These barbecue recipes celebrate the summer in all its glory. Our dishes make the most of seasonal produce and involve minimal preparation, so you can spend more time with your guests. Lunch is an array of colors and textures, from the figgy baked ricotta that can be served as a starter, to the barbecued leg of lamb and sweet-savoury salad. Finish with a summertime favorite, a delicious fruity meringue. We have also included outdoor dining ideas, with table setting tips, to inspire you if you are entertaining for a special occasion or dreaming up garden party ideas. All you need now? Some wonderful ice-cream recipes as the perfect dessert…
Barbecue recipes
First, you need to set the scene for your summer barbecue. For comfort, choose a table generous enough to easily accommodate all of the sharing dishes while leaving plenty of room for guests. Pretty votives and outdoor string lighting ideas add a celebratory touch and ensure this leisurely feast can continue well into the evening. If you’re looking for garden bar ideas, evoke a relaxed mood by using a serving table as a bar, keeping it well stocked with wine and other tipples. Encourage guests to help themselves when they please. Against the simplicity of a crisp white tabletop and understated artisan ceramics, add pops of pink, blue and gray with colorful hand-painted napkins, loosely tied with a length of leather thong. Introducing woven place mats and sprigs of foliage will help to create a charming, natural look to complement your garden ideas. Position the barbecue close enough to keep an eye on without abandoning your guests and also downwind so they are not engulfed in smoke.
The menu
Aperitif White wine sangria To start Baked ricotta with honey and figs Main Our ceviche; nectarine salad; roast root salad with crispy red rice; barbecued lamb and bulgur wheat salad Dessert Meringue with cherry and apricot compote
White wine sangria
Serves 6-8 Swapping red wine for crisp white makes a refreshing twist on this summer favorite. Ingredients:
6 apricots, chopped and stoned100g golden caster sugar2 lemons Crushed ice1 lime2 ripe peaches1 bottle crisp white wine, such as Riesling or Chablis300ml soda
Method:
Baked ricotta with honey and figs
Serves 6-8 Ingredients:
3 whole ricottas, 250g each8 figsSalt and ground black pepperMedium bunch oregano2 tbsp runny honey3 garlic cloves, peeled100ml olive oil, plus extra to drizzle100g toasted hazelnuts1 loaf sourdough bread, sliced
Method:
Our ceviche
Serves 8 This light summer recipe makes the most of British summer produce. It can be made well in advance and kept in the fridge until ready to serve. Ingredients:
300g skinned cod fillets8 large scallopsSalt and ground black pepper3 tbsp olive oil, plus extra to drizzleZest and juice of 1 lemon200g ciabatta3 garlic cloves, peeled½ bunch radishes, trimmed3 red or green tomatoes2 green chillies½ small bunch parsley½ small bunch chervil
Method:
Nectarine salad
Serves 6-8 Charred nectarines are extra sweet and juicy. Ingredients:
200g pancetta6 ripe nectarines1 cucumberZest and juice of 1 lemon1 red chilli, finely slicedSalt and ground black pepper200g green beans1 shallot, peeled and finely chopped1 tbsp Dijon mustard1 tsp honeySmall bunch tarragon, chopped50ml rose wine50ml olive oil½ medium bunch mint leaves
Method:
Roast root salad with crispy red rice
Serves 6-8 Look out for candy beetroot, a sweet variety with appealing pink and white stripes. Ingredients:
150g red rice1 bunch baby carrots1 tbsp honey½ tsp cumin Sea saltZest and juice of 1 lemon2 tbsp olive oil, plus extra to drizzle3 candy beetroots, peeled½ kohlrabi, peeled 1 fennel bulb1 tbsp tahini4 tbsp yogurt1 tsp sumacHandful of pea shootsSmall bunch mint leaves, chopped
Method:
Barbecued lamb & bulgur wheat salad
Serves 6-8 Start this dish the day before you want to serve it. Ingredients:
1 tsp whole black peppercorns1 tsp fennel seeds1 tsp coriander seedsZest of 1 lime1 tsp paprika6 tbsp olive oil2 tbsp red wine vinegar2 tbsp chipotle pasteSaltLeaves from 1 bunch oregano6 garlic cloves, peeled and crushed2 red chillies, chopped2kg leg of lamb, butterflied and bone removed
For the bulgur wheat salad:
300g bulgur wheat2 red onionsJuice of 2 lemons½ tsp brown sugar2 carrots, scrubbed2 tsp harissa paste
For the dressing:
1 bunch coriander½ medium bunch mint 2 cloves garlic, peeled1 green chilli (or to taste) 6 tbsp olive oil
Method:
Meringue with cherry & apricot compote
Serves 6-8 You can make this dessert with whatever fruit is in season. Ingredients:
5 large free-range egg whites200g golden caster sugar50g soft brown sugarSalt
For the compote:
300g cherries, stoned4 figs quartered4 apricots, halved and stonedZest and juice of 1 lemon2 tsp honey1 punnet of edible flowers, to decorate
For the whipped yogurt:
250g Greek yogurt1 tsp vanilla bean paste60ml maple syrup200g creme fraiche
Method: Recipes/ Emily EzekielStyling/ Ali BrownPhotography/ Emma Lee
