Marinating • several hours

ServeS 4

1 cup soft pitted prunes

1 cup soft dried apricots

2 tbsp sweet dessert wine or sweet Marsala

finely grated zest of 1 orange

6 tbsp ricotta cheese, or as needed, for serving

Method:

1 Chop the dried fruits, place in a bowl, then drizzle with the dessert wine. Cover and marinate, stirring occasionally, for several hours so the fruit softens and absorbs the alcohol.

2 Top each serving of fruit with a dollop of ricotta cheese and garnish with the orange zest

Variation:

Use the dried fruit of your choice cherries are particularly good.

Marinated prunes and apricots

Serves 2

Ingredients:

6 scoops premium vanilla ice cream

2 freshly brewed single or double espressos, or strong coffee

pinch of demerara sugar (optional)

Method:

1 Remove the ice cream from the freezer and let it soften for 5–10 minutes, until easy enough to scoop.

2 Place 3 scoops of ice cream in two bowls. Sweeten the coffee with sugar, if you wish, then pour the coffee over the ice cream and serve immediately.

Cook’s Notes:

For an instant mocha dessert, use chocolate ice cream. If you’re serving the dessert in a glass dish, be sure it can withstand the heat of the coffee.

Vanilla ice cream with coffee drizzle

Marinating • 15 minutes

Serves 6–8

1 honeydew melon, quartered lengthwise, seeds removed, and flesh sliced

1 small watermelon, preferably seedless, cut in half, seeds removed if needed, and flesh sliced

1–2 tbsp good-quality vodka

1–2 tbsp fresh orange juice without pulp

handful of coarsely torn fresh mint leaves

Method:

1 Arrange all the melon slices in a serving bowl or platter, drizzle with the vodka and orange juice, then leave to sit for 15 minutes.

2 Sprinkle with the mint and serve.

variation:

You can use any kind of melon, but always try to include watermelon, which will absorb the vodka.

Melon with vodka, orange, and mint

SERVES 4

4 oranges, preferably seedless

1–2 tbsp honey

1–2 tbsp rose flower water, to taste

good pinch of ground cinnamon

seeds from 1 pomegranate

small handful of chopped, shelled, and skinned pistachios (optional)

handful of small mint leaves, for garnish

Method:

1 Slice off the top and bottom from each orange and place them on a cutting board. Carefully slice off the skin and pith, leaving as much flesh as possible, and following the curve of the orange so you maintain their shape. Thinly slice the oranges crosswise, discarding any seeds. Arrange the slices on a serving plate, and drizzle with any juices from the cutting board.

2 Next, drizzle the orange slices with the honey and rose-water, and sprinkle with the cinnamon. Scatter the pomegranate seeds and pistachios over the top, then garnish with the mint leaves and serve.

Middle Eastern oranges with honey

SERVES 8

Ingredients:

8in (20cm) baked pie or tart shell

1 cup ready-made thick caramel sauce or dulce de leche

2–3 ripe bananas

1¼ cups heavy whipping cream

scant 1oz (25g) semisweet chocolate

Method:

1 Place the pie shell on a serving plate. Spoon in the caramel sauce and spread evenly over the bottom. Slice the bananas and scatter over the top.

2 Put the cream in a bowl and beat with an electric mixer until soft peaks form, then spoon over the bananas. Grate the chocolate, sprinkle evenly over the top, and serve.

Easy banoffee pie

Chilling • 4 hours, Special equipment • electric mixer

Serves 4

4 British digestive biscuits or plain cookies, such as vanilla wafers or graham crackers

1 cup cream cheese, at room temperature

1 cup sweetened condensed milk

finely grated zest and juice of 2 limes

extra lime zest, for garnish (optional)

Method:

1 Line the bottom of each of four 6oz (175ml) ramekins with a biscuit. Put the cream cheese in a mixing bowl and beat with an electric mixer until smooth, then beat in the condensed milk until well blended.

2 Add the lime zest and lime juice and beat until the mixture becomes thick and glossy. Divide among the ramekins and smooth the tops. Cover and refrigerate for at least 4 hours or overnight. Just before serving, garnish with the extra lime zest, and serve.

