A BBQ Feast

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A BBQ Feast, Picnics, Recipes from the Pantry, Salad, Spring, Summer

French dressing

This is the Jack-of-all-trades dressing. It’s become so widely used because it’s so versatile and we all love it! At River…

A BBQ Feast, Fruit, Picnics, Salad, Summer

Potato salad with apples and Cheddar

As a kid, when I got home from school I used to snack on apples, Cheddar and mayonnaise. It wasn’t…

A BBQ Feast, Fruit, Salad, Summer, Veg, Vegan

Fennel, celery and apple with creamy almond dressing

This salad by Gelf Alderson from River Cottage Great Salads book is all about the crisp crunch of the fennel and celery, and the way these big bold flavours are tamed by the creamy almond dressing….

A BBQ Feast, Autumn, Fruit, Salad, Summer, Veg, Vegan

Spiced spelt salad with apples and lime

This recipe by Gelf Alderson from River Cottage Great Salads was inspired by a lunch concocted from some leftover takeaway…

A BBQ Feast, Fruit, Love Your Leftovers, Picnics, Salad, Summer, Veg, Vegan

Panzanella

This recipe by Gelf Alderson is taken from River Cottage Great Salads. I couldn’t write a book about salads without…

A BBQ Feast, Love Your Leftovers, Picnics, Recipes from the Pantry, Salad, Veg, Vegan

Split pea hummus with leftover veg

Traditional hummus is made with chickpeas, but at River Cottage, we love making dippable purées with fresh vegetables—even better when they’re leftovers!…

A BBQ Feast

Simple Salsa Verde

This is one of the most useful and versatile sauces I know – it works for fish, meat and poultry, hot and cold – and I’ll probably include a version of it in every cookbook I ever write. Its three best companions are roast lamb, oily fish such as mackerel, red mullet, salmon or sea bass, and cold poached tongue with Puy lentils (add a little extra mustard for this last one). Ingredients are variable, as are the quantities, but the basic idea is to make a mildly piquant sauce in which the explosive aromas of (ideally) just-picked herbs come shining through. Parsley is pretty much essential – indeed, you can make a good version using parsley alone. Add other herbs according to your own taste and what comes to hand: basil and tarragon are favourites of mine but chives, marjoram, chervil and oregano can all be used. I tend to avoid sage, coriander and rosemary as they overpower the other ingredients. Here’s a basic version as a guide:…

A BBQ Feast, Fish, Spring, Summer

Newspaper-wrapped bream (or other whole fish)

This is a brilliant way to cook fish in the embers of a fire. Wrapped up in a wet newspaper parcel, the fish steams gently and stays beautifully moist. You won’t get crisp skin, but if you use lots of herbs the flesh will be delightfully aromatic….

A BBQ Feast, Fish

Scallops with garlic butter and black pudding

Scallops come complete with their own little frying pans – their shells. If you can get hold of some live, hand-dived scallops in the shell this is a great thing to try on the fire. The sweet scallop meat takes on a superb flavour from the smoky embers, but it’s the bubbling, garlicky butter with black pudding and a hint of rosemary that make this recipe so incredibly tasty….

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