Ingredients

• 8 medium-large potatoes
• 16 slices of streaky bacon
• 2 tbsp olive oil
• Small pot of crème fraiche or mayonnaise
• Small bunch of chives

Filling options

• Corned beef
• Cheddar cheese or blue cheese
• Haggis
• Ham
• Leftover roast meat

Method

1 Using an apple corer force a hole all the way through each potato lengthways.

2 Keep the cored section of potato and cut a 1cm piece from each end to use as a plug.

3 Fill the hole of each potato with filling of choice then plug up the ends.

4 Wrap each potato in 2 slices of streaky bacon, rub over olive oil and wrap tightly in foil.

5 Either cook on BBQ or preheated oven at 180°C / Fan 160°C / Fan 4 for 1 hour – 1 hour 20 until soft.

6 Once cooked unwrap from foil, cut in half and serve with a dollop of crème fraiche and chopped chives.

Recipe by www.seasonalspuds.com

4 large ripe bananas, peeled (400g)

25g milk chocolate chips

25g mini marshmallows

75g California Walnuts, roughly chopped

75g salted caramel sauce

Vanilla ice cream to serve

Method

Make long slits along the length of the bananas and place each on a large square of foil, open up the slits and press in the chocolate chips and marshmallows. Wrap up the foil loosely to seal. Place on a BBQ or griddle pan and cook for 15 minutes until the bananas are soft and the chocolate has melted.

Meanwhile, mix together the Walnuts and caramel sauce. Open up the foil parcels and top the bananas with the Walnut mixture.

Serve with a small scoop of ice cream to serve.

Cook’s tip

These can be cooked in the oven at 200^oC, gas mark 6 for the same time. Prepare just before guests arrive and chill until needed.

Recipe by californiawalnuts.co.uk

Ingredients

• 400g can chickpeas rinsed and dried
• 1 small red onion roughly chopped
• 200g carrots finely grated
• 100g mature Cheddar cheese grated, plus 25g for the filling
• 3tbsp peanut butter powder 
• 1 tsp ground coriander 
• 1 tsp black onion seeds (Nigella seeds) 
• 1 portion salt and freshly ground black pepper 
• 2-3 tbsp instant polenta, semolina or ground rice for dusting
• 2 tbsp vegetable oil for frying
• 2 tomatoes finely chopped
• 1/4 cucumber finely chopped
• 1 very small red onion finely chopped
• 1 green chilli deseeded and very finely chopped
• 2 tbsp chopped fresh coriander 

Method

1.  Put the chickpeas and red onion into a food processor. Blitz for a few seconds to give a partially puréed mixture – it needs some texture, so avoid over-processing – then tip into a large mixing bowl.
2.  Add the carrots, 100g Cheddar, the peanut butter powder, ground coriander and black onion seeds. Mix thoroughly, seasoning with salt and pepper.
3.  Use the burger press to make four burgers, using the stuffed burger plates and the remaining grated Cheddar for the filling. Before making each burger, sprinkle a little instant polenta, semolina or ground rice into the top and bottom plates – this aids release, and gives a nice crunchy texture.
4.  Heat the oil in a large frying pan and gently fry the burgers over a low heat for 4-5 minutes on each side, until golden brown.
5.  To make the kachumber salad, mix together the tomatoes, cucumber, red onion, chilli and coriander, seasoning with a little salt and pepper. Serve with the burgers.

Top tip! Serve in toasted burger buns, or for a lighter option wrap and serve in crisp lettuce leaves or Chinese leaves. You could also use a filling of soft cheese flavoured with garlic and herbs instead of Cheddar.

Recipe by www.lakeland.co.uk

INGREDIENTS

• 8 lean thin cut sirloin or minute steaks
• 2 yellow peppers
• 100g block mozzarella cheese, sliced
• 50g pitted black olives, roughly chopped
• 16 large fresh basil leaves
• 1 tablespoon olive oil

METHOD

1. Preheat the grill or barbecue and cook the peppers for 20 minutes, turning occasionally until charred and black. Place in a plastic bag, seal and set aside to cool.
2. Peel the peppers, core, deseed and cut into quarters, lengthwise.
3. Place 8 steaks between a large piece of cling film or greaseproof paper and flatten with a rolling pin or meat hammer to about 5mm thick. Season.
4. Lay the steaks out on a board and cover with a piece of grilled yellow pepper. Top with a slice of mozzarella, a few olives and 2 basil leaves. Roll up and secure with cocktail sticks or skewers.
5. Heat the oil in a large pan and cook the rolls for 2-4 minutes on each side. Halfway through cooking remove the cocktail sticks. Alternatively, cook on a prepared barbecue for 2-4 minutes on each side until brown.
6. Serve with roasted or barbecued new potatoes and a crisp green salad.