Lime cheesecakes

ServeS 4

Ingredients:

juice of 1 lemon

juice of ½ lime

1 tbsp gin or vodka

4–5 tbsp granulated sugar

1¼ cups heavy whipping cream

finely grated lemon zest and lime zest, for garnish (optional)

Method:

1 Mix the lemon juice and lime juice in a bowl, add the gin or vodka and sugar, and stir until the sugar dissolves. Pour in the cream and beat with a balloon whisk until the mixture forms soft peaks.

2 Spoon into 4 serving glasses, then refrigerate for 30 minutes. Decorate with lemon zest and lime zest, if using, and serve with small, thin cookies or little shortbread rounds.

Lemon and lime syllabub

Freeze • 4 hours, Special equipment • food processor

SERVES 6

Ingredients:

1 cup confectioners’ (powdered) sugar

1 tbsp fresh lemon juice

1½ cups fresh or frozen unsweetened raspberries

1½ cups fresh strawberries, hulled, or frozen unsweetened strawberries

Method:

1 In a food processor, combine the confectioners’ sugar, lemon juice, and 2/3 cup boiling water. Pulse until the sugar dissolves. Add the raspberries and strawberries, and purée.

2 Transfer the mixture to a shallow freezer-safe plastic container, cover, and freeze for 2 hours. Remove from the freezer and scrape the surface with a fork, breaking the ice into small pieces until slushy.

3 Freeze for another 2 hours and then repeat the process every 2 hours once or twice more until the mixture is completely broken into tiny snow-like ice particles.

4 Leave in the freezer until ready to serve. Although granita is best served the same day it is made, it will keep for up to 1 month in the freezer. Serve frozen scoops plain, or with a dollop of whipped cream.

Strawberry and raspberry granita

Chilling • 30 minutes, Special equipment • electric mixer

SERVES 4–6

Ingredients:

1lb (450g) mixed summer berries, such as strawberries (halved, if large), blackberries, raspberries, and red currants, stemmed

2/3 cup crème de cassis

1 cup heavy whipping cream

1 tbsp finely chopped mint leaves

1–2 tbsp elderflower cordial, to taste

Method:

1 Put the berries in a shallow serving bowl, and drizzle the cassis over the top. Cover and refrigerate for at least 30 minutes or overnight, tossing gently once or twice to mix.

2 Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Fold in the mint and elderflower cordial, and serve with the mixed berries.

Boozy berries with mint and elderflower cream

Chilling • 4 hours, Special equipment • electric mixer

SERVES 4

1 package (4-serving size) instant gelatin, berry flavored

½ cup crème de cassis

½ cup heavy whipping cream

¼ tsp vanilla extract

2 tbsp confectioners’ (powdered) sugar, sifted

small mint leaves, for garnish

handful of small berries, for garnish (optional)

Method:

1 Make the gelatin, according to package directions, in a 1-quart heatproof bowl. Pour in ⅔ cup boiling water and stir until the gelatin has dissolved. Pour in the cassis, then add up to 1 cup cold water, stirring until dissolved. Divide between 4 small wine glasses and chill for 4 hours or overnight until set.

2 Just before serving, combine the cream, vanilla, and confectioners’ sugar in a bowl and beat with an electric mixer until soft peaks form.

Cheat:

Top with ice cream instead of the vanilla whipped cream.

Berry gelatin cups with vanilla cream

Chilling • 30 minutes, Special equipment • electric mixer

SERVES 6

8–10oz (300g) store-bought or homemade ginger cake or gingerbread, sliced

½ cup pineapple juice

1 cup finely chopped pineapple

1¼ cups heavy whipping cream

2–3 tbsp syrup from a jar of stem ginger

2 pieces of stem ginger in syrup, finely chopped

Method:

1 Line the bottom of a serving bowl with the ginger cake slices, then drizzle with the pineapple juice, and scatter the pineapple evenly over the top of the cake.

