BARBECUE

Looking for some new barbeuce recipes to suit any season? Watch vlogger, Katie Pix take you through how to create a delicous three-course meal in our videos below and get cooking.

Ingredients

4 raw beetroots, trimmed and thoroughly washed
½ butternut squash, deseeded
1 white onion, sautéed
Olive oil
A pinch of ground cinnamon, smoked paprika and grated nutmeg
750ml of organic vegetable stock
2 sprigs of thyme, just the leaves
Salt and pepper to season

Ingredients for plum sauce

1 tbsp olive oil
250g dark red plums, halved and stoned
50g demerara sugar
50ml red wine
250ml beef stock
1 star anise

Ingredients for duck and marinade

2 duck legs
4 tbsp runny honey
4 tbsp low-salt soy sauce
1 tsp Chinese five-spice powder
1 clove of fresh garlic, crushed
2 tsp root ginger, finely chopped
1 tbsp sesame oil

Ingredients

2 x 320g of readymade shortcrust pastry, rolled to 0.5cm
800g Bramley apples, peeled, cored and diced into 2cm chunks
300g blackberries
½ lemon, zest and juice of1 tsp ground cinnamon
75g demerara sugar
50g salted butter
1 large free-range egg, lightly beaten to glaze

If you’re interested in trying out more barbecue recipes, read about our recent barbecue events with bloggers and chef Ed Smith below