Summer BBQ Recipes!
Summer is the season of long evenings, warm sunshine, and the irresistible aroma of food sizzling on the grill.
This collection of summer BBQ recipes/top tips is all about celebrating those moments, with fresh flavours, simple ingredients, and crowd-pleasing favourites that are perfect for any outdoor feast.
Serves 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients
- 500g (1 lb) thick pork sausages
- 3 tablespoons chopped chives
- 1 teaspoon English mustard powder
- flour, for dusting
- light olive oil, for frying
- salt and black pepper
To Serve
- 8 bacon rashers
- 4 slices of black pudding or blood sausage, optional
- 4 free-range eggs
- light olive oil, for frying
- 4 muffins, halved
- Tomato Ketchup
Method
- Remove the skins from the sausages and discard. Place the meat in a bowl with the chives and mustard powder. With floured hands, divide and shape the mixture into 4 thin burgers.
- Cook the bacon and black pudding, if using, until cooked through and slightly crisp, about 5 minutes. Set aside and keep warm.
- Cook the sausage burgers for 4 minutes on each side or until cooked through and golden brown.
- Fry the eggs for 3–4 minutes or until the white is cooked but the yolk is soft.
- To assemble, toast the muffins then layer up the burger, bacon, black pudding and egg. Serve with tomato ketchup.
Ras el Hanout Slow-Roasted Mushrooms with Pine Nuts, Halloumi & Flat-Leaf Parsley
Ingredients
- 600 grams whole mushrooms (portabellini or chestnut)
- 300 grams whole shallots, peeled and halved
- 70 grams butter
- 4 teaspoons ras el hanout
- 1 lemon, zest and juice
- 4 garlic cloves, crushed
- 250 grams halloumi, cut into 1cm cubes
- 30 grams pine nuts
- 1 large handful flat-leaf parsley, roughly chopped
- 2 teaspoons pink peppercorns (optional but very nice)
- 1 pinch sea salt and freshly ground black pepper
Method
-
- Preheat & melt butter: Preheat your oven to 130°C fan / 150°C / gas 2. Place the butter, ras el hanout, the lemon zest and crushed garlic in a roasting tin, then transfer to the oven for 5 minutes to melt the butter and allow the spices to toast a little.
- Add mushrooms & slow roast: Meanwhile, trim the mushrooms and prepare the shallots. After 60 minutes, pop them into the tin with the melted spice butter. Season well with sea salt and freshly ground black pepper and mix everything together really well with your hands. Cover with tinfoil, then place in the oven to cook for 1 hour.
- Add halloumi & finish roasting: After 15 minutes, increase the heat to 150°C fan / 170°C / gas 3 and remove the tinfoil. Squeeze over the lemon juice, add the halloumi and mix well before scattering with the pine nuts. Return to the oven uncovered for a further 15 minutes.
- Season & serve: Taste and adjust the level of salt as required. Scatter with the flat-leaf parsley and pink peppercorns just before serving.
PIZZA
Super Simple Dough Recipe!
Ingredients (enough for four pizzas):
- 2 teaspoons of instant/fast-acting yeast
- 600g bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 340ml water
Method:
- Place in a bowl and mix together
- On a worksurface, knead until stretchy
- Leave in a warm place for 30 mins and then knock back and then knead again
- Divide into 4 and turn into dough balls, ready to use
- Can be made in advance and placed covered in the fridge, just take out of fridge at least 30 mins before using.
(Even easier if you have a bread machine and use the ‘dough’ setting.)
Vegetarian Pizza
If you’re veggie and dairy-free, making your own pizza is a total game changer - you get exactly what you love, without compromise.
A favourite is a BBQ sauce base topped with olives, sun-dried tomatoes, artichokes, red onion, and a few token jalapeños - finished with a little extra BBQ drizzle on top.
We love using a sourdough base for that extra flavour, although honestly, one of the best pizzas we’ve ever had was made on naan bread - definitely worth trying!
A handy tip: use polenta on your pizza peel instead of flour to stop sticking - it works much better and adds a nice texture.
Homemade pizza nights don’t get much better than this!
SIDES
Sour Cream & Chive Potatoes
- Use small new potatoes and prick each one a few times with a fork.
- Toss with olive oil and a generous amount of sea salt.
- Place in a foil tray or cast-iron pan — or directly on the grill if the potatoes are large enough not to fall through.
- Cook over indirect medium heat with the lid closed for 35–45 minutes, shaking the pan occasionally, until crisp outside and tender in the middle.
- Serve with sour cream and freshly chopped chives.
Optional upgrades:
- Add crushed garlic or rosemary before cooking.
- Finish with black pepper, parmesan, or crispy bacon bits.
Makes enough for 4 as a side
Peanut Dressing
- 3 tablespoons peanut butter
- 2 tablespoons warm water
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon minced fresh ginger
- 1½ teaspoons Sriracha or your favorite Asian-style hot sauce
- ½ teaspoon soy sauce or tamari
Slaw
- 3 cups thinly sliced red cabbage
- 3 cups thinly sliced green cabbage
- 1 carrot, cut into thin matchsticks
- ⅓ cup thinly sliced green onions
Method
- Make the peanut dressing: Mix the peanut butter and warm water together in a medium glass until it’s creamy. Add the rest of the dressing ingredients to the sauce and mix well.
- In a large bowl, combine all the slaw veggies. Pour the dressing over them and toss it all around until everything is coated.
