Here are some of my best barbeque recipes, mainly for the benefit of some of my best friends, now departed for NZ…I wish it was warm enough here for me to enjoy these, but someone might as well be having fun with the BBQ!!!

Stuffed mushrooms- serves 4

A nice veggie “starter” for the barbie. You can also cook this in the oven in winter- about 180C for about 10 mins.

4 very large field or portobello mushrooms

large bunch of fresh basil leaves

fistful of pine nuts

40g finely grated parmesan cheese

2  fat garlic cloves

olive oil (about 1-2 tbsps)

about 40-50g (maybe less) grated mozzarella cheese

salt & pepper

1. Carefully cut stalk out of each mushroom as close to the base as possible.

2. In a food processor or blender, whizz together the basil, garlic, parmesan and pine nuts. Then slowly add the olive oil until it makes a pesto- should be a fairly thick, glossy paste, not too runny. If you can’t be bothered making the pesto yourself, a jar is OK instead but it’s always nicer made fresh I think!

3. Spread pesto over the inside of each of the mushrooms.

4. Top with grated cheese.

5. Grill on a moderate bbq for approx 8-10 minutes. The cheese will melt and bubble, but the underside won’t burn!

Tasty Homemade Burgers

These really are so vastly superior to anything you can buy off the shelf that I promise you will never, ever go back! I don’t dare count the calories on these though- so forget it if you’re dieting or have a day off! The cheese is the secret ingredient- it keeps the burgers deliciously moist and adds extra flavour. 

500g lean beef mince

1 small onion, very finely chopped

1 large egg

1-2 cloves garlic

1 tbsp tomato puree

1 small chili, deseeded and finely chopped (optional)

30g Monterey Jack cheese (could use cheddar or mozarella if you can’t get it)

1 tsp mixed herbs (dried is fine)

1. Combine all ingredients in a large bowl. This is one of those jobs that really is easier if done with your own (well washed!) hands.

2. To make the individual burgers, scoop a hand-sized amount, make it into an even, round ball. Then put it on a plate or worksurface and flatten with the heel of your hand until it’s about 2cm thick.

3. Grill or barbeque on a high heat for c. 5 minutes each side until slightly charred on the outside and cooked completely through. Serve on seeded buns with grated cheese and the tomato sauce I’ve given the recipe for below!

Tomato Relish

This totally vegetarian receipe is perfect, both with burgers on a hot summer’s night, or at any time of the year with freshly cooked pasta and some cheese and red wine! Tasting this sauce once prompted my friend Heather to ask “WHAT do you put in it?!!!”. So here, finally, I am revealing the secret!!

1 red onion, very finely chopped (an ordinary onion is fine too)

3 cloves garlic, very finely chopped or minced

1 400g can tomatoes (preferably chopped)

1 heaped dsp tomato puree

1-2 tsp mixed herbs, or fresh if you’ve got em!

1 good tsp whole cumin seeds (essential!)

1 tsp paprika

1/2 a vegetable stock cube

1tbsp olive oil

salt and pepper to taste

1. Very gently sautee the onion and garlic in the olive oil for approx 5 mins, until the onion is translucent. Add the paprika and cook for a further minute- this caramelises the onions and tastes wonderful.

2. Add all the other ingredients except salt and pepper. Stir well, then simmer for around 15-20 mins on a gentle heat, stirring occasionally. Season to taste. I have even cooked this on the barbie before with no problems.

3. Serve with burgers or pasta- it really is that simple and takes only minutes to prepare!

Graham McElwaine’s Best Baked Bananas- serves 4

I can’t take credit for this one. It’s all my Dad’s work. It’s hands down the best bbq pudding I have ever had, and even if the ingredients seem a little odd, try it- it is utterly amazing and if you’re entertaining outside, is a total knockout. Sorry, but it really doesn’t work in the oven. Goodness knows I’ve tried- but it needs the barbie.

4 decent sized bananas, skin on

1-2 dsp Sambuca liquer

125ml whipping cream

1 dsp caster sugar

1. Slap the bananas on the barbie. Cook for approx. 10 minutes, turning occasionally on a medium heat, until the skin is completely blackened and the skin just begins to split.

2. In the meantime, whip the cream until it forms stiff peaks, beating the caster sugar in well once it starts to thicken.

3. Once the bananas are done, peel them onto individual plates. Drizzle each with a small amount of Sambuca along their length. DO NOT put too much Sambuca on or it will totally overpower the banana and it won’t be as nice!

4. Spoon cream along the length of the bananas. Serve immediately.

There you go, guys. I hope you can still enjoy- I know it’s starting to get cooler there! I will miss having you all round for eats this summer!

Your response: