Good from the grill

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 read our Q&A with Ed and his exclusive recipes created for us here.

Barbecue beetroot and ember onion salad

Barbecue beetroot and ember onion salad

Ingredients Serves 6

1kg beetroot (ideally raw)

1kg medium-large sized red onions

200g soft goat’s cheese (Waitrose’s Moody’s rosary ash is perfect)

5-6 tablespoons cold-pressed rapeseed oil

4 tablespoons sherry vinegar

1/4 pack of fresh dill, roughly chopped

Sea salt and black pepper


1. Scrub beetroot and chop any stalks

2. Place in saucepan

3. Bring the pan to the boil and reduce to a simmer until the beetroot is cooked (usually 40 minutes to 1 hour depending on size).

4. Drain and then leave to cool for 15 minutes, before pushing the skin off with your thumbs, and breaking apart into 2-3 rough chunks.

5. Toss the beetroot in a tablespoon of rapeseed oil and leave aside.

6. Light your barbecue. (When the first flames have died down and the coals are clearly hot, place the onions in the embers and leave for around 45 minutes until their skin totally blackened but the insides soft and sweet).

7. On a gas barbecue, you can either keep the onions whole and cook for around an hour, occasionally with the hood down. Or cut in half, leaving the skin on, then blacken the onions completely on the cut face for 10 minutes, before turning over and cooking on the skinned side for another 10.

8. Collect the beetroot, remaining ingredients, plus two large bowls and a chopping board.

9. When the onion flesh appears soft, remove from the barbecue and place in a bowl to sit and rest for 10 minutes while you char the beetroot.

10. Place the beetroot on the bars of the barbecue, rough edges first and char for 3 or 4 minutes on each side, so they char nicely on the outside and are warmed through.

11. Meanwhile, remove the near ash-like skin from the onions, pushing the flesh onto the chopping board.

12. Chop the onions roughly into halves and quarters, scrape into a clean bowl.

13. Add the charred and warm beetroot.

14. Season with sea salt, black pepper, rapeseed oil and sherry vinegar.

15. Mix well, then decant onto a serving platter.

16. Break the goat’s cheese over the beetroot and onions, add a touch more oil and vinegar, and then scatter the dill on top.

Barbecue pork belly (the smart way)

Barbecue pork belly (the smart way)

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 butter

1 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.

5. Allow to rest for 5 minutes, then slice into 1-2cm thick belly chops.

Cinnamon and pecan baked apples

Cinnamon and pecan baked apples

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.

Smoky-n-crunchy barbecue pineapple dessert

Smoky-n-crunchy barbecue pineapple dessert


1 large pineapple

2 tbsp. golden caster sugar

50 gm unsalted butter

50 gm walnuts

2 tsp of smoked paprika powder

Juice of half a lime to garnish

Handful of fresh mint leaves for garnish


To make the cinnamon and pecan butter filling

1. Remove the outer hard skin of the pineapple and cut out the jagged eyes of pineapple. You can then make smaller bite-sized portions to serve with toothpicks to making serving easy. Don't worry if you are unable to prep the fruit beforehand, just go ahead and chop it with the skin on. Once the pineapple is prepped, make slightly thick even sized ring-shaped portions.

2. Place the fruit rings on the heated barbeque grill to roast.

3. While the pineapple is on the grill, prepare the marinade. Crush 50 grams walnuts andt then melt 50g of unsalted butter in a heavy bottomed pan. If you use the fantastic gas John Lewis 4 burner deluxe Gas Barbecue - it even has a handy side gas hob that allows you to multitask with ease!

4. Add 2 heaped tbsp. of golden castor sugar into the warm melted butter while the pan is still on the hob and stir well. Then take the butter off the hob and mix well until you have a thick paste like consistency. Add in the crushed walnuts, a pinch of salt and 2 tsp of smoked paprika for that kick of flavour. If you can handle the heat from the paprika adjust the amount accordingly.

5. By now, the pineapple should have browned equally on both sides. Remove from the hot grill onto a tray. With a spoon spread the crunchy walnut dressing over the barbequed fruit rings. Be generous and slather both sides of the rings.

6. Garnish by squeezing half a lime over the pineapple rings and some fresh mint leaves gently crushed by hand for a fresh uplifting citrusy finish.

7. To serve roughly chop the rings into quarters before plating.

Weber® Genesis® II E-310™ 3 Burner Gas BBQ

Weber® Genesis® II E-310™
3 Burner Gas BBQ

John Lewis 3 Burner Gas BBQ

John Lewis 3 Burner

everdure by heston blumenthal FUSION™ Electric Ignition Charcoal BBQ With Pedestal

everdure by heston blumenthal

Barbecued sweetcorn with salsa dressing

Barbecued sweetcorn with salsa dressing

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.

Barbecued halloumi and asparagus salad

Barbecued halloumi and asparagus salad

Ingredients Serves 6-8

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 fruit rings on the heated barbeque grill to roast.

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

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

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

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

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

Barbecued surf n’ turf skewers

Barbecued surf n’ turf skewers

Ingredients Serves 6-8



Red pepper

Red onion


1.Slice the haddock and chorizo into fine layers.

2. Cut up red onion and red pepper into a decent size.

3. Push the ingredients onto the skewers.

4. Place on to the barbecue for 3 minutes.

5. Turn the skewers over for a further 3 minutes.

6. Serve on a bed of lettuce .

Food photography: Charlie Richards