2 x Swordfish Steaks
1 Lime, plus juice of 1 Lime
Chinese Rice Wine
Oyster Sauce
Honey
Sweet Chilli Sauce
Chinese Rice Wine
6 cloves Garlic
Fresh Coriander
Bunch Spring Onions

• Prepare swordfish steaks and coat with pulp and finely minced zest of ½ Lime, refrigerate for 30 mins in sealed bag.
• In a bowl mix 40ml Rice Wine, Oyster Sauce and runny Honey, add in 50ml of Sweet Chilli Sauce, juice of 1 Lime and finely chopped cloves of Garlic, blend well!
• Coat Swordfish Steaks with mixture and sprinkle over finely chopped fresh Coriander and Spring Onions.
• Grill on medium BBQ for around 4 minutes per side, (depends on steak thickness)
• Serve immediately with garnish of Lime wedges and Spring Onion.

• 1 Rack of Lamb
• 6 Garlic Cloves,
• 80ml Aged Balsamic Vinegar,
• 60ml Red Wine (Shiraz), 
• 80 ml  Honey Mustard,
• 40ml Dark Soy Sauce,
• 10g Mixed Peppercorn.
• Vine tomatoes,
• Golden Romano Peppers,
• Beetroot & Rocket salad
• Olive & Fruit Salsa.
  

• Using a sharp knife make a small cut along the backbone between each rib, set aside.
• Saute finely chopped garlic and peppercorns over a medium heat until the garlic begins to brown and the peppercorns begin to ‘pop & hop’, then transfer to a pestle & mortar and coarsely crush; set aside.
• Mix balsamic, red wine, soy sauce and half honey. Pour over lamb rack working well into the meat and also into the cuts between the ribs. Cover and refrigerate for a minimum of 3 hours, longer if possible.
• Remove rack from fridge and rub the lamb rack, first with the ground peppercorn mix, and then with the remaining honey.
• Place whole rack on BBQ on medium heat, baste with remaining marinade as necessary and grill  for 15-20 minutes or until lamb is medium rare.
• At same time place vine tomatoes on skillet together with golden Romano pepper and wild mushrooms.
• Remove rack from grill and slice through ribs, serve immediately with grilled vine tomatoes, Romano pepper, wild mushrooms, olive & fruit salsa and a beetroot salad.

• 2 lean beef rump or sirloin steaks
• 100g bag of mixed salad leaves

Strawberry Salsa

• 8 fresh strawberries, sliced
• 5ml/1tsp balsamic vinegar and sprinkle with 2.5ml/½tsp crushed black peppercorns

or Caper Salsa

• 45ml/3tbsp capers, rinsed and chopped
• 2 gherkins, chopped
• 2 garlic cloves, crushed
• 15ml/1tbsp red wine vinegar
• 15ml/1tbsp lemon juice and 15ml/1tbsp olive oil

• Cook 2 lean beef rump or sirloin steaks according to preference on preheated grill or barbecue
• Time to cook: Rare - 5 minutes, Medium - 8 minutes, Well done - 12 minutes
• Meanwhile make the salsa of choice and server with a fresh mixed salad

• 450g/1lb lean minced beef
• 1 small onion, peeled and finely grated
• 1 clove garlic, peeled and crushed
• 1 small red pepper, deseeded and finely diced
• 1.25ml/½ tsp dried mixed herbs
• 30ml/2tbsp barbecue or sweet chilli sauce
• 25-30g/1-2oz fresh breadcrumbs
• Salt and freshly milled black pepper
• 1 egg beaten
• 15ml/1tbsp sunflower or vegetable oil
• Salad leaves to garnish

• Place the minced beef in a large bowl and add the onion, garlic, red pepper, herbs, barbecue and egg.
• Add the seasoning and egg. Mix together thoroughly, cover and refrigerate for 30 minutes
• Using damp hands shape the mixture into 4-6 evenly sized burgers
• Brush the burgers with a little oil and cook on a prepared barbecue or preheated moderate grill for 4-6 minutes on each side or until cooked through
• Server the burgers in Ciabatta rolls garnished with salad leaves with a large spoonful of selected relish.