2 Combine the cream and ginger syrup in a large mixing bowl and beat with an electric mixer until soft peaks form. Spoon the mixture over the pineapple, then scatter the chopped stem ginger over the top. Refrigerate for 30 minutes, then serve.

Tropical trifle

Chilling • 4 hours, Special equipment • electric mixer

SERVES 8

Ingredients:

20–24 soft ladyfingers

1 cup orange juice

2 tbsp Grand Marnier or Cointreau

2 large eggs, separated

¼ cup confectioners’ (powdered) sugar, sifted

1lb (450g) mascarpone cheese

finely grated zest of 1 orange

3oz (85g) orange-flavored chocolate, finely grated

Method:

1 Lay the ladyfingers flat in a shallow 2-quart (2-liter) serving dish. Drizzle with the orange juice and Grand Marnier and set aside.

2 Combine the egg yolks and confectioners’ sugar in a large bowl and beat with a wooden spoon until smooth and creamy. Beat in the mascarpone until smooth.

3 Put the egg whites in a large mixing bowl and beat with an electric mixer until soft peaks form. Fold into the mascarpone mixture along with the orange zest. Pour the mixture over the sponge fingers and smooth the top. Cover and chill for at least 4 hours or overnight. To serve, garnish with grated chocolate.

Cheat:

Dust with cocoa powder instead of grating the chocolate.

Orange and chocolate tiramisu

Chilling • 1 hour, Special equipment • electric mixer

SERVES 4

1 cup heavy whipping cream

1 cup Greek-style plain yogurt

2 tbsp confectioners’ (powdered) sugar, or to taste, sifted

4 bakery-bought meringue nests, crushed

1 medium mango, peeled and sliced or chopped

2 passion fruit

mint leaves, for garnish (optional)

Method:

1 Place the cream in a large bowl and beat with an electric mixer until soft peaks form. Fold in the Greek yogurt and confectioners’ sugar, then the meringues and mango. Divide the mixture between four glasses.

2 Scoop out the flesh and seeds from the passion fruit and drizzle over each serving, then cover and refrigerate for 1 hour. Garnish with mint leaves, if you’d like, and serve.

variation:

Use 1 cup summer berries, such as raspberries, blackberries, and strawberries, instead of the mango and passion fruit.

Meringue and mango mess

Serves 4

Ingredients:

1 medium-sized eggplant, about 12oz (350g)

sea salt

2/3 cup olive oil

2 yellow bell peppers, halved and seeded

2 red bell peppers, halved and seeded

2 sprigs of oregano, leaves picked

freshly ground black pepper

1 zucchini, about 10oz (300g), cut into diagonal slices 5mm (½in) thick

6 fresh asparagus spears, trimmed

4 canned artichoke hearts, cut into wedges

4 handfuls of baby spinach leaves

12 black olives

1 small red onion, sliced into thin rounds

For the dressing:

3 tbsp olive oil

1 tbsp freshly squeezed lemon juice

1 tbsp chopped dill

2 scallions, thinly sliced

Method:

1 Heat the barbecue or charcoal grill until hot. Cut the eggplant into slices ½in (1cm) thick. Put in a colander, sprinkle with sea salt, and leave to drain for 15 minutes. Rinse, and pat dry with paper towels.

2 Meanwhile, put the peppers in a shallow dish, and add 4 tablespoons of the oil and the oregano. Season with sea salt and black pepper, and mix until the peppers are coated in the oil. Grill over high heat for about 10 minutes, until they are charred. Allow to cool a little, peel off the charred skin, and slice the pepper halves into strips. Set aside. Brush the eggplant and zucchini slices with a little oil, and grill on both sides over high heat for 2–3 minutes on each side, until they are just tender and starting to char. Set aside.

3 Cook the asparagus in boiling salted water for 2–3 minutes. Drain, and immediately place on the barbecue or grill. Grill over medium heat for about 5 minutes, brushing the spears with a little of the oil as they are cooking and turning them as they char. Brush the grill with a little oil, and grill the artichoke hearts at the same time, allowing 2–3 minutes for each side. Allow to cool slightly.

