bbq and grill

Techniques

Hot smoked honey trout with smoky beetroot

Barbecuing fish is a great way to get depth of flavour, and this easy recipe from live fire and BBQ expert Genevieve Taylor is a winner. Trout is an oily fish so takes really well to the heat of the barbecue.

Techniques

Crispy Thai pork belly with nam jim jaew

“We all love super crispy pork skin, but it can sometimes be elusive. The barrier to creating shatteringly crispy pork skin is excess moisture. Our tried and tested technique here will result in perfect crackling. This makes a great starter, or a main meal with some steamed jasmine rice.” Samantha Evans and Shauna Guinn of Hang Fire BBQ.

Techniques

Sticky jerk lamb skewers with garlic sauce

These sticky jerk lamb skewers make a delicious barbecue dish when you’re bored of burgers. Serve with generous helpings of the garlic sauce.

Techniques

Barbecued aubergine and figs with pickled apricot salsa

You need to know about this smoky barbecued aubergine and fig dish from Helen Graves which with a pickled apricot and harissa salsa. It’s the dream dish for a vegetarian barbecue.

Techniques

Spicy braai sole with polenta, peppers and spinach

Nokx Majozi, head pie maker at London’s Holborn Dining Room, grew up in South Africa and was inspired from an early age by her dad Richard’s creative cooking. This barbecued sole recipe is a tribute to him. “My father would always be bringing fish back from the harbour to cook. And we ate maize, which is like white polenta, every day. Every time I make it, it reminds me of home.”

Techniques

Barbecued mackerel wrapped in fig leaves with pickled figs

Just like preserved vine leaves, fig leaves can be used to wrap food and cook it. A barbecue (or griddle pan) is a great way of preventing the mackerel from sticking to the barbecue rack or pan. If you can’t get hold of fig leaves, preserved vine leaves work well too. The picked figs cut through the oily richness of the mackerel perfectly.

Techniques

Caramelised onions

If you’re wanting to know how to caramelise onions, you’re in the right place. The ‘boss level’ of alliums, caramelised onions take time, patience and care to do properly. But the results are so, so worth it. Take them as far as you dare and scrape, stir and deglaze your way to sweet, jammy onion heaven.

Techniques

Pork tacos with sweetcorn and feta

Grill marinated chops on the barbecue to make these delicious pork tacos. Load charred tortillas with pork, chillies, herbs and crumbled feta.

Techniques

Tandoori venison kebabs

Impress at your next BBQ with these delicious venison kebabs from fire-cooking expert Genevieve Taylor. Tender venison, peppers and onion are coated with a smoky Tandoori marinade.

Techniques

Tandoori paneer skewers with yogurt cucumber salad

Make a BBQ dinner for 4 in less than 30 minutes with our easy Tandoori paneer skewers recipe. Serve with a creamy mint and cucumber salad.

Techniques

Glazed roast salmon with pickled cucumber salsa

Who said roasts aren’t for summer? Cook this beauty in the oven or on your grill. The salmon-and-cucumber combo gets an update with smoky and pickled flavours – just add a green salad and new potatoes for a full-on feast.

Techniques

Pomegranate glazed aubergines and courgette tabbouleh

Pair pomegranate-glazed aubergines and an easy courgette tabbouleh for a low-effort, big-flavour dinner. Roast or barbecue the aubergines.

Techniques

Korean style barbecue chicken wings with charred potato salad

Cook up sticky, tangy Korean chicken wings on the barbecue in just 30 minutes with our easy recipe. These wings will fly off the plate.

Techniques

Thai grilled chicken Gai yang

Try grilling Thai style. Gai yang is Thai grilled chicken and nam jim jaew is a wildly popular dipping sauce – sweet, sour and a bit spicy. Recipe from Live Fire by Helen Graves (Hardie Grant £26), out now.

Techniques

Gill Mellers brined barbecued turkey with a rich gravy

Gill Meller explains how to brine and barbecue a Christmas turkey. The method may be unconventional but the results are succulent and full of flavour.

Techniques

Mexican style barbecued beef brisket with quick pickled onions

Beef brisket can be a tough joint, but this recipe guarantees fall-apart-tender meat with a Mexican flavour that will make your taste buds sit up and take notice.

bbq and grill

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