Tip: To prevent the burgers breaking up during cooking, place on a sheet of aluminium foil over the barbecue

• 2 x sides Spare ribs
• 8 Garlic Cloves
• 4 peeled Shallots
• Small can Chipotle Chillies in Adobe sauce
• 5g Coriander seeds & 5g Black Peppercorns
• 10g Moscovado sugar
• 10ml Molasses or dark syrup
• 15ml Light Soy sauce
• 15ml tomato ketchup
• 20ml C2 medium strength beer and 5g of Orange Zest

• Remove any membrane on the underside of Ribs and slice. Set aside in fridge.
• Take Coriander & Black Peppercorn and lightly toast, until Peppercorn begins to smoke then finely grind. Finely chop Garlic, Shallots and Chipotle Chillies then mix with ground spices and sugar. Next add in Molasses, Soy sauce, Ketchup and half C2. Mix thoroughly until it becomes a reasonably thick paste.
• Completely coat Ribs with paste, seal in airtight bag and marinate in fridge for at least an hour – but the longer the better – retain remainder of paste!
• Place Ribs, meaty side up on medium grill and grill for around 45 minutes, or until meat begins to shrink from end of rib.
• Warm remaining paste and add remaining C2.
• Baste Ribs with C2-Chipotle sauce and in final few minutes sprinkle over Orange Zest.
• Serve immediately with char-grilled vegetables, such as Bell Pepper, Red Onion or Sliced Courgette.

recipe copyright – Brian George – The GrillMaster – April 2008

• 1 untreated Cedar plank
• 1 x half side of Fresh Salmon (Wild not farmed for preference),
• 10g Finely chopped Ginger;
• 20g Demerara sugar,
• 5g Allspice,
• 5g ground Nutmeg,
• 5g ground Cloves,
• 5g ground Coriander and 5g Cayenne Pepper, plus Sea Salt to taste.
• 1x can Carling C2 lager
• 1 clean bucket of water.

• Pour Carling C2 into bucket of water and immerse Cedar plank, leave to soak up the flavors for at least 4 hours, or overnight preferably.
• Combine 2/3rds Ginger and spices – set aside
• Take side of Salmon and score cross wise to depth of ½ inch. Take Ginger spice mix and sprinkle over Salmon, rub in well ensuring that mixture penetrates cuts. Allow to marinate for at least 1 hour in fridge.
• Take soaked Cedar plank and place on BBQ over medium heat, when plank begins to smoke, place salmon skin-side down on plank, cover or close grill lid and allow to cook for around 15-20 minutes, or until Salmon begins to turn pink.
• Remove Cedar plank and Salmon from grill and carefully place on heatproof serving dish.
• Serve immediately on plank with garnish of fresh Tarragon or Basil, but beware as plank will be very hot!



recipe copyright – Brian George – The GrillMaster – April 2008

• 4 x Skinless Chicken Breasts
• 60ml Freshly Squeezed orange juice
• 6g orange zest (finely grated)
• 40ml Extra Virgin Olive Oil 
• 20g Demarera Sugar
• 40ml Light Soy Sauce
• 10ml Hot Chilli Sauce
• 10g Finely Grated Ginger
• 2g Grated Nutmeg
• 2g Allspice
• 1g Cinnamon
• Sea salt and Chard to Garnish

• Rinse and prepare chicken breasts, by removing any remaining fat or membrane, pat dry. Set aside.
• Mix orange juice, olive oil, soy and chilli sauces and gradually blend in grated ginger and sugar. Once mixed well add in ¾’s of all spices and half orange zest and salt to taste.
• Mix remaining spices, salt and orange zest and set aside.
• Coat chicken breasts with around half marinade place in sealed plastic bag and refrigerate for at least an hour.
• Oil grill bars and place marinated chicken breasts on high heat initially to sear and the remove to medium heat. BBQ each side for around 5 minutes basting with remaining marinade, in final few minutes sprinkle remaining spice and zest mix over top side of breasts and sear.
• Serve immediately with a garnish of Ruby Chard and a mixed bean salad.

