Tom Kerridge's sizzling summer barbecue recipes

The British weather can certainly be hit and miss, so I realise I’m being super-positive in thinking that we are going to have brilliant barbecue conditions this summer. The first May bank holiday was a scorcher across most of the country, and my fingers are crossed for a repeat performance next weekend, and those that follow, so that we can unearth the tongs and scour the grill bars to make the most of any outdoor space we have.

This week, I’m sharing a few staple dishes for the barbecue – lamb kebabs, and grilled fish and veg – with a few flavour twists I think you’ll love. It’s always a fun challenge to rustle up new ways to spice and flavour seafood and vegetables, so the seasonal asparagus dish overleaf incorporates cured ham.

Once the spears have been caramelised on the barbecue, they are delicious, and taken to new heights with the addition of Iberico ham. Simple sardines (a winner on the grill) are given a boost by the amazing pepper relish: quick to assemble, and the makings of a perfect starter.

At my pub in Marlow, The Butcher’s Tap, we are in flame-grilled-and-charcoal-cooked mode, celebrating the season with pop-up barbecue sessions and barbecue “packs” you can pick up from the butcher’s counter, which include burgers, kebabs, steaks and sausages – the full works for a family barbecue. Working with kebabs here, I’ve gone for a richly spiced version teamed with a punchy relish. They’ll have you and your guests coming back for more.

Grilled sardines with garlic and red pepper salsa

SERVES

Four

INGREDIENTS

• 150ml olive oil

• 1 tbsp coriander seeds

• 2 cloves garlic, sliced

• Zest of 1 lemon

• 12 medium sardines, gutted (ask your fishmonger to do this)

For the salsa

• 1 x 450g jar roasted peppers

• 2 red chillies

• 1 clove garlic

• 2 tbsp chopped coriander

• Zest and juice of 1 lime

METHOD

1. Prepare your barbecue. Pour the oil, coriander seeds, garlic and lemon zest into a small, heavy-based saucepan and set it on the edge of the barbecue, to gently warm through and infuse the oil.

2. Lay the sardines on a tray and drizzle with some of the flavoured oil, to coat all over.

3. Set out the sardines on the grill bars (it’s better when the coals aren’t too ferocious) and char them all on both sides, then lay them in a deep-sided serving dish.

4. Pour the remainder of the oil over the sardines and set them aside.

5. While the sardines are cooking, pulse-blend the roasted peppers, chillies and garlic in a jug blender until you have a coarse, salsa-like dressing. Stir in the chopped coriander, lime zest and juice.

6. Drizzle the salsa over the sardines in the aromatic oil and serve.

Grilled asparagus and cured ham with smoked garlic mayo

SERVES

Four

INGREDIENTS

• 12 jumbo spears of asparagus

• 200ml smoked rapeseed oil

• 12 slices Iberico ham

• 3 egg yolks

• 3 cloves smoked garlic, grated (use normal garlic if you can’t find it smoked)

• 20g English mustard

• 1 tbsp cider vinegar

• ½ lemon

• 1 small handful watercress

METHOD

1. Prepare your barbecue and, when it is hot, simply throw on the asparagus and leave them to char for a few minutes.

2. Remove from the barbecue, place on a warm plate and drizzle with a little of the smoked oil and a sprinkle of salt. Don’t worry if they are not soft – the residual heat will carry on cooking them.

3. Once cool, wrap each spear with a slice of ham and keep at room temperature.

4. To make the mayonnaise, place the egg yolks, garlic, mustard and vinegar in a jug blender and blitz for 30 seconds. Then, slowly add the rest of the rapeseed oil, drop by drop, mixing and adding it gradually until the mayonnaise becomes nice and thick.

5. Add a little salt and lemon juice to taste and transfer to a serving bowl.

6. Serve the asparagus to dip into the mayonnaise, along with the watercress.

Lamb koftas with fennel, chilli and mint slaw

SERVES

Four

INGREDIENTS

• 1 onion, finely diced Oil, for frying

• 1 tsp toasted cumin seeds

• 1 tsp coriander seeds

• 2 tsp salt

• 2 tsp cracked black pepper

• ½ tsp ras el hanout

• 800g lamb belly, minced

• 4 cloves garlic, grated

• Zest of 1 lemon, the lemon reserved for squeezing

• 2 tbsp chopped parsley

• 1 tbsp chopped coriander

For the slaw

• 2 bulbs fennel, finely sliced with the cores removed

• 2 green chillies, sliced

• Juice of 1 lime

• 6 tbsp Greek yogurt

• 20 leaves of mint, roughly chopped

• 4 tbsp pomegranate seeds

METHOD

1. Gently cook the onion in a little oil until soft and translucent, trying not to let it colour.

2. Meanwhile, grind together the cumin and coriander seeds with the salt, pepper and ras el hanout using a pestle and mortar, until you have a fine mixture.

3. Add the spice mix and cooked onion to the mince in a large mixing bowl, along with the garlic, lemon zest and chopped herbs. Using your hands to mix, work all the flavours into the meat and bring it together to form a large patty.

4. Divide the mixture into eight and roll each portion into a slightly flattened sausage shapes to form the koftas.

5. Lay on a cling-filmed plate and chill in the fridge for one hour.

6. Meanwhile, make the slaw. Toss together the fennel and sliced chilli in the lime juice then stir in the yogurt and mint. Season with a little salt and scatter the pomegranate seeds on top.

7. Prepare a hot barbecue. Remove the koftas from the fridge and press a skewer into each one.

8. Lay the kebabs on the hot grill bars and cook for eight minutes, turning them every two or three minutes.

9. Once cooked, squeeze some lemon juice over the koftas and serve with the slaw, and some flatbreads if you like.