COPYRIGHT

HarperCollinsPublishers

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London SE1 9GF

www.harpercollins.co.uk

First published by HarperCollinsPublishers 2019

FIRST EDITION

© HarperCollinsPublishers Ltd 2019

Jacket design by Pene Parker © HarperCollinsPublishers Ltd 2019

Cover photographs by Charlotte Bland © HarperCollinsPublishers Ltd 2019

A catalogue record of this book is available from the British Library

Alex Hamilton asserts the moral right to be identified as the author of this work

Recipes: Alex Hamilton & Jo Jackson

Photography: Charlotte Bland

Design, Art Direction & Prop Styling: Pene Parker Design

Food styling: Rukmini Iyer

Food stylist assistant: Jo Jackson

Find out about HarperCollins and the environment at www.harpercollins.co.uk/green

Source ISBN: 9780008333973

Ebook Edition © November 2019 ISBN: 9780008333980

Version 2019-05-09

CONTENTS

COVER

TITLE PAGE

COPYRIGHT

HOW TO USE THIS BOOK

GAS VS CHARCOAL

ESSENTIAL KIT

THINGS ON STICKS

BEEF, PORK, LAMB & CHORIZO

SALMON

PRAWNS

VEGETABLES

HALLOUMI, PANEER & TOFU

CHICKEN

PEPPERCORN, SALT & LIME

LEMON, OREGANO & GARLIC

TANDOORI SPICES & YOGURT

ROSEMARY, CAYENNE & BROWN SUGAR

DIPS, SAUCES & PICKLES

MEXICAN CHILLI PEANUT SAUCE

HOT SATAY SAUCE

CORIANDER & LIME TZATZIKI

SIMPLE SOUR CREAM & SPRING ONION DIP

PERFECT GUACAMOLE

SPRUCE UP YOUR MAYO

ULTIMATE CHILLI OIL

SWEET HABANERO SAUCE

FIERY SCOTCH BONNET SAUCE

PINK PICKLED ONIONS

DILL PICKLES

QUICK KIMCHI

RIBS

RIBS

CLASSIC BARBECUE MARINADE

STICKY HOT CHIPOTLE MARINADE

JERK RIBS

CHICKEN

CHICKEN: THIGHS, DRUMSTICKS, SPATCHCOCKED

STICKY JERK CHICKEN

TANDOORI CHICKEN

KOREAN BARBECUE MARINADE

SMOKED PAPRIKA & LEMON CHICKEN

POLLO AL CARBON: ACHIOTE MARINADE

WHOLE VEG

WHOLE PORTOBELLO MUSHROOMS & ASPARAGUS

WHOLE AUBERGINE

WHOLE CAULIFLOWER OR CAULIFLOWER STEAKS

CORN ON THE COB & COS LETTUCE

CHERRY TOMATOES, POINTY PEPPERS & HALLOUMI

LONG-STEM BROCCOLI

PINK PEPPERCORN & CRUMBLED GOAT’S CHEESE DRESSING

CHILLI, LIME & CORIANDER DRESSING

LEMON, DILL & FETA DRESSING

BASIL, PINE NUT & GARLIC DRESSING

BLUE CHEESE, LEMON & WALNUT DRESSING

FISH

SEA BREAM & SALSA VERDE

GRILLED FISH TACOS

WHOLE RAINBOW TROUT

SPICED SALMON FILLETS & BARBECUE SPELT CHAPATIS

BURGERS, STEAKS & SLOW COOKING

CLASSIC BEEF BURGERS

BEEF & HIDDEN MELTED CHEESE BURGERS

PORK, FENNEL & APPLE BURGER

SPICY LAMB KOFTE BURGERS

SMOKY BLACK BEAN BURGERS

CHICKPEA & CARROT BURGERS

RIB-EYE STEAK

SIRLOIN, SKIRT OR BAVETTE STEAK

ADOBO MARINADE

CLASSIC MUSTARD, WORCESTER & THYME

LEMON, GARLIC & ROSEMARY

PORK PIBIL

BARBECUE BRISKET

SALSAS & SALADS

CLASSIC PICO DE GALLO/KATCHUMBER SALAD

MANGO SALSA

PICKLED WATERMELON RIND

PINEAPPLE, CHILLI & MINT SALSA

BLACK BEAN & SWEETCORN SALSA

VEGAN SUMMER SLAW

CLASSIC COLESLAW

HAIL CAESAR: THE ULTIMATE CAESAR SALAD WITH ROSEMARY CROUTONS

KOREAN SUMMER SLAW

WATERMELON, MINT, CUCUMBER & FETA SALAD

FENNEL, COURGETTE RIBBON & ORANGE SALAD

HERBED OR RAINBOW POTATO SALAD

CLASSIC POTATO SALAD

CLASSIC TOMATO PANZANELLA

DESSERTS

GRIDDLED MANGO WITH LIME & COCONUT

GRIDDLED NECTARINES, PLUMS & PEACHES WITH HAZELNUTS & ROSEMARY

CHOCOLATE PB & J S’MORES

GRIDDLED PINEAPPLE & WATERMELON WITH CHILLI-MINT SYRUP

ROASTED STRAWBERRY & MARSHMALLOW SKEWERS WITH CHOCOLATE SAUCE

MENU PLANS

LIST OF SEARCHABLE TERMS

ABOUT THE PUBLISHER

HOW TO USE THIS BOOK

This book is designed to be as user-friendly as possible, based on the idea that if you can get comfortable with one method for cooking something, then there’s an infinite variety of ways to make it different and exciting the next time you do it. So, instead of giving you six different chicken recipes, in this book you get just one simple template for the ‘hero’ recipe, followed by a series of marinades you can pick from as you wish. The same goes for ribs, steak and vegetables, which are just glorious on a barbecue alongside punchy dressings and interesting salsas and salads.

