The weather this weekend looks set to be sizzling. It’s time to crack open the BBQ and enjoy al fresco dining in your own back garden. We’ve pulled some of the most delicious family BBQ recipes we could find – hold the chilli where the kids are concerned!
Prep Time: 10 mins
Cook Time: 24 mins
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- ¼ tsp freshly grated ginger
- ½ red onion (55g), chopped
- ½ tsp olive oil
- 1 clove garlic, crushed
- 225g minced chicken
- 20g breadcrumbs
- 1 tsp chopped parsley
- Mix together the soy, hoisin, honey and ginger and set aside.
- Saute red onion for 6 to 7 minutes. Add the garlic and cook for 1 minute.
- Transfer to a bowl and cool slightly, then mix in the chicken. Add half a crumbled stock cube, breadcrumbs, parsley and salt and pepper to taste.
- Form into 4 burgers.
- Arrange the chicken burgers in a barbecue basket
- Cook over medium hot coals for 5 minutes each side, until cooked thoroughly. Medium hot coals means you should be able to hold your hand over the BBQ comfortably for 10 seconds.
- Brush tops with teriyaki sauce, turn and cook 1 minute, brush with sauce again, turn and cook a further minute. Repeat brushing and turning once more on each side then serve.
- 8 Ears of corn, shucked
- Olive oil
- 2 sticks unsalted butter at room temperature
- 1 cup basil, loosely packed
- 1 tablespoon sea salt
- Preheat grill to medium hot.
- Roll corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn’t take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.
- Meanwhile, add the butter, basil, and salt to a food processer and let it rip. You may need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it’s done.
- When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.
Note: basil butter can be made ahead and extra basil butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it. It’s AMAZING on toast.
This salad is absolutely bursting with goodness – turmeric, chia seeds, apple cider vinegar, grapefruit and beautiful vegetables. Its a perfectly nutritionally balanced dish that does delicious wonders to the body.
- 30g carrots
- ¼ tsp ground turmeric
- 1 tbsp chia or olive oil
- 2 asparagus spears
- 130g beluga lentils
- 1 juice of grapefruit
- 2 tbsp chia seeds
- 1 spring onion thinly sliced
- 20g broccoli thinly diced
- 1 baby gem lettuce
- 5g parsley to garnish
- 2 tbsp sweet miso
- ¼ tsp ground turmeric
- 2 tbsp chia oil
- Pinch Himalayan salt
- ¼ tsp apple cider vinegar
- 1 cm cube fresh grated ginger
- Pre-heat oven to 180°C
- Put the carrots onto a baking tray and drizzle with the oil and turmeric and put into the oven for 10 minutes. Then add the asparagus and cook for a further 10 minutes and remove from the oven when soft.
- Soak the chia seeds in the grapefruit juice and cook the lentils according to packet instructions – this should take about 20 minutes. When they finish cooking and have absorbed all the water, add the soaked chia seeds and grapefruit juice and continue cooking until the rest of the grapefruit juice is absorbed – this should take around 3-4 minutes. Remove from the heat.
- Make the dressing by putting all ingredients into a cup and whisk together until completely smooth. Mix the dressing into the lentil mixture and stir through the chopped broccoli and spring onions.Serve over a bed of lettuce with the asparagus and carrots over the top and garnish with parsley
Serves 4 small kids
- 4 chicken drumsticks or thighs
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- Preheat the oven to 200C.
- Wash your hands and place your chicken into a bowl, then pour over the honey and the mustard and allow your children to get their hands in and massage the marinade into the meat.
- Either leave it in the bowl or place in a plastic bag to continue marinating for at least 30 minutes.
- Next, place the chicken into a roasting tin and pop in the oven for 20-30 minutes until cooked through, the fibres are set and the juices run clear.
It’s delicious with brown rice and broccoli.
Serves 5/6 children
- 500g Organic Lamb Mince
- 1 Organic Egg, whisked
- 1 Tbsp Chia Seeds
- 1 Handful fresh Coriander, chopped
- 1 small red onion, finely chopped
- 1 clove garlic minced
- Sea Salt and Pepper
- 1 cucumber finely sliced with a potato peeler
- 2 tsp rice vinegar
- 2 tsp coconut sugar
- To Assemble
- 6-8 Wholemeal/Gluten free pitta breads
- 1 Avocado sliced
- 2 tomatoes sliced
Sit stirred pickle ingredients in a Tupperware together, and leave in fridge til needed.
