Barbecued Chilli Duck & Pineapple Salad

A superhealthy, low-fat recipe that's ideal for barbecue entertaining

• Cooking Time Prep 20 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  283

• Protein

  45g

• Carbs

  21g

• Fat

  3g

• Saturates

  1g

• Fibre

  2g

• Sugar

  19g

• Salt

  1.2g

Ingredients

• 4 duck breasts, skinless if you can find them (but skin-on is fine)
• 1 red chilli, finely chopped
• small piece ginger, grated
• 1 garlic clove, crushed
• 1 tbsp soy sauce
• small drizzle honey
• juice 1 lime
• For the salad
• 1 small pineapple, quartered, peeled and cored
• 2 shallots, finely sliced into rings
• 3 handfuls beansprouts, blanched in boiling water and drained
• 1 red chilli, finely sliced
• small piece ginger, cut into matchsticks
• small handful coriander leaves
• small handful mint
• juice 1 lime

Directions

1. Light the barbecue if you are using charcoals. If your duck breasts have the skin on, remove it by simply pulling it off. Use a knife to cut into the thickest part of the duck breast, but don't cut all the way through. Place between cling film and use a meat mallet or rolling pin to bat them out so that the meat is about 1cm thick all over.
2. Mix the chilli, ginger, garlic, soy sauce, honey and lime juice. Place the duck in a flat dish and pour over the chilli mix, making sure it's completely coated-it's now ready to cook. Unlike other marinades, there's no need to leave it as the duck meat will 'cure' in the marinade and become pappy.
3. To make the salad, use a sharp knife to shave the pineapple into wide strips. Mix with the rest of the ingredients and set aside. When the coals are ashen, barbecue each piece of duck for a few mins on each side until sticky and charred. Then lift it straight onto a plate and place a pile of salad on the side-the idea is that the salad dressing mixes with the juices from the duck as it rests.

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Roast Whole Fish With Salsa Romesco

Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  858

• Protein

  81g

• Carbs

  25g

• Fat

  49g

• Saturates

  6g

• Fibre

  9g

• Sugar

  24g

• Salt

  0.76g

Ingredients

• 2 whole farmed sea bream, sea bass or other sustainably caught medium-size white fish, about 500g each, scaled and gutted (ask your fishmonger to do this for you)
• 2 lemons, thickly sliced
• buttered or sautéed new potatoes, to serve
• For the salad
• 3 red peppers, deseeded and cut into quarters
• 600g ripe red tomatoes, roughly chopped
• 1 garlic clove, crushed
• 1 red chilli, deseeded and finely chopped
• handful flat-leaf parsley, stalks and leaves separated
• 50g blanched hazelnuts, roughly crushed
• 1 tbsp sherry vinegar
• 3 tbsp extra-virgin olive oil, plus extra for drizzling

Directions

1. Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad 'matures' well, and tastes even better if you can make it a few hours ahead.
2. When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
3. Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.

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Cauliflower & Cheese Fritters With Warm Pepper Relish

Crispy vegetable fritters with tangy dip that everyone will love - perfect as a summer BBQ side

• Cooking Time Prep 30 mins
  Cook 1 hr, 20 mins
• Skill Level Easy
• Servings Serves 5

Nutrition per serving

• Kcalories

  590

• Protein

  20g

• Carbs

  41g

• Fat

  40g

• Saturates

  11g

• Fibre

  4g

• Sugar

  24g

• Salt

  1.01g

Ingredients

• For the fritters
• 1 cauliflower - you need 350g/12oz
• 100 g/ 4 oz plain flour
• 4 eggs, beaten
• 100 g/ 4 oz feta cheese, roughly crumbled into small chunks
• 125g ball mozzarella, torn into small pieces
• zest 1 lemon, plus wedges to serve
• small bunch flat-leaf parsley, roughly chopped
• olive oil, for frying
• For the relish
• 1 onion, chopped
• 2 red peppers, chopped
• small chunk ginger, finely grated
• 2 garlic cloves, crushed
• 1 red chilli, chopped (leave the seeds in)
• 1 tbsp olive oil
• 2 tsp yellow mustard seeds
• 250 g/ 9 oz tomatoes, roughly chopped if large, left whole if cherry
• 50 g/ 2 oz soft light brown sugar
• 50 ml/ 2 fl oz red wine vinegar
• 2 tbsp sultanas