4 Put all the grilled vegetables in a bowl, and add the spinach, olives, and red onion. To make the dressing, in a small bowl, whisk together all the dressing ingredients, and season with sea salt and black pepper. Pour over the salad, and toss gently. Serve with grilled chicken or beef.

Grilled vegetables and spinach salad

Serves 4

Ingredients:

1lb 2oz (500g) small to medium cremini mushrooms

grated zest and juice of 1 lemon

2/3 cup olive oil

sea salt and freshly ground black pepper

½ loaf ciabatta

2 garlic cloves, crushed

2 anchovies in oil, drained and chopped

1 tbsp fresh thyme leaves

1 tsp finely chopped rosemary leaves

9oz (250g) cherry tomatoes, halved

3½oz (100g) feta cheese, crumbled

flat-leaf parsley leaves, to garnish

extra virgin olive oil, to drizzle

Method:

1 Preheat the oven to 400°F (200°C), and heat the barbecue or charcoal grill until hot. Trim the stems off the mushrooms, and discard. Put the mushrooms, lemon zest and juice, and half of the olive oil in a bowl, and stir to combine. Season with sea salt and black pepper. Grill the mushrooms on both sides over high heat for 10–15 minutes. Set aside.

2 To make the croutons, tear the bread into bite-size pieces and put on a baking tray. Toss with the garlic, anchovies, thyme, rosemary, remaining olive oil, and lots of black pepper. Spread out over the tray, and bake for about 15 minutes until the bread is golden and crisp on the outside.

3 To serve, mix together the mushrooms and broken bread in a bowl, and divide among 4 serving plates. Arrange the tomatoes over and around the bread and mushrooms.

Top with the feta, garnish with the parsley leaves, and drizzle over a little extra virgin olive oil. Serve with grilled fish or lamb.

Grilled mushrooms with croutons, cherry tomatoes, and feta

Serves 4

Ingredients:

2 large eggplants, cut into slices ½in (1cm) thick

4 tbsp olive oil

2 garlic cloves, sliced

½ tsp paprika

sea salt and freshly ground black pepper

14oz (400g) can diced tomatoes

Method:

1 Preheat the barbecue or ridged cast-iron grill pan until hot. Put the eggplants in a colander, sprinkle with salt, and weigh down with a plate. Leave to drain for 15 minutes, rinse, and pat dry with paper towels.

2 Meanwhile, heat 1 tablespoon of the olive oil in a pan over very low heat. Add the garlic and paprika, and cook gently for a few seconds. Season with sea salt and black pepper. Stir in the tomatoes, and bring to a boil. Reduce the heat slightly, and simmer gently for 15 minutes.

3 Brush the eggplant slices with the remaining oil, then grill on the barbecue or griddle for 3 minutes on each side until golden. Drizzle with the sauce and serve immediately.

Grilled eggplant with spiced tomato sauce

Serves 4

Ingredients:

16 fresh asparagus spears, ends trimmed

4 tbsp extra virgin olive oil

5½oz (150g) Gorgonzola cheese

freshly ground black pepper

Method:

1 Heat the barbecue or charcoal grill until hot. Cook the asparagus in boiling salted water for 2–3 minutes. Drain, and immediately place on the barbecue or grill. Grill over medium heat for about 5 minutes or so, brushing the spears with a little of the oil as they are cooking and turning them as they char.

2 To serve, divide the asparagus among 4 serving plates. Gently slice or crumble the Gorgonzola over the asparagus. Sprinkle with black pepper, and drizzle with the remaining extra virgin olive oil. Serve immediately.

Grilled asparagus and Gorgonzola

Serves 4

Ingredients:

7oz (200g) couscous

1 cup boiling water

1 tbsp soft butter

4 red peppers, tops removed, halved lengthwise, and seeded

1/3 cup olive oil

sea salt and freshly ground black pepper

1 leek, white part only, sliced into 1⁄4in (5mm) discs

2 garlic cloves, crushed

grated zest and juice of 1 lemon

4 tbsp chopped flat-leaf parsley

2 tbsp chopped mint leaves

Method:

1 Put the couscous in a large bowl. Add the boiling water and the butter, and stir to combine. Cover the bowl with plastic wrap, and set aside for 5–10 minutes. Use a fork to separate and fluff up the grains. Set aside.

