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Fire up the BBQ

"Everyone loves the smoky flavours of flame-grilled food, and these recipes will take your barbecuing to the next level. Each of them comes with an extra chilli kick but all of them will be just as tasty if you choose to omit the heat. Portobello mushrooms are a great alternative to meat packed full of savoury umami flavours, corn on the cob is one of my favourites and a flavoured butter compliments the sweet, charred taste of the corn. Make extra butter, freeze it and use it with chicken, prawns and fish. Finally grilled pineapple, coconut, and rum it’s a Piña Colada on a plate." Recipes by Christian Gott


Grilled Portobello Mushroom ‘burgers’

with Sriracha Mayo



4 Portobello Mushrooms

4 Brioche Rolls

200ml Mayonnaise

A handful of Rocket or Watercress

100g Butter

50ml Olive Oil

3 tbsp Sriracha Sauce

4 Garlic cloves, peeled and crushed

2 tsp dried Parsley

1 tsp Worcestershire Sauce

½ tsp Smoked Paprika

Sea Salt and Black Pepper



1. Light your barbecue or preheat the oven to 375F/190C/Gas Mark 5.

2. Mix half the butter with half the crushed garlic, the parsley, Worcestershire sauce and a good grind of black pepper.

3. Wipe the mushrooms clean, remove the stems and if barbecuing brush with oil and season. Carefully place on the barbecue and cook for a couple of minutes before flipping over and cooking for two more minutes.

4. Remove the mushrooms from the barbecue and divide the garlic butter between them. Wrap in foil and cook on the barbecue or in the oven for 15 mins.

5. While the mushrooms are cooking, slice the rolls, melt the remaining butter and brush on the rolls before toasting them on the barbecue. Mix the mayonnaise, paprika, and remaining garlic and spread on the toasted brioche.

6. Carefully open the mushrooms and drain off the juices into a small dish. Finish the burgers by placing the mushrooms and rocket into the buns and serve. 

Corn on the Cob with Harissa & Lime Butter



4 large Sweetcorn Cobs

250g Butter

3 tbsp Harissa Paste

3 tbsp of Honey

2 Limes, zested and juiced

A small bunch of Coriander, finely chopped

2 cloves of Garlic, peeled and crushed



1. Light your barbecue or preheat the oven to 375F/190C/Gas Mark 5.

2. Mix the butter, harissa paste, garlic, lime zest and juice, coriander, honey and seasoning in a bowl. The butter can be made in advance and wrapped in greaseproof paper and stored in your fridge.

3. Trim the Sweetcorn cobs and spread with a thin layer of butter. Wrap each corn cob in a double thickness of foil and cook in the oven or on the barbecue for thirty to forty minutes or until tender.

4. Carefully remove from the foil and place directly on the barbecue for a couple of minutes to get a great char. Spread on some extra butter and serve.


BBQ Pineapple, Chilli Rum Glaze & Coconut Ice Cream



1 large Pineapple, peeled and cut into 8 wedges

Coconut Ice Cream

200ml Dark Rum

200g Soft Brown Sugar

100g Butter

2 Limes, zested and juiced

1 Red Chilli, de-seeded and very finely diced

1 teaspoon Vanilla Essence

A couple of sprigs of Mint



1. Heat the rum, butter, lime juice, and sugar together in a small pan over a low heat and stir until the sugar dissolves. Increase the heat and bring to a boil for five minutes and reduces slightly. Remove from the heat. Stir in the vanilla, lime zest, and chilli.

2. Place the pineapple wedges on the barbecue and cook for a couple of minutes until char marks appear, then turn over. Brush with the syrup and continue cooking until soft, turning regularly to prevent burning.

3. When cooked serve with a scoop of coconut ice cream, extra syrup and some finely sliced mint leaves.


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