We kick off with ‘Things on Sticks’ instead of a starter section, because they’re a colourful, easy dish to prepare ahead, marinate, and stick on the barbecue as soon as your guests arrive. The main chapters (Ribs, Chicken, Whole Veg, Fish, Burgers, Steaks & Slow Cooking) are traditionally the stars of the show, and you can mix and match these, along with the tasty salsas and salads, depending on the occasion and how many you’re feeding! If you’re still hungry after the main event, the dessert section has some very easy but delicious recipes for barbecued fruit and indulgent s’mores.

Whether you’re barbecuing in your back garden, or packing bits and pieces into a coolbox to take to the beach or park, this book has mix and match options that should keep you going all summer, and well into the autumn too. Head here for menu plan ideas to curate the perfect barbecue party table, with something to suit everyone. For tips on gas vs. charcoal and essential kit, see overleaf.

GAS VS CHARCOAL

CHARCOAL

Purists prefer charcoal for the smoky flavour, and I personally love that you can chuck rosemary, thyme, bay, sage or oregano on to the coals for a wonderful herbal scent as you cook. A kettle or lidded barbecue is really helpful for cooking your food evenly – if you’re just using a very simple open grill or disposable barbecue, a really large inverted metal bowl will do at a pinch.

You will need: firelighters and long matches, or a long-handled lighter, as well as the charcoal. Set a couple of firelighters or plenty of scrunched-up paper under the coal, light them, then let the coal burn (20–25 minutes for lumpwood, up to 40 for briquettes) until they’re evenly glowing and chalky grey – then you’re good to start putting the food on.

Quick-cook items can be done over the coals (like things on sticks or steak). If you’re cooking items for longer, like a whole chicken or thighs and drumsticks, you’ll want to carefully move the coals to one side, and cook over the indirect heat on the other side of the barbecue.

Bear in mind, if you’re barbecuing for a long time, you will want to have another load of hot coals ready to tip onto the barbecue for when your first lot has died down – this is easy to get going in an inexpensive chimney starter.

GAS

For ease and convenience, gas is incredibly helpful. You certainly get a slightly different, less smoky finish on your food, but with the lid down the barbecue will heat up in under 10 minutes, and you can regulate the intensity of the flame just by turning the dial – very hassle-free. You may find, depending on your model, that there are hot and cold spots, so, using something fairly inexpensive like grilled vegetables, do a little test moving your food around to see where the hot and cool spots are.

ESSENTIAL KIT

Other than a barbecue, there’s very little kit that you need, so I’d start with:

TONGS: Now, a key consideration with barbecuing is cross-contamination. If you put your raw chicken on the barbecue with your tongs, flip it over halfway, then take it off, all with the same tongs without washing in between, you’ve just potentially contaminated the cooked chicken with salmonella. Get two sets of long-handled tongs, one for raw meat and one for cooked, and don’t confuse them.

FLIPPER: A long-handled flipper is helpful for burgers – again, you should use two: one for raw and one for cooked meat.

TRAYS: The same goes with trays or dishes – use one to take your raw, marinated food out to the barbecue, and once it’s cooked, transfer the food on to a clean, fresh tray or plate.

