Skip to main content
BBQ Chicken Paella Recipe

BBQ Chicken Paella Recipe

Fancy a break from the usual bangers and burgers? This flavour-packed paella is cooked on the barbecue (though the recipe translates easily to stove-top cooking) for a deliciously different ‘al fresco’ dining experience! Serves 4-6.
Continue reading
BBQ Miso and Honey Glaze Aubergine Recipe

BBQ Miso and Honey Glaze Aubergine Recipe

Sticky-sweet umami aubergine tastes great when cooked on the BBQ or under the grill! Serves 2 as a main dish or 4 as a side.
Continue reading
Balsamic BBQ Pork Baguette

Balsamic BBQ Pork Baguette

Quick, easy and properly tasty – serve with grilled veg of your choice for a brilliant BBQ meal (we like asparagus spears and garlicky sweetcorn cobs). Serves 4.
Continue reading
Simple Barbecued Asparagus Recipe

Simple Barbecued Asparagus Recipe

While British asparagus is still available, there’s no nicer way to enjoy it than grilled quickly over coals and finishing with a quick, simple dressing – the spears turn a beautiful bright green in the heat, and the charcoal imparts smoky flavour and sweetness to each stem. Delicious! Serves 4 as a side dish.
Continue reading
BBQ Aubergine & Chickpea Salad

BBQ Aubergine & Chickpea Salad

Packed with soft, smoky grilled aubergine and plump chickpeas, this hearty salad illustrates that veggie barbecue recipes are anything but dull. Serves 2-4.
Continue reading
Green Grill with Lemon Tahini Dressing Recipe

Green Grill with Lemon Tahini Dressing Recipe

We’ve chosen some of our favourite greens here, but feel free to mix it up (thickly sliced fennel bulbs are another tasty option). The dressing adds a little extra nutritional ‘oomph’, as well as great flavour, but if you’re not a fan of tahini you could just dress the veg with oil and lemon juice – it’ll still taste delicious. Serves 4.
Continue reading
Spatchcock Chicken & Lemon Garlic Butter

Spatchcock Chicken & Lemon Garlic Butter

Spatchcocked chickens have a flattened shape, produced by removing the spine and opening out the bird. It’s still a whole chicken, with juicy, tender meat on-the-bone – and the flatter shape means it’s brilliant on the BBQ, too. Please note; you will need a barbecue with a lid for this recipe. Serves 4.
Continue reading
Sirloin Steak Salad with New Potatoes

Sirloin Steak Salad with New Potatoes

This warm, hearty salad is quick and easy to put together – perfect for a mid-week meal. The steak and the potatoes can be barbecued for this recipe if wished (for handy tips see our guide Steak – a Barbecue Classic and our recipe for New Potato Skewers
Continue reading
Simple Whole Barbecued Mackerel

Simple Whole Barbecued Mackerel

Summer evenings are perfect for laid-back beach barbecues, and fresh Mackerel is an ideal candidate for cooking over charcoal, as the heat renders its rich flesh deliciously moist. Here’s a simple recipe for barbecuing a whole fish (allow one Mackerel per person).
Continue reading
Scrumpy BBQ Pork Skewers

Scrumpy BBQ Pork Skewers

Pork and apples definitely have an affinity, and cider-marinated barbecued pork is a lovely (if not particularly traditional) way to enjoy this tasty pairing. The skewers take moments to put together and to cook, but please be aware that you’ll need to leave at least one hour’s marinating time for this recipe. Serves 4.

Continue reading
Sausage and Potato Barbecue Skewers Recipe

Sausage and Potato Barbecue Skewers Recipe

This simple recipe is put together and partially cooked before it reaches the barbecue, so you won’t have to wait long for the skewers to be ready (if the weather is looking grim you can always cook the skewers indoors, under the grill). Serves 4-6.
Continue reading
Salmon Fillets in a Honey Marinade

Salmon Fillets in a Honey Marinade

Perfect for rich, tasty Salmon, this easy marinade is full of flavour (and good things), with honey providing a sweet back-note to the clean lemon and aromatic thyme. Quantities are enough for two fillets, but can be scaled up or down easily.
Continue reading
Quick & Easy Flatbreads

Quick & Easy Flatbreads

This recipe is quite flexible – it’ll work just as well with self-raising flour, if that’s what you have, and you can leave out the yoghurt and just use a little extra water, if preferred. You can also cook the flatbreads in a pan or over a BBQ (make sure the charcoal is up to cooking temperature first). Makes four large flatbreads.
Continue reading
Pulled Aubergine Barbecue Burgers

Pulled Aubergine Barbecue Burgers

With so much going on in the taste and texture departments, you’d be forgiven for not realising that this ingenious recipe also happens to be vegan. Serve it with crisp shredded lettuce or a simple cabbage slaw and your favourite pickles – we think our quick-pickled red onions are especially good. Makes 4 burgers.
Continue reading
Pork Souvlaki With Tzatziki

Pork Souvlaki With Tzatziki Recipe

Based on a traditional Greek recipe, this tasty BBQ recipe may well have you reminiscing about island holidays in the sun… While we can’t promise a British summertime to rival the Med, we can offer flavours to transport your tastebuds to sunnier climes! Makes 4 servings.
Continue reading
White Fish Shawarma With Quick Onion Pickle Recipe

White Fish Shawarma With Quick Onion Pickle Recipe

Make a real meal of it with healthy white fish marinaded in shawarma spices and served in your own home-made flatbreads with a quick home-made pickle (we’ve used pollock, but hake or any other firm-fleshed white fish will work equally well). You might get a little bit messy when you eat them, but that’s definitely part of the charm! Can be cooked on the hob or over a BBQ. Serves 4.

