RECIPES: Sizzling summer ideas for barbecues

It's that time to use our barbecues to get a taste of summer at last. Here are some recipes ideas, courtesy of Waitrose.com, for when you get those flames going:

Grilled Lamb Steaks with Chick Pea Curry

Preparation time: 10 minutes
Cooking time: 20 minutes to 25 minutes
Total time: 30 minutes to 35 minutes

Serves: 2

Ingredients
500g essential Waitrose new potatoes
1 tbsp sunflower oil
1 essential Waitrose onion, finely chopped
2 tbsp medium curry powder
2 tbsp tomato purée
410g can essential Waitrose chick peas in water, drained
235g pack Waitrose ready-washed spinach
4 Waitrose extra trimmed leg steaks (about 280g)

Method
1. Wash and quarter the new potatoes. Place in a pan and cover with cold water. Bring to the boil, then simmer for 10–12 minutes until just tender. Drain well.

2. Heat the oil in a deep frying pan and sauté the onion for 4–5 minutes until starting to soften. Add the curry powder and tomato purée and cook, stirring continuously for 1-2 minutes, being careful not to let it burn.

3. Stir in the chick peas and drained potatoes together with 250ml cold water and some seasoning. Cook for 2 minutes, then add the spinach and cook for a further 5 minutes to allow the curry to thicken and reduce a little.

4. Cook the lamb steaks on a grill rack for about 4–5 minutes on each side, depending on how well-cooked you like your lamb. Serve the curry and lamb steaks with natural yoghurt, chutney and a scattering of chopped fresh coriander.

Chipotle Beefburgers

Preparation time: 15 minutes
Cooking time: 15 minutes to 20 minutes
Total time: 30 minutes to 35 minutes

Makes: 6

Ingredients
2 tbsp sunflower oil
2 small essential Waitrose onions, finely chopped
2 cloves garlic, crushed
3 tsp Discovery Mexican chipotle paste
½ tsp ground cumin
500g pack essential Waitrose British beef lean mince
1 medium egg, lightly beaten
½ x 20g pack fresh flat leaf parsley, finely chopped

Method
1. Heat half the oil in a small frying pan and sauté the onions for 4–5 minutes until softened. Add the garlic and cook for 1 minute. Add the chipotle paste and cumin, and gently fry for 1–2 minutes. Remove from the heat and leave to cool.

2. Place the beef in a mixing bowl with the egg, parsley and some seasoning. Stir in the cooled onion mixture and mix again. Use your hands to form the mixture into six burger shapes. Chill until ready to cook.

3. Heat the remaining oil in a frying or griddle pan and cook the burgers for 8–10 minutes, turning once, until they are thoroughly cooked through with no pink meat. Alternatively, cook on a preheated barbecue.

4. Serve the burgers in lightly toasted sesame-seed burger buns, together with torn Romaine lettuce leaves and tomato slices, with a dollop of tomato ketchup on the side.

Chicken Kebabs with Roasted Red Onions

Preparation time: 15 minutes, plus marinating
Cooking time: 20 minutes to 25 minutes
Total time: 35 minutes to 40 minutes

Makes: 4

Ingredients
2 red onions, cut into small wedges
15g pack fresh oregano, finely chopped
4 essential Waitrose British chicken breast fillets (about 500g), cubed
250g punnet essential Waitrose baby plum tomatoes
3 tbsp balsamic vinegar
Zest and juice of 2 essential Waitrose lemons
2 cloves garlic, finely chopped
2 tbsp clear honey

Method
1. Preheat the oven to 200ºC, gas mark 6. If using wooden skewers, soak four in cold water for 20 minutes before using to prevent them from burning. Mix one tbsp of the balsamic vinegar with the lemon zest and juice, together with the garlic, honey and half the oregano. Add the chicken, and coat well in the marinade. If you have time, leave in the fridge for 20–30 minutes to marinate.

2. Meanwhile, place the tomatoes in a small roasting dish with half the red onion pieces. Drizzle over 2 tbsp balsamic vinegar, add some seasoning and the remaining oregano and toss well. Roast in the oven for 20–25 minutes until tender.

3. Make the kebabs by alternating the chicken and the remaining red onion pieces onto the skewers. Cook the chicken, turning regularly for about 18–20 minutes until the meat is thoroughly cooked and the juices run clear with no pink meat.