OTHER: You do tend to get other bits of kit in a barbecue set – long-handled forks and such, but I tend to stick to the tongs and the flipper, as they’ll pick up and turn most things. A very stiff wire brush is helpful for cleaning the grill.

Note on the recipes: When the recipe instructs you to add the meat, fish or veg to the barbecue, your barbecue should already be hot and ready to cook on, whether using gas or coals – see here.

I love food on sticks – it’s both a practical and a decorative way to cook a variety of meat, vegetables or fish quickly, and a great way to kick off a barbecue, as you’ll have prepared everything in advance. There’s good culinary precedent for it – it makes me think of eating proper satay at the roadside in Asia, where incredibly delicious marinated meat skewers are barbecued on open grills. It’s easy to make vegetarian or vegan versions – try the options below for paneer, halloumi or tofu with a variety of vegetables.

This chapter includes suggestions for things you can put on sticks, the quantities you might need, and, in the pages that follow, the simple marinades that you can use for any of the below.

A note on skewers: the metal ones are really the best, as they will heat up and help to cook your food from the inside. If using bamboo or wooden ones, soak them in water for 30 minutes or so before you start cooking.

BEEF, PORK, LAMB & CHORIZO

With beef, pork or lamb, you want cuts that will stay tender when cooked quickly.

WHAT TYPE?

BEEF: rump steak, or sirloin if you’re splashing out.

PORK: go for tenderloin, pork steaks or chops.

LAMB: try lamb rump or lamb steaks.

CHORIZO: use mini cooking chorizo sausages, or cut 1cm rounds from a larger chorizo sausage.

With beef, pork or lamb, you can cut the meat into roughly 2.5cm cubes, but I prefer to cut the meat into long strips, about 1.5cm wide and deep, then thread the strips back and forward on to skewers in an S shape, push them down, and continue – that way you get the maximum surface area to nicely char on the barbecue, and only have to flip the skewer on two sides rather than four.

HOW MUCH?

Allow about 100g of meat per person as a starter. You can intersperse vegetables from the veg section and chorizo along with the meat if you wish, or make them up as separate skewers.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the strips of meat.

Thread the meat on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The meat should be well charred on the outside, and a thermometer inserted into the thickest part of the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 70°C.

Let them rest on a plate for 3–4 minutes, then serve with your choice of dipping sauce (see here).

SALMON

WHAT TYPE?

Use big salmon fillets that you can cut into even, 4cm chunks. (You need to have decent-sized chunks, as the fish is very quick to cook.)

HOW MUCH?

Allow 100–120g of salmon per person as a generous starter. You can make up the salmon skewers by themselves, or pick a variety of vegetables to flesh them out – I like to use red and yellow peppers or cherry tomatoes for colour.

Pick a marinade from the suggestions on the following pages, omitting any lime or lemon juice, as this will ‘cook’ the salmon too early.

Thread the salmon and any vegetables on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), gently brush the grill with olive oil. This is important, as the fish will want to stick. Lay the salmon skewers on the grill and cook for 5 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 4–5 minutes or so. The fish should be well charred on the outside, and a thermometer inserted into the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 65°C.

Serve immediately, with your choice of dipping sauce (see here).

PRAWNS

WHAT TYPE?

Ideally, use whole, shell-on prawns, or my favourite, the headless type with half a shell and a tail on, readily available in supermarkets; the shell will protect the delicate flesh from the heat of the barbecue. You can also use shelled prawns, but they’ll cook much quicker.

HOW MUCH?

Allow 80–90g of prawns per person as a starter (a bit more if they’re fully shell-on with heads, etc.). You can make up the prawn skewers by themselves, or add in your choice of vegetables from the vegetable section overleaf.

Pick a marinade from the suggestions on the following pages, omitting any lime or lemon juice, as this will ‘cook’ the prawns too early. If you’re going to make my favourite pepper, salt and lime prawns, don’t marinate them before cooking – just toss the raw prawns with a little olive oil.

Thread the prawns on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight. (Unless you’re just doing them with olive oil, in which case you’re ready to cook straight away.)

Barbecue

Once your barbecue is good and hot (see here), gently lay the prawn skewers on the grill and cook for 2–3 minutes, covered if your barbecue can be covered. Turn the skewers over, using a pair of tongs, and give them another 2–3 minutes. They are ready when they’re bright pink on the outside, and the shells should be a little charred.

Serve immediately, with your choice of dipping sauce (see here).

VEGETABLES

Marinated vegetables work beautifully on skewers. Use the combination below, or add halloumi, paneer or tofu. I like a good mixture of colours and texture on skewers, and would usually go for the following:

WHAT TYPE?

