Recipes for National BBQ Week

Celebrate National BBQ Week with these delicious dishes to cook over the flames. 




Cooking cobs of corn in their husks directly on the coals gives them a wonderful smokiness and, let’s face it, it’s a pretty cool way to serve them too. Add a smear of my salty cayenne butter for a little spicy kick.




Padrón peppers are seasonal, but because of their increasing popularity they are becoming easier to obtain. Although traditionally, pan-fried in olive oil until charred and sprinkled with salt flakes, they work beautifully cooked over embers too.




You can serve the salsa verde with a whole lamb or, as Marcus has here, a couple of lovely, juicy lamb leg steaks grilled over charcoal.




Don’t forget the salads! A bbq wouldn’t be complete without something a bit more refreshing. The secret here is to grill the leaves until they are well charred and the cheese is crispy.




These mouthwatering lamb burgers are best cooked on a searing hot pan, smashed flat with a spatula and served with an olive and mustard aïoli!



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