Playlist | Songs for a barbecue

While our unreliable weather means that we don’t have a great culinary tradition of barbecuing, we do have a great tradition of spontaneous barbecuing. It doesn’t matter if it’s just you, or you manage to gather a gang together – when the sun’s out, it’s time to seize the opportunity for some al fresco cooking. And even better if you pop some sunny tunes on too – just like our new ‘songs for a barbecue’ playlist. 

You can take a listen on Spotify here. Or have a browse of all our previous playlists here. We compile a playlist for every issue of the magazine.

Recipe | Nectarine & Apricot Pudding Pizza

Blending the sweetness of the fruits and dark chocolate with the savoury base to prove that pizzas don’t just have to be for mains.

Makes 1 pizza

1 ball of homemade pizza dough (see the May issue for the recipe or make to your own recipe or buy)
2 tbsp apricot jam
1 large fresh nectarine, stoned and cut into 1cm thick segments
1 tbsp dark chocolate chips
2 tsp icing sugar

1 One a lightly-floured surface to stop it from sticking, roll out your dough to create a thin base.

2 Spread the jam on top, leaving a 2cm gap around the edge. Place the nectarine on top of the jam, then sprinkle over the chocolate chips.

3 Use a floured pizza peel to carefully place the pizza in a pizza oven (the temp should be around 400C). Check it every minute and turn halfway through cooking. It should take around 2-3 mins and is ready once the chocolate starts to melt and the edges turn golden.

4 To serve, place on a board and dust with icing sugar.

Cook’s note: To cook in the oven, place on a lined baking tray in a preheated oven at 200C/Fan 180C/ Gas 6 for 8-10 mins, or until the edges begin to brown.

This pudding pizza is just one of the pizza ideas from our May issue feature, Pizza Piazza. Pick up a copy of the May issue for the other recipes, which include homemade pizza dough, homemade tomato sauce, chilli spiced aubergines, Spring Shoots Pizza, Chilli & Paprika Spicy Pizza Bread. The recipes are by Kay Prestney and the photography by Rebecca Lewis.

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Recipe | Summer Veg Coleslaw with Coriander

We can’t get enough of this crispy, flavoursome coleslaw. It works as a side for a barbecue, a picnic dish to add zing to your sarnies and sausage rolls or as a filling veggie lunch served with crusty bread

Serves 6

1 fennel bulb, finely chopped
5 spring onions, finely chopped
2 tbsp finely chopped coriander
4 celery stems, finely chopped
1 apple, cored and finely chopped
1 tsp fennel seeds
1 tsp dijon mustard
1 tbsp apple cider vinegar
Zest and juice of ½ a lime
150g natural yogurt

1 Add the chopped fennel, spring onions, coriander, celery and apple to a medium bowl.

2 In a separate small bowl, stir together the fennel seeds, mustard, vinegar, lime juice, zest and the natural yogurt until blended.

3 Pour the dressing over the chopped veg and stir thoroughly. Season with a pinch of rock salt and some freshly ground black pepper before serving.

This recipe is part of our ‘Gathering’ feature in our August issue, which we have called ‘Field Day’ and which includes lots of recipes for a Summer picnic in a meadow, including Peach Daiquiri cocktails, Courgette & Tomato Tart with Herby Pesto, Chipolatas wrapped in Parma Ham on Rosemary Skewers, Rocket, Pea & Mint Salad and Raspberry & Choc Chip Muffins.

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Recipe | Fresh Ideas for BBQ Sides

We’ve decided we’re making sides the main event. Nobody puts coleslaw in the corner!

Now. There’s plenty good about a potato salad and a bowl of greenery. But it’s fun to ring the changes occasionally. Here are a couple of new twists on classic BBQ sides to fire up your patio this summer. They’re part of our ‘School’s Out’ feature in our August issue, a dinner-through-to-breakfast menu for a back garden camp out. 

This broad bean guacamole and kohlrabi slaw will go well with barbecued meats, fish or cheese and are full of fresh, summery flavours. And, frankly, they’re so good, we’d eat them on their own with a bit of good bread for a garden lunch, too.

