30 MINUTES + MARINATING | SERVES 6 | EASY | V | GF<\/p>\n\n paneer <\/strong>2x 200g blocks, cut into 2cm squares <\/p>\n\n red <\/strong>and green peppers <\/strong>1 of each, cut into 2cm squares <\/p>\n\n mango chutney <\/strong>or mango pickle <\/strong>to serve (optional)<\/p>\n\n flatbreads <\/strong>(see recipe below or use shop-bought), naans <\/strong>or wild rice salad <\/strong>to serve<\/p>\n\n MARINADE<\/p>\n\n tomato pur\u00e9e <\/strong>1 tbsp<\/p>\n\n coconut <\/strong>or natural yogurt <\/strong>100g <\/p>\n\n lemon <\/strong>\u00bd, juiced <\/p>\n\n kashmiri chilli powder <\/strong>2-3 tsp <\/p>\n\n ground cumin <\/strong>3 tsp <\/p>\n\n RAITA <\/p>\n\n cucumber <\/strong>\u00bd <\/p>\n\n coconut yogurt <\/strong>200g<\/p>\n\n runny honey <\/strong>\u00bd tsp <\/p>\n\n mint <\/strong>a handful of leaves, finely chopped<\/p>\n\n toasted coconut flakes <\/strong>a small handful, plus extra to serve <\/p>\n\n SALAD<\/p>\n\n mango <\/strong>2, firm but ripe <\/p>\n\n red onion <\/strong>1 small, finely sliced<\/p>\n\n long thin red chillies <\/strong>1-2, finely sliced <\/p>\n\n lime <\/strong>1, juiced <\/p>\n\n mint <\/strong>a handful of leaves, chopped<\/p>\n\n 1 <\/strong>Whisk together the marinade ingredients in a bowl with some seasoning. Add the paneer, and chill for at least 1 hour to marinate, or longer if you have time. <\/p>\n\n 2 <\/strong>Coarsely grate the cucumber with a box grater, then scrape into a sieve over a bowl. Toss with a pinch of salt, and leave to drain for 10 minutes. Squeeze out any remaining water then mix with the remaining raita ingredients.<\/p>\n\n 3 <\/strong>Peel the mangoes with a vegetable peeler, then slice into thin cross sections, then into thin strips or use a julienne peeler. Toss into a bowl with the remaining salad ingredients, except the mint, and leave at room temperature for up to an hour before serving. Fold in the mint to serve. <\/p>\n\n 4 <\/strong>Light a BBQ and let the flames die down about an hour before you want to cook on it, or heat a griddle to high. Thread the marinated paneer and peppers onto metal skewers. Barbecue or grill for 8-10 minutes, turning every few minutes, until the paneer is golden and charred, and the pepper is tender. Lightly oil the bars of the grill if you find the paneer is sticking and use a metal fish slice to flip them. Serve the skewers with the salad, raita and flatbreads or a rice salad alongside, if you like. Serve with more coconut and mint leaves.<\/span><\/p>\n\n PER SERVING 403 kcals | fat 27.6G saturates 19.2G | carbs 16.1G | sugars 14.9G fibre 3.7G | protein 20.6G | salt 0.3G<\/p>\n\n Buttermilk creates the juiciest chicken on the BBQ. <\/strong>Simply serve these in burger buns with the usual suspects, or head to the Med for a new take on chicken on the grill with a smoky sweet tomato courgette sauce and crunchy crumbs.<\/strong><\/p>\n\n 40 MINUTES + MARINATING | SERVES 4-6 | EASY | LC<\/p>\n\n BUTTERMILK CHICKEN <\/p>\n\n buttermilk <\/strong>300ml <\/p>\n\n v<\/strong>egetable <\/strong>oil <\/strong>3 tbsp<\/p>\n\n smoked paprika <\/strong>2 tsp <\/p>\n\n garlic <\/strong>2 cloves, crushed <\/p>\n\n whole <\/strong>black <\/strong>peppercorns <\/strong>crushed to make 1 tsp <\/p>\n\n sea <\/strong>salt <\/strong>flakes <\/strong>2 tsp <\/p>\n\n skinless <\/strong>chicken <\/strong>thigh <\/strong>fillets <\/strong>6-8<\/p>\n\n SAUCE <\/p>\n\n courgettes <\/strong>2 medium, halved lengthways <\/p>\n\n olive <\/strong>oil <\/strong>2 tbsp, plus a drizzle <\/p>\n\n onion <\/strong>1, finely chopped <\/p>\n\n garlic <\/strong>2 cloves, sliced<\/p>\n\n beef tomatoes <\/strong>4, grated or finely chopped <\/p>\n\n vegetable <\/strong>stock <\/strong>150ml <\/p>\n\n red <\/strong>wine <\/strong>vinegar <\/strong>2 tbsp <\/p>\n\n runny <\/strong>honey <\/strong>1 tbsp <\/p>\n\n CRUMBS<\/p>\n\n sourdough <\/strong>150g, whizzed to breadcrumbs<\/p>\n\n olive oil <\/strong>2 tbsp<\/p>\n\n lemon <\/strong>\u00bd, zested<\/p>\n\n thyme <\/strong>leaves picked to make 1 tsp <\/p>\n\n parmesan <\/strong>finely grated to make 1 tbsp<\/p>\n\n 1 <\/strong>Put all the buttermilk chicken ingredients, except the chicken, into a bowl and stir until combined. Add the thighs, toss to coat, cover and chill for at least 