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All year round barbecuing


Get your creative juices flowing with barbecue recipes created exclusively for us by food and lifestyle bloggers at an event hosted by chef and food writer Ed Smith from

Plus see Ed and our bloggers in action at our barbecue event here


Barbecue Pork Belly

Ingredients (serves 4-6)

5kg pork belly (ribs removed)
2 star anise
1 teaspoon fennel seeds
1 onion

For the glaze
1 onion finely chopped
10g butter1 clove garlic, finely chopped
50ml Madeira
1-2 ladles of pork stock (from the belly cooking liquor)
Zest and juice of an orange
2 teaspoons Paprika
2 tablespoons tomato ketchup
1 tablespoon French’s mustard
1 tablespoon dark brown sugar


1. Place pork belly in a large saucepan with the star anise fennel seeds, onion and celery.

2. Fill the saucepan with cold water at least 5cm higher than the pork. Bring almost to a boil (but not quite), then gently simmer for 2 hours without boiling. If you have a thermometer, a water temperature between 85-90C is ideal.

3. Turn the heat off, leave for 30 minutes then remove the pork and allow to cool before refrigerating (unless you plan to cook it straight away). Reserve some of the cooking liquor for the next step.

To make the barbecue sauce glaze

1. Place a small saucepan over a medium heat and add the butter, onions and a pinch of salt.

2. Cook for 3-5 minutes until soft but not coloured.

3. Add the garlic and cook for one minute more before pouring in the Madeira.

4. Reduce by half, then add 1 ladle of pork stock (from the cooking liquor) and the remaining ingredients.

5. Boil until you have a syrupy glaze — adding more pork stock if you feel you’ve gone too far.

To cook the pork

1.The pork takes only 10-20 minutes to cook through on the barbecue (depending how hot it is).

2.Start skin side down over a medium-hot part of the barbecue and cook without turning for 5 minutes.

3. Meanwhile, glaze the flesh of the pork with the barbecue sauce.

4. Turn over and cook for another 5 minutes or so (though your flames will likely now be rising due to melting fat and syrupy glaze).

5. Scrape any burnt bits from the skin side and repeat the process, glazing and turning every 2 minutes, until the pork appear sizzling hot and you can’t wait any longer. 6. Allow to rest for 5 minutes, then slice into 1-2cm thick belly chops.



Ingredients (serves 4)

80g salted butter (at room temperature)
60g dark muscovado sugar
1 tablespoon ground cinnamon
30g pecan nuts
4 Bramley apples
Vanilla or salted caramel ice cream to serve


To make the cinnamon and pecan butter filling

1. Cream the butter and sugar together in a small bowl.

2. Add the cinnamon and mix this into the now soft butter.

3. Bash or roughly chop the pecan nuts to break them down, but not into a powder and stir into the butter.

4. Use an apple corer to bore a channel through the middle of the apples

5. Tear 8 equal sized squares of foil, each large enough to wrap the apples.

6. Lay two sheets of foil on a surface, place the apple in the middle and stuff the apple with one quarter of the butter.

7. Cram it into the gap in the fruit, and wipe any excess over the apple.

8. Wrap the double layer of foil around, ensuring a tight seal at the top.

9. Repeat.

10. Bake for 15 to 20 minutes in the embers of the barbecue, or on top of a hot gas grill with the hood down.

11. Remove when the fruit feels as though it’s just tender (it’ll be a mush if you leave it too long — albeit tasty).

12. Serve direct from the foil bags with plenty of ice cream.


Barbecued halloumi and asparagus salad

Ingredients (serves 4)

2 packs of asparagus (200g approx)
2 packs of Cypriot halloumi cheese
1 pack of rocket
1 red pointed pepper
1 courgette
2 tbsp olive oil
2 tbsp red wine vinegar
1/2 tbsp to 1 tbsp honey
Lots of chilli flakes


1. Slice the halloumi cheese into slices about 7mm thick.

2. Break off the ends of the asparagus.

3. Place the halloumi slices and asparagus on a hot barbecue grill.

4. Meanwhile, make the salad by scattering the rocket on a serving plate.

5. Chop the pepper into small pieces and slice the courgette into thin strips, add on top of the rocket leaves.

6. Make the salad dressing by combining the olive oil, red wine vinegar, honey and chilli flakes.

7. Once the halloumi and asparagus are nicely charred, add to the salad and drizzle over the salad dressing. Enjoy!



Ingredients (serves 6-8)

4 corn on the cob
2 long red peppers
few sprigs mint
3 tablespoons olive oil
3 tablespoons honey
Juice of 1 lime
1 teaspoon sumac powder
1 teaspoon paprika powder
1 teaspoon salt


1. Roast the sweetcorn and peppers on the barbecue.

2. Once corn is roasted, cut it into round discs and keep aside.

3. Remove the stalks and seeds and charred skin from the roasted pepper and finely chop, add to a large bowl.

4. Finely chop the mint and add it to the roasted peppers.

5. Add the lime juice, olive oil, honey, sumac, paprika and salt to the roasted pepper and mix well.

6. Add the sweetcorn to the salsa and toss until the sweet corn is coated with the salsa.

7. Transfer the corn to a serving dish and garnish with few mint leaves.

Food photography: Charlie Richards