Broad bean guacamole

Serves 4
240g podded broad beans
Glug of extra virgin olive oil
Handful of fresh coriander (both stalks and leaves), roughly chopped
Zest and juice of 1 unwaxed lime
Pinch of sea salt
½ tsp nigella seeds 

1 In a pan of boiling water, blanch the beans for 2-3 mins. Drain and refresh under cold water. 

2 Add the beans and the rest of the ingredients, apart from the nigella seeds, to a food processor (or large bowl if using a stick blender). Blitz together until smooth. Transfer the guacamole to a serving dish and sprinkle with nigella seeds.

Kohlrabi slaw

Serves 6 

1 kohlrabi, peeled and grated
½ white cabbage, shredded
2 carrots, peeled and finely julienned
Handful of radishes, thinly sliced
Handful of fresh coriander (both stalks and leaves), finely chopped
3 heaped tbsp mayonnaise
2 tbsp cider vinegar
1 tsp honey 

1 In a large bowl, toss together the kohlrabi, cabbage, carrot, radishes and most of the coriander. 

2 Combine the dressing ingredients and add to the veg. Toss thoroughly until fully coated, then garnish with the remaining coriander. 

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Recipe | Salty Dill Cucumbers

Add crunch to a burger or some zing to a doorstop cheese sandwich with these crunchy dill pickles

Makes two 500ml jars

3 cucumbers, cut into thick slices
½ ltr of white vinegar
500g icing sugar
100g salt
1 dill flower head or a handful of fresh dill

1 Put the cucumber slices into a bowl. Mix the vinegar, sugar and salt then pour over and add the dill .
2 Place the bowl in the fridge for two days , giving the cucumbers a stir from time to time.
3 After two days, transfer the cucumbers and vinegar mix to your jars. Let them soak for about a week before they 're ready to be enjoyed

These pickles are just one of the recipes and makes from our A Bit On The Side feature in our June issue, which also includes a remoulade, homemade ketchup, cucumber relish, porchetta roast, hot dog buns and beef patties. All ideal fodder for a weekend in the garden with friends. The recipes are by Nicoline Olsen and the photograpy by House of Pictures.

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Seaside recipe | prawn skewers

Because nothing says ‘beach lunch’ like crustaceons and crusty bread

Whether you’re heading to the coast this weekend or gathering friends in the garden, these hot, citrusy, umami prawns will be a welcome addition to the table, the picnic rug or the sand.

Makes 8

2 garlic cloves, crushed
Juice of ½ lime
3 tbsp olive oil
2 tbsp honey
½ red chilli, finely chopped
350g unpeeled, precooked prawns, fresh or frozen (if frozen, fully defrosted)
2 limes, quartered

1 Add the crushed garlic, lime juice, olive oil, honey and red chilli to a large bowl, whisk together. Add the prawns, toss to coat and leave to marinate for 15 mins.
2 Thread the prawns onto the skewers and add a lime quarter to each. Keep remaining marinade to brush on to the skewers during cooking.
3 On a griddle pan over a medium heat or on a barbecue, cook each side for 1–2 mins, brushing with any extra marinade. Serve immediately.

These skewers are just part of our Seafood and Sandcastles menu featured in our August issue, where you’ll find all the recipes. If you’d like to also try the barbecue nachos, crab burgers, delicious salads and messy Eton mess, you can pick up a copy in the shops today. We guarantee you’ll be the envy of the whole stretch of sand (even if your sandcastles aren’t up to much).