4 hours or ideally overnight \u2013 but you can leave for up to 48 hours. <\/p>\n\n 2 <\/strong>Light a BBQ and let the flames die down about an hour before you want to cook on it, or heat the grill to high. Drizzle the courgette halves with a little oil and BBQ or grill for 10 minutes on each side until really smoky and charred. Leave to cool for a few minutes then finely chop. <\/p>\n\n 3 <\/strong>Heat the oil in a frying pan and fry the onion for 10-15 minutes or until very soft. Stir in the garlic for a few seconds then add the grated tomato with all the juice from the chopping board, a pinch of salt and sugar. Simmer for 10 minutes until the tomatoes break down, then add the stock and courgettes. Simmer for 15 minutes until reduced. Season with more salt, pepper, vinegar and honey until you get a sweet\/sour\/smoky tomato sauce.<\/span><\/p>\n\n 4 <\/strong>Toss the sourdough with the oil to coat well, and season. Fry in a dry frying pan over a medium heat until crunchy and golden. Tip into a bowl, leave to cool for a few minutes then stir in the thyme, lemon zest and parmesan.<\/span><\/p>\n\n 5 <\/strong>Remove the chicken from the marinade, letting any excess drip off, then BBQ or grill for 6-8 minutes on each side or until charred and cooked through. Serve the chicken over the courgette sauce and scatter over the crumbs to serve.<\/p>\n\n PER SERVING (6) 408 kcals | fat 24.5G saturates 4.7G | carbs 24.1G | sugars 12G fibre 3.5G | protein 20.9G | salt 2.7G<\/p>\n\n A lighter slaw with a tahini dressing makes a great combo with a smooth and creamy whipped feta sauce and spiced kofte. Get everything ready in advance and transfer the kofte to the BBQ when you\u2019re ready to eat.<\/strong><\/p>\n\n 40 MINUTES | SERVES 6 | EASY<\/p>\n\n beef <\/strong>or lamb mince <\/strong>800g <\/p>\n\n onion <\/strong>1 small, finely grated or finely chopped <\/p>\n\n dried chilli flakes <\/strong>a pinch <\/p>\n\n ground turmeric <\/strong>1 tsp <\/p>\n\n ground cumin <\/strong>2 tsp <\/p>\n\n flatbreads <\/strong>6 (homemade or use shop-bought and warm on the BBQ) <\/p>\n\n mint <\/strong>a handful of leaves <\/p>\n\n sumac <\/strong>a pinch, to serve <\/p>\n\n pine nuts <\/strong>3 tbsp, toasted, to serve <\/p>\n\n WHIPPED FETA <\/p>\n\n feta <\/strong>150g, crumbled<\/p>\n\n full-fat greek yogurt <\/strong>50g <\/p>\n\n TAHINI SLAW <\/p>\n\n carrots <\/strong>2, julienned <\/p>\n\n white <\/strong>or red cabbage <\/strong>\u00bc, finely shredded <\/p>\n\n spring onion <\/strong>3, julienned<\/p>\n\n tahini <\/strong>2 tbsp<\/p>\n\n olive oil <\/strong>2 tbsp <\/p>\n\n lemon <\/strong>a squeeze of juice<\/p>\n\n 1 <\/strong>Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook. <\/span><\/p>\n\n 2 <\/strong>Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.<\/p>\n\n 3 <\/strong>Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through. <\/p>\n\n 4 <\/strong>Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.<\/p>\n\n PER SERVING 752 kcals | fat 40.8G saturates 15.2G | carbs 52.8G | sugars 5.5G fibre 5.3G | protein 40.7G | salt 1.6G cover recipe<\/p>\n\n These loaded flatbreads are a great way to use up any odds and ends of veg you may have lurking in your fridge. <\/strong>Cut into pieces and serve as a starter with drinks, or pile everything into the middle with a stack of the breads and let everyone make their own. Some crispy chorizo, pancetta or even a few slithers of smoked salmon would work well, too.<\/strong><\/p>\n\n 40 MINUTES | SERVES 6 | EASY | V | LC<\/p>\n\n courgettes <\/strong>2 medium, trimmed and peeled into 5mm-thin strips<\/p>\n\n fresh spring peas <\/strong>(in pods) 150g <\/p>\n\n spring <\/strong>onions <\/strong>a bunch, trimmed <\/p>\n\n extra-virgin <\/strong>olive <\/strong>oil <\/strong>a drizzle <\/p>\n\n asparagus <\/strong>100g, peeled into thin strips <\/p>\n\n lemon <\/strong>\u00bd, zested and juiced <\/p>\n\n ricotta <\/strong>200g <\/p>\n\n basil <\/strong>a handful, finely shredded, plus extra leaves to serve<\/p>\n\n garlic <\/strong>1 small clove, crushed <\/p>\n\n parmesan <\/strong>(or vegetarian alternative) 25g, finely grated, plus extra to serve <\/p>\n\n fresh <\/strong>pesto <\/strong>4-6 tbsp <\/p>\n\n flatbreads <\/strong>6 (homemade or use shop-bought