150g whole baby chestnut mushrooms

200g baby courgettes, cut into 1.5cm squares

1 red pepper, cut into 1.5cm squares

1 yellow pepper, cut into 1.5cm squares

300g whole cherry tomatoes

1 red onion, cut into small wedges

1 aubergine, cut into 1.5cm cubes

HOW MUCH?

The quantity of vegetables above will make up at least 15–20 skewers without any further additions, so they’re a generous veggie starter for a crowd.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the vegetables.

Thread the veg on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for about 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The vegetables should be cooked through, and nicely charred in places – flip them and give them another 3–4 minutes if in doubt.

Serve immediately, with your choice of dip (see here).

HALLOUMI, PANEER & TOFU

Halloumi, paneer and tofu all barbecue really well, and a good marinade will add flavour and texture from the interesting charred bits.

WHAT TYPE?

HALLOUMI: pick the nicest one you can, as it makes a real difference to the flavour and texture.

PANEER: you can buy this packaged in blocks (a bit like feta cheese) in many supermarkets – it works beautifully on the barbecue.

TOFU: you definitely want a block of firm tofu for this (silken will fall apart). My favourite brand is Tofoo – the smoked one is particularly good.

Cut your halloumi, paneer or tofu chunks into 2.5cm cubes – not too small, or they’ll be difficult to skewer.

HOW MUCH?

Allow about 80–100g of halloumi, paneer or tofu per person as a starter. You can intersperse vegetables from the veg section as well if you wish, or make them up as separate skewers.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the paneer, tofu or halloumi cubes.

Thread the cubes on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for about 5 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 5 minutes or so, then turn them on to their sides to char for another 3–4 minutes. The cheese or tofu should be evenly charred on the outside.

Serve immediately, with your choice of dipping sauce (see here).

CHICKEN

Chicken breast is a good option for skewers, as they’ll cook quickly and any of the marinades you pick will help tenderise the chicken.

WHAT TYPE?

Cut chicken breasts into 2.5cm chunks – or I quite like to use packets of mini fillets, as you can weave them on to the skewers without any further chopping.

HOW MUCH?

Allow about 100g of chicken per person as a starter. I prefer to make up chicken skewers by themselves, and serve vegetable skewers separately on the side.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the chicken pieces.

Thread the chicken on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the chicken skewers on the grill and cook for 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The chicken should be well charred on the outside, and a thermometer inserted into the thickest part of the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 70°C.

Serve immediately, with your choice of dipping sauce (see here).

PEPPERCORN, SALT & LIME

MARINADES

I first had this barbecue dressing in Vietnam, where they served freshly grilled prawns in the shell with a dipping bowl of this incredible mixture alongside; I give you my version below. It’s very simple and very effective – do use really good, freshly ground black peppercorns, or try a variation with Sichuan peppercorns. This will make enough for about 400g of meat, fish or veg.

2 tbsp black peppercorns

1½ tsp sea salt flakes

1 lime, juice only (make sure it’s a juicy lime)

1 tbsp olive oil

Use your pepper grinder or a pestle and mortar to coarsely grind the black peppercorns – I know it’s time-consuming, but this is the essence of the marinade. (Under no circumstances use ready-ground black pepper – it will make your dish taste of dust.)

Stir the freshly ground pepper with the sea salt, lime juice and olive oil. Now, if you’re using this as a dipping sauce for grilled prawns or fish, pop most of it into a few little bowls, and once your prawns/fish cubes are barbecued (see here and here), tip them into the mixing bowl with the remaining black pepper dressing. Give them a quick toss, then serve immediately with the little bowls of extra dressing and plenty of paper towels for people to discard their prawn shells and clean up.

If you’re using this as a pre-cooking marinade, dunk your meat or vegetables into the marinade, then cover, refrigerate and leave to marinate for a couple of hours to overnight before barbecuing.

WORKS WELL WITH

Prawns (see here)

Halloumi (see here)

Chicken (see here)

Salmon (see here)

Beef (see here)

Tofu (see here)

Paneer (see here)

LEMON, OREGANO & GARLIC

MARINADES

I love the Mediterranean flavours in this simple, effective marinade. This will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

1 lemon, zest and juice

20g fresh oregano, leaves finely chopped

3 tbsp olive oil

Freshly ground black pepper

2 garlic cloves, finely grated

2 tsp sea salt flakes

Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

WORKS WELL WITH

Chicken (see here)

Beef (see here)

Pork (see here)

Lamb (see here)

Paneer (see here)

Tofu (see here)