• 225g each of lean English Lean Beef
• Spring Lamb & Best Pork mince,
• 1 Red Onion, and 1 Romano Pepper, both finely chopped,
• 1 small bunch fresh Coriander coarsely chopped,
• 50g Fresh Wholemeal Breadcrumbs,
• 50ml Beef Broth,
• 15ml each Red Wine & Soy Sauce,
• 2g each freshly ground Cumin and Coriander,
• 1g Cinnamon and freshly ground Rainbow Peppercorn and Sea Salt to taste.
• Birds Eye Chilli,
• Basil
• Mini Corn Cobs
• Vine Tomatoes to garnish

.

• Combine the beef, pork and lamb, with ⅔’s of roughly chopped coriander, red onion and Romano pepper, then blend in remaining ingredients, including spices, breadcrumbs, beef broth, red wine and soy sauce then season with sea salt and rainbow peppercorn. Form into round patty shape and set aside.
• Lightly brush burgers with oil and sear on high heat then grill for up to 5 minutes on either side on medium heat or less if desired rarer.
• At same time grill baby corn cobs, first having brushed with olive oil and also vine tomatoes and Birds Eye chillies. It may be beneficial to grill tomatoes on skillet rack so as not to break vine. Also chillies.
• Before serving sprinkle with remaining coriander, red onion and Romano pepper. Serve immediately with garnish of basil and chillies, also with mini corn cobs and vine tomatoes.

Lime & Coriander Salsa

• 8 Garlic cloves, finely chopped
• 4 to 5 jalapeno's or serrano chilies, finely chopped
• 2 cups of leaf coriander coarsely chopped
• Juice of 2 limes, plus the pulp
• Sea salt to taste

Corsican Spatchcocked Chicken

• 4 Spatchcocked small chicken or poussin
• 10cl extra virgin olive oil
• Juice of one lemon plus the zest
• 4 cloves crushed garlic
• 2 tsp crushed black peppercorn
• 2 tsp coarse sea salt
• 2 tsp mixed dried rosemary, sage, thyme, dill and fennel (corsican herbs de Maquis)
• 1 tsp paprika and 1 tsp brown or muscavado sugar

• Mix oil, lemon juice, crushed garlic, paprika, sugar and half dried herbs and set aside
• Mix sea salt, black pepper, remaining herbs and lemon zest, also set aside
• If not already, skewer each Poussin crossways from breast to opposite thigh in both directions
• Coat both sides of Poussin with the marinade and leave to marinate for at least an hour
• Grill Poussin over a moderate heat, skin side down for 15 minutes, turn and grill other side for 10 minutes or until thigh juices run clear
• Mix garlic cloves, chillies & sea salt with line juice, pulp, gradually blend in chopped coriander chill then serve a generous portion of salsa immediately with one Poussin per person

1kg (2.2lb) potatoes
25g (1oz) butter or margarine
75g (3oz) Monteray Jack or Cheddar cheese, grated
2 tbsp. Lea & Perrins Worcestershire Sauce
1 tomato, seeds removed and flesh chopped
4 eggs

• Cut the potatoes into even sized pieces (approx 2” cubes) and par-boil for 5 minutes.
• Remove ¾ of the potatoes with a slotted spoon ready to be grated and continue to cook the remaining ¼ until soft enough to mash.
• Mash the potato with the butter and the Lea & Perrins Worcestershire Sauce and then gently mix in the cheese and grated potato and tomato flesh.
• Form the mixture into 4 nest shapes on a greased baking tray
• Break an egg into the center of each nest (it may be necessary to discard some of the egg white as it will overflow the side of the nest) and bake in a preheated oven 190c/ 375 f/ Gas 5 for approx 15 minutes until the eggs are cooked.
• Please note: It is not advisable for small children to eat undercooked egg.