Serves 4

INGREDIENTS

50g butter

1 red chilli, deseeded, finely chopped

Zest and juice of 1 lime

1 tbsp chopped fresh coriander

1 clove garlic, finely chopped

Salt and freshly ground black pepper

8 langoustines, whole, or split in half lengthways if preferred

2 tbsp vegetable oil

METHOD

1. Place the butter, chilli, lime zest and juice, coriander and garlic in a small ovenproof dish or heatproof jug, season and place on the barbecue until the butter has melted.
2. Place the langoustines in a plastic bag, add the oil and shake well to coat. Remove from the bag and barbecue, turning once after 2 minutes ─ they should only take 3-4 minutes to turn pink and cook fully.
3. Transfer to a serving plate, drizzle with the chilli and lime butter and serve.

Recipe by Lakeland

Ingredients

• 1kg wild boar sausages, skinned
• 150g ginger biscuits or Grasmere Gingerbread crumbed
• 2tbsp coriander seeds
• 1 handful fresh coriander
• Ground ginger
• Salt & pepper
• 4 bread rolls
• 1 bag mixed salad leaves
• 1 lime
• 4 tbsp chilli jam

Method

1. Place the meat from the sausages in to a bowl. Add your gingerbread crumbs and a little ground ginger to give it a little more bite.
2. Place the whole coriander seeds in to a dry frying pan and heat until they start to crackle – this will really bring out the perfume of the seeds and increase the flavour. Cool and add to the wild boar meat.
3. Chop the fresh coriander including the stalks finely and add to the mixture.
4. Get your hands in and mix together. Roll into burgers and refrigerate until ready.
5. Heat a little oil in a pan. Place the burgers in to the pan and cook for 5 minutes on each side until firm or place them in the oven for 15-20 minutes.

We like to serve the burgers with chilli jam, dressed leaves with fresh coriander and finally a squeeze of lime to bring it all to life.

INGREDIENTS

• 4 x 250g Organic Chicken Legs
• 500g coconut milk
• 2 sticks Lemongrass cut into 2cm sticks
• 3 limes juice
• 10g salt

METHOD

1. To make the lemongrass brush slice off ½ cm of the woody end and with a rolling pin/ hammer lightly bash the woody end until it frays. Now you have a lemongrass grill brush, as you brush the chicken the natural oils of the lemongrass coat the chicken and coconut baste
2. Place everything into the pan
3. Bring to boil on a medium flame, and reduce to medium heat so as not to boil over, thicken the coconut milk (around 8 minutes)
4. Once thickened – should be same consistency as double cream
5. Now add the salt and lime juice 
6. Remove your chicken from the fridge, slash the skin side with 3-4 cuts and let it come to room temperature
7. Pat dry with a kitchen towel, set up BBQ for direct cooking over coals or wood, your target temperature should be 200°C-250°C
8. Place chicken legs directly on the grill skin side down once nicely charred turn over the leg, take your lemongrass brush and baste the skin side liberally, the fire may flare up and sizzle, don’t worry this is flavour
9. Keep repeating this process on both sides, once both sides have a good char, plunge chicken into the white sauce, keep cooking until the chicken is cooked (around 30 minutes) if the chicken is becoming too charred place chicken away from fire and close lid of BBQ, if you have a meat probe, internal temp should be over 70°C
10. Finish chicken legs leaving to rest in drizzles of the coconut white sauce, sprinkle over your favourite garnish, I love spring onions and chilli flakes however coriander or Thai basil works just as well

Recipe by Coombe Farm Organics

Serves 4 as a main, or 6 as a small plate

• 20g hazelnuts or pine nuts, roughly chopped
• 100g unsalted butter
• 2 tsp chopped shallot
• 1 tsp fresh lemon juice
• 1 tsp crushed garlic
• 1 tbsp fresh coriander, chopped
• 1 tbsp fresh parsley, chopped
• 12 king scallops on the half shell
• 12 pinches flaked sea salt
• Freshly ground black pepper

1. Prepare your barbecue for direct high heat. If using coal, you’ll need a mature fire with a decent ash covering.

2. Place a dry frying pan over a medium heat. Add the chopped nuts and toast for 4-5 minutes, or until golden. Watch them closely, as they can burn very quickly. Remove from the heat and set aside.