Directions

1. For the relish, soften the onion, peppers, ginger, garlic and chilli in the oil in a large saucepan. Once softened, add the mustard seeds, tomatoes, sugar and vinegar. Cover and simmer for 30 mins, then uncover and simmer for 10 mins more until soft and sticky rather than too saucy. Turn off the heat and stir in the sultanas. This relish will keep in the fridge for up to 3 days, or freeze for up to a month.
2. Boil a large saucepan of water. Quarter the cauliflower and cut away most of the central large stalk. Weigh 350g cauliflower for the recipe and put the rest in the fridge to use another time. Very roughly chop the cauliflower-you should end up with a mix of small florets and some finer bits. Once the water is boiling, add all the cauliflower, cover and cook for 3 mins exactly. Immediately drain, then tip everything back into the saucepan and put back over a low heat, to dry out for a few mins.
3. Put the flour into a large bowl with plenty of seasoning and gradually whisk in the eggs to make a smooth batter. Stir in the cheeses, lemon zest and most of the parsley, then gently stir in all of the cauliflower.
4. Pop your oven on low so you can keep the fritters warm while you cook in batches. Place an old sturdy oven tray (anything flimsy might buckle) or a sturdy frying pan or griddle straight onto the barbecue. Wipe with some olive oil, then spoon on some mixture to make roughly 10-12cm round fritters. Fry for 3-5 mins until golden underneath and the batter just looks set on the top, then use a fish slice to flip the fritters over and press down with the back of the slice to squash any big cauliflower bits and flatten the bottoms a bit. Cook again for 3-5 mins until golden, then transfer to a parchment-lined tray and keep warm in the oven while you cook the rest.
5. To serve, warm up the relish slightly, scatter the fritters with remaining parsley and add some lemon wedges.

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Baked Country Chicken

Marinade chicken in lots of classic pungent Keralan spices and cool down with coconut milk for this chargrilled Indian main

• Cooking Time Prep 20 mins
  Cook 55 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  575

• Protein

  45g

• Carbs

  6g

• Fat

  43g

• Saturates

  18g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.4g

Ingredients

• 1 tsp turmeric powder
• 2 tsp coriander seeds
• 2 tsp mustard seeds
• 1 tbsp ground cumin seeds
• 1 tsp ground fenugreek
• ½ tsp black peppercorns
• juice 2 lemons
• 5 garlic cloves, crushed
• 100g ginger, grated
• 250ml coconut milk
• 2 red chillies, deseeded and chopped
• 8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed
• a few coriander sprigs

Directions

1. Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
2. Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.

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Sausages With Warm Red Cabbage & Beetroot Slaw

A sausage sandwich with a difference - team bangers with a baguette, hot and sweet coleslaw and tangy mustard

• Cooking Time Prep 15 mins
  Cook 30 mins - 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  632

• Protein

  18g

• Carbs

  11g

• Fat

  29g

• Saturates

  10g

• Fibre

  10g

• Sugar

  69g

• Salt

  2.7g

Ingredients

• 8 pork sausages
• 100ml balsamic vinegar
• 100g soft dark brown sugar
• 1 tbsp cumin seed
• 140g mixed dried vine fruit, such as currants, raisins and sultanas
• 1 red cabbage, about 800g/1lb 12oz, shredded
• 4 beetroot, about 350g/12oz, grated
• 4 chunks of baguette and English mustard, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.
2. Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.
3. Serve as hot dogs in a baguette with the warm slaw and a little mustard.

