Barbecue

• 1 Ten barbeque favourites for summertime sizzle
  With summertime comes the excuse to head out to the garden, light up the barbecue and put the white wine to chill. And now that the weather is warming up, we've trawled through our BBQ recipe...

• 2 Chorizo and Halloumi Skewers with Tabbouleh Salad
  Dish type: Salad Ready in 35 Minutes Ingredients 60g Chorizo Slices 250g Halloumi 150g Bulgar Wheat 150g Cherry tomatoes A Handful of Mint 1 Lemon A Handful of Parsley 1 Red Onion Two Thirds of a Vegetable...

• 3 Rump Steak Anticucho Skewers
  Dish type: Barbecue Gregor Funcke, head chef at Soho's Ceviche, gives us his best Peruvian anticucho recipe, a fusion dish that is the result of African migration to Peru. Serves 4      ...

• 4 Reel in the benefits with our summer fish dishes
  With summer finally on the way, it's time to start cooking fresh, light dishes. Fish and seafood are the perfect main ingredients for a summery supper and a great way to top on on Omega-3.  These...

• 5 Get your BBQ sizzling this summer
  There's nothing like cooking over hot coals – the flavours, the smoke, the sun, the anticipation as you can smell the barby at work and hear the sizzle of the sausages. One of the best bits of summer...

• 6 Fire up the barbecue with recipes from Anjum Anand
  Quick quick, get the barbecue out while the sun’s still shining! We’re pretty sure that virtually every single newsagent, garage and garden centre around the country will have sold out of...

• 7 Paneer and vegetable skewers by Anjum Anand
  Ingredients (makes 6 skewers) 300g paneer, cut into 2.5cm cubes 1 large onion, peeled and cut into 2.5cm cubes 1 green and 1 red pepper, cored and cut into 2.5cm cubes Vegetable oil,...

• 8 Chicken burgers by Anjum Anand
  Ingredients (Makes 4) For the burgers 400g chicken mince 6g ginger, peeled and finely chopped 10g garlic (approximately 3 large cloves), peeled and finely chopped 1 small onion, peeled,...

• 9 Deon Jansen’s barbecued chilli squid, Thai basil watermelon salad and chilli caramel
  Ingredients For the squid 1kg squid, cleaned and cut into strips Salt and pepper Olive oil For the chilli caramel 300g palm sugar 30ml water Pinch dried chilli flakes...

• 10 Ingredient of the week: courgette
  The humble courgette, aka the zucchini if you happen to be from across the pond or down under or the zuccina if you happen to be an Italian, is an easy to grow at home but wonderfully versatile veg. This...

• 11 Get to griddling
  Not all of us have a garden which puts paid to one of the finest and tastiest of cooking methods – the barbecue. A heady smoke and a tasty char add tonnes of flavour to any food you stick on it....

• 12 Smoking room
  Barbecue in the USA is a whole different kettle of fish to what we do over here. It is the cooking of tough cuts – typically beef brisket, pork shoulder, ribs – using hot smoke that is generated...

• 13 Tasty burgers with pickled cucumber relish
  Ingredients (Serves 4) 450g/1lb beef mince 1 small green apple, grated 2-3 tbsp freshly chopped chives Salt and freshly ground black pepper English muffins or burger buns, to serve...

• 14 Barbecued steaks with lime and tomatoes
  Ingredients (Serves 4) 4 x 175g/6oz lean sirloin, rump or rib-eye steaks Grated zest and juice of 1 lime Salt and freshly ground black pepper For the sauce 1 tbsp olive or rapeseed...

• 15 Barnsley lamb chops with garlic and anchovies
  Ingredients (Serves 4) 1 head of garlic, cloves separated and peeled leaves from 4 sprigs of rosemary 4 salted anchovy fillets freshly ground black pepper 4 tbsp olive oil 4...

• 16 Grilled mackerel with rhubarb sauce
  Ingredients (Serves 6) 6 fresh mackerel, each weighing about 225g/8oz, gutted and cleaned Salt and freshly ground black pepper 1 lemon, cut into 12 half-slices 15g/½oz butter,...

• 17 Sirloin steak paillards
  Ingredients (Serves 4) 4 sirloin steaks, each 200-250g/7-9oz and 1-1.5cm/½-¾in thick, trimmed of all fat and silver skin Extra virgin olive oil Sea salt and freshly ground...

• 18 Vietnamese prawn pops with peanut sauce
  Ingredients (Serves 4-6) For the peanut sauce 250ml/9fl oz unsweetened coconut milk, stirred 125g/4½oz peanut butter 1 tsp lime rind, finely grated 3 tbsp fresh lime juice ...

• 19 Helen Graves’ jerk chicken
  Ingredients 1.5 tablespoons allspice berries, freshly ground 80g dark packed brown sugar 2 teaspoons molasses 4 garlic cloves 1 tablespoon thyme leaves 1 bunch spring onions...

• 20 Nick Nairn’s Teriyaki Salmon
  INGREDIENTS 4 x 175g/6oz Freedom Food-labelled salmon fillets 1 tbsp runny honey 50ml/2fl oz soy sauce 2 tbsp dry sherry or mirin 1 lemon ...