and warm on the BBQ)<\/p>\n\n 1 <\/strong>Heat a BBQ about an hour before you want to cook on it, to allow the flames to die down and the coals to turn white and ashen. Don\u2019t cook before you reach this stage otherwise you\u2019ll get flare-ups and uneven cooking. Alternatively, heat a griddle pan over a high heat. <\/p>\n\n 2 <\/strong>Put the courgettes, peas and spring onions in a bowl, season, and drizzle with a little oil. Toss well, then transfer to the bars of the BBQ or griddle pan, working in batches if you need to. Cook for 6-8 minutes, turning halfway, until tender and picking up char lines. Transfer back to a bowl (the spring onions will take a few more minutes than the courgettes), add the asparagus strips, another drizzle of oil and the lemon juice. <\/p>\n\n 3. <\/strong>Mix the ricotta, chopped basil, garlic and parmesan with some seasoning. Spoon the ricotta over the warm flatbreads and scatter over the charred veg and asparagus.<\/p>\n\n 4. <\/strong>Scatter with a few spoons of pesto (loosen with a little more oil if you need to, to get a drizzling consistency), lemon zest and more basil leaves to serve, with some extra parmesan shavings, if you like.<\/p>\n\n PER SERVING 437 kcals | fat 16.7G saturates 5G | carbs 52.7G | sugars 3.4G fibre 5G | protein 16.5G | salt 1G<\/p>\n\n This bread works well with the veggie flatbreads, paneer and kofte recipes, so make a double or triple batch if you\u2019re feeding a crowd and get everyone to help themselves to toppings. Keep warm in a foil parcel wrapped in a tea towel if serving outdoors.<\/strong><\/p>\n\n 30 MINUTES + RISING | MAKES 6-8 | EASY | VEGAN<\/p>\n\n strong white bread flour <\/strong>500g, plus a dusting <\/p>\n\n fast-action <\/strong>dried <\/strong>yeast <\/strong>7g<\/p>\n\n caraway, fennel <\/strong>or cumin seeds <\/strong>2 tsp (optional) <\/p>\n\n olive oil <\/strong>4 tbsp<\/p>\n\n 1 <\/strong>Mix the flour with the yeast, 1 tsp of fine sea salt and the seeds, if using. Make a well in the middle, and pour in the oil, along with 250ml of warm water. Knead in the bowl until it comes together, then transfer to a worksurface and knead for a few minutes until smooth. Put back in the bowl, cover and leave to rise for 1 hour.<\/p>\n\n 2 <\/strong>Knock back the dough into the bowl, then divide into 6-8 pieces, depending on how big you want the flatbreads. Roll out on a lightly floured worksurface until about 5mm thick. Transfer to the bars of the BBQ over an indirect heat, or hot griddle pan over a medium high heat, and cook for 3-4 minutes until starting to bubble and release from the grill. Flip and cook for a few minutes more on the other side. Repeat with the remaining flatbreads.<\/p>\n\n PER FLATBREAD (8) 281 kcals | fat 6.3G saturates 1G | carbs 47.2G | sugars 0.3G fibre 2.1G | protein 8.1G | salt 0.6G<\/p>\n\n An elevated steak sandwich with mustardy heat from the wasabi mayo, umami from the marinade and juicy charred steak. We love serving these instead of burgers, if you fancy a change from the BBQ regulars. Bavette is a great cut to barbecue as it\u2019s at its best when pink in the middle and heavily charred on the outside. Slice thinly across the grain and make the most of the resting juices in a dressing for the leaves.<\/strong><\/p>\n\n 20 MINUTES + MARINATING | SERVES 4 | EASY<\/p>\n\n bavette steaks <\/strong>4 <\/p>\n\n soy <\/strong>sauce <\/strong>5 tbsp<\/span><\/p>\n\n thyme <\/strong>a small handful of sprigs <\/p>\n\n garlic <\/strong>3 cloves, bashed with the side of a knife <\/p>\n\n wasabi <\/strong>2-3 tsp <\/p>\n\n mayonnaise <\/strong>6 tbsp <\/p>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/0UA2ZVMEAKBBEAI4DG6Q9847E9G7-1024x710.jpg\")
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\n\nButtermilk chicken thighs with charred courgette sauce and parmesan pangrattato<\/h2>\n\n
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\n\nBBQ kofte with whipped feta and tahini slaw<\/h2>\n\n
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\n\nGriddled greens and ricotta flatbreads<\/h2>\n\n
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\n\nThyme, garlic and soy bavette ciabatta slabs with rocket and wasabi mayo<\/h2>\n\n
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