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Mpre recipes for barbecue days…

More from our August issue…

Recipe | Peach & portobello mushroom burgers

Guacamole takes this veggie burger to another level

Makes 6
6 portobello mushrooms
2 tbsp olive oil
3–4 peaches, sliced so you have two slices per burger
6 brioche buns
Rocket leaves, to garnish
Gherkins (optional)

FOR THE GUACAMOLE
2 avocados, peeled, stone removed and cut into chunks
Juice of 1⁄2 lime
1⁄2 red onion, finely chopped
Chilli flakes, to taste

1 Brush the mushrooms with a little olive oil and season with salt and black pepper. Add to the barbecue and cook for 3–5 mins each side.
2 Brush the peach slices with a little oil and cook for 2–3 mins each side. Slice the brioche buns and place cut side-down on the barbecue for 1–2 mins, until browned.
3 Mash the avocado roughly with a fork. Add the lime juice, onion and chilli flakes. Mix together.
4 Add a layer of guacamole to each bun base, followed by the rocket leaves and two peach slices. Top each with a mushroom, add gherkins, if using, and sandwich with the bun tops. Use a bamboo skewer to keep assembled burgers in place.

Turn to page 24 of the July issue for more of our veg box barbecue ideas, including Halloumi & courgette parcels, Quinoa salad with new potatoes, tomatoes, edamame & nectarines, Vegetarian skewers with a lime & honey dressing and Watermelon triangles.

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View the sampler here.

More from the July issue:

More summer recipes:

Recipe | Ciabatta bun camembert burgers

Burgers can be special, grilled outdoors and topped with crisp leaves, crunchy pickles and melting camembert

Serves 6
450g beef mince
1 camembert (approx 250g)
6 ciabatta buns
6 tbsp readymade aïoli
Handful of baby spinach
Gherkins

1 Shape the minced meat into 6 round patties, each roughly 1cm thick, and cut the camembert into slices.
2 Cook the patties on the barbecue,
3 mins on each side for medium rare (or cooked to your liking).
3 Cut the ciabatta buns in half, spread aïoli on one side of the bun, top with baby spinach leaves, a cooked patty, two slices of camembert and a few slices of gherkin.

Turn to page 24 for the rest of our beach barbecue menu, including: 
Green summer salad
Pesto and sun-dried tomato pasta
Prawn kebabs
Pineapple coconut juice
Fruit salad

More from the July issue:

More barbecue recipes:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Recipe | Squid with chorizo

Deliciously marinaded and served fresh from the grill, homemade kebabs are nothing like their greasy takeaway cousins and are just the job for a barbecue

This is a version of Madrid’s bocadillos stuffed with fried squid rings. Like the original, these skewers are wonderful, fresh from the grill, piled into a crusty roll with lashings of paprika aïoli.

Serves 4
400g squid, cleaned (ask your fishmonger to do this)
Zest of 1 lemon
2 garlic cloves, roughly chopped
1 tbsp olive oil
150g cooking chorizo, cut into 2.5cm chunks
Handful flat-leaf parsley, roughly chopped
1 lemon, cut into wedges, to serve

for the aïoli
6 tbsp mayonnaise
1/2 garlic clove, crushed
1 tbsp sweet smoked paprika

1 Cut the squid into 2cm rings and halve the tentacles. Transfer to a bowl and add the lemon zest, garlic and oil. Season and set aside for 15 mins.
2 Thread the squid onto four skewers, alternating with the chorizo, and brush with any marinade left in the bowl. Heat a barbecue or griddle pan to high and cook the skewers for 5 mins, turning halfway through, until the squid and chorizo are charred in places and cooked through.
3 Meanwhile, make the aïoli. In a bowl, mix the mayonnaise, garlic and smoked paprika.
4 Scatter the skewers with the parsley and serve with the aïoli for dipping and the lemon, cut into wedges for squeezing.

Recipes from Posh Kebabs by Rosie Reynolds (Quadrille).

More from the June issue:

More barbecue recipes:

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View the sampler here.

Recipe: Wood-roasted potatoes with thyme and garlic

These potatoes are simmered with lots of garlic and thyme to infuse them with flavour, then roasted over hot charcoal and oak wood chips with more garlic and thyme. This wonderful dish is brilliant straight from the grill.

