Articles & Recipes

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!

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).

This summertime spin on the old staple ‘burger in a bun’ uses Nduja (a spicy, soft and deeply savoury sausage from southern Italy) to add a delicious kick to classic Greendale pork mince. Makes 4 burgers.

This is a great ‘hands-on’ sharing dish for a summer’s evening – it’s a really nice way to cook trout, as the fish takes on subtle smokiness from the charcoal, and the spicy, savoury nduja adds real depth of flavour, too. Serves 2-4.

Packed with spicy flavour, this succulent chicken shawarma is served with cooling minted yoghurt, a special beetroot and parsley salad and easy BBQ-friendly flatbreads.

A selection of your favourite sausages skewered through the side, topped with beer fried onions & cherry tomatoes, mozzarella, French fries and grated pecorino cheese. Served with corn on the cob smothered in Greendales garlic mayo and Cornish sea salt & 3 pepper

A spicier twist on the classic burger – perfect to enjoy in the sunshine with a cool beer or two. Makes 4.

New from Simon Osmond @bbqdiariesuk is a delicious Sausage Raft. The ‘raft’ is made from sausages held closely together with skewers, creating a platform for toppings - you can mix it up with your favourite sausage flavours and toppings, but melted cheese on top is an absolute must. Flavour heaven!

We asked Exeter-based grill guru, Simon Osmond (catch him on Instagram @bbqdiariesuk) to come up with some tasty BBQ recipe suggestions for our produce, and he didn’t disappoint! Here's the first of his contributions: a tasty Greendale Sirloin steak, cooked using the reverse-searing technique and served up with a tasty chimichurri sauce.