Barbecued Greek Lamb With Tzatziki

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

• Cooking Time Prep 40 mins
  Cook 30 mins - 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  589

• Protein

  50g

• Carbs

  3g

• Fat

  42g

• Saturates

  17g

• Fibre

  0g

• Sugar

  2g

• Salt

  0.4g

Ingredients

• 4 garlic cloves
• 4 tbsp olive oil
• juice 1 lemon
• 1 tbsp dried oregano
• 1 tbsp thyme leaf
• 2 bay leaves
• 1 leg of lamb, butterflied (see step by step guide)
• flatbreads, to serve
• For the tzatziki
• ½ cucumber, halved and deseeded
• 170g pot Greek yogurt
• 1 small garlic clove, crushed
• handful mint leaves, chopped

Directions

1. Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano and thyme leaves, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
2. To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
3. Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

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Bbq Chicken Burgers

These sticky burgers can easily be rustled up on a warm evening for a last-minute barbecue

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

Nutrition per serving

• Kcalories

  406

• Protein

  43g

• Carbs

  48g

• Fat

  6g

• Saturates

  2g

• Fibre

  2g

• Sugar

  8g

• Salt

  1.96g

Ingredients

• 4 skinless, boneless chicken breasts
• 4 rashers bacon (optional)
• 4 large burger buns, sliced in half
• lettuce, tomato and red onion, to serve
• For the sauce and marinade
• 4 tbsp tomato ketchup
• 4 tbsp brown sauce
• splash chilli sauce (optional)
• 2 tsp clear honey
• 2 garlic cloves, crushed

Directions

1. Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.
2. Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn't burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

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Spatchcock Piri-Piri Chicken

Butterfly a whole chicken by removing the backbone to keep it juicy during grilling, and flavour with a chilli pepper marinade

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  552

• Protein

  47g

• Carbs

  1g

• Fat

  40g

• Saturates

  10g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.4g

Ingredients

• 1 chicken (about 1½ kg/3lb 5oz)
• 4 red chillies, chopped (deseeded if you don't like it too spicy)
• 3 garlic cloves, crushed
• 2 tsp sweet paprika
• 2 tbsp red wine vinegar
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• lemon wedges and Tabasco sauce (optional), to serve

Directions

1. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
2. Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
3. Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.

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Aussie Burgers With The Lot

Stack your grilled beefburgers with cheese, bacon, pineapple, beetroot, tomato and lettuce - the Australian way

• Cooking Time Prep 40 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 6

Nutrition per serving

• Kcalories

  1009

• Protein

  67g

• Carbs

  39g

• Fat

  64g

• Saturates

  26g

• Fibre

  5g

• Sugar

  19g

• Salt

  4.2g

Ingredients

• For the burger
• 1½ kg minced beef, not lean
• 2 red onions, finely chopped
• 5 garlic cloves, crushed
• large handful of parsley, chopped
• 75ml tomato ketchup
• 50ml oyster sauce
• 2 egg yolks
• To serve
• 6 smoked back bacon rashers
• 6 slices fresh pineapple
• 6 slices good melting cheese, such as cheddar
• 6 burger baps, split in half
• 2 tbsp mayonnaise
• 12 slices pickled beetroot
• 2 large tomatoes, sliced
• 1 Cos lettuce, separated into leaves

Directions

1. To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.
2. To cook the burgers, get the barbecue good and hot with the coals glowing. You don't need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.
3. While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.
4. Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.

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Griddled Aubergines With Sesame Dressing

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  194

• Protein

  7g

• Carbs

  6g

• Fat

  16g

• Saturates

  5g

• Fibre

  7g

• Sugar

  6g

• Salt

  0.1g

Ingredients

• 2 large aubergines, cut into 2cm slices
• 2 tbsp olive oil
• 250g full-fat Greek yogurt
• 3 tbsp tahini paste
• 1 large garlic clove, crushed
• juice 1 lemon
• handful chopped coriander, parsley and mint, plus extra leaves to serve

Directions

1. Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
2. Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

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Lamb Shashliks With Rosemary & Garlic

Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions

• Cooking Time Prep 1 hr
  Cook 20 mins
• Skill Level Easy
• Servings Makes about 14 skewers

Nutrition per serving

• Kcalories

  239

• Protein

  21g

• Carbs

  3g

• Fat

  16g

• Saturates

  6g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.2g

Ingredients

• 1 small leg of lamb (1½ kg/3lb 5oz), boned and cut into large chunks
• 1 lemon, juiced and roughly chopped
• 3 tbsp olive oil
• 20 garlic cloves, finely chopped
• handful rosemary sprigs, leaves picked and chopped
• 3 green peppers, cubed
• 2 red onions, cut into wedges
• To serve
• warmed flatbreads
• natural yogurt
• chilli sauce
• chopped tomato and cucumber

Directions

1. Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
2. Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
3. Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.