Serves 4

800g Charlotte, Pink Fir Apple or other waxy potatoes
1 garlic bulb, cut in half, plus 4 extra garlic cloves, peeled
6 sprigs thyme
olive oil, for cooking
50g (31⁄2 tbsp) unsalted butter
sea salt and black pepper
For an extra-smoky flavour, you’ll also need some beech or oak chips

1 Place the potatoes in a medium saucepan, cover with cold water and add the halved garlic bulb and three of the thyme sprigs. Bring to the boil on the stove and cook until tender. Drain well and leave to cool, then cut the cooled potatoes into bite-sized chunks.

2 Light the barbecue and set for direct/indirect cooking (see “Food from Fire”, on page 43 of July's The Simple Things). Throw a handful of wood chips onto the coals, if you like.

3 Take a roasting tin or ovenproof frying pan large enough to hold the potatoes and place in the direct heat zone. Add a good lug of olive oil and, when the oil starts to smoke, add the potatoes and season well. Toss the potatoes in the oil to coat, then close the lid of the barbecue.

4 Cook for 4 minutes before tossing the potatoes again and adding another handful of wood chips, if using, to the coals. Cook for a further three minutes, then add the butter, extra garlic cloves and the leaves from the remaining three thyme sprigs. Toss the potatoes again, then transfer to the indirect heat zone and cook for 2 minutes, or until they are crisp and golden brown.

5 Serve the potatoes immediately, spooning over the pan sauces. 

Ben Tish is chef director at the Salt Yard Group, which runs four restaurants in London. Recipes are taken from his new book Grill Smoke BBQ (Quadrille) 

Turn to page 39 of July's The Simple Things for more barbecue recipes, including 

Beef bavette with smoky salad onions and salsa cruda
Barbecued mushrooms with rosemary and garlic
Wood-roasted potatoes
Charcoal-grilled chicory with pomegranate molasses
Crispy artichokes with lemon and sage
Smoky bitter-chocolate puddings with melting whipped cream

More from the July issue:

Read more Gathering recipes:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Recipe: Smoked bitter chocolate

In July's The Simple Things, we throw a grown-up barbecue; where veggies and even desserts go on the grill. Ben Tish is chef director at the Salt Yard Group, which runs four restaurants in London. Recipes are taken from his new book Grill Smoke BBQ. 

Try the recipe for Smoky bitter-chocolate puddings with melting whipped cream on page 39 - you can just use plain chocolate (at least 70% cocoa) or try this recipe for smoked bitter chocolate.   

'Smoked chocolate is a revelation, whether you eat it raw or melted and cooked into a pudding. At Ember Yard, we tried several methods and types of chocolate but found that those with a cocoa content of 70% or more works best. I’ve used pistols (buttons) as they are all the same size, so they absorb the smoke evenly. It’s imperative that you leave the chocolate for 24 hours after smoking to allow the flavours to settle and balance.' Ben Tish

Smoked bitter chocolate

Makes about 250g (9oz)

250g (9oz) bitter chocolate (at least 70% cocoa) buttons, or a block cut into small, even-sized chunks
You’ll also need a cold-smoking device and some oak wood dust

Set up the cold-smoking device in the barbecue with the wood dust and get it going.

Place the chocolate in a single layer on a baking sheet. Transfer to the barbecue, then close the lid and vent and cold-smoke the chocolate for 45 minutes. Transfer the chocolate to a container, seal and leave for24 hours before using.

Read more from the July issue:

More Gathering recipes:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Recipe: Barbecue baked apples

This is a super-simple way to cook. Local apples are everywhere now, and are an easy but delicious dessert for campers.

BBQ Baked Apples

You’ll need a lidded barbecue to make this delicious apple dessert. Or it can be cooked in the embers of a campfire. 

Serves 4

4 eating apples
1 large knob of butter
2 tbsp light brown sugar
1 tsp ground cinnamon
a handful each of sultanas and chopped nuts
2 tsp demerara sugar
a splash of booze if there’s some around (rum, brandy, cider but – NOT beer or wine!)

