FOOD FOR THOUGHT
SUMMER ON A BUDGET 39 WAYS TO CUT THE COSTS
Keeping an eye on your budget? Foreign holidays and restaurant meals currently off the menu? Fear not, the sun is shining, the rosé is chilling, the air is fresh and fragrant… welcome to dining alfresco, the stuff summer is made of and full of affordable ways to enjoy the season
BOOST YOUR BARBECUE
Delicious smoky flavours combined with low-effort cooking and glorious weather – it’s little wonder everyone loves a summer barbecue. Here’s how to make sure yours is a sizzling success…
PREP LIKE A PRO
FOR YINKA OGUNBIYI, CHEF AND BARBECUE EXPERT, PREPARATION IS KEY. SHE SAYS:
● DO THE MAJORITY OF COOKING AHEAD OF TIME, then use the barbecue as a flavour enhancer rather than a cooking tool. Everything that goes on the barbecue should take less than 10 minutes to char and flavour so you’re not glued to your grill.
● I LOVE CHICKEN THIGHS MARINATED IN AMBA SAUCE – this is a blended mix of Indian and Jewish heritage starring mango, cumin, garlic, mustard and other spices. For perfect juicy chicken every time, gently bake the thighs in the oven, then finish on the barbecue just before serving until sizzling and fragrant – heaven!
● VEGETABLES ARE WONDERFUL COOKED OVER COALS. Try courgettee batons doused in lemon zest, oil and minced garlic, thrown on the barbecue.becue. Grill padron peppers (available at Sainsbury’s) and serve with a dressing of fish sauce, soy sauce, lime, brown sugar, rice vinegar, chopped chilli, ginger and garlic.
● DON’T BE AFRAID TO DELEGATEE – assign a miscellaneous dip or spread for your guests to bring along, like guacamole, houmous, taramasalata or herby garlic oil.
● BAKE FRESH FOCACCIACCIA – it’s easy to make, relatively quick, and welcome at any party. Visit sainsburysmagazine.co.uk and search ‘rosemary foccacia’ for an easy-to-follow recipe.
Follow Yinka on Instagram for more recipes @foodfireandsoulodfireandsoul
SWITCH UP YOUR SIDES
SARAH AKHURST, FOOD DIRECTOR AT SAINSBURY’S MAGAZINE, , SAYS:
1 GREAT SIDES MAKE A BARBECUE. I love a big panzanella: lots of lovely seasonal tomatoes and grilled peppers, tossed with a red wine vinaigrette and pepped up with rough chunks of toasted ciabatta.
2 FATTOUSH SALAD is another great go-to: tomatoes, cucumber, red onion, loads of herbs, pomegranate seeds, and a pomegranate molasses dressing, with shards of fried pitta bread to add crunch.
3 DIPS ARE A WINNER. Try bowls of homemade houmous, tzatziki, muhammara (Middle Eastern red pepper dip) and smoky aubergine and yogurt dip, served with piles of warm flatbreads.
4 SHARIN
