Articles & Recipes

This recipe is quite flexible – it’ll work just as well with self-raising flour, if that’s what you have, and you can leave out the yoghurt and just use a little extra water, if preferred. You can also cook the flatbreads in a pan or over a BBQ (make sure the charcoal is up to cooking temperature first). Makes four large flatbreads.

Make a real meal of it with healthy white fish marinaded in shawarma spices and served in your own home-made flatbreads with a quick home-made pickle (we’ve used pollock, but hake or any other firm-fleshed white fish will work equally well). You might get a little bit messy when you eat them, but that’s definitely part of the charm! Can be cooked on the hob or over a BBQ. Serves 4.

This summery vegetarian recipe is a great way to try something a little different with halloumi – there’s a little bit of work involved, but it’s fairly easy to put together (and also handy to have up your sleeve for impressing veggie guests!). Can be cooked on the hob or over a BBQ. Serves 4.

Quick, easy and properly tasty – serve with grilled veg of your choice for a brilliant BBQ meal (we like asparagus spears and garlicky sweetcorn cobs). Serves 4.

Based on a traditional Greek recipe, this tasty BBQ recipe may well have you reminiscing about island holidays in the sun… While we can’t promise a British summertime to rival the Med, we can offer flavours to transport your tastebuds to sunnier climes! Makes 4 servings.

Prep: 10 mins Cook: 25 mins Heat Level: Mild This recipe combines the lovely sparkly flavour of the HATARI Mellow Aji Mash with citrussy lemon and umami soy to make an incredibly morish meal! You can wrap in foil and pop on the BBQ as an alternative to baking in the oven!

Westcountry Cheddar and Greendale beef make this classic cheeseburger a must-try!

The rich and spicy flavours of the BBQ chicken balance well with the smoky, creamy butternut mash, for a dish that’s full of flavour and summer vibes, and good for the soul.

This is a serious veggie BBQ showstopper that’s easy to prepare. The perfect side to a bring-and-share BBQ, or even the main event for a light BBQ lunch. The overall concept lends itself to a whole host of different fillings and toppings, but this is the combo I’ve gone for, which works beautifully. A drizzle of mayo and a garnish of fresh coriander to serve really finishes the dish perfectly. I must say the Greendale Sundried Tomato & Smoked Garlic Chutney is to die for and is the star of this dish.

There’s a little bit of work involved with this recipe, though most of the time needed is for marinating the beef (allow at least 6 hours, and preferably 24 hours if you can). Rich in flavour, the end result is well worth the wait!

Serve up these tasty skewers and let guests build their own perfect fish tacos! We’ve used hake here, but you can use any firm, white fish fillets.

Over-the-top cooking (OTT) is an amazing BBQ technique where you smoke and cook the meat above whatever sauce or veg you’re serving it with – this way, you collect all the amazing cooking juices and get that smokey BBQ flavour into everything. Everyone has their own twist on chilli, but I’ve used my own chilli recipe here; it’s rich but super mild, as I have young children who absolutely demolish this dish, but by all means prepare your preferred chilli sauce recipe, cooking it as you would normally, but without adding the meat or simmering (we’ll be doing that part on the BBQ).