The best outdoor kitchen ideas

Whether you have a small garden, balcony, or larger space, cooking alfresco is one of the highlights of summer. From traditional BBQs to pro-level pizza ovens, must-have BBQ accessories to cosy-making fire pits, read our inspiring ideas for ways to cook and entertain outside all summer – just don’t forget the garden furniture (especially the essential dining table and chairs).

Put up the gazebo, prepare some delicious dishes, including the inspired recipes below, and let the feasting commence...

Be it upon a charcoal BBQ or a next-generation gas grill, few things compare to cooking outdoors. If you like cooking for large groups, and have the space, go for a gas-fueled four-burner. If you’re short on space, the Weber foldable BBQ might be The One. Check out our BBQ buyer’s guide for more ideas.

Serves 4 • Prepare 10 mins + marinating • Cook 25 mins

Ingredients

250ml cider

4 tbsp maple syrup

4 cloves garlic, halved

8 sprigs thyme

420g essential Waitrose British Pork Fillet, cubed

2 courgettes, thickly sliced

8 shallots, halved

1 red pepper, deseeded and thickly sliced

Olive oil spray

1 Place the cider in a large bowl and stir in 2 tbsp of the maple syrup, the garlic cloves and half the thyme sprigs. Add the pork and leave to soak for at least an hour, preferably overnight.

2 Lift out the pork, discarding the marinade. Thread the meat and vegetables alternately on to 8 skewers. Spray lightly with oil.

3 Barbecue, grill or griddle the skewers for 15-20 mins, turning regularly until cooked through.

4 Strip the leaves from the remaining thyme sprigs and stir into the remaining maple syrup. Brush on to the skewers and continue to cook for a further 5 mins until shiny and nicely browned. Serve with leafy salad and a chilled glass of cider.

Whether you have a big or small outdoor area, there’s a pizza oven for you. From foolproof bestselling Ooni pizza ovens to the slick chef’s choice – the Gozney Dome – you’ll be serving perfect pizza in no time. Don’t forget your pizza oven accessories, such as trivets, pizza peels and pellets, too.

Serves 4 • Prepare 10 mins + resting • Cook time depends on pizza oven

Ingredients

500g Waitrose Sun-Dried Tomato & Chilli Bread Mix

250ml water

250g tub essential Waitrose Italian Ricotta

230g bunch Waitrose British Asparagus, halved lengthways

1 tbsp olive oil

4 tbsp fresh Waitrose Green Pesto with Basil

1 Place the bread mix in a large bowl, setting aside a handful for dusting the surface. Make a well in the centre, add 250ml lukewarm water then bring together to make a slightly sticky dough.

2 Knead the dough vigorously for 5 mins until it becomes smooth. Divide it into 4 evenly sized balls then roll out to make 26 x 12cm ovals. Dust your pizza peel with a small amount of the reserved bread mix and lay 2 of the dough portions on it. Spoon ricotta on to the pizzas then place the asparagus on top. Drizzle lightly with olive oil and leave to rise for 10 mins.

3 Fire up the pizza oven, aiming for 500ºC on the stone baking board inside. Slide the pizzas off the peel and into your pizza oven. Heat until the base is cooked through and the asparagus is tender. Dot over the pesto and finish with a good grind of black pepper. Repeat with other dough portions.

Influenced by Japanese grilling techniques that go back about 3,000 years, kamado-style cooking has inspired a slew of innovative new grills. The hugely popular Big Green Egg allows you to cook over a wood fire for unmatched flavour. Just add super-comfy garden furniture and get feasting.

Serves 4 • Prepare 15 mins • Cook 25-45 mins

Ingredients

650g sweet potatoes

2 tbsp Cooks’ Ingredients Tikka Curry Paste

Juice of 1 lemon

1 tbsp sunflower oil

2 tbsp chopped fresh mint

4 tbsp natural yoghurt

195g can essential Waitrose Sweetcorn, drained

1 ripe avocado, stoned, peeled and diced

6 salad onions, chopped

1 Light the barbecue. Scrub the sweet potatoes and cut into 1cm slices. Mix together the curry paste, half the lemon juice, sunflower oil and mint in a large bowl. Stir in the yoghurt and season.

2 Add the sweet potatoes to the curry paste mixture and mix well until coated. Arrange the sweet potato slices on the hot barbecue and cook for 20-25 mins, turning regularly, until tender. 

3 Make the salsa by combining the remaining ingredients and serve with the potatoes. 

All recipes from Waitrose