Loosely based on the flavours of Japanese katsu curry, this simple and surprisingly healthy recipe doesn’t take long to put together, making it perfect for midweek meals and ‘what shall we have?’ moments. Makes 4 burgers.
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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.
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Unfairly underrated, Hake are just as flavoursome as any other white fish. Caught by our boats and MSC approved, our Hake is served with plump prawns and a buttery, caper-filled sauce. This lovely dish is perfect for lunch or a light supper – serve with your favourite veg, some crusty bread or a few handfuls of crisp salad leaves. Serves 4
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Simple but tasty, this vegetarian recipe will have even meat-eaters asking for more! Serves 4
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One for the grownups, this is not a ‘virtuous’ smoothie (though you could try arguing that the bananas count towards your ‘five a day’!). Cool and delicious with a sweetly spicy kick, it’s perfect at the end of a long, hot day. Serves 2.
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Strictly for adults, these cooling lollies take the phrase ‘ice and a slice’ to a new level! If you like, you can add a teaspoon of lemon or lime juice before you fill the moulds. Makes approximately 4 lollies (please see note about quantities).
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A tasty way to ‘eat your greens’, this easy salad is full of good things! It makes a great light meal, and also works well served alongside other dishes as part of a larger spread. Serves 2.
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Add some Mediterranean flavour to your hotdog and it’ll feel like the sun is shining, whatever the weather! As a rough guide, the ingredients below should be enough for approximately four hotdogs.
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An adults-only ‘slushie’, perfect for sipping in the shade as the temperature rises – just remember to allow time for the juice to freeze. Makes one glass.
Eating seasonally doesn’t mean limiting your diet to a few dull recipes, as this delicious dish attests. Mackerel and new potatoes are plentiful in the UK in spring; they work beautifully together in this light but satisfying salad. Serves 2.
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Something of an institution in New England, the Lobster Roll hasn’t really caught on over here, which is a bit of a puzzle. We think they’re perfect for a summer treat - quick to make, they’re also rather delicious! Recipe will make 6 rolls, serving 6 as a snack or starter, or 2-3 as a main course.
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This traditional Scottish recipe is a simple-but-delicious combination of the ingredients that were readily available in late summer, with the luxurious addition of double cream. Leave the whisky out if you plan to make this for children. Serves 4 fairly generously.
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A simple, summery recipe that takes moments to prepare (once you’ve factored in the marinating time). It’s especially good cooked on the barbecue, but don’t worry if the weather spoils your outdoor plans - you’ll get equally tasty results if you cook the skewers under the grill. Makes at least 4 skewers.
Note: if using wooden skewers, to avoid any risk of fire please soak them in water for at least 15 minutes before using.
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These coconut-marinated kebabs are a tasty, colourful way to add a little interest to your barbecue! They’re easy to put together and won’t take long to cook – just be sure to start preparing well in advance, so the marinade has time to work its magic. Serves 4.
This classic Italian salad combines simple ingredients to stunning effect - cool, creamy Mozzarella cheese is balanced by tangy fresh tomatoes and the Mediterranean warmth of Basil. Serves 4.
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This made-in-moments smoothie is an appealing choice when you need a quick pick-me-up. The yoghurt can be substituted for soya, oat or almond milk if preferred, or omitted altogether. Serves 2.
If your garden or allotment groans with a glut of runner beans this summer (lucky you!), use some of them to make this delicious, slightly spicy chutney. It’s great served with cheeses and cold meats, and also goes rather well with curries. For best results (and if you can wait that long), leave the chutney to rest for about eight weeks. Recipe makes approximately 2kg of chutney.
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Satisfy even the most ferocious of appetites with this hearty salad – as well as chunky slices of cooked sausage, it’s made with butter beans and plenty of fibre-packed veg for a healthy, tasty and filling meal. Serves 4.
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Creamy yoghurt and fresh berries are a summery match made in heaven. If your strawberries are really ripe, you may wish to use less honey - if they’re not as sweet as you’d like, use a little more. Makes approximately 4 lollies (please see note about quantities).
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A classic coffee cocktail with a Greendale twist!
You can vary this recipe to include whatever fruit you have to hand – mango and passion fruit are great for adding tropical flavour. For a healthier version, omit the syrup or just use the juice from the two oranges in the recipe.
Home-pickling doesn’t have to mean hours of laborious chopping and simmering, with the resulting jars jostling for space in the store cupboard; this quick, simple recipe is made in moments from fresh radishes, and is designed to make just enough to serve as part of a summer spread.
If you’re planning a barbecue, why not try this easy herb marinade? Especially good on lamb or chicken, it’ll take the flavour of the meat to another level, in return for very little effort.
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This healthy, colourful salad is a doddle to make, and delicious, too. Try experimenting with different cheeses (soft Goats Cheese is a good alternative) and different herbs, and tweak it to suit your tastes.
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Truly the taste of summer, this cordial is delicious with still or sparkling water, and even better added to a glass of sparkling wine. The recipe makes about 800ml of cordial - you can store it in a sterilised glass screw-top wine or juice bottle (the hot cycle of a dishwasher should be fine for sterilising) and it will keep in the fridge for 2-3 weeks.
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.
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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.
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.
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.
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.
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.
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.
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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!
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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.
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.
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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.
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