1 kilo lamb steak
Olive oil
Cinsualt syrah Rose
4 cloves of garlic (crushed)
4 sprigs rosemary - bruised
green salad

• Place the lamb steak into a bowl with the rosemary, garlic , oil and cinsualt syrah rose and stir
• Leave to marinate for at least 30 minutes, or longer if possible
• Remove the lamb steak from the marinade and season with salt and freshly ground black pepper
• Griddle on a very hot BBQ for two minutes on each site for medium-rare meat, or longer if you like it well done
• Baste with remaining marinade to enhance flavor
• Serve with a side salad of green leaves and crusty bread

Basted BBQ Burgers

Give your BBQ burgers a minute or two on the BBQ, then cover them in HP Steak Sauce, and pop then back on to cook.  The Steak Sauce gives them a tasty coating with a subtle black pepper kick.

Simple Side Of Plate With Your Steak

There is nothing quite like steak for a foodie who likes choices.  Rare, Medium, Well Done.  Rib Eye, Fillet, Rump.  So why with all this choice is there never a perfect choice for the side of the plate.  That is where HP Steak Sauce comes in.  A delicious pepper sauce, HP Steak Sauce is the perfect accompaniment whatever your steak, and however you cook it.

Sausages On The Roll

Cook your sausages and let them cook.  Take a pack of ready-made pastry and roll to 3-4mm thick, cut the sausages into strips and cover them in a generous dash of HP Steak Sauce.  Them roll them up in the pastry and make sure they are covered completely.  Brush with egg yolk and bake at 200°C/400°F/gas mark 6 until the pastry is golden and puffy.

4 boneless, skinless chicken breasts cut into chunks
1 onion, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground paprika
1tsp. dried thyme
1tsp. hot pepper sauce
3 tbsp. Lea and Perrins Worcestershire Sauce
1 clove garlin, crushed
Juice of 1 lemon
Salt and Pepper
2 tdsp. vegetable oil
2. tbsp. dark brown sugar
225g (8oz) easy cool American rice
550-700ml (1-1¼ pints) hot chicken stock
3 tbsp. dark run, optional
410g can black eye beans, drained and rinsed
½ red pepper, sliced thinly
½ green pepper, sliced thinly
few fresh thyme leaves

• Mix together the marinade ingredients and marinade the chicken for about an hour.
• Heat the oil in a large plan, add the sugar and cook for 1 minute, taking care that it doesn’t burn.
• Using a slotted spoon, remove the chicken and onion from the marinade and fry with the sugar until beginning to brown. Continue cooking for 5 minutes, over a moderate heat.
• Add the rice to the pan and cook for 1 minute stirring well.
• Add the remaining marinade, 550ml stock and rum, cover and cook for approximately 20 minutes until the rice is tender and the liquid has been absorbed (add extra stock if necessary).
• Add the beans and red and green pepper and cook for a further 5 minutes, garnish with fresh thyme leaves and serve.

• 4 best end of neck lamb chops
• 10 garlic cloves
• 10g fresh rosemary needles
• 20g toasted pine nuts
• 60ml each of dijon mustard and extra virgin olive oil
• 40g acacia honey
• 2g crushed red pepper flakes and sea salt to taste
• fusilli pasta salad and cape gooseberries to garnish
  
  

• Trim off any surplus fat from Lamb chops, set aside
• Finely chop garlic and mix with rosemary needles, set aside and allow to infuse
• Mix olive oil, dijon mustard, honey, pepper flakes and sea salt and set aside
• Combine garlic and rosemary mix in oil and dijon mix, and liberally coat both sides of chops refrigerate for at least 2 hours, but the longer the better
• Remove, place chops on BBQ and sear on high heat, then place on medium heat for around 5 minutes per side, but remember lamb should be served pink
• Move to grill warming area and away from direct heat and allow to stand for a further 5 minutes
• Remove and serve immediately with a garnish of toasted pine nuts, fusilli salad and 'flame' seared Cape Gooseberries

Lea & Perrins Quick and Easy Burger

• ¼ cup Lea & Perrins Worcestershire Sauce
• 2lb Lean ground beef
• 1 cup soft bread crumbs
• ½ cup finely chopped onion
• 1½ tsp salt
• 1 egg

In large bowl, combine all ingredients. Shape into patties. Barbecue, or place on rack in broiler pan and broil 6-8 minutes on each side or until done. For a zestier burger, baste with Lea & Perrins while cooking. Serve on toasted buns. Makes 8 burgers.

