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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