1Core the apples, leaving the bottom 2cm in if possible. If that’s too hard, take the whole core out, cut the bottom 2cm off the core and plug it back into the bottom of the apple. This is to stop all the melted butter flowing out later.

2Score a line around the centre of the apple.

3Put the butter, light brown sugar and cinnamon in a bowl.  Mix in the nuts and sultanas. Use your hands if it’s easier to blend it all up into a lumpy paste.

4Push some of the mixture into each apple until it’s all used up.

5Place each apple on the centre of a large double-thickness square of foil. Sprinkle a little demerara sugar and some rum or brandy (if using) over the top, then wrap each apple up tight in its own square of foil.

6Put the foil parcels on your barbecue away from the direct heat and close the lid. You’ll need to rotate the apples occasionally to enable them to cook evenly.

7They will take about 20 minutes to cook and go soft enough to eat (you don’t want them mushy), but this will depend on the size of apples and your heat source, so keep an eye on them. Serve with cream or plain yoghurt.

Recipe from Pitch Up, Eat Local by Ali Ray (AA Publishing with The Camping and Caravanning Club). 

Turn to page 72 of September's The Simple Things for Under Canvas, highlighting secluded, riverside camping pitches. On sale 29 August 2015.

Read more camping posts from The Simple Things...

• Recipes: The Picnic Loaf, Sunshine Hash, Campfire Beef & Beans
• How to pitch a tent like a pro
• Britain's best wild camping spots

September's The Simple Things is on sale today - buy, download or subscribe now.

Recipe: Fruity 'slaw

There’s got to be ’slaw at a barbecue – and this one has extra fruit in the form of mango, raisins and sultanas. 

Fruity 'slaw

Serves 8

3⁄4 medium white cabbage, finely sliced
1⁄4 medium red cabbage, finely sliced
4 carrots, grated
1 red onion, finely sliced
2 mangos, sliced
Large handful mixed raisins and sultanas

For the dressing
3 tbsp sour cream
3 tbsp mayonnaise
21⁄2 tbsp wholegrain mustard
1 lime, juiced
salt and pepper, to taste

1 Mix all the dressing ingredients together in a bowl.
2 Combine the vegetables, mangos and dried fruit in a large bowl and season with salt and freshly ground black pepper.
3 Pour over the dressing and mix well. 

Need some bits and bobs for your next barbecue or picnic? Head over to The Simple Things shop for plenty to buy, including our Here comes the sun collection, for picnic days and for beach days. A few ideas below...

Hand-stamped wooden cutlery, from £3.50

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Whitstable BBQ, from £24.00

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Acrylic tumblers, from £4.95

Recipe: Sweetcorn with flower and herb butter

Corn on the cob and butter are the most natural of double acts. Flowers and herbs picked from your plot take this melting accompaniment to the next level in this sweetcorn recipe.

The sugars in sweetcorn start turning to starch the moment the cob is picked, meaning even minutes can make a difference to its taste. Get the barbecue up to heat before you pick, for the juiciest, sweetest corn you’ve ever sunk your teeth into.

Recipe: Sweetcorn with flower and herb butter

Serves 6

6 sweetcorn cobs

For the butter:

150g butter, at room temperature

Small bunch parsley, finely chopped

Petals of a few edible flowers: marigold, cornflower, chive

3 cloves garlic, finely chopped

1. Put the butter in a large bowl, add all the other ingredients. Season and mix well, pushing the petals into the butter with the back of a wooden spoon. Bring it all together into a rough round using the spoon.

2. To make the butter into a sliceable log, chill the pat until it is workable
but not too firm. Use a piece of wax paper to roll into a log shape. Wrap and refrigerate or freeze until needed.

3. Once the barbecue coals have turned grey, pick the cobs and place them, husks and all, onto the grill. Allow the outer leaves to blacken slightly, then turn. Once the whole thing is blackened, pull back the husk, slice of the butter and place it on the kernels. Let it melt slightly, then eat.

Turn to page 40 of July’s The Simple Things for more ideas for enjoying July’s allotment bounty.

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