Recipe | Barbecue Condiments

In our August issue, our ‘Gathering’ feature includes recipes for a feast over fire. From wood-fired side of trout and charred crudities to focaccia and charred peach Eton mess, there are plenty of ideas to keep your fire party going. But, as we all know, at any outdoor feast, it’s the homemade condiments that really make a barbecue and we have two corkers for you here: Mint Chimichurri and Lime Pickled Onions…

Mint Chimichurri  

1 shallot finely chopped  

1 tsp chilli flakes  

3 cloves garlic, grated  

125ml cup red wine vinegar  

16g fresh coriander  

½ fresh mint leaves  

16g flat leaf parsley  

1 tbsp dried oregano  

½ tbsp of caster sugar 

1 lemon  

250ml extra virgin olive oil  

Salt to taste 

1 Place the fresh herbs (coriander, mint and parsley) in a large wooden board and chop until really finely chopped, place in a bowl. 

2 Add the shallots and garlic to the bowl, along with the olive oil, vinegar, chilli flakes, oregano, sugar, and the lemon zested and juiced. Mix together season with salt to taste  

3 If it’s too thick, add a little water or more olive oil. You’re looking for a glossy consistency.  

Lime Pickled Onions 

1 red onion  

1 lime  

½ tsp caster sugar  

Pinch of sea salt  

1 Peel the onion and chop it in half. Finely slice in half moon rounds, as thinly as you can and place in a bowl.  

2 Squeeze the juice of the whole lime over the chopped onions, the acidity will start to turn the onions bright pink. Add the sugar and salt and mix together well. Usually I will scrunch it all together with my hands to really get the marinade into the onion flesh. Be careful if you have any cuts as the lime juice will cause them to sting. Leave for at least an hour to marinade, or overnight in the fridge is best.  

Cook’s note: These onions will last up to five days in the fridge in an airtight container.  

You can find the rest of the recipes for a feast over fire in our August issue. The recipes are by Amy Moore and the photography by Emma Croman.

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Eat | Wild September Salad

Eating out in the wild this month? Why pack a salad when you can scour hedgerows for woodland treats?

Al fresco dinners take on a new, more exciting element in early autumn. You can still enjoy mild days and longer evenings but also bring out more robust flavours and warming dishes that just shout ‘Autumn’ at you.

In our September issue, we have a very special ‘gathering’ feature we’ve called Into The Woods, with recipes by Rachel de Thample. It’s all about cooking over a fire and making the most of the great outdoors before the days become shorter, with everything from koftas and flatbreads to pear crumble and apple hot toddies. We particularly liked this simple Wild September Salad, which you can serve as part of this campfire feast or at any late summer, early autumn picnic. Just find your way to a likely looking hedgerow and see what nature has provided.

Leaves to look out for

Yarrow Feathery leaves resembling camomile – delicious aniseed flavour.
Alkanet Use the smaller, newer leaves and pretty blue flowers, which taste like cucumber.
Three-cornered leek Looks like wild garlic, tastes like wild garlic, but its triangular stems enjoy a late flush in early autumn.
Wild rocket Resembles farmed rocket, although the leaves range from greyish green to dark green. Smells peppery.
Shepherd’s purse Its tiny love-heartlike seed pods have a nice punchy, mustardy flavour.
Wood sorrel Small clover-like leaves, only smaller and tinged bronze; lemony tasting.

(There’s a good hedgerow food guide at wildfooduk.com.) Wash freshly picked leaves well, then pat dry with kitchen towel. Tumble together in a large bowl to mix and either pack into flatbreads or serve as a side with a drizzle of extra virgin olive oil.

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Have hot chocolate, will travel..

There's no better place to enjoy hot chocolate than in the great outdoors

If you're heading out for a walk this weekend, make sure you take a flask of something hot and yummy. We'll be making this delicious hot chocolate recipe from River Cottage chef, Gillon Meller. Best cooked on an open fire.

Real hot chocolate

Serves 6-8 1ltr whole milk 200g 75% good quality chocolate 2-3 tbsp sugar

1. Pour the milk into a suitable pan and set it over the embers to warm. Break the chocolate into small pieces and add it along with the sugar. Allow the hot chocolate to come just to the simmer. The chocolate will take time to dissolve properly so keep stirring. 2. Remove the hot chocolate from the heat and allow to sit for 5 mins before giving it a final stir and serving.

Read how a moonlit stroll can restore and revitalise you in Moon Walk, Issue 21 of The Simple Things, out now.