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Halloumi Kebabs With Thyme & Lemon Baste

A veggie treat for your barbecue

• Cooking Time Cook 15 mins - 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  194

• Protein

  17g

• Carbs

  7g

• Fat

  11g

• Saturates

  5g

• Fibre

  1g

• Sugar

  0g

• Salt

  2.4g

Ingredients

• For the kebabs
• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese, cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes
• For the lemon baste
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread, to serve

Directions

1. Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
2. To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

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Three-Cheese Souffles

With a double layer of goat's cheese and a coating of cream, these bistro-style bakes are authentically rich

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  707

• Protein

  25g

• Carbs

  22g

• Fat

  57g

• Saturates

  34g

• Fibre

  1g

• Sugar

  5g

• Salt

  1.5g

Ingredients

• 50g butter, plus extra for greasing
• 25g parmesan (or vegetarian alternative), finely grated
• 300ml full-fat milk
• 2 bay leaves
• 5 tbsp plain flour
• ½ tsp English mustard powder
• pinch of cayenne pepper
• 140g Gruyère (or vegetarian alternative), grated
• 3 eggs, separated
• 8 slices goat's cheese (see 'Try', below)
• 150ml double cream
• salad leaves, to serve (see 'Try', below)

Directions

1. Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
2. Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
3. Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
4. In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
5. Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
6. Top each soufflé with a slice of goat's cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
7. Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
8. When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat's cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.

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Winter Crunch Salad

A crispy, fresh vegetarian salad to use up those winter vegetables

• Cooking Time Ready in 20-30 minutes
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  450

• Protein

  16g

• Carbs

  30g

• Fat

  31g

• Saturates

  14g

• Fibre

  3g

• Sugar

  0g

• Salt

  1.67g

Ingredients

• 1 x 170g ready-to-bake garlic bread
• 2 heads of chicory
• 2 celery sticks, cut into thin diagonal slices
• 1 bunch of radishes, trimmed and quartered
• 50g shelled walnuts or pecans, toasted and roughly chopped
• 2 red-skinned eating apples, cored and cut into slim wedges
• 175g Stilton (or any leftover cheese)
• 4-5 tbsp ready-made honey and mustard dressing, to serve

Directions

1. Preheat the oven and cook the garlic bread according to packet instructions.
2. While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
3. To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.

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Roasted Squash Salad With Creamy Homemade Labneh

Labneh is a mascarpone-like strained yogurt - serve with sweet roasted pumpkin, pomegranate and leaf salad

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  273

• Protein

  8g

• Carbs

  23g

• Fat

  16g

• Saturates

  8g

• Fibre

  4g

• Sugar

  17g

• Salt

  0.6g

Ingredients

• 600g Greek yogurt
• 1 fat butternut squash
• 3 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 tbsp clear honey
• 2 tbsp red wine vinegar
• 50g mixed baby leaves (or wild rocket, pea shoots or beet leaves)
• 1 small red onion, finely chopped
• seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants

Directions

1. The day before, line a bowl with muslin. (If you don't have any muslin, line a sieve with a new J-cloth and set it over a bowl.) Stir ½ tsp salt into the yogurt. Tip into the muslin, then bring the edges together to form a tight bundle, tie with string and hang over the bowl (or simply tip into the J-cloth lined sieve). Put in the fridge for 24-36 hrs to drain. You should be left with a firmer, soft cheese-like substance. Keep chilled until ready to serve.
2. Heat oven to 200C/180C fan/gas 6. Trim the top and bottom of the squash. Slice into 1in-thick rounds, halving any huge ones-you'll need at least 6 slices. Where there are seeds, scrape out with a teaspoon. Brush with 2 tbsp of the oil, season and roast for 30-40 mins on baking sheets, turning halfway, until tender. Leave at room temperature until ready to serve.
3. Spread a round base of labneh on 6 plates and divide the squash slices between them. Mix the remaining oil with the pomegranate molasses, honey, vinegar and seasoning, then toss with the salad leaves and onion. Divide between the plates, then scatter with pomegranate seeds or redcurrants.

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