Roasted Fennel With Tomatoes Olives & Potatoes

Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  121

• Protein

  3g

• Carbs

  17g

• Fat

  5g

• Saturates

  1g

• Fibre

  4g

• Sugar

  4g

• Salt

  0.54g

Ingredients

• 500g new potatoes
• 3 large fennel bulbs
• 2 tbsp olive oil
• 250g cherry tomatoes, halved
• 50g small black olives

Directions

1. Boil potatoes until tender, about 8 mins.
2. Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
3. Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

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Corn With Coriander Butter

Whether you're eating indoors or outside, this quick summery side is just the job

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  189

• Protein

  4g

• Carbs

  18g

• Fat

  12g

• Saturates

  7g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.16g

Ingredients

• 4 corn on the cobs
• 50g soft butter
• small bunch coriander, chopped
• small red chilli, deseeded and finely chopped
• 1 garlic clove, crushed

Directions

1. Mash butter, coriander, chilli, garlic and a good pinch of salt with a fork. Place on a piece of cling film, form into a sausage shape, then freeze for 15 mins until hard.
2. Cook the corn in boiling salted water for 5 mins, until tender, then drain. Cut the butter into slices about 1cm thick, pop on top of the warm corn and allow to melt. Great with BBQ drumsticks.

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Griddled Courgettes With Pine Nuts & Feta

Serve this as a starter or as a side dish with roasted or barbecued lamb or chicken

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  181

• Protein

  7g

• Carbs

  3g

• Fat

  16g

• Saturates

  5g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.67g

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 large courgettes, thickly sliced
• zest 1 lemon
• 100g feta cheese
• 3 tbsp pine nuts
• 1 red chilli, deseeded and chopped
• small bunch mint, torn

Directions

1. Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
2. Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.

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Stuffed Sweet Peppers

At just 1 a portion these stuffed peppers make for a cheap and tasty veggie supper, cook them on the bbq or griddle

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  282

• Protein

  13g

• Carbs

  8g

• Fat

  22g

• Saturates

  9g

• Fibre

  2g

• Sugar

  7g

• Salt

  0.73g

Ingredients

• 4 peppers, halved lengthways through the stalk and deseeded
• 1 tbsp extra-virgin olive oil, plus extra to drizzle
• 2 x 125g balls mozzarella, sliced
• 2 tbsp black olives, chopped
• 1 tbsp chopped oregano
• 2 garlic cloves, crushed

Directions

1. Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
2. Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
3. Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/gas 7 for the same amount of time).

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Chunky Barbecue Potato Slices

Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  73

• Protein

  2g

• Carbs

  13g

• Fat

  2g

• Saturates

  0g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.01g

Ingredients

• 4 large potatoes, unpeeled
• a little olive oil
• few fresh rosemary sprigs, leaves stripped
• 2 garlic cloves, very finely sliced (optional)

Directions

1. Slice the potatoes to the thickness of your little finger, discarding the rounded end pieces. Tip into a pan of cold salted water and bring to the boil. Simmer for 3 mins until just cooked, then drain. This can be done a day ahead.
2. Rub each slice with a little oil and barbecue until golden and charred on each side. Place in a dish and sprinkle with rosemary and garlic, if using. Drizzle with a little more olive oil, season with salt and serve.

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Pickled Green Beans

This summery side dish makes a delicious accompaniment to roast chicken

• Cooking Time Prep 10 mins
  Cook 3 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  68

• Protein

  2g

• Carbs

  7g

• Fat

  4g

• Saturates

  0g

• Fibre

  2g

• Sugar

  6g

• Salt

  0.01g

Ingredients

• 450g green beans
• 4 shallots, finely sliced
• 1 ½ tbsp olive oil
• 3 tbsp red wine vinegar
• 1 ½ tbsp golden caster sugar
• 1 tbsp white or yellow mustard seeds

Directions

1. Cook the beans in boiling, salted water until they've lost their 'squeakiness' but still have a bit of bite. Drain, plunge into cold water to cool, then drain again. Tip them into a kitchen roll-lined bowl and cover with a sheet of kitchen roll until ready to serve.
2. Mix together the sliced shallots, olive oil, vinegar, sugar and mustard seeds with some seasoning, then set aside.
3. To serve, toss the dressing through the beans in a serving bowl.