3. Place a saucepan over a medium heat and add the butter. When it has melted, add the shallot, lemon juice, garlic, herbs and cracked pepper. Let this cook for a couple of minutes, then remove the pan from the heat and set aside.

4. Take a scallop and loosen it from its shell. Drizzle 1 tsp of the melted butter over the top. Repeat with the rest of the scallops. Using long handled tongs, place the scallops in their shells directly on the coals and cook for 2 minutes. After 2 minutes, carefully and evenly spread a spoonful of the toasted chopped nuts on each scallop and cook for another one and a half minutes.

5. Using the tongs, carefully remove the scallops from the barbecue and place on a platter. Sprinkle with the flaked sea salt, and serve immediately.

Let There Be Meat by James Douglas & Scott Munro. Publisher, Orion Books.

INGREDIENTS:

• 550g lean lamb mince
• 1tbsp olive oil
• 2 garlic cloves, crushed
• 1 red onion, finely chopped
• 4 cocktail gherkins, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 1 red chilli, finely chopped
• 5 mint leaves, finely chopped

FOR THE TABBOULEH:

• 100g bulgur wheat, cooked according to the packet instructions
• a handful of chopped fresh parsley
• 20g fresh mint, chopped
• 3 tomatoes, de-seeded and chipped
• Juice of a lemon
• 2tbsp olive oil

TO GARNISH:

• Finely shredded red cabbage
• Pickling juice from the cocktail gherkins
• Natural Yoghurt
• Fresh chopped mint
• 1/2 a fresh red chilli

METHOD:

1. Start with making the koftas. In a small frying pan, add the olive oil, red onion and garlic and fry until the onions are soft but not browned. Add the paprika, cumin and chilli, continue cooking for 1 more minute over a low heat. Remove and leave to cool completely.
2. Place the lamb into a mixing bowl with the finely chopped gherkins, cooked onion mixture and fresh chopped mint. Season with salt and milled pepper and mix really well.
3. Take 8 wooden skewers. Divide the kofta mixture into 8 balls. Then, using damp hands, formathe lamb around the wooden skewers into a sausauge shape. Leave in the fridge until needed.
4. For the tabbouleh, mix the cooked bulgur wheat with the parsley, mint, tomatoes, lemon juice and olive oil and season to taste.
5. To make some pickled red cabbage, quite simply pout a little of the gherkin pickling liquid over the cabbage and mix.
6. Make a yoghurt sauce by simply mixing together natureal yoghurt, fresh mint and chilli using a hand held blender or with a spoon.
7. Place the koftas under a hot grill and cook for about 10 minutes, turning every so often.
8. Serve the koftas with warm pitta bread, tabbouleh, pickled red cabbage and the zingy yoghurt dressing.

Cook’s Tip:

Lamb can be replaced with any other minced meat, such as pork or beef.

Recipe by Opies.

INGREDIENTS

• 1 pack skinny sausages
• 4 brioche burger buns

FOR THE PEA HOUMOUS:

• 250g frozen peas
• 1 garlic clove
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1 can of chickpeas, drained with 2 tbsp brine reseerved
• 2 tbsps tahini
• A handful of mint and chives

FOR THE SPICY BEETROOT SALSA:

• 500g raw fresh beetroot, cut into 1cm chuks
• 2-3 tbsps dill seeds
• 1 bramley apple, peeled and chopped
• 2 red onions, peeled and chopped
• 1 red chilli, deseeded and sliced
• 250g caster sugar
• 250ml red wine vinegar

METHOD

1. Grill the sausages on the barbecue until gently charred and cooked through.
2. To make the pea houmous, cook the frozen peas in a pan of boiling water for 2 minutes, or until just tender. Drain and run under cold water, then drain again. In a food processor, whizz all but a handful of the peas with the remaining ingredients. Blend until smooth then fold through the remainin peas.
3. To make the spicy beetroot salsa, place the beetroot in a saucepan with the remaining ingredients and bring to the boil. Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid is reduced and sticky and the mix has a thick, jam like consistency.
4. Grill your brioche buns and top the base with your chosen relish before arranging a layer of sliced sausages on top.

Recipe by Powters.