As we continue to socially distance, the BBQ is the ideal place to do as much cooking as possible. You can be outside, keeping your distance, but being social while you prepare your meal.
Vegetables aren’t usually the first thing that come to mind when thinking about BBQ, but with a little planning, it’s simple to do and the results are delicious. The smoky, charred flavour of charcoal can really enhance the taste and texture of vegetables, and if you still want to eat meat, then you can cook the veg last minute while the meat rests.
We have some wonderful local veg that is ideal for the grill and in season at the moment. With Hampshire courgettes, peppers from Tangmere and aubergines from the Isle of Wight in abundance, you have a whole range of cooking options.
There is some strange alchemy when you cook aubergines in wood-smoke, the combination is irresistible and really brings out the best in aubergine. You can grill them in slices with a bit of olive oil, then add creme fraiche, lemon juice, pomegranate seeds and chipotle sauce to make a substantial and scrummy salad.
The peppers are great on their own, adding a wonderful blaze of colour to any dish, but can be stuffed with almost any combination for a delicious veggie main course. Think of rice or couscous, with some chilli heat and lots of herbs.
Courgettes are now abundant, sweet and delicious grilled, especially with a little garlic, rosemary, olive oil and sea salt. Just be careful not to lose any between the grills!