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Bbq Vegetables With Goats Cheese

This is a great vegetarian main course - serve with hot tortillas to assemble into juicy warm sandwiches

• Cooking Time Ready in 35-45 minutes
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  415

• Protein

  10g

• Carbs

  36g

• Fat

  26g

• Saturates

  3g

• Fibre

  5g

• Sugar

  1g

• Salt

  1.89g

Ingredients

• 4 aubergines, cut into 1cm slices lengthways
• 8 plum tomatoes, each cut into 3 thick slices
• 2 bunches of spring onions, trimmed
• 150ml extra-virgin olive oil
• 2 tbsp white wine vinegar
• 3 plump garlic cloves, crushed
• 2 x 100g packs firm goat's cheese
• extra-virgin olive oil for drizzling
• large handful of fresh basil leaves
• 8 flour tortillas

Directions

1. Put the sliced aubergines, tomatoes and whole spring onions into a large shallow dish. Whisk the olive oil, white wine vinegar and garlic together with plenty of seasoning, pour over the vegetables and toss well.
2. Barbecue the aubergine slices directly over a medium high heat for 4-5 minutes each side, until tender and marked. Remove and put into a large shallow bowl. Barbecue the tomatoes and spring onions for 3-4 minutes, turning once. Add to the aubergines. Crumble the goat's cheese over the hot vegetables and drizzle with extra virgin olive oil. Toss very gently.
3. To serve, scatter the basil leaves over the vegetables.Warm the floured tortillas on the barbecue for 1-2 minutes, turning once. Let each guest take a spoonful from the platter of vegetables and goat's cheese and fold up in a warm tortilla.

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Grilled & Marinated Summer Vegetables

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  139

• Protein

  3g

• Carbs

  10g

• Fat

  10g

• Saturates

  1g

• Fibre

  4g

• Sugar

  8g

• Salt

  0.02g

Ingredients

• 4 red peppers
• 3 aubergines, cut into finger thick rounds
• 3 courgettes, cut diagonally into finger thick slices
• 4 red onions, cut into finger thick rounds
• large bunch flat-leaf parsley, chopped
• 2 garlic cloves, crushed
• For the dressing
• 5 tbsp sherry vinegar
• 100ml olive oil

Directions

1. Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
2. Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

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Spiced Quinoa With Almonds & Feta

Use quinoa instead of couscous to make a delicious gluten-free salad

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  404

• Protein

  17g

• Carbs

  44g

• Fat

  19g

• Saturates

  4g

• Fibre

  1g

• Sugar

  6g

• Salt

  0.68g

Ingredients

• 1 tbsp olive oil
• 1 tsp ground coriander
• ½ tsp turmeric
• 300g quinoa, rinsed
• 50g toasted flaked almonds
• 100g feta cheese, crumbled
• handful parsley, roughly chopped
• juice ½ lemon

Directions

1. Heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white ‘halo’ around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.

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Toasty Feta Kebabs

Try these delicious, cheesy skewers for a perfect veggie snack

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  732

• Protein

  26g

• Carbs

  61g

• Fat

  45g

• Saturates

  16g

• Fibre

  3g

• Sugar

  8g

• Salt

  5.25g

Ingredients

• 200g pack of reduced fat feta cheese, cut into 8 chunks
• ½ French stick, cut into bite-size chunks
• 8 cherry tomatoes
• 1 lemon, zested and halved lengthways
• 2 sprigs of rosemary, chopped
• 1 tbsp olive oil
• 4 wooden skewers

Directions

1. Heat the grill to high. Cut one lemon half into wedges, and slice the other half. Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato. Repeat, then finish with a piece of bread. Do this on three more skewers and place kebabs onto a baking tray.
2. Sprinkle over the zest and rosemary then drizzle over the oil. Grill kebabs for 1-2 mins on each side until feta is browned. Serve with lemon wedges.

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Hot & Spicy Sweet Potatoes

Tantalise your buds with hot and spicy sweet potatoes

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  132

• Protein

  1g

• Carbs

  16g

• Fat

  8g

• Saturates

  1g

• Fibre

  2g

• Sugar

  0g

• Salt

  0.08g

Ingredients

• 2 large sweet potatoes (about 500g/1lb 4oz each)
• 4 tbsp olive oil
• 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
• 1 red scotch bonnet chilli, seeded and finely chopped

Directions

1. Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
2. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
3. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they're ready).

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Courgette Salad

This courgette salad is the perfect barbecue accompaniment

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 2 large courgettes
• 3 tbsp olive oil
• 1 tbsp lemon or lime juice
• 1 tbsp clear honey
• 2 tsp poppy seeds
• 1 small garlic clove, crushed
• salt and pepper, to taste

Directions

1. Grate the courgettes on the coarse side of your grater.
2. Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb, kebabs or burgers.

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Stuffed Peppers On The Barbie

Mary Cadogan's clever bbq recipe will impress all of your friends and family and have them coming back for more

• Cooking Time Takes about an hour
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  378

• Protein

  16.7g

• Carbs

  31g

• Fat

  21g

• Saturates

  8g

• Fibre

  3g

• Sugar

  0g

• Salt

  1.4g

Ingredients

• 2 tbsp olive oil
• 50g pine nuts
• 140g long grain rice
• 2 garlic cloves, chopped
• 350g vegetable stock
• 1 bunch spring onions sliced thinly
• 140g cherry tomatoes, halved
• 150g ball mozzarella, chopped
• 140g gorgonzola
• handful each of parsley and basil, chopped
• 3 red and 3 yellow peppers
• string, for tying

Directions

1. Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
2. Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
3. Spoon some filling into the pepper cavity, taking care not to overfill.
4. Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
5. Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
6. Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don't worry if the string chars and if the peppers split too much-wrap them in a piece of foil and finish cooking in the foil wrappers.