4. Serve the kebabs with the roasted onions and tomatoes together with some essential Waitrose easy cook long grain rice, and green salad leaves.

Mackerel with Orange, Carrot and Pomegranate

Preparation time: 15 minutes
Cooking time: 12 minutes to 14 minutes
Total time: 27 minutes to 29 minutes

Serves: 4

Ingredients
1 tbsp olive oil
Juice of 1 essential Waitrose lemon
2 large essential Waitrose oranges, segmented
120g pack Waitrose pomegranate seeds
4 medium Cornish mackerel filleted (from the fish counter), or 8 frozen Waitrose mackerel fillets defrosted
3 medium essential Waitrose carrots, grated
2 tbsp Cooks' Ingredients Japanese rice vinegar
½ x 20g pack fresh mint, finely chopped

Method
1. Preheat the barbecue or grill. Lightly score the skin of each mackerel fillet a few times. Mix together the olive oil, lemon juice and seasoning, and spread over the fish, rubbing into the cuts.

2. If cooking on a barbecue, ensure that the coals are glowing red under a thin layer of ash before you start cooking. Place the mackerel on a rack (skin side up) and cook under a medium grill for about 4-6 minutes, until the skin is crispy and the flesh is cooked through.

3. Make the salad by combining all the remaining ingredients together with some seasoning (add the mint at the last minute to prevent it from turning black). Serve the mackerel with the salad, together with some chunky wholegrain bread.

Cook's tips:
If you want to cook the mackerel whole, follow the recipe but score the skin on both sides and grill for 6-7 minutes each side.

Chinese Spare Ribs With Hoi-Sin Sauce And Roasted Baby Potatoes

Preparation time: 10, plus marinating
Cooking time: 1 hour
Total time: 2 hours 10 minutes to 2 hours 20 minutes

Serves: 4

Ingredients
2 packs Waitrose British pork spare ribs (approx 500g-600g per pack)
½ x 300g jar Sharwood's Hoi-Sin Sauce for spare ribs
2 tbsp clear honey
2 tbsp tomato ketchup
2 tbsp sesame seeds
½ x bunch salad onions
½ x 20g pack fresh coriander, roughly chopped

For the roasted potatoes
500g pack baby new potatoes, halved
Waitrose Cooks Ingredients A Spray of Olive Oil for Cooking
1 tbsp butter

Method
1. Place the ribs on a large piece of double-thickness foil. In a jug, mix the hoi-sin sauce, honey and ketchup and pour over the ribs, coating them well. Scrunch up the foil loosely and twist to make a sealed parcel. Marinate in the fridge for 1-2 hours.

2. Toast the sesame seeds in a small, hot non-stick frying pan for 2-3 minutes, stirring all the time until just golden brown.

3. If cooking on a barbecue, make sure the coals are glowing red under a thin layer of ash. Alternatively, preheat the oven to 200°C, gas mark 6. Place the ribs in the foil on the barbecue or in the oven and cook for 30 minutes. Open up the foil and cook for a further 25-30 minutes until the meat is thoroughly cooked.

4. Meanwhile, spray the potatoes with oil and sprinkle with sea salt. Place in a large sealed foil parcel to barbecue, or on a baking tray to oven roast. Barbecue or roast for 30 minutes until the potatoes are tender.

5. Pour any remaining sauce in the foil over the ribs and serve, scattered with toasted sesame seeds, coriander and half the salad onions. Top the potatoes with the remaining salad onions and serve with a crisp green salad of Romaine lettuce.

Asian-Style Tuna Steaks

Preparation time: 5 minutes
Cooking time: 8 minutes, plus 15-20 minutes marinating
Total time: 28 minutes to 33 minutes

Serves: 8

Ingredients
8 tuna steaks, about 1.5cm-2cm thick
2 x 20g packs fresh coriander
2 large red chillies, deseeded and finely sliced
4 shallots, finely sliced
Grated zest and juice of 3 limes
4 cloves garlic, crushed
6 tsp Bart Lemon Grass in Sunflower Oil
4 tbsp Conimex Ketjap Manis (Indonesian Style Sweet Soy Sauce)
2 tbsp olive oil

Method
1. Reserve a small handful of coriander for the garnish and roughly chop the rest. In a small bowl, mix the chopped coriander with the remaining marinade ingredients. Season with freshly ground black pepper.

2. Using your fingers, rub this mixture over the tuna steaks. Place in a non-metallic shallow dish and leave to marinate for 15-20 minutes.