Portobello Burger

• 1.5 lbs. Lean ground round steak minced Chopped portobello mushroom
• ½ cup   Shredded parmesan cheese
• ¼ cup   Chopped fine onion
• Egg
• 3 tbsp.  Fresh chopped parsley
• ¼ cup   Bread Crumbs (soft)
• ¼ cup   Lea & Perrins Worcestershire sauce
• Salt and pepper to taste

Mix and make 6 patties.

Special Burger

• 1 lb Medium ground beef
• ½ cup Chopped onion
• 1 egg beaten
• 2tdsp. Raisins (chopped)
• 2 tdsp. Almonds (chopped)
• 2-3 tbsp. Lea & Perrins Worcestershire Sauce
• ¼ cup Bread crumbs
• 1 tsp. Curry powder

Combine ground beef with beaten egg, bread crumbs and mix all other ingredients. Shape into 4-6 2cm thick patties. Don’t over mix. Broil or grill until well done (center is no longer pink), about 5 minutes each side, turning only once. Top with mild chutney sauce. Serve on a sesame seed bun.

Mediterranean Burger

• 40 Kalamata Olives, pitted
• 40 Medium sized capers
• 12 Anchovies fillets (1-50g can, drained)
• 5ml Ground black pepper
• 1kg Lean ground beef
• 60ml Lea & Perrins Worcestershire Sauce

Chop the first four ingredients together, a medium chop is best. Gently but thoroughly mix with the last two ingredients. Gently shape into 8 to 10 patties, 1.5cm thick. Grill on a hot BBQ about 4 minutes per side or until done.

540g McCain Summer Wedges with a Hint of Pesto

Lamb Burgers
500g lamb mince
1 medium onion, chopped
1 clove garlic, chopped or crushed
1 tbsp fresh mint, chopped
1 tbsp coriander, chopped
½ egg, beaten
Salt and pepper, to taste

Greek Salad
Half a fresh lettuce, chopped
1 cucumber, diced
4 plum tomatoes, diced
Handful of black olives
1 red onion, thinly sliced
250g feta cheese, diced
1 tbsp dried oregano
Olive oil and balsamic vinegar, to dress
Salt and pepper, to taste

• Pre-heat oven to 200C / gas mark 7
• Combine the mince, onion, garlic, mint and coriander with the egg in a large mixing bowl
• Season with salt and pepper
• Arrange McCain Summer Wedges on a baking sheet and cook for 18-20 minutes, turning occasionally until crisp and golden
• Shape the burger mix into four large patties, place on the BBQ and cook for 15 minutes, turning every now and then until browned on each side
• Make the Greek salad by combining all the ingredients in a bowl and dress with olive oil and balsamic vinegar
• Serve each burger with McCain Summer Wedges and the fresh Greek Salad

Serves around 4 people

4 x Skinless Chicken Breasts

• Rinse and prepare the chicken breasts, by removing any remaining fat or membrane, pat dry and set aside
• Mix lemon juice, oil, honey and lemon zest, then gradually blend in ginger, spices, pepper flakes and salt to taste, finally mix in ¾'s of chopped herbs
• Coat chicken breasts with marinade and then allow to soak in sealed plastic bag and refrigerate for at least an hour. Retain a small portion of the marinade for basting
• Oil grill bars and place marinated chicken breasts on high heat initially to sear and then remove to medium heat. BBQ each side for around 5 minutes. Baste with some of the remaining marinade if necessary
• Separately toast the pine nuts in the skillet. Cook couscous stirring in the remaining herbs.
• Quickly heat through, bringing remaining marinade to boil and reduce by half.
• Serve chicken breasts immediately with garnish of toasted pine nuts and pour over reduced marinade. Serve with garnish of wild rocket and minted couscous

4 tbsp Couscous
tin of chickpeas (400g), drained
4 sun-dried tomatoes
6 cherry tomatoes
4 artichokes (preferably roasted
Coriander – large bunch, chopped
Mint – large bunch, chopped
Juice of one lime
100g Feta cheese – cubed
Plain yogurt for serving