TANDOORI SPICES & YOGURT

MARINADES

Probably my favourite marinade, but then I’m biased because the smell of tandoori spices on a barbecue just makes me think of summer. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

6 tbsp natural yogurt

1 tbsp olive oil

1 large lemon, zest and juice

5 garlic cloves, grated

5cm ginger, peeled and grated

2 heaped tsp ground cumin

1 tsp ground turmeric

2 heaped tsp smoked paprika

1 tsp mild chilli powder

A good grind of freshly ground black pepper

1½ tsp sea salt flakes

Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

WORKS WELL WITH

Salmon (see here)

Chicken (see here)

Beef (see here)

Chorizo (see here)

Vegetables (see here)

Halloumi (see here) Paneer (see here)

ROSEMARY, CAYENNE & BROWN SUGAR

MARINADES

This rich, sticky, sweet and spicy marinade with rosemary will make your garden smell incredible. For an even more intense rosemary hit, after you’ve stripped the rosemary sprigs of needles, use them as mini skewers for whatever you’re barbecuing. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lime juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

20g fresh rosemary sprigs

1 lime, zest and juice

1 tsp cayenne pepper

2 tsp sea salt flakes

3 tbsp olive oil

2 heaped tbsp dark brown sugar

Strip the needles off the rosemary sprigs, then finely chop them and mix with the other ingredients in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

If you’re going to use some of the rosemary sprigs as skewers, use something sharp to pierce the food first before threading it on to the rosemary.

WORKS WELL WITH

Chicken (see here)

Beef (see here)

Pork (see here)

Lamb (see here)

Paneer (see here)

Tofu (see here)

MEXICAN CHILLI PEANUT SAUCE

This spicy chilli peanut sauce is so addictive that you will want to put it on everything – I’ve been known to have it in a cheese sandwich. You will need chiles de árbol for this recipe, which are very easy to find online – it’s worth getting them to be able to whip up a batch of this sauce.

Makes: 1 jar, to keep in the fridge

2 tbsp olive oil

4 chiles de árbol, deseeded

1 garlic clove, peeled

150g unsalted blanched peanuts

Sea salt flakes

Heat the olive oil in a large frying pan and add the chiles de árbol, garlic and peanuts. Fry them over a medium-low heat, stirring frequently, for about 10 minutes, until all the peanuts are an even golden brown.

Tip everything on to a plate and leave to cool down for about 15 minutes.

Transfer everything to a blender or food processor, along with a teaspoon of sea salt and 150ml of water. Blitz until smooth, adding more water a tablespoon at a time until you have a sauce about the consistency of double cream. Taste, adjust the salt, and keep in a jar in the fridge for up to a week.

WORKS WELL WITH

Any Peppercorn, Salt & Lime flavoured skewers (see here)

Classic or Sticky Hot Chipotle Ribs (see here and here)

Pollo al Carbón (see here)

Whole veg with Chilli, Lime & Coriander Dressing (see here)

Grilled Fish Tacos (see here)

Barbecue Brisket (see here)

HOT SATAY SAUCE

Sambal oelek is an Indonesian chilli paste made primarily from crushed chillies and vinegar. Sambal refers to the chilli sauce, while oelek, a word of Dutch origin, refers to a stoneware dish, similar to a pestle and mortar, which is used to crush spices in Indonesian kitchens.

Makes: about 300ml, enough for 4

4 garlic cloves

4 shallots, peeled, roots removed and halved

2 tbsp sambal oelek paste

2 tbsp vegetable oil

A pinch of chilli flakes

200g peanuts, toasted and lightly crushed

200ml coconut milk

100ml water

1 tbsp brown sugar

½ lime, juice only

Sea salt flakes

Place the garlic, shallots and sambal oelek in a food processor and blitz until a smooth paste is formed.

Heat a heavy-based pan and add the oil. Once the oil is sizzling, empty the contents of the food processor into the pan along with the chilli flakes. Turn the temperature down and cook over a low heat for 20–30 minutes. You are looking for an obvious change in the colour of the paste – it will go from a bright to a more muted, terracotta red.

Next, add the peanuts to the pan along with the coconut milk and water. Mix together and simmer gently for a further 5 minutes. If you think it looks a little thick, add some more coconut milk and water. After 5 minutes, remove from the heat and add the sugar, lime juice and a generous pinch of sea salt. Serve immediately, or keep in a sterilised jar in the fridge for up to a week.

WORKS WELL WITH

Chicken skewers (see here)

Beef, pork or lamb skewers (see here)

Salmon skewers (see here)

Whole Aubergine (see here)

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