discard the seeds and chop the flesh roughly. Place in a blender.
2 Pour in the peach juice and blitz for a few seconds until smooth.
3 Pour into two glasses over ice cubes and serve with sliced strawberries.
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preparation 10 minutes |
Serves 2 |
1 large carrot, peeled
5 ready-to-eat dried apricots
1 medium banana, cut into chunks
juice of 2 oranges
2 ice cubes
1 Put the carrot in a juicer and juice it.
2 Put the carrot juice in a blender with the apricots, banana, orange juice and ice cubes and blitz briefly.
3 Pour into a tall glass and serve.
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preparation 10 minutes |
Serves 1 |
½ pink grapefruit, peeled
½ melon
1 small, ripe banana
225g/8oz/1 cup natural yogurt
2 tsp thick honey
a few ice cubes
1 Chop the grapefruit flesh roughly, discarding any pips, and place in a blender.
2 Remove the melon seeds and skin. Chop the flesh roughly and add to the blender with the banana. Add the yogurt and honey and blitz briefly until smooth.
3 Pour over ice in two glasses and serve.
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preparation 10 minutes |
Serves 2 |
600ml/1 pint/2½ cups chilled cranberry juice drink
600ml/1 pint/2½ cups chilled unsweetened grapefruit juice
ice cubes
1 Mix together the cranberry juice drink and grapefruit juice in a large jug, stirring well.
2 Put plenty of ice in six tall glasses and pour the cranberry and grapefruit mixture over the top. Serve immediately.
|
preparation 5 minutes |
Serves 6 |
1 bottle champagne or sparkling dry white wine, e.g. Prosecco
900ml/1½ pints/3⅔ cups unsweetened orange juice
1 Chill the champagne and orange juice in the refrigerator.
2 When thoroughly chilled, mix them together in a large jug and pour into 12 fluted champagne glasses. Serve.
|
preparation 5 minutes plus chilling |
Serves 12 |
8 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp sweet chilli sauce
juice of 1 lemon
2 tsp Cajun seasoning
1 Mix all the ingredients together. Use for pork and sausages.
|
preparation 5 minutes |
Serves 6 |
grated zest and juice of 1 lime
¼ pineapple, peeled and chopped
200ml/7fl oz/¾ cup coconut milk
a dash of Tabasco sauce
1 Blend the lime zest and juice with the pineapple. Add the coconut milk and Tabasco sauce. Use for chicken or pork.
|
preparation 5 minutes |
Serves 8 |
grated zest and juice of 1 lemon
2 tbsp roughly chopped rosemary or thyme
6 tbsp olive oil
1 Mix together all the ingredients. Use for vegetables, fish, chicken or lamb.
|
preparation 3 minutes |
Serves 6 |
4 tbsp wholegrain mustard
150ml/¼ pint/scant ⅔ cup beer
1 Blend the beer and mustard together. Use for beef steaks or pork.
|
preparation 3 minutes |
Serves 6 |
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and grated
3 tbsp Teriyaki sauce
1 tbsp runny honey
1 tsp oil
1 Mix together the ingredients in a non-metallic dish. Use for chicken and fish.
|
preparation 3 minutes |
Serves 4 |
1 garlic clove, crushed
2 tsp each ground coriander and cumin
1 tbsp paprika
a pinch of cayenne pepper
1 red chilli, seeded and chopped
juice of ½ lemon
2 tbsp dark soy sauce
1 Mix all the ingredients together. Use for pork, lamb and chicken.
|
preparation 5 minutes |
Serves 6 |
3 tbsp tamarind paste
2 tbsp runny honey
1 tbsp soy sauce
1 Mix all the ingredients together. Use as a marinade and glaze for pork chops or steaks.
|
preparation 3 minutes |
Serves 6 |
3 tbsp harissa paste
1 tbsp tomato paste
3 tbsp olive oil
5 tbsp chopped fresh coriander (cilantro)
1 Mix together the harissa paste, tomato paste, olive oil and herbs. Use for chicken.
|
preparation 5 minutes |
Serves 4 |
4 tbsp olive oil
juice of 1 lemon
2 garlic cloves, crushed
1 Mix everything together. Use for chicken or meat, vegetables, fish or shellfish, and chill in the refrigerator for at least 1 hour.
|
preparation 5 minutes |
Serves 8 |
6 tbsp plum sauce
1 tbsp sesame seeds
juice of ½ orange
1 Mix all the ingredients together. Use for pork and chicken.
|
preparation 3 minutes |
Serves 8 |