Dressing
4 tbsp harissa paste
6 tbsp olive oil
3 tbsp cider vinegar or sherry vinegar (or you could forget the cider vinegar and swap for 4 tbsp Pink Zinfandel whilst also slightly increasing the harissa paste) plus salt and pepper

• Prepare the couscous as per pack instructions.
• Mix chickpeas, artichokes, tomatoes, feta and half the herbs together in bowl and add to couscous.
• Whisk dressing ingredients together and pour half over couscous mixture.
• . Leave to marinate - chilling until required.
• Serve onto large plates and garnish with a spoonful of plain yoghurt, the remaining dressing and a spritz of lime

• 6 fresh figs
• 12 slices of Panchetta
• 2 x rounds of Buffola d' Mozzarella (Buffalo milk mozzarella
• 1 x bunch of fresh basil - rough chopped
• 3 baby plum tomatoes - also rough chopped
• 50ml Extra Virgin Olive oil
• 15ml Lavender honey
• 15ml aged balsamic vinegar
• Sea salt & cracked black pepper to taste

• Cross-cut the figs and open, scoop out pulp and set aside

• Take mozzarella and chop into small cubes and mix with half olive oil, honey and balsamic, blend in fig pulp, chopped basil and tomatoes
• Stuff mozzarella mixture into fig body and wrap each with two slices pancetta. Secure with cocktail stick
• Lightly brush figs with mixture of remaining oil, honey and balsamic and grill for 10 minutes or until cheese melts
• Sprinkle sea salt and cracked black pepper and drizzle over remaining olive oil, honey and balsamic mix and server immediately

• 2kg Pork spare ribs
• 8 tbsp tomato ketchup ,
• 1 tbsp Worcestershire sauce ;
• 2 tsp Cider vinegar ,
• 1 tbsp olive oil ,
• 1 tbsp clear honey ,
• 1 tsp English mustard ,
• 1 tsp molasses or brown sugar .
• 3 garlic cloves
• crushed salt and fresh ground black pepper.

• Step one: marinate 2kg pork spare ribs for a couple of hours in a marinade made up from the above ingredients

• Step two: place in foil pockets and barbecue to finish with a glaze of cider vinegar, Worcestershire sauce, mustard, and brown sugar.

• 4 lean rib-eye, sirloin or rump steaks
• 60ml/4tbsp fresh thyme leaves
• 30ml/2tbsp basil or olive oil
• Salt and freshly milled black pepper
• 1 small ciabatta loaf, sliced
• 2 small garlic cloves, peeled and cut in half lengthways
• Extra olive oil for drizzling
• Juice of 1 lime
• 1 x 100g bag of salad leaves

Beetroot and Lemon Mayonnaise

• 120ml/8tbsp reduced calorie mayonnaise
• 2 small cooked beetroot (not in vinegar) peeled and finely chopped
• Grated zest of 1 lemon
• 60ml/4tbsp freshly chopped chives

• Prepare the beetroot and lemon mayonnaise, place the ingredients into a large bowl, season, mix together ad chill until required
• In a shallow bowl, mix together the thyme leaves, basil or olive oil and seasoning. Coat the steaks on both sides with the mixture and set aside
• Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic. Drizzle with extra olive oil
• Lightly toast the slices, turning once on a prepared barbecue or hot dry griddle pan for 1-2 minutes
• Cook the steaks on a prepared barbecue or preheated grill to preferred cooking time. For Rib-eye, sirloin or rumpt steak 2cm (¾inch) thick cooking times are.
  • Rare: 2½ minutes on each side
  • Medium: 4 minutes on each side
  • Well done: 6 minutes on each side
• Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes
• Transfer the bread slices onto 4 warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves and finish witha spoonful of mayonnaise

2 fresh tuna steaks
400g tin cannellini beans, drained
Small red onion, finely sliced
French dressing (Olive oil, wine, vinegar, mustard)
Rocket leaves
black olives Cinsualt Syrah Rose