2 Heat a barbecue or charcoal grill until hot. Put the peppers in a shallow dish, add 3 tablespoons of the oil, and season with sea salt and black pepper. Mix until the peppers are coated in the oil. Grill the peppers for about 10 minutes, until they are charred all over and softened. Allow to cool a little. Peel off the skin, and reserve the pepper halves.

3 Heat the remaining 2 tablespoons olive oil in a frying pan over low heat. Add the leeks, and sauté gently, stirring occasionally, for about 5 minutes. Add the garlic, and cook for a further 30 seconds. Remove from the heat.

4 To finish, cut or tear the pepper halves into strips, and put in the bowl with the couscous. Add the leek and garlic mixture, lemon zest and juice, parsley, and mint. Stir until combined, and serve.

Grilled pepper and leek couscous

Serves 8

Ingredients:

2 x ¼oz (7g) packages active dry yeast

1 tsp salt

4½ cups all-purpose flour

2 tbsp olive oil, plus extra for brushing

For the filling:

2 1⁄4lb (1kg) pumpkin, peeled, seeded, and cut into 1in cubes

1/3 cup olive oil

4 garlic cloves, peeled and crushed

4 fresh sage leaves, finely sliced

sea salt and freshly ground black pepper

1lb 2oz (500g) ricotta cheese

2 tbsp finely chopped Spanish onion

2 sprigs of fresh dill, finely chopped

2 handfuls of arugula

Method:

1 For the piadine, combine 2 cups of water with the yeast and salt in a small bowl, and stir until dissolved. Put the flour in a large bowl, make a well in the center, and add the yeast mixture and oil. Mix well. Knead the dough on a floured work surface for about 10 minutes, until smooth and elastic. Form a ball, place in a clean oiled bowl, and cover with a towel. Leave in a warm place to double in size, about 1 hour.

2 Meanwhile, preheat the oven to 400°F (200°C). Put the pumpkin on a baking tray, and toss with the olive oil, garlic, and sage. Season with sea salt and black pepper, and roast in the oven for about 40 minutes until tender and golden. Set aside to cool slightly. In a bowl, combine the ricotta, onion, and dill, and season with a little sea salt and black pepper. Set aside.

3 Heat the barbecue or charcoal grill until hot. Remove the dough from the bowl, form into a thick sausage-shape on a floured work surface, and cut into 8 portions. Form the dough into oval shapes, then flatten with the palm of your hand. Roll into long oval shapes about ¼in (95mm) thick. Brush both sides of the piadine with a little olive oil, and grill over a high heat for 1–2 minutes on each side until cooked. They cook quickly, so keep an eye on them.

4 As the piadine come off the grill, spread a little of the ricotta mixture evenly over the top of each one. Put some roasted pumpkin and arugula on one half of each piadina, fold the other half over the top, and serve immediately.

Piadine with roasted pumpkin, arugula, and dill ricotta

Serves 4

For the marinade:

1 onion, quartered

2in (5cm) piece of fresh ginger

3 garlic cloves, roughly chopped

2 fresh hot red chiles, seeded

2 tbsp ketchup

2 tbsp soy sauce

1 tbsp peanut oil

juice of 2 limes

3 tbsp brown sugar

2lb (900g) whole beef tenderloin filet, cut into 1in (2.5cm) cubes

3 tbsp crunchy peanut butter

Method:

1 Put all the ingredients for the marinade in a blender or a food processor, and blend until smooth. Put the beef pieces in a plastic freezer bag and pour in the marinade, mix together, and seal. Allow to marinate in the refrigerator for at least 1 hour.

2 Thread the beef onto metal skewers, allowing about 5 pieces on each skewer and reserving the marinade. Set aside while you make the peanut sauce.

3 Pour the marinade into a small saucepan, and bring to a boil. Add the peanut butter, and continue cooking over medium-high heat, stirring constantly, until the mixture thickens into a sauce. Keep warm.

