Triple-Tested recipes
Dust off your barbecues because it’s that time of year again! Whether you’re a strict over-coals barbecuer or prefer electric (or a griddle pan), we have you covered for all your summer sizzling
THE COCKTAILS
• Tropical Dreams
• Frozen Campari Spritz
THE MAINS
• Melting Middle Blue Cheeseburgers
• Halloumi Panzanella Skewers
• Shawarma-spiced Tofu Skewers
• Coronation Chicken Drumsticks
• Piri-piri Sardines
• Sweet and Spicy Miso-glazed Ribs
THE SIDES
• Three Bean Salad
• Tomato and Pickled Onion Salad
• Red Leicester and Jalapeño Rolls
• Chargrilled Hispi Cabbage
THE SAUCES, BUTTER & PICKLE
• Green Sriracha
• Mediterranean Butter
• Bourbon Barbecue Sauce
• Pickled Cucumbers
THE DESSERTS
• Raspberry Rice Pudding Pops
• Charred Pineapple with Rum Glaze
Photography MIKE ENGLISH
THE COCKTA ILS
A great start to any gathering – which will you choose? An adult, bitter-note slushy or a tropical delight?
Tropical Dreams
Our twist on the Painkiller cocktail, which was created in the 1970s by the Soggy Dollar bar on Jost Van Dyke Island. One sip and you’ll be transported to white sandy beaches and blazing sunshine.
Hands-on time 15min, plus chilling. Serves 8
• 350ml dark rum
• 210g tin sweetened condensed coconut milk, we used Biona Organic, see GH TIP
• 500ml chilled pineapple juice (not from concentrate)
• 500ml chilled orange juice (not from concentrate) TO SERVE
• Ice cubes
• ¼tsp freshly grated nutmeg
• ½ small pineapple, cut into 8 slim wedges, optional
1 Pour the rum and condensed milk into a jug or blender. Whisk/ whizz until the condensed milk has dissolved. Add the pineapple and orange juices and whisk/ whizz until combined. Chill for at least 20min (up to 24hr).
2 To serve, fill 8 highball glasses with ice cubes. Mix the cocktail to recombine, then divide between the glasses. Sprinkle over the nutmeg and garnish with pineapple wedges, if using. Serve immediately.
PER COCKTAIL (with garnish) 277cals, 2g protein, 7g fat (7g saturates), 26g carbs (23g total sugars), 1g fibre
Frozen Campari Spritz
A fresh take on a classic, perfect for long summer evenings.
Hands-on time 15min, plus cooling.
Cooking time about 5min.
Serves 8
• 50g caster sugar
• 250ml Campari Bitter
• 700g ice cubes TO SERVE
• Prosecco, chilled
• Orange slices, optional
1 In a small pan, heat th