3. Preheat the barbecue or an oiled griddle to medium-high. Cook the tuna steaks for 3-4 minutes on each side. Garnish with coriander leaves and serve with lime wedges.

Sweetcorn Kebabs with Smoked Chilli Butter

Preparation time : 5 minutes
Cooking time : 15 minutes
Total time : 20 minutes

Serves: 4 as an accompaniment

Ingredients
1 large red chilli
25g butter, softened
8 Waitrose sweetcorn kebabs (sold in packs of 4)

Method
1. Prepare and light the barbecue. Place the chilli over the flames for 2-3 minutes, turning with tongs throughout until blackened all over. Place in a dish and cover with clingfilm.

2. When the chilli is cool enough to handle, rub the skin off under cold running water – wearing rubber gloves will prevent the chilli from making your fingers sting from the heat afterwards! Cut in half and remove the seeds and stalk.

3. Finely dice the chilli and place in a bowl. Add the butter and mix well to combine. Set aside until ready to serve.

4. Cook the sweetcorn according to the instructions on the pack. Drain thoroughly and serve immediately with a spoonful of the flavoured butter on top.

Grilled Asparagus and Halloumi with Lemon and Olive Salsa

Preparation time: 10 minutes
Cooking time: 5 minutes to 7 minutes
Total time: 15 minutes to 17 minutes

Serves: 6

Ingredients
1 kg asparagus spears, trimmed
1 tbsp olive oil
500g Halloumi cheese, drained and thinly sliced
50g wild roquette

Lemon & Olive Salsa
2 lemons
100g pitted black olives, drained and chopped
2 tbsp chopped basil
4 tbsp extra virgin olive oil
2 tsp clear honey

Method
1. Start by making the salsa. Peel and segment 1½ lemons, roughly chop the flesh and combine it with the olives and basil. Whisk together the juice from the remaining lemon half with the oil and honey and season. Add to the lemon mix and set aside.

2. Place the asparagus spears in a large bowl, toss with the oil and season. Cook the asparagus on a preheated barbecue for 4–6 minutes, turning halfway through – it should be lightly charred and tender. Transfer to a large platter.

3. Preheat a heavy-based frying pan (you can place the pan on your barbecue to heat it up) and sear the Halloumi for 30 seconds on each side, until golden. Arrange over the asparagus and top with the rocket leaves and the salsa. Serve immediately.

Potato Egg Salad

Serves: 6

Ingredients
3 large waxy potatoes
4 eggs
4 heaped tbsp mayonnaise
1 tbsp English mustard
1 celery stem
6 cornichons
1 tbsp lemon thyme
1 tbsp snipped chives

Method
1. Peel three large, waxy potatoes, chop into 2.5cm cubes and boil in lightly salted water for 12-15 minutes until tender. Drain and cool. Meanwhile, bring a second pan of water to the boil, add four eggs (shells on), return to the boil and boil for 10 minutes. Place under cold running water to cool, then peel the eggs. Separate the whites from the yolks. Dice the whites. Mash the yolks with a fork and combine with the whites.

2. Add 4 heaped tbsp mayonnaise and 1 tbsp English mustard, blending well. Add 1 finely chopped celery stem, 6 finely chopped cornichons, 1 tbsp chopped lemon thyme and 1 tbsp snipped chives.

3. Season to taste and mix well, without bashing the potatoes too much. Serve cold. This is perfect made a day ahead.

Summer desserts

Peach Melba Cheesecakes

Preparation time: 15 minutes, plus 20-30 minutes chilling
Cooking time: 5-7 minutes
Total time: 20-22 minutes, plus 20-30 minutes chilling

Serves: 6

Ingredients
1 vanilla pod
3 tbsp golden caster sugar
2 Waitrose perfectly ripe peaches, stoned and cubed
150g essential Waitrose raspberries
50g butter
100g essential Waitrose digestive biscuits, crushed
200g tub essential Waitrose light soft cheese
300ml pot essential Waitrose whipping cream

Method
1. Make the Melba sauce by pouring 125ml cold water into a small saucepan with the vanilla pod and sugar. Bring to the boil and boil for 2-3 minutes until syrupy. Add the peaches and simmer for 3-4 minutes to allow the fruit to soften but not lose its shape. Remove from the heat, stir in the raspberries and allow to cool. Take out the vanilla pod and reserve.