4 Heat the barbecue or charcoal grill until hot. Grill the beef skewers for 5 minutes, turning frequently. Leave to rest for a few minutes, then serve with the warm peanut sauce on the side for dipping.

Beef satay

Serves 4

For the marinade:

3 tbsp rice wine vinegar

5 tbsp soy sauce

5 tsp mirin or dry sherry

3 tbsp sugar

2in (5cm) piece of fresh ginger, grated

4 chicken breast fillets, skin on

Method:

1 To make the marinade, mix together all the ingredients in a bowl until the sugar has dissolved.

2 Using a sharp pointed knife or skewer, poke the chicken all over. Add to the bowl with the marinade, ensuring that the chicken is wellcoated. Marinate in the refrigerator for 20 minutes.

3 Heat the barbecue or charcoal grill until hot. Remove the chicken from the marinade (reserving the marinade), and grill, skin-side up for 15–20 minutes over medium heat, turning occasionally, until browned all over. Transfer to a plate, and leave to rest in a warm place for a few minutes while preparing the teriyaki sauce.

4 Put the reserved marinade in a small heavy saucepan. Bring to a boil, and continue boiling until it thickens. Cut the chicken breasts into slices, and serve with the hot teriyaki sauce poured over them.

Teriyaki chicken

Serves 4

For the marinade:

2fl oz (50ml) apple cider

4 tsp olive oil

4 tsp whole-grain orcoarse-grain mustard

1 tbsp tomato paste or purée

2 tsp ground mustard

2 tbsp fresh thyme leaves

1 tbsp chopped sage leaves

2 tbsp finely chopped mint leaves

1 tbsp dried oregano

1⁄2 tsp sea salt

1 tsp freshly ground black pepper

4 large pork loin chops, trimmed of fat

Method:

1 Put all the ingredients for the marinade in a small bowl, and mix together well.

2 Using a sharp knife, deeply score the pork chops. Put in a plastic freezer bag, and pour in the marinade. Combine well, being careful not to pierce the bag. Seal, and allow to marinate in the refrigerator for at least 2 hours.

3 Heat the barbecue until hot. Grill the pork chops over a high heat for 10–12 minutes, turning occasionally and basting with any leftover marinade. Transfer to a plate, and leave to rest in a warm place for 5 minutes. Serve with a new potato salad, if desired.

Pork loin chop marinated in mustard and herbs

Serves 4

For the jerk seasoning:

6 garlic cloves

4 fresh Scotch Bonnet chillies

2 small onions, peeled and quartered

2 tbsp fresh thyme leaves

3 tbsp dark brown sugar

2 tsp ground allspice

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp sea salt

1 tsp freshly ground black pepper

1½lb (675g) meaty white fish fillets such as monkfish or grouper

lime wedges, to serve

Method:

1 Blend or process all the ingredients for the jerk seasoning to a smooth, wet paste. Put the fish in a plastic freezer bag, pour in the jerk seasoning, and seal, making sure that the fish is well coated. Allow to marinate in the refrigerator for at least 2 hours or preferably overnight.

2 Heat the barbecue until hot. Grill the fish over low heat for 3–5 minutes on each side until nicely browned and just cooked through. Be careful not to overcook; the residual heat will continue cooking the fish after it has been taken off the barbecue.

3 Cut the fish fillets into chunky slices, and serve immediately with lime wedges for squeezing over, fresh crusty bread, and a crunchy salad.

Jerk fish fillets

Chilling • 30 minutes, Special equipment • blender or food processor

Serves 4

Ingredients:

1 onion, quartered

small handful of fresh mint leaves

handful of fresh flat-leaf parsley

handful of fresh basil

1 tsp dried oregano

sea salt and freshly ground black pepper

14oz (400g) good-quality sausage meat or fresh pork sausages, skinned

flour, to dust

Method:

1 Put the onion, mint, parsley, basil, and oregano in a food processor, and blend into a rough paste. Season well with sea salt and black pepper.

