9 Healthy BBQ Recipes To Make This Summer

Pre-heat the barbecue then mix the wholegrain chilli mustard with the oil, season well and brush two thirds over the chicken.

Cook the chicken on a medium heat part of the barbecue for about 10-15 minutes on each side moving It around and turning regularly so it cooks evenly.

Towards the end of cooking, brush the rest of the marinade over the chicken to give a final glaze.

Preheat the BBQ to a medium heat. In a bowl, whisk the mayonnaise or sour cream with the juice and finely grated zest of 1 lime and add salt and pepper to taste.

In a large bowl, stir the chilli and cumin into the oil with ½ teaspoon black pepper and ½ teaspoon salt. Add the monkfish and coat.

Coat the sliced onion with for 1 minute, then rinse, drain and squeeze over the juice of ½ lime. Season the cabbage with the remaining lime juice and salt and pepper to taste.

Thread the fish onto skewers and grill in batches, basting as you go, for about 2 minutes per side until golden. Serve the fish in tortillas with the lime dressing, cabbage and red onion. Top with the coriander, adding fresh chilli or chilli sauce to taste.

For the tacos, mix the masa harina and salt in a bowl, add 300ml of tepid water and mix until a dough forms and shape into a ball, then knead a few times with your hands. Rest for 10 minutes; if it’s too dry, add a touch more water; if it’s too sticky, add a touch more masa harina.

Divide the dough into 15-20 pieces and roll each into a ball, about the size of a ping-pong ball. Place a ball between two pieces of thin plastic and use a tortilla press, plate, or heavy pan to flatten the ball into a circle. (You can use a rolling pin, but it might fray a bit at the edges.) Carefully peel off the plastic and repeat with the remaining dough balls.

Preheat a hot plancha or dry frying pan on the BBQ and add one piece of flattened dough. Cook for about a minute until just beginning to colour (it will begin to toast at the edges), then flip and cook for another minute. Transfer to a plate and place a clean cloth over the top to keep soft while you cook the rest.

To make the dressing, add the beetroot, yogurt, creme fraiche and garlic to a deep jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground black pepper.

Tip the asparagus into a mixing bowl and drizzle over the olive oil, seasoning with a little salt and freshly ground black pepper. Spread out on the BBQ and cook for about 5-6 minutes, turning regularly until lightly charred and just tender.

Scatter the asparagus over a serving platter and drizzle over the dressing. Sprinkle over the feta and the mint and serve straight away.

In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon Salt.

Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas.

Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon Smoked Salt – serve straight away.

Slice each aubergine lengthways and sprinkle with a little salt, on both sides, then leave to sit while you prep the other ingredients.

To make the glaze mix the miso, syrup, mirin, soy sauce and sesame oil.

With a sharp knife, make criss-cross patterns across each side of the aubergine steaks. Brush the glaze generously over both sides of each steak, leaving a little to brush on just before serving.

Place on a griddle or red-hot BBQ for a few minutes per side. Aim to caramelise the aubergine without burning it. You want the aubergine to soften without being too mushy.

Once softened and nicely charred, brush the aubergine steaks with the remaining glaze. Add chilli flakes and fresh parsley if desired.

Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice half a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later.

Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl. Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together.

Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of Maldon Salt for seasoning.

Mix all the ingredients of the marinade in a bowl. Stir to combine well.

Add the prawns to the marinade and marinate for at least 30 minutes, or best for two hours.

Thread the prawns onto the bamboo skewers and grill on both sides (baste with oil to avoid them sticking), until they are cooked and slightly charred on the surface. This won't take long.

Remove from the grill, garnish with chopped coriander and serve immediately with lime wedges.

Preheat the BBQ to 180°C.

Begin by cooking the steak. Make sure your meat is out of the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. Get a frying pan or griddle pan on the heat get it to a nice high heat. Drizzle some olive oil onto your steak and season generously with Maldon Salt and cracked black pepper. Once the pan is nice and hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take a good 5 minutes on each side. You want good, deep caramelization on all sides of the meat.

While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of salt. Place the tray into the oven and roast the broccoli for 10-12 minutes until tender and starting to char slightly.

Once the steak is cooked to your liking, remove from the pan and leave it to rest on a chopping board. The resting time is key! It helps keep all the cooking juices to stay absorbed inside before slicing.

While your meat rests, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon Salt and cracked black pepper. Set this dressing aside.

On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.

The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.

Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon Salt and some cracked black pepper and then serve.