There's nothing worse than having beautiful summertime weather, but not knowing what to cook for the occasion. Well, worry no more, here are 5 easy but delicious recipes to save your barbecue nightmare.

Meat on the grill.


Vegtable skewers.

Jerk Chicken Drumsticks

Serves 6



  • 12-16 pieces of chicken drumsticks, deeply slashed a few times with a sharp knife

For the Marinade:

  • 8 tsp allspice berries
  • 5 tsp black peppercorns
  • 2 tsp coriander seeds
  • 5 tsp thyme leaves
  • 8 spring onions, roughly chopped, bulb discarded
  • 1-2 Chilli
  • 8 garlic cloves, peeled
  • 6 tsp sea salt
  • 8 dried bay leaves, crushed
  • 2 tsp grated nutmeg
  • ½ thumb-sized piece of ginger, peeled and roughly chopped
  • 2 tbsp brown sugar
  • 3 tsp honey
  • Juice of 1 lime
  • 1 tsp soy sauce
  • 2 tsp rapeseed oil

1. On a low heat, toast the allspice berries, peppercorns and coriander seeds in a dry frying pan, for a couple minutes until the aromas of the spices are released.

2. Put the spices into a pestle and mortar, bash until broken down into a grainy powder.

3. Place the powder and all remaining marinade ingredients into the food processor and blitz until you have a smooth paste.

4. Put the chicken pieces and the jerk marinade into a freezer bag then tie it closed, pushing out all the air, but allowing enough room to move the chicken around. Massage the jerk marinade into the chicken slashes and leave to marinate in the fridge overnight.

5. If you are barbecuing the chicken, add some wood chips to the coals (this will give it more flavour). When the barbecue is ready, brown the chicken pieces over the hottest part of the barbecue, then move the chicken to the edge of the grill, to the indirect heat. Pop the lid on and cook for about 30-40 minutes, turning the drumsticks occasionally, until the juices run clear and the chicken is cooked through. Serve with rice and peas, or just eat on its own.

Jerk Chicken drumsticks.

Masala Roasted Paneer with Veg

Serves 4


  • 100g natural yoghurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1-2 tsp chilli powder
  • ½ tsp garam masala
  • 2 tbsp chopped coriander
  • 1 tbsp olive oil
  • A pinch of salt
  • ½ green pepper
  • ½ red pepper
  • ½ red onion
  • 250g paneer cheese
  • 1 tsp fennel seeds, crushed in a pestle and mortar

1. Preheat the barbecue. Combine the natural yoghurt, ginger paste, garlic paste, chilli powder, garam masala, chopped coriander, olive oil and salt, in a blender. Cover the paneer cheese in the resulting marinade and refrigerate for 20 minutes.

2. Whilst the cheese is marinating, roughly chop the peppers and onion.

3. Thread the paneer and veg onto skewers or cook them separately. Dust with the ground fennel seeds and grill on a barbecue for 10-15 minutes (turning occasionally to make sure the paneer doesnt stick), until all is cooked. Serve with yoghurt and chapatis or on a salad.

Maple Pork Ribs with Chutney

Serves 4


  • 8 large pork ribs
  • 2 large onions
  • Oil (any)
  • 4 whole garlic clove
  • 3 tbsp fennel seed
  • 3 tbsp demerara sugar
  • 3 tbsp mustard seed
  • 2 tbsp hot-smoked paprika
  • 3 star anise
  • 3 bay leaves
  • 8 tbsp maple syrup
  • 2kg, chopped tomatoes

1. Peel the onions and roughly chop them. Warm 2 tbsp of oil in a very large saucepan and add the chopped onions, let them cook over a moderate heat, making sure to stir occasionally. Peel the garlic cloves but leave them whole and stir them into the onions. Leave until fully softened (they should be golden brown not overcooked). Add the fennel seeds to the pan, then stir in the demerara sugar, mustard seeds, smoked paprika, star anise, bay leaves and 3 tbsp of the maple syrup.