2 Add the sausage meat, and pulse until combined. Roll the mixture into 12 balls, each about 1½in (4cm) across. Dust with a little flour to prevent them from sticking. Chill for 30 minutes or until firm.

3 Heat the barbecue until hot. Grill the sausage and herb balls over medium heat, turning occasionally, for 12–15 minutes until evenly browned and cooked through. Serve hot with a spicy or garlicky mayonnaise.

Cheat:

Use mildly-spiced sausages, and omit the herbs.

Sausage and herb balls

Marinating • 1 hour

Serves 4–6

Ingredients: 

1 whole butterflied chicken, preferably free-range (you can ask your butcher to do this)

3 tsp olive oil

finely grated zest of 1 lemon, plus juice of 2

1 tsp paprika

½ tsp sea salt

1 tsp freshly ground black pepper

1 tbsp dried oregano

Method:

1 Combine the oil, lemon zest and juice, paprika, sea salt, and black pepper in a bowl, and mix well. Add the chicken, making sure it is coated in the marinade. Allow to marinate in the refrigerator for 1 hour. (Put the chicken and its marinade in a plastic bag for better coverage, if you like.)

2 Heat the barbecue until hot. Sprinkle the chicken liberally all over with the oregano, and grill over low heat for 40–50 minutes until golden and cooked through, turning frequently. Transfer to a plate, and leave to rest for 15 minutes.

Cook’s Notes:

To butterfly a chicken yourself, place the chicken breast-side down on a clean work surface. Using poultry shears or a good pair of kitchen scissors, cut along either side of the backbone, from thigh to wing on each side, and remove the backbone, from tail to neck. Open up the chicken, and flatten by pushing down on the breastbone. Secure this position by inserting metal skewers from thigh to opposite wing.

Butterflied chicken with lemon, oregano, and paprika

Serves 4–6

Ingredients:

1 red onion, peeled and quartered

2 garlic cloves, finely chopped

1 fresh red chile seeded and chopped

1 tsp finely chopped flat-leaf parsley leaves

1 tsp finely chopped cilantro leaves

1 tsp finely chopped mint leaves

1 tsp mild paprika

finely grated zest of 1 lemon

sea salt and freshly ground black pepper

1 ½lb (675g) lean ground lamb

Method:

1 Put the onion, garlic, chile, parsley, cilantro, mint, paprika, and lemon zest in a blender or food processor. Season with sea salt and black pepper, and blend to a paste. Add the ground lamb, and pulse until a coarse paste forms. Transfer the mixture to a bowl, and chill for 1 hour or until firm, if time permits.

2 Shape the mixture into 12 sausages, and carefully push each long sausage of meat onto a stainlesssteel skewer to form the koftas. Return to the refrigerator until firm.

3 Meanwhile, heat the barbecue until hot. Put the skewers on the barbecue, and grill over medium heat for 15 minutes, turning occasionally, until evenly browned and cooked through.

4 Serve hot with a crispy salad and hummus, if desired.

Lamb koftas

ServeS 4

For the marinade:

2 tbsp dark soy sauce

2 tbsp olive oil

juice of 2 limes

2 garlic cloves, finely chopped

1in (2.5cm) piece of fresh ginger, finely chopped

2 tbsp dark brown sugar

1 tsp cayenne pepper

sea salt and freshly ground black pepper

4 fresh tuna steaks, about 7oz (200g) each

Method:

1 Put all of the marinade ingredients in a bowl. Season with sea salt and black pepper, and mix together well. Put the tuna steaks in a plastic freezer bag, pour in the marinade, and seal, making sure that the tuna is well coated. Marinate in the refrigerator for 30 minutes if time permits.

2 Heat the barbecue until hot. Grill the tuna steaks over high heat for 2 minutes on each side, turning only once during cooking. Transfer to a plate, and leave to rest in a warm place for 2 minutes.