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Charred Aubergine Pepper & Bulghar Salad

Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  198

• Protein

  6g

• Carbs

  38g

• Fat

  3g

• Saturates

  0g

• Fibre

  6g

• Sugar

  6g

• Salt

  0.2g

Ingredients

• 175g bulghar wheat
• 2 tbsp sundried tomato paste
• 4 baby aubergines, each sliced lengthways into 3
• 1 red pepper, sliced lengthways into 1cm pieces
• 2 tsp olive oil
• handful basil leaves

Directions

1. Prepare bulghar following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.
2. Heat a BBQ or griddle pan to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred.
3. Stir the aubergines and red pepper into the bulghar mixture, then season and stir through the basil.

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Courgette & Halloumi Skewers

Marinade cheese with mint, lemon and olive oil, thread onto kebab skewers with veg and chargrill

• Cooking Time Prep 10 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  250

• Protein

  14g

• Carbs

  2g

• Fat

  21g

• Saturates

  10g

• Fibre

  1g

• Sugar

  2g

• Salt

  1.7g

Ingredients

• ½ tsp chilli powder
• small handful mint, chopped
• zest and juice 1 lemon
• 2 tbsp extra-virgin olive oil
• 2 courgettes, cut into 1cm rounds
• 225g pack halloumi cheese, cubed

Directions

1. Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
2. Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

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Barbecued Fennel With Black Olive Dressing

Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  69

• Protein

  1g

• Carbs

  3g

• Fat

  6g

• Saturates

  1g

• Fibre

  5g

• Sugar

  2g

• Salt

  0.2g

Ingredients

• 2 fennel bulbs, sliced lengthways into 1cm-thick pieces
• 1½ tbsp olive oil
• 2 tbsp finely chopped black Kalamata olives
• 1 garlic clove, crushed
• juice 1 lemon
• small handful each parsley and basil, finely chopped

Directions

1. Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.
2. To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.

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Melting-Middle Aubergine Parcels

Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella and dressed with pesto sauce

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  454

• Protein

  17g

• Carbs

  8g

• Fat

  40g

• Saturates

  13g

• Fibre

  8g

• Sugar

  7g

• Salt

  0.7g

Ingredients

• 3 aubergines
• drizzle of olive oil
• 2 x 125g balls mozzarella, drained and sliced
• 2 plum tomatoes, each cut into 4 thick slices
• 8 basil leaves
• For the pesto dressing
• small handful basil leaves
• 2 tbsp pine nuts
• 2 garlic cloves
• 2 tbsp grated Parmesan (or vegetarian alternative)
• 150ml olive oil

Directions

1. To make the dressing, blitz all the ingredients, except the oil, in a food processor; then, with the motor still running, drizzle in the oil. Tip into a bowl and set aside.
2. Trim off either end of the aubergines and discard. Slice the aubergines lengthways into 16 slices in total. Over a barbecue (or on a hot griddle pan), heavily mark the aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.
3. Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf. Wrap each stack in a grilled aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle. Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.
4. Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out. Lift onto a platter, drizzle with the pesto dressing and serve. See time saving tip, below left.

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Roasted Balsamic Asparagus & Cherry Tomatoes

This simple vegetarian side dish can be served with meat, fish and veggie mains alike

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  120

• Protein

  5g

• Carbs

  5g

• Fat

  9g

• Saturates

  3g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.5g

Ingredients

• 350g asparagus spears, woody ends discarded
• 330g pack cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 50g feta cheese, crumbled

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

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Mediterranean Potato Salad

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  178

• Protein

  6g

• Carbs

  29g

• Fat

  5g

• Saturates

  2g

• Fibre

  3g

• Sugar

  2g

• Salt

  0.2g

Ingredients

• 1kg baby new potatoes, halved
• 1 tbsp olive oil
• 3 tbsp grated Parmesan (or vegetarian alternative)
• small bunch basil, roughly chopped
• 6 sundried tomatoes, finely sliced

Directions

1. Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

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Mediterranean Fig & Mozzarella Salad

If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4 as a main or 6 as a starter

Nutrition per serving

• Kcalories

  286

• Protein

  10g

• Carbs

  11g

• Fat

  23g

• Saturates

  6g

• Fibre

  3g

• Sugar

  9g

• Salt

  0.3g

Ingredients

• 200g fine green beans, trimmed
• 6 small figs, quartered
• 1 shallot, thinly sliced
• 1 x 125g ball mozzarella, drained and ripped into chunks
• 50g hazelnuts, toasted and chopped
• small handful basil leaves, torn
• 3 tbsp balsamic vinegar
• 1 tbsp fig jam or relish
• 3 tbsp extra-virgin olive oil

Directions

1. In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
2. In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.

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