2. Melt the butter and stir in the biscuit crumbs, mix together well then divide between 6 tumblers.

3. Place the soft cheese in a mixing bowl and beat with a wooden spoon to soften. Scrape the seeds from the vanilla pod and add to the soft cheese, with the cream. Beat using an electric hand-whisk until thick. Divide between the tumblers, spooning onto the biscuit base, and chill for 20-30 minutes. When ready, pour the sauce onto the cheesecakes.

Chocolate Pots with Grilled Banana

Preparation time: 5 minutes, plus chilling for 3 hours or overnight
Cooking time: 10 minutes
Total time: 15 minutes, plus chilling for 3 hours or overnight

Serves: 6

Ingredients
200g Waitrose Belgian plain chocolate
100g Waitrose Belgian milk chocolate
6 marshmallows, roughly chopped, from a 200g pack Toms Princess Marshmallows
300ml half-fat crème fraîche
150ml skimmed milk
3 bananas, unpeeled, cut diagonally into 1cm slices

Method
1. Break the chocolate into squares and place in a large bowl with the chopped marshmallows. In a pan over a moderate heat, bring the crème fraîche and milk to just below boiling point.

2. Pour the cream mixture over the chocolate and marshmallows. Mix well until the ingredients have melted and combined. Pour into 6 ramekins. Leave to cool, then cover and chill in the fridge until set.
 
3. Using the dying embers of the barbecue, or a griddle pan, barbecue the slices of banana for 1-2 minutes on each side. Serve with the chocolate pots, topped with extra marshmallows, and cantuccini biscuits.

Foil-baked Strawberries with Pimm's and Clotted Cream

Preparation time: 5 minutes
Cooking time: 25 minutes to 30 minutes
Total time: 30 minutes to 35 minutes

Serves: 4

Ingredients
800g strawberries, washed and hulled
50g caster sugar
150ml Pimm's No.1 Cup
4 tbsp Rodda's Cornish Clotted Cream
½ x 100g pack Jules Destrooper Almond Thins, to serve

Method
1. Preheat the oven to 170°C, gas mark 3, or prepare the barbecue - the coals need to be cooling by the time you cook the parcels. Cut 4 double-thickness foil squares, each about 25cm x 25cm.

2. In a bowl, mix the strawberries with the sugar and Pimm's. Divide the strawberries evenly between the foil squares. Begin to fold the edges up to make a parcel before spooning in the remaining Pimm's. Close each parcel, sealing the edges tightly.

3. Place on a baking sheet if cooking in the oven, or directly onto the barbecue rack. Cook for 25-30 minutes, or until the fruit is hot and starting to soften but still holding its shape. To serve, either transfer the strawberries to a plate or place the whole parcel, opened up, on the plate and top with a generous spoon of clotted cream. Enjoy with a couple of almond thins.

Halva Ice Cream with Barbecued Figs

Preparation time: 5 minutes, plus at least 4 hours freezing
Cooking time: 30 minutes
Total time: 35 minutes, plus at least 4 hours freezing

Serves: 10

Ingredients
2 x 568ml pots single cream
6 medium egg yolks
50g caster sugar
2 x 250g tubs Mezap Halva with Pistachio (find in the grocery section)

For the barbecued figs
10 figs
4 tbsp clear honey
2 drops Star Kay White Rose Water (optional)

Method
1. Place the cream in a heavy-based saucepan over a low heat. Bring to just below boiling point - do not allow to boil.

2. Beat the yolks with the sugar until pale in colour and creamy. Pour the hot cream very gradually over the yolks, whisking well between each addition. Pour the mixture back into the saucepan and return to the heat. Stir continuously until the mixture becomes thick and custardy. Do not allow to boil. Remove from the heat.

3. Crumble the halva and pistachios into the custard. Stir until the halva is combined and there are no lumps left other than the nuts. Allow to cool completely then spoon into 10 x 125ml dariole moulds or individual pudding basins. Freeze for four hours or until solid. Remove the ice cream from the freezer and place in the fridge for 30 minutes before serving.

4. Meanwhile, prepare the barbecue so that only embers remain (or preheat the oven to 200°C, gas mark 6). Halve the figs. Place them on a double layer of foil large enough to hold them. Drizzle with the honey and the rose water, if using. Gather up the foil to make a spacious parcel and seal the edges. Heat for 20 minutes or until the figs are just soft. Serve the ice cream with the hot figs and syrupy honey.