3 Serve with a fresh green salad.

Marinated sweet and hot tuna steaks

Serves 4

Ingredients:

14oz (400g) lean ground beef

2 onions, diced

2 garlic cloves, chopped

2 fresh hot red chiles, seeded and

finely chopped

½ tsp salt

½ tsp cayenne pepper

½ tsp freshly ground black pepper

handful of fresh flat-leaf parsley, finely chopped

Method:

1 Put all the ingredients in a bowl. Using your hands, mix together really well until the texture is thick and paste-like. Form into 8 patties about ¾in (2cm), and chill until needed.

2 Heat the barbecue until hot. Cook the beef patties over medium heat for 5 minutes on each side until nicely browned and cooked through, turning only once during cooking.

3 Serve hot, sandwiched in burger buns, with fresh tomato slices and crispy lettuce.

variation:

Try using lamb mince instead of beef mince, and add finely chopped fresh mint leaves when you add the parsley.

Hot beef and chile burgers

ServeS 4–6

Ingredients: 

4 racks of pork ribs, about 10in (25cm) long

2 lemons, sliced

2 onions

4 tbsp olive oil

4 tbsp tomato ketchup

4 tbsp Worcestershire sauce

1 tbsp ground mustard

1 tsp chili powder

1 tbsp honey

2 tbsp fresh thyme leaves

1 tsp salt

2 tsp freshly ground black pepper

Method:

1 Put the ribs in a large saucepan of salted water with the lemon slices. Bring to a boil, reduce the heat to low, and simmer gently for 40 minutes to tenderize the meat.

2 Meanwhile, put the remaining ingredients in a blender or food processor, and blend well to make a smooth sauce. When the ribs are cooked, remove from the pan with a slotted spoon, and drain thoroughly in a colander. Place the ribs in a bowl, coat with the sauce, and leave to cool. Marinate in the refrigerator for at least 1 hour.

3 Heat the barbecue until hot. Place the whole rib racks on the barbecue, and grill over a medium heat for 30 minutes, turning frequently and basting with any leftover sauce. Transfer to a plate, and allow to rest in a warm place for 5 minutes.

4 To serve, slice the racks into ribs, and serve warm and sticky with a crunchy salad and plenty of napkins.

Texan rack of ribs

Serves 4

For the chile and parsley butter:

5 tbsp salted butter

1 tsp hot red pepper flakes

2 tbsp finely chopped flat-leaf parsley leaves

4 sirloin steaks, about 8oz (225g) each, cut to a minimum 1in (2.5cm) thick

4½oz (125g) cream cheese

1 tbsp olive oil

sea salt and freshly ground black pepper

Method:

1 To make the chile and parsley butter, mix together all the ingredients in a bowl until well combined. Form into a sausage shape, and place on a piece of parchment paper. Roll up into a tube, twist each end of the paper, and chill for 30 minutes.

2 Heat the barbecue until hot. Take each fillet steak and, using a thin pointed knife, pierce the side and move the knife from side to side to create a cavity, trying not to increase the size of the opening too much. Place a portion of the cream cheese into each opening. Do not overstuff.

3 Grill the steaks on the barbecue over high heat for 3 minutes on each side, turning once. Remove to a plate, and let rest for 5 minutes.

4 Serve on a bed of baby spinach leaves with a dollop of the chile and parsley butter on top.

Stuffed sirloin steak with chile and parsley butter

Marinating • 30 minutes

Serves 4

1 whole lamb tenderloin, about 1½lb (675g)

1 onion, peeled and quartered

1 x 5½oz (150g) jar salted anchovies in oil, drained

2 tbsp capers, drained

3 tbsp olive oil

Method:

1 Score the lamb fillet in a crisscross pattern about ½in (1cm) deep. Put the remaining ingredients in a blender or food processor, and blend to a fine paste. Liberally rub the paste all over the lamb, making sure that it makes its way into the scores. Allow to marinate in the refrigerator for about 30 minutes.

2 Heat the barbecue or charcoal grill until it is hot and any flames have died down. Place the lamb fillet on the barbecue, and grill over low heat for 40 minutes, turning frequently. Transfer to a plate, and let rest in a warm place for 10 minutes.

3 To serve, cut into 1cm (½in) slices, and serve with warm pita bread and hummus.

Lamb tenderloin basted in anchovy paste