2. Roughly chop the tomatoes, add them to the onions and seasonings, together with a generous amount of salt and black pepper. Put the ribs into the mixture, then bring to the boil. Lower the heat and leave to simmer for an hour.

3. Place the ribs onto the barbecue leaving all the juices in the pan. Brush them with the remaining maple syrup and cook for 15-20 minutes till sizzling and deep golden brown. (Check them regularly, they burn easily.)

4. Turn the heat up under the tomato and onion chutney mixture and leave to bubble (making sure to stir regularly), until the liquid has reduced and the chutney is thick and rich. Check the seasoning is correct, if not add more salt and pepper. It should be sweet, sharp and slightly spicy. Serve along side the pork ribs.

Maple pork ribs.

Halloumi and Pork Burger

Serves 6


For the patty:

  • 50ml vegetable oil
  • 4 rashers finely chopped streaky bacon
  • 3 finely diced shallots
  • 3 garlic cloves
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1.2kg minced free-range pork shoulder
  • A small handful chopped parsley leaves
  • 2 tbsp chopped thyme
  • 4 tsp salt and pepper
  • 100g unsalted butter

For the rest of the burger:

  • 6 demi-brioche buns
  • 6 tbsp sweet chilli sauce
  • 6 tbsp mayonnaise
  • 100g rocket leaves
  • 12 slices halloumi

1. Heat the oil in a pan and fry the chopped bacon until crisp. Add the chopped garlic and shallots, and fry on a medium heat for 5-7 minutes (until soft). Turn the heat to low, stir in the ground cumin, coriander and chilli powder cooking for a minute or two, then leave to cool.

2. In a bowl, mix the pork, thyme, parsley, salt, pepper, and the cooled bacon and onion mix. Fry a small piece of the mince, taste and adjust the seasoning (bear in mind that halloumi is quite salty). Form into six patties, then pop in the fridge for an hour.

3. Lightly oil both the patties, then place of the barbecue for 2 minutes, turn regularly until cooked (about eight minutes in all, they’re done when the centre hits 75C).

4. Brush the halloumi with oil, then grill until golden and a bit charred.

5. Butter the cut sides of the buns and pop on the grill until golden. Spread a tablespoon of chilli sauce and a tablespoon of mayo on the bun. Lay a handful of rocket leaves onyop. Lay a patty on the rocket and top with halloumi. Pop on the lid and tuck in. Enjoy on its own or with chips.

Pulled Pork Baps


  • 1 whole pork shoulder, about 4kg, bone in.

For the Marinade:

  • 60 ml fish sauce
  • 80 ml soy sauce
  • 40 ml sherry vinegar
  • 25 ml sesame oil
  • 1 tablespoon smoked paprika
  • 250g molasses/black treacle
  • 6 garlic cloves
  • 150 g tinned chipotle chillies in adobo sauce
  • 1 tin of piquillo peppers, drained
  • 1 onion, roughly chopped
  • 3 spring onions
  • Milk buns

1. Preheat the oven to 100°C (200°F/Gas 1⁄2). Combine the fish sauce, soy sauce, sherry vinegar, sesame oil, paprika, molasses, garlic, tinned chipotle chillies, piquillo peppers and onion, in a blender and purée till smooth. Place the pork shoulder in a roasting tin, pour over the marinade. Cover with baking paper and a double layer of foil, then cook for 16 hours, or until you can lift back the skin and see that the flesh is falling off the bone. 2. Remove from the oven and allow to cool for 2 hours. Carefully move the pork to a chopping board. Pull off the skin, chop finely then put aside. Pull all of the meat off the bone and then mix the chopped skin with the meat.3. Spoon the marinade from the roasting tin into a saucepan and reduce over medium heat until thickened. Return the meat and skin to the roasting tin, pour over the hot marinade then mix together thoroughly.4. Toast the buns on the barbecue of 2 minutes. Cram as much pork as you can into each bun then top with a few bits of spring onion and some coriander leaves.