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Merguez Lamb Kebabs

A take on the highly-spiced North African lamb sausages, these skewers are served with aromatic cumin yogurt

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  250

• Protein

  22g

• Carbs

  5g

• Fat

  17g

• Saturates

  8g

• Fibre

  1g

• Sugar

  4g

• Salt

  0.3g

Ingredients

• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 2 tbsp fennel seeds
• 1 tbsp paprika
• 2 tbsp harissa, plus extra to serve
• 4 garlic cloves, finely minced
• ½ tsp ground cinnamon
• 800g lean minced lamb
• freshly chopped coriander and flatbreads, to serve
• For the yogurt
• 3 carrots, coarsely grated
• 2 tsp cumin seeds, toasted
• 200g pot Greek yogurt
• small handful chopped coriander
• small handful chopped mint

Directions

1. Soak 8 wooden skewers in water. Toast all the whole spices in a small pan. Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon. Scrape into a bowl with the meat, season and squish together with your fingers. Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.
2. When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through. The fat from the kebabs can cause flare-ups, so be careful. While the kebabs are cooking, mix all the ingredients for the yogurt. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads.

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Minty Lamb Kebabs

These minty kebabs are a treat for the whole family and fun for the kids to make too

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

Nutrition per serving

• Kcalories

  538

• Protein

  43g

• Carbs

  62g

• Fat

  15g

• Saturates

  7g

• Fibre

  3g

• Sugar

  11g

• Salt

  1.68g

Ingredients

• 150ml pot natural yogurt
• 1½ tbsp mint sauce
• 1 tsp ground cumin
• 300g diced lean lamb
• ½ small onion, cut into large chunks
• 2 large pitta breads
• 2 large handfuls lettuce, chopped
• wooden skewers

Directions

1. Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
2. Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.

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Lamb Chops With Smoky Aubergine Salad

A quick Moroccan inspired dish that is great for entertaining friends and family

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  424

• Protein

  27g

• Carbs

  4g

• Fat

  33g

• Saturates

  9g

• Fibre

  4g

• Sugar

  4g

• Salt

  0.19g

Ingredients

• 1 aubergine, thinly sliced lengthways
• 3 tbsp olive oil
• 4 lamb cutlets or chops, trimmed of fat
• squeeze lemon juice
• pinch paprika
• 2 tsp chopped dill
• 1 tbsp toasted pine nut

Directions

1. Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.
2. Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
3. Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill. Serve with salad and pitta bread.

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Bbq Lamb With Peas Mint & Feta

This is great in summer on the barbie but a griddle on the hob still does it justice - luckily!

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  435

• Protein

  45g

• Carbs

  8g

• Fat

  25g

• Saturates

  10g

• Fibre

  4g

• Sugar

  3g

• Salt

  1.14g

Ingredients

• 4 lamb leg steaks
• 300g frozen peas
• 3 tbsp olive oil
• zest and juice 1 lemon
• 100g feta cheese, crumbled
• small handful of mint leaves, roughly chopped
• 2 spring onions, finely chopped

Directions

1. Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
2. Meanwhile, cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint and spring onions, then season to taste. Serve the peas with the lamb steaks.

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Warm Salad Of Spring Vegetables With Griddled Lamb

This warm, dressed salad is delicious on its own, but if you need a bit more bite, grilled lamb is the perfect choice

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  453

• Protein

  31g

• Carbs

  7g

• Fat

  34g

• Saturates

  13g

• Fibre

  4g

• Sugar

  3g

• Salt

  0.22g

Ingredients

• 1 bunch asparagus, trimmed and sliced
• 140g podded peas, frozen are fine
• 140g podded broad beans, frozen are fine
• 3 tomatoes
• 6 tbsp olive oil
• 1 tbsp coriander seed
• 2 tbsp red wine vinegar
• handful tarragon leaves
• handful mint leaves
• 6 large lamb chops

Directions

1. Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.
2. Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.
3. Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

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