Combine all ingredients together in a mixing bowl. Pinch tablespoon sized clumps off and roll into balls. Flatten onto baking parchment covered tray and chill, covered in fridge until needed. Fry mini burgers in a little olive oil for a couple of minutes on each side and slide into warmed pittas. Store in paper/foil lined tupperware to insulate until picnicking begins.
TOP TIP – Make double or more and freeze the rest
Serves 6 as a light lunch
- 1 large butternut squash, peeled, halved and deseeded
- 150ml extra virgin olive oil
- fine sea salt and freshly ground black pepper
- 150g soft goat’s cheese, such as Oddington
- 15g pumpkin seeds, lightly toasted in a dry pan
- 1 small bunch of fresh flat-leaf parsley, roughly chopped
- For the balsamic onions:
- 3 medium red onions
- 3 tablespoons extra virgin olive oil
- 1 tablespoon good balsamic vinegar
- 50g caster sugar
- For the black olive puree:
- 100g pitted black Kalamata olives
- 1 tablespoon capers
- 1 clove of garlic
- 3 tablespoons extra virgin olive oil
- For the garlic & chilli dressing:
- 200g creme fraiche
- 1 clove of garlic, crushed
- 1/2 a plump red chilli, deseeded and very finely chopped
- freshly ground black pepper
- Preheat the oven to 200C / gas 6.
- To make the balsamic onions, peel the onions and cut each into 8 wedges, keeping the root end intact so the wedges don’t fall apart. Scatter over a shallow ovenproof dish and add the olive oil, balsamic vinegar, sugar and 3 tablespoons of water. Toss lightly together, then cover the dish with foil, put into the preheated oven and bake for 25 minutes. Remove the foil and cook for a further 5-10 minutes, or until the onions have softened and are lightly browned. Remove and leave to cool, but leave the oven on.
- While the onions are baking, prepare the butternut squash. Cut the squash in half again, then cut into thick wedges (about 1.5cm). Heat a griddle pan, preferably (or otherwise the grill), and cook the squash for 1-2 minutes, turning once, until lightly charred on both sides. Transfer to a baking tray, brush generously with roughly a third of the olive oil and season. Put into the oven and cook for 10 minutes, then take out and turn the squash over. Brush with half the remaining oil and season generously. Return to the oven for a further 10 minutes, until softened and lightly browned, then remove and cool to room temperature.
- To make the black olive puree, put all the ingredients into a blender and blitz to a coarse paste.
- To make the dressing, put the creme fraiche into a bowl and stir in the garlic and chilli. Add enough cold water to make the dressing pourable (around 1-2 tablespoons) and season with a little ground black pepper.
- To serve, arrange the butternut squash in a shallow serving dish in a single layer. Crumble the goat’s cheese into chunky pieces and scatter them over the top, then drizzle the dressing over. Top with the balsamic onions. Dot with the olive puree and sprinkle with the toasted pumpkin seeds and parsley. Finally drizzle with the remaining oil and serve.
- 1 tablespoon finely grated lime rind
- ¼ cup (60ml) lime juice
- ¼ cup (60ml) sriracha hot chilli sauce+, plus extra to serve
- 1 tablespoon extra virgin olive oil, plus extra to brush
- sea salt and cracked black pepper
- 8 x 100g skinless chicken thigh fillets, cut into 3cm pieces
- ½ cup (150g) whole egg mayonnaise
- coriander leaves and lime wedges, to serve
- Place the lime rind and juice, sriracha, oil, salt and pepper in a large bowl and mix to combine.
- Reserve 1¼ tablespoons of the marinade and set aside.
- Add the chicken to the bowl and toss to combine. Cover and refrigerate for 15 minutes to marinate.
- Preheat a char-grill pan over medium heat.
- Thread the chicken onto 8 metal skewers, brush the chicken with the extra oil and cook, in batches, for 4-5 minutes each side or until charred and cooked through.
- Put the reserved marinade and mayonnaise in a small bowl and stir to combine.
- Serve the skewers with the sriracha mayonnaise, coriander leaves, lime wedges and extra sriracha.