• Put cannellini beans into a bowl and add red onion and olives
• Drizzle with a little French dressing and season well
• Devide a bag of rocket between 2 plates and server the bean mix over the leaves
• Brush the tuna steaks with mixture of olive oil and Cinsualt Syraj rose then sear on a well lit barbecue for 2-3 minutes each side
• Place the tuna on top of each salad and scatter wiuth rocket leaves and drizzle additional dressing

Balsamic Glaze

Serrano Ham Wrapped Tuna

• 4 x 175g pieces of tuna loin
• 8 slices of wafer thin serrano ham
• 1 bunch of fresh basil finely chopped

• Mix olive oil, balsamic vinegar, white wine and soy sauce
• Blend in cpaers, olives and brown sugar
• Equally devide mixture and warm one half way through gradually blending in remaining ingredients, set aside, retain other half for marinating tuna
• Coat tuna with balsamic marinade and leave for around an hour
• Take marinated tuna, brush with balsamic glaze then sprinkle with chopped basic and quickly sear outside tuna on high heat
• Remove from heat then wrap tuna in the serrano ham, brush with remaining balsamic glaze, lightly season with sea salt and black pepper, place in fish cage or basket and return to grill
• Grill over a moderate heat for 5 minutes, turn and repeat - 10 minutes in total
• Server immediately with a dressed rocket, basil and baby leaf spinach salad

• 12 Fresh Scallops
• 2 lemons
• 8 garlic cloves
• 2 shallots
• fresh basicl & Thyme
• 15g unsalted butter
• 10g sea salt - course
• 10ml Worcestershire sauce
• 5g Freshly ground black and white peppercorns
• 5g of cayenne pepper
  
  

• Prepare Scallops, halve Lemons and refrigerate.
• Finely chop Garlic and Shallots, also handful of coarsely chopped Fresh Basil and 10g Fresh Thyme,
• mix in with Butter until smooth paste
• then add in Worcestershire Sauce, Salt and Peppers.
• Immediately before grilling transfer Cajun Butter mix to saucepan and heat over low until melted.
• Skewer Scallops and brush with Cajun Butter mix and grill on high heat for around a couple of minutes on each side, basting with remaining Cajun Butter.
• NOTE if using wooden skewers ensure that they have been well soaked in water.
• Place on Cedar plank that has been very lightly oiled.
• Serve immediately with a Watercress and Bay Leaf Salad with citrus dressing.

6 Fresh Sardines

• 1 Ripe Mango
• 3 x Sanguinello (blood) oranges
• 2 x limes
• 4 garlic cloves
• bunch of fresh basil (Large Leaves)
• extra virgin olive oil
• Toasted Almond flakes

• Remove skin from Mango and Oranges. Use two-thirds of Mango and 2 of oranges, dice and mix with 30ml of extra virgin olive oil, a pinch of cinnamon, and coarse ground sea salt and black pepper to taste, refrigerate.
• Coarsely chop Garlic, Ginger and Toasted Almond Flakes, finely chop remaining Mango and mix all with 20ml of olive oil, juice of remaining orange, sea salt and black pepper.
• Take whole prepared Sardines (gutted) and marinate in Garlic, Mango & Orange mix for 30 minutes in fridge.
• Remove and grill marinated Sardines on medium grill for 8-10 minutes, turning once and basting with remaining marinade.
• Once cooked through and skin starts to crisp, remove immediately and serve on bed of large Basil leaves with Mango & Orange salsa.

270g McCain Summer Wedges
270g McCain Lightly Spiced Wedges
270g McCain Sea Salt & Black Pepper Wedges

Salsa
4 large tomatoes, chopped into bite size chunks
1 medium onion, chopped
1 small red chilli, chopped
1 clove garlic, chopped or crushed
1 tbsp coriander, chopped
Juice of 1 lime
Salt and pepper to season

Mackerel dip
2 small pots low fat natural yogurt (or half a large pot)
1 packet vacuum packed smoked mackerel
1 tbsp parsley, chopped
Juice of one lemon
Black pepper to season

