Steak With Barbecue Sauce

Get a sizzle in your griddle with this mouthwatering steak recipe - master the sauce and use it on burgers and chicken too

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  358

• Protein

  38g

• Carbs

  23g

• Fat

  14g

• Saturates

  6g

• Fibre

  1g

• Sugar

  21g

• Salt

  2.13g

Ingredients

• 4 lamb leg steaks (of beef if you prefer)
• 1 tbsp sunflower oil, plus a little extra
• 1 onion, chopped
• 150ml tomato ketchup
• 3 tbsp Worcestershire sauce
• 2 tbsp light muscovado sugar
• 2 tbsp red wine vinegar

Directions

1. Season the steaks on both sides and brush with a little oil.
2. To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more.
3. Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.

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Lamb Koftas

With only 5 ingredients, these lean meatballs couldn't be any easier to make

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

Nutrition per serving

• Kcalories

  141

• Protein

  13g

• Carbs

  2g

• Fat

  9g

• Saturates

  4g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.15g

Ingredients

• 500g lamb mince
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 fat garlic cloves, crushed
• 1 tbsp chopped mint
• oil for brushing

Directions

1. Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
2. Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

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Sticky Sausage Burgers With Blue Cheese

A great burger that kids and adults alike will love

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  436

• Protein

  16g

• Carbs

  27g

• Fat

  30g

• Saturates

  11g

• Fibre

  2g

• Sugar

  9g

• Salt

  2.71g

Ingredients

• 6 pork sausages
• 50g breadcrumbs
• 4 tbsp caramelised onion chutney
• 10 sage leaves, chopped
• 50g blue cheese (we used Gorgonzola), cut into 4 chunks
• 4 burger buns and salad, to serve

Directions

1. Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.
2. Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.

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Sizzling Spare Ribs With Bbq Sauce

Some like it hot, so sizzle your ribs with BBQ sauce

• Cooking Time Prep 5 mins - 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  484

• Protein

  33g

• Carbs

  32g

• Fat

  22g

• Saturates

  8g

• Fibre

  0g

• Sugar

  28g

• Salt

  3.09g

Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions, roughly chopped (green stems and all)
• 1 Scotch bonnet chilli, seeded and finely chopped
• 4 garlic cloves, roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

Directions

1. Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked-tightly covered-in the fridge for up to 3 days. You can also freeze them for several months.)
2. Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

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Tomato Cucumber & Coriander Salad

A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  0

• Protein

  2g

• Carbs

  6g

• Fat

  0g

• Saturates

  0g

• Fibre

  2g

• Sugar

  6g

• Salt

  0.03g

Ingredients

• 6 ripe vine tomatoes, deseeded and chopped
• 1 small cucumber, diced
• 1 red onion, very finely chopped
• 6 tbsp fresh coriander, chopped

Directions

1. Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don’t season until just before serving

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Sticky Belly Pork

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

• Cooking Time Prep 10 mins
  Cook 4 hrs, 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  427

• Protein

  34g

• Carbs

  10g

• Fat

  28g

• Saturates

  11g

• Fibre

  0g

• Sugar

  8g

• Salt

  0.82g

Ingredients

• 1.6kg pork belly
• 3 tbsp light muscovado sugar
• 3 tbsp treacle
• 3 tbsp tomato purée
• 1 onion, whizzed in a food processor
• 3 garlic cloves, crushed
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tsp crushed dried chillies
• 1 tsp cinnamon
• 1 tsp allspice

Directions

1. Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.
2. About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

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Barbecued Pork With Sage Lemon & Prosciutto

If the sun's out and the barbie's on - try this super-tasty pork dish with zesty lemon

• Cooking Time Ready in 40-50 minutes
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  255

• Protein

  32g

• Carbs

  1g

• Fat

  13.6g

• Saturates

  6g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.62g

Ingredients

• 85g pack of prosciutto
• juice of 3 lemons, zest finely grated
• 3 tbsp fresh sage leaves, roughly chopped
• 3 x 350-450g/12oz-1lb pork tenderloins, trimmed of any fat
• oil for brushing
• 50g butter, chilled and cut into thin slices
• sage sprigs, to garnish

Directions

1. Whizz together the prosciutto, the zest of three and the juice from 11?2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
2. Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
3. Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
4. Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

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Sticky Chicken Drumsticks

Delicious chicken drumsticks with a sticky soy glaze that can be cooked on the grill or the barbie - weather permitting

• Cooking Time Prep 5 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  267

• Protein

  32g

• Carbs

  4g

• Fat

  14g

• Saturates

  4g

• Fibre

  0g

• Sugar

  4g

• Salt

  2.04g

Ingredients

• 8 chicken drumsticks
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp tomato purée
• 1 tbsp Dijon mustard

Directions

1. Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
2. Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

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Jerk Pork & Pineapple Skewers With Black Beans & Rice

Pop these healthy kebabs on a griddle or the BBQ - they're packed with Creole spices and are a lean treat

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

Nutrition per serving

• Kcalories

  451

• Protein

  30g

• Carbs

  57g

• Fat

  10g

• Saturates

  3g

• Fibre

  6g

• Sugar

  7g

• Salt

  0.2g

Ingredients

• 400g pork fillets, cut into 4cm chunks
• 2 tbsp jerk or Creole seasoning
• 1 tsp ground allspice
• 1 tbsp hot chilli sauce, plus extra to serve (optional)
• 3 limes, zest and juice 1, other 2 cut into wedges to serve
• ½ small pineapple, peeled, cored and cut into 4cm chunks
• 1 tbsp vegetable oil
• 200g basmati rice
• 400g can black beans, drained and rinsed

Directions

1. Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
2. Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
3. Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.

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Mexican Corn On The Cob

Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  294

• Protein

  4g

• Carbs

  19g

• Fat

  23g

• Saturates

  13g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.4g

Ingredients

• 4 corn cobs
• 100g butter, softened
• zest 1 lime
• 2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
• lime wedges, to serve

Directions

1. Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
2. Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

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