Sriracha hot chilli sauce is a spicy and tangy sauce, originally from Thailand. It’s commonly used in Thai and Vietnamese dishes, and is available from the Asian aisle in most supermarkets and from Asian supermarkets.
Time from start to finish: 45 minutes
800g mixed chicken wings and drumsticks
- 6 squidges of tomato ketchup
- 3 tbsp balsamic vinegar
- 3 tbsp soy sauce
- 2 tbsp Chinese five spice powder
- 2 squidges of honey
- 1 garlic clove
- few sprigs fresh thyme
- sunflower oil
- ¼ head of red cabbage
- 1 small red onion
- 1 small red chilli
- 1 big handful of raisins (about 25g (1 oz))
- pinch of English mustard powder (optional)
- 2 squidges of honey
- 5 tbsp Greek yogurt (full fat, low fat or no fat)
- 1 lime
- 350g (12 oz) easy cook long grain rice
- 198g can sweetcorn
- sunflower oil
- 31g bag of coriander or flat leaf parsley
- salt and pepper
- Large roasting tin, small bowl, large bowl, medium pan with lid, colander.
- Preheat the oven to 200C (400 F / Gas Mark 6).
- Scatter the chicken pieces into a large roasting tin. Put the tomato ketchup, vinegar, soy sauce, five spice and honey in a small bowl. Peel and finely chop the garlic and run your fingers down the length of the thyme sprigs to release the leaves and add them both along
- with salt, pepper and a drizzle of oil. Give everything a good stir and pour it over the chicken pieces. Toss everything about to evenly coat, settle into a single layer and put in the oven to cook for 30 minutes.
- Next, put the kettle on to boil for the rice.
- Meanwhile, prepare the slaw. Remove the woody core from the cabbage and then slice it up as fine as you can and put it in a large bowl. Peel and finely slice the red onion and halve, deseed and finely chop the chilli and throw these in along with the raisins, mustard powder (if using) and honey. Spoon the yogurt in, squeeze in the lime juice and season to taste with salt and pepper. Mix everything together and set aside.
- Tip the rice into a medium pan with a little salt, pour the now boiled water over and leave to cook according to pack instructions.
- Baste the chicken with the sauce and then, have a little breather!
- Once the rice is ready, drain it and then tip it back into the pan. Drain the sweetcorn and add it to the rice with salt, pepper and a drizzle of oil. Stir together and then put the lid on to keep warm.
- After the chicken has had 30 minutes, check to see that it is cooked, it should be piping hot in the middle with no pinkness. The BBQ sauce should be a sticky coating on the chicken.
- Divide the rice between serving plates, arrange the chicken on top and spoon the slaw to the side. Rip the leaves from the coriander or parsley, scatter them over and serve.
- 6 large egg whites
- ½ teaspoon salt
- 250 grams caster sugar (for the meringue)
- 2 teaspoons caster sugar (for the topping)
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- butter for greasing
- 250 ml double cream
- 4 passionfruit
- 175 grams blackberries
- 175 grams quartered strawberries
- Preheat the oven to 220°C/gas mark 7/450ºF.
- In a large bowl, whisk the egg whites and salt until peaks begin to form.
- Gradually add the 250g / 1¼ cup of sugar, then the cream of tartar and vanilla, whisking all the while at speed until the whites are stiff and glossy.
- Butter a swiss roll tin then spread evenly with the meringue mixture.
- Put in the oven, close the door, then immediately switch off the oven and leave overnight, without opening the door or even thinking of peeking.
- When you want to serve it, remove to a large plate.
- Whisk the double cream until thick but still soft and spread over the marshmallow meringue.
- Scoop out the seeds and pulp of the passionfruit and dot them over the cream. Tumble the blackberries over the top. Toss the quartered strawberries in the remaining 2 teaspoons of caster sugar and arrange them on the cream, too. Cut into slices; I cut 3 down and 2 across to make 12 squares.
- 3 oz. cream cheese
- 1 c. sugar
- 1.50 c. pureed, strained raspberries
- 1 c. whipping cream
- 1 c. whole milk
- In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by cream and milk until fully incorporated.
- Pour mixture into ice-cream maker; process according to manufacturer instructions.
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