Continue reading
Sweet and Smoky Chicken Wings Recipe from Greendale

Sweet and Smoky Chicken Wings Recipe

The sweet, smoky marinade makes these chicken wings incredibly moreish; if you like a little extra heat, add a few drops of tabasco or a sliced red chilli to the marinade before adding the chicken. For best results, the chicken needs to be left to marinate for a minimum of three hours, and preferably overnight if possible. Serves 4.

Continue reading
No Smoke Without Fire Pork & Nduja Burger

No Smoke Without Fire Pork & Nduja Burger

This summertime spin on the old staple ‘burger in a bun’ uses Nduja (a spicy, soft and deeply savoury sausage from southern Italy) to add a delicious kick to classic Greendale pork mince. Makes 4 burgers.
Continue reading
No Smoke Without Fire: Nduja-Stuffed Trout

No Smoke Without Fire: Nduja-Stuffed Trout

This is a great ‘hands-on’ sharing dish for a summer’s evening – it’s a really nice way to cook trout, as the fish takes on subtle smokiness from the charcoal, and the spicy, savoury nduja adds real depth of flavour, too. Serves 2-4.
Continue reading
Lemony Barbecued Scallops

Lemony Barbecued Scallops Recipe

This deliciously zingy, buttery recipe allows super-fresh scallops to really shine. Serves 6.

Continue reading
Halloumi Burgers with Tomato Salsa

Halloumi Burgers with Tomato Salsa

It’s difficult to imagine any veggie BBQ spread without halloumi, and for good reason - when it’s cooked right, it’s hard to beat! Firm, flavourful and quick to cook, it’s ready in minutes, so be sure to get the rest of the ingredients prepped and ready to serve before the halloumi hits the grill. Makes 4 burgers.
Continue reading
Halloumi Shawarma + Pea & Mint Smash

Halloumi Shawarma + Pea & Mint Smash Recipe

This summery vegetarian recipe is a great way to try something a little different with halloumi – there’s a little bit of work involved, but it’s fairly easy to put together (and also handy to have up your sleeve for impressing veggie guests!). Can be cooked on the hob or over a BBQ. Serves 4.
Continue reading
Greendale Spicy BBQ Monkfish Steaks

Greendale Spicy BBQ Monkfish Steaks

Low-fat, firm-textured and absolutely delicious, monkfish steaks are more than capable of holding their own on the grill. Add a sweet, spicy marinade and some cooling yoghurt sauce and you’ll be glad you tried something other than burgers and bangers… Makes 2 Steaks.
Continue reading
Chilli-Cheese Hotdog Topping

Chilli-Cheese Hotdog Topping

Cool cream cheese and a chilli kick will definitely spice up your hotdog habit! As a rough guide, the ingredients below should be enough for approximately four hotdogs.
Continue reading
BBQ Turbot Steaks with Lemon Butter

BBQ Turbot Steaks with Lemon Butter

Treat yourself to some turbot and give your barbecue a real boost! Firm-fleshed and tasty, turbot steaks stand up well to being cooked on the grill, and here they’re paired beautifully with a simple lemon butter. Serve with your choice of salads and veg – we like to pop a couple of New Potato Skewers alongside the fish as it cooks. Makes 2 Steaks.
Continue reading
BBQ Hake Tacos with Fresh Peach Salsa

BBQ Hake Tacos with Fresh Peach Salsa

Serve up these tasty skewers and let guests build their own perfect fish tacos! We’ve used hake here, but you can use any firm, white fish fillets. Serves 2-4.

Continue reading
BBQ Diaries; Spatchcock Chicken with Butternut Squash Recipe

BBQ Diaries; Spatchcock Chicken with Butternut Squash Recipe

Greendale has a variety of marinaded spatchcock chickens which are tasty, amazing value and easy to cook – my favourite is Teriyaki. I developed this recipe in lockdown; it’s quick to prepare, whilst using clever BBQ cooking techniques to capitalise on flavour. The rich and spicy flavours of the BBQ chicken balance well with the smoky, creamy butternut mash, for a dish that’s full of flavour and summer vibes, and good for the soul.

