As temperatures rise and gardens, parks and patios fill with friends and family, it's the perfect time to embrace one of the UK's favourite summer traditions: the barbecue. Whether you're firing up the grill for a laid-back lunch or hosting an evening feast, great food is at the heart of every memorable gathering. We've selected some of our favourite recipes for BBQ season, packed with flavour, colour and plenty of inspiration for making the most of summer outdoors.
With everyone home and outside dining season officially underway it can be hard to come up with new recipes and ideas. Here are some of our tried at true to help you From a creamy cold yoghurt and tomato dish and Greek salad to our favourite chicken marinade and a foolproof chicken and rice dish, they're packed with flavour and guaranteed to leave guests asking for the recipe.
Ottolenghi Hot Charred Cherry Tomatoes with Cold Yoghurt
Ingredients
350g cherry tomatoes
3 tbsp olive oil
3/4 tsp cumin seeds
1/2 tsp light brown sugar
3 garlic cloves, finely sliced
3 thyme sprigs
5g fresh oregano: 3 sprigs left whole and the rest picked to serve
1 lemon: finely shave the skin of 1/2 to get 3 strips and finely grate the other 1/2 to get 1 tsp zest
350g extra thick Greek-yoghurt, fridge cold
1/2 tsp chilli flakes
Method
- Preheat the oven to 200°C fan.
- Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon of flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking tray just large enough to fit all the tomatoes together snugly. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the grill setting and grill for 6–8 minutes, until the tomatoes start to blacken on top.
- While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and ¼ teaspoon of flaked salt. Keep in the fridge until ready to serve.
- Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon over the hot tomatoes, along with their juices, lemon skin, garlic and herbs, and finish with the picked oregano and Urfa chilli. Serve at once, with some bread.
Greek Salad
Ingredients
Salad
1 cucumber
1 red onion
360 grams cherry tomatoes
150 grams kalamata olives
feta (as much as you want)
mint leaves for garnish
Dressing
50 grams extra-virgin olive oil
3 tbsp red wine vinegar
1 garlic clove minced
1 tsp dry oregano
1/4 tsp salt
fresh cracked pepper
Method
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, cherry tomatoes, feta cheese, red onion and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
Honey-Soy Chicken Marinade
Ingredients
40g chopped fresh ginger
4 garlic cloves finely chopped
6 tbsp soy sauce
4 tbsp honey
1/2 lemon juiced
1 tbsp olive oil
Method
- Mix everything together in a bowl and put onto chicken, veg or whatever you like.
- Put onto chicken or veg ideally 24-12 hours before BBQing
Ottolenghi Chicken and 3 Rice Salad
Ingredients
1 whole roast chicken (around 1.5kg)
4 1/2 tbsp olive oil
250 grams cup of basmati rice
60 grams wild rice
60 grams scant brown rice
1 medium yellow onion
6 green onions, thinly sliced
4 mild red chilli peppers
75 grams coriander
4 tbsp mint leaves
1 bag of rocket
salt and pepper freshly ground
Method
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Preheat the oven to 220°C. Rub the chicken with a scant 3 tablespoons of the olive oil and season liberally with salt and pepper. Place in a roasting pan and put in the oven for 10 minutes. Lower the temperature to 190°C and continue to roast for 50 to 60 minutes, basting with the juices occasionally, until the chicken is thoroughly cooked. Remove from the oven and leave to cool to room temperature. Reserve the cooking juices.
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While the chicken is roasting, cook the rice. Place the basmati in a saucepan with 1 2/3 cups water and a pinch of salt. Bring to a boil, then lower the heat to minimum, cover, and simmer for 20 minutes. Remove from the heat and leave, covered, for 10 minutes. Uncover and cool completely.
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Place the wild and brown rices in a saucepan and pour in enough cold water to cover the rice by at least 3 times its volume. Bring to a boil and simmer gently, uncovered, for 40 to 45 minutes, until the rice is tender but still retains a little firmness. If the water runs low, top up with extra boiling water. Drain through a sieve and run under plenty of cold water to stop the cooking. Leave there to drain.
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Carve the meat from the chicken or simply tear it off in largish chunks. Put it in a bowl large enough to hold the whole salad.
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To make the dressing, in a separate bowl, whisk all the dressing ingredients together with the cooking juices from the chicken. Pour the dressing over the chicken and set aside.
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Heat the remaining 1 1/2 tablespoons olive oil in a pan, add the onion and a pinch of salt, and fry over medium heat until golden. Remove from the heat and leave to cool.
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Add the 3 rices, fried onion and green onions, chiles, and chopped herbs to the chicken. Mix well, then taste and adjust the seasoning.
Peach, Prosciutto and Buratta Salad
Ingredients
3 peaches
150 grams prosciutto
1 buratta
1 bag of rocket
100 grams pomegranate seeds
100 grams walnuts
Method
- Cut up the peaches into slices, at least stage you can also char them on the BBQ to bring in a smoky sweet flavour.
- Lay the bag of rocket down onto a plate and layer the peaches and prosciutto on top, then split the buratta on top and garnish with pomegranate seeds and walnuts.
- Optional to drizzle with olive oil and balsamic glaze.
We hope that you give these recipes a go and only wish that we could be guests at the BBQ when these dishes are getting served!
Happy BBQ Season!