Sour cream & chive dip
1 medium pot sour cream
Half a cucumber, diced
1 tbsp chives, chopped

• Pre-heat oven to 200C / gas mark 7
• Arrange McCain Wedges on two baking sheets and cook for 18-20 minutes, turning occasionally until crisp and golden
• Meanwhile, prepare the dips: combine ingredients for each dip, transferto small bowls and chill in the fridge

Serves around 6

270g McCain Summer Wedges
1 courgette
1 red pepper
1 small red onion
150g haloumi cheese
8 button mushrooms
Olive oil

• Pre-heat oven to 200C / gas mark 7
• Arrange McCain Summer Wedges on two baking sheets and cook for 18-20 minutes, turning occasionally until crisp and golden

• Cut courgette, red pepper, onion and haloumi cheese into chunks
• Thread with the button mushrooms onto skewers, drizzle with olive oil and cook on the BBQ for 10-15 minutes, turning until brown
• Serve with McCain Summer Wedges

Serves around 2 people (makes 4 kebabs)

Tomato & Cucumber Raita

Wild Mushroom & Rice burger

• 2 large portonello mushrooms
• 8 Oyster mushrooms
• 6 shitake mushrooms and 6 chestnut mushrooms
• 1 pack dried chantrelle, cep & fairy ring or other wild mushrooms
• 1 coursely chopped red onion
• 100ml merlot or other robust red wine
• 50ml vegetable stock
• 50g wild rice
• 1 lightly beaten large egg
• 4 crushed garlic cloves
• 20ml extra virgin olive oil
• 150g soft goats cheese
• 2 tbsp red pesto
• Sea salt and black peppercorn to taste. wholemeal bread crumbs (optional) and 4 rustic crusty wholemeal roll

• Coarsely chop all fresh mushrooms and marinate in ½ red wine for 1 hour
• Similarly chop dried mushrooms and re-hydrate in vegetable stock
• Heat over medium heat and add onion and garlic and saute until soft, increase heat, partially drain and add in mushrooms, dried first then fresh, stir occasionally. Once liquid has started to boil, reduce, add in rice and remaining wine and cook until majority or liquid has evaporated
• Remove from heat and in large bowl blend in with egg, cheese, pesto and also wholemeal bread crumbs if still too wet, cover, refrigerate for 3-4 hours or until firm
• Take mixture and on oiled baking tray, carefully form mixture into burger shapes, remember the mixture needs delicate handling as it is less robust than meat versions
• Transfer to grill, ideally on a vegetable mesh and grill for 4-5 minutes each side turning carefully
• Lightly toast cumin seeds until fragrant
• Mix yogurt, cucumber and tomato in a bowl then add in toasted cumin seeds. Season to taste with salt and pepper
• Lightly toast wholemeal rolls and server immediately with garnish and Raita

2 large tuna steaks
1 ginger root
bunch of fresh chives
20g of moscavado sugar
50ml of freshly squeezed lemon juice
30ml of light soy sauce and rice wine
10g of wasabi powder or paste 15g of unsalted butter

• Heat the oil in a large frying pan and fry the steaks for approx 3-4 minutes each side (5-6 minutes for well done).
• Remove the steaks and keep warm. Reduce the heat a little and fry the garlic and mushrooms for 1-2 minutes.
• Add the whisky and Lea & Perrins Worcestershire Sauce to the pan, heat through briefly and then serve spooned over the steaks.
• Serve with a selection of vegetables

1-2 Tbsp. Oil
4 fillet steaks, approx 2.5 cm thick
1 clove garlic, crushed
100g/ 4oz shitake or chestnut mushrooms, sliced
4 Tbsp. Lea & Perrins Worcestershire Sauce
8 Tbsp. Whisky

• Heat the oil in a large frying pan and fry the steaks for approx 3-4 minutes each side (5-6 minutes for well done).
• Remove the steaks and keep warm. Reduce the heat a little and fry the garlic and mushrooms for 1-2 minutes.
• Add the whisky and Lea & Perrins Worcestershire Sauce to the pan, heat through briefly and then serve spooned over the steaks.
• Serve with a selection of vegetables