Continue reading
BBQ Diaries; Sausage Rafts with Pesto

BBQ Diaries; Sausage Rafts with Pesto

BBQ sausages that are black on the outside and raw on the inside are a thing of the past once you learn zonal cooking. Arranging your charcoal on one side gives you a high-heat ‘direct zone’ for flame-grilling, while the ‘indirect zone’ (away from the coals) is lower in heat, cooking the meat through like a smoky oven. Greendales sausages are big and meaty, with a variety of flavours to choose from - my absolute favourites are the Devon Chutney and Tomato & Basil flavours. The ‘rafts’ in this recipe are simply sausages held closely together with skewers, creating a platform for any topping; this allows plenty of room for creativity with different sausage flavours and toppings, but the deal-breaker is always some melted cheese on top, for absolute flavour heaven. Serve the rafts however you like, be it in baps, wraps or rolls like a hotdog; on their own with a side salad; as the star of the show in any BBQ platter; or with mash and peas for an epic ‘BBQ bangers and mash’ dinner. My own favourite accompaniments are oven-baked baguettes and some beery onions (onions sliced and sweated down with butter and a glug of beer). I’ve experimented with different flavour combinations, and absolutely loved what pesto brought to the party. Ready-made pesto from a jar or pot is easiest to use and it’s the perfect consistency for this recipe, but if you want to make your own pesto, be sure to use less oil so it’s not overly runny - we want it to stay on the Sausage Rafts and not dribble off.

Continue reading
BBQ Diaries; Over The Top BBQ Chilli

BBQ Diaries; Over The Top BBQ Chilli

Over-the-top cooking (OTT) is an amazing BBQ technique where you smoke and cook the meat above whatever sauce or veg you’re serving it with – this way, you collect all the amazing cooking juices and get that smokey BBQ flavour into everything.

Continue reading
BBQ Diaries; Courgette Canoes with Halloumi

BBQ Diaries; Courgette Canoes with Halloumi

This is a serious veggie BBQ showstopper that’s easy to prepare. The perfect side to a bring-and-share BBQ, or even the main event for a light BBQ lunch. The overall concept lends itself to a whole host of different fillings and toppings, but this is the combo I’ve gone for, which works beautifully. A drizzle of mayo and a garnish of fresh coriander to serve really finishes the dish perfectly. I must say the Greendale Sundried Tomato & Smoked Garlic Chutney is to die for and is the star of this dish.
Continue reading
BBQ Diaries BBQ Steak With Chimichurri

BBQ Diaries BBQ Steak With Chimichurri

Steak is one of the best ways to enjoy Greendale's Beef in all its glory. I was never any good at cooking a decent steak until I learned proper BBQ; now I can now cook the most incredible steak ever. Cooking to temperature, not time, is the deal-breaker here, and it really is worth investing in a meat thermometer, especially one where you can leave the probe in and monitor it whilst cooking. I also find that cooking a single, larger steak (to be sliced and shared when cooked) is better than trying to cook several thinner steaks - about 200g weight of steak per person is a good portion. My favourite cut to use on the BBQ is sirloin, as it has a decent fat cap which renders and crackles up amazingly well with charcoal. ‘Reverse searing’ is a cooking method in which the steak is cooked over indirect heat until it has almost reached the desired level of ‘done’ness; the temperature is then ramped up and the steak is placed over direct heat to give it a quick sear to finish. If you’re brave enough – and have quality local charcoal – you can even sear it ‘dirty’, i.e. directly on the coals, for this final stage; the intense heat really ramps up the Maillard reaction in the meat, giving flavours beyond this world. That said, a normal sear on the grill over raging coals will be more than good enough!
Continue reading
BBQ Corn with Garlic Butter

BBQ Corn with Garlic Butter

Quick and easy, these grilled corn cobs are sure to please – be warned, it’s near-impossible to eat them ‘politely’ without getting garlic butter down your chin! Recipe makes six cobs.

Continue reading
BBQ Chipolata Skewers with Smoky Sauce

BBQ Chipolata Skewers with Smoky Sauce

Combining two staples of the Great British Summertime (sausages and barbecuing), there’s a lot to love about this recipe – not least because it’s simple, contains elements that can be made in advance, and seems to be very popular with children! Makes four servings of four chipolatas each. Note: if using wooden skewers, to avoid any risk of fire please soak them in water for at least 15 minutes before they go on the grill.
Continue reading
BBQ Chicken Bruschetta

BBQ Chicken Bruschetta

Make the most of beautiful, British-grown tomatoes with this sunshine-soaked recipe! The chicken can be cooked outside on the barbecue or indoors under the grill, and (always a bonus as far as we’re concerned) the tomato element can be made up to two days in advance and refrigerated until needed. Serves 4.
Continue reading
BBQ Brie with Tomatoes and Basil Recipe

BBQ Brie with Tomatoes and Basil Recipe

This indulgent but simple recipe is a great one for special occasions – it does use a whole wheel of brie, but the delicious end result is definitely worth it! Serves 10-12.
Continue reading
Basic Grilled Halloumi Recipe

Basic Grilled Halloumi Recipe

Once you’ve got the hang of grilling Halloumi, you can jazz it up with any extra ingredients that take your fancy – we like it served with chilli jam, or a drizzle of honey and a pinch of smoked paprika. To make a hearty ‘veggie stack’ burger, you can grill whole Portobello mushrooms, slices of aubergine, chunks of sweet pepper or a skewer of cherry tomatoes alongside the Halloumi, and pile everything into your burger bun with the sauce of your choice. Recipe serves 4

Continue reading