Articles & Recipes

Smoky barbecued aubergines and juicy cherry tomatoes are simply dressed with lemon and balsamic vinegar in this easy, tasty vegetarian salad. We’ve suggested some different cheeses to add, but feel free to experiment – for a vegan version, leave the cheese out altogether and add a handful of toasted pumpkin seeds just before serving. Serves 2 as a main dish or 4 as a side.

Make the most of beautiful, British-grown tomatoes with this sunshine-soaked recipe! The chicken can be cooked outside on the barbecue or indoors under the grill, and (always a bonus as far as we’re concerned) the tomato element can be made up to two days in advance and refrigerated until needed. Serves 4.

Combining two staples of the Great British Summertime (sausages and barbecuing), there’s a lot to love about this recipe – not least because it’s simple, contains elements that can be made in advance, and seems to be very popular with children! Makes four servings of four chipolatas each. Note: if using wooden skewers, to avoid any risk of fire please soak them in water for at least 15 minutes before they go on the grill.

Low-fat, firm-textured and absolutely delicious, monkfish steaks are more than capable of holding their own on the grill. Add a sweet, spicy marinade and some cooling yoghurt sauce and you’ll be glad you tried something other than burgers and bangers… Makes 2 Steaks.

Treat yourself to some turbot and give your barbecue a real boost! Firm-fleshed and tasty, turbot steaks stand up well to being cooked on the grill, and here they’re paired beautifully with a simple lemon butter. Serve with your choice of salads and veg – we like to pop a couple of new potato skewers alongside the fish as it cooks. Makes 2 Steaks.

With so much going on in the taste and texture departments, you’d be forgiven for not realising that this ingenious recipe also happens to be vegan. Serve it with crisp shredded lettuce or a simple cabbage slaw and your favourite pickles – we think our quick-pickled red onions [https://www.greendale.com/blog/posts/2023/06/13/white-fish-shawarma-with-quick-onion-pickle-easy-flatbreads] are especially good. Makes 4 burgers.

A simple, summery recipe that takes moments to prepare (once you’ve factored in the marinating time). It’s especially good cooked on the barbecue, but don’t worry if the weather spoils your outdoor plans - you’ll get equally tasty results if you cook the skewers under the grill. Makes at least 4 skewers. Note: if using wooden skewers, to avoid any risk of fire please soak them in water for at least 15 minutes before using.

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.