New Launch for 2024: Smart Barbecues from Masterbuilt and Kamado Joe

BBQ aficionados can now get the best of both worlds. The flavour of charcoal with the convenience of gas.

Masterbuilt has proudly announced the introduction of two cutting-edge connected barbecues, set to redefine the outdoor cooking experience. 

Masterbuilt's AutoIgnite Series 545 and top-of-the-line Masterbuilt Gravity Series XT are poised to revolutionise the way people approach grilling, with built in smart technology, innovative features and unparalleled convenience.

With a digital dial to set the temperature, they really are as easy and versatile to use as the oven in your kitchen. 

Masterbuilt AutoIgnite Series 545 - RRP £499 international.masterbuilt.com

Bridging the gap between gas and charcoal grilling, this incredible value barbecue offers the best of both worlds for home cooks who seek convenience without sacrificing flavour. Smart features include:

AutoIgnition - Press a button to ignite the grill and immediately start cooking. Built in electric spark ignitor lights the fire-starter that ignites the charcoal. It's fast and it's safe.

App-enabled - You can monitor and control the cooking process remotely. Stay connected wherever you are. Just nipped to the corner shop for some extra sausages or to the butcher for some more steaks? Masterbuilt has you covered!

Mini hopper - Holds 2.5kg charcoal which will last up to eight hours of grilling time without having to spends time refuelling.

Hopper sear plate- Built in cast iron sear plate gives you grilling flexibility. 

Easy cleaning - The hopper sear plate is completely removable, there's a front grease tray and a side load ash tray so it's easy to clean and keep hygienic. 

Masterbuilt Gravity Series XT - RRP £1,599 international.masterbuilt.com

This is the highest spec barbecue Masterbuilt's produced in its 50 years of engineering, the Gravity Series XT is a true game-changer with advanced features:

Gravity fed hopper - It can hold up to 24 hours worth of fuel - enough to make the best pulled pork or brisket you've ever tasted.

Graphs and alerts - Advanced control panel now features graphs and alerts. Provides real-time data that helps you cook to precision 

Extra tough - Built to last. Features a fibreglass mesh gasket, four stainless steel warming racks, technology to minimise flare-ups.

WiFi and digital fan - Ensuring precise temperature management for the perfect cook every time.

A global first, Kamado Joe has also released a digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control.

Kamado Joe - Konnected Joe | £1,999 | uk.kamadojoe.com

Hassle-free charcoal ignition – The automatic fire starter ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

Ability to maintain consistent temperatures – A digital display, fan and top vent maintains consistent temperature control during each cook.

Ultimate versatility – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

Unmatched flexibility with cook modes – The Automatic Cook Mode offers step-by-step instructions on the digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

Kamado Joe app – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

Standard Kamado Joe innovation – Features like a slide-out ash drawer for easy clean-up, Air Lift Hinge for reduced dome weight, and two tiers of grates so you can split the levels you cook on.

Get creative in your kitchen. Make your own condiments, sauces, and more

In the realm of culinary adventures, there's something uniquely satisfying about crafting your own condiments and sauces. 

Not only does this allow you to tailor flavours to your exact preferences, but it also opens up a world of creativity in the kitchen. From tangy mustard to zesty salsa, the possibilities are endless when you take the DIY route. Let's dive into some exciting DIY kitchen projects that will elevate your dishes to new heights.

Homemade Mustard: A Tangy Triumph

Mustard is a staple condiment that adds a punch of flavour to sandwiches, dressings, marinades and more. 

Making your own mustard is surprisingly simple and allows you to experiment with various flavours and spice levels. Start with a base of mustard seeds, vinegar, and water, then customise with ingredients such as honey, garlic, herbs, or spices to create your own signature blend. Whether you prefer a classic yellow mustard or a spicy Dijon, homemade mustard is sure to impress.

Salsa Fresca: Fresh Flavurs in Every Bite

There's nothing quite like the vibrant flavours of homemade salsa fresca. Made with ripe tomatoes, onions, jalapeños, cilantro, and lime juice, this versatile condiment adds a burst of freshness to tacos, nachos, grilled meats, and more. 

Experiment with different types of tomatoes, peppers, and herbs to find the perfect balance of sweetness, heat, and acidity. With just a few simple ingredients, you can whip up a batch of salsa that rivals your favorite restaurant's.

Infused Oils and Vinegars: A Gourmet Touch

Infused oils and vinegars are an easy way to add depth and complexity to your dishes. Start by selecting high-quality oils and vinegars as your base, then infuse them with herbs, spices, fruits, or aromatics of your choice. 

For infused oils, try combinations like rosemary and garlic, chili and lime, or lemon and thyme. For vinegars, experiment with flavours like raspberry and basil, fig and balsamic, or orange and ginger. Use these infused oils and vinegars in dressings, marinades, or simply drizzle them over roasted vegetables or salads for a special gourmet touch.

Homemade BBQ Sauce: Sweet, Smoky, and Irresistible

No back garden barbecue is complete without a tangy, smoky BBQ sauce to slather on ribs, chicken, or pulled pork. While shop-bought options abound, making your own BBQ sauce allows you to control the sweetness, spice, and depth of flavour. 

Start with a base of ketchup, vinegar, and molasses, then customise with ingredients like brown sugar, Worcestershire sauce, mustard, and smoked paprika.Your homemade BBQ sauce is sure to take your grilling game to the next level.

DIY Pickles: Crunchy, Tangy, and Totally Addictive

There's something irresistible about a crisp, tangy pickle, and making your own at home is easier than you might think. Start with fresh cucumbers and a simple brine of water, vinegar, salt, and spices, then let time work its magic as the flavors meld together. Experiment with different types of cucumbers, brine ratios, and flavorings like dill, garlic, or chili flakes to create your perfect pickle recipe. Enjoy them straight from the jar, sliced on sandwiches, or chopped into salads for a burst of flavor and crunch.

You can also buy special picking onions and make your own pickled onions, too. 

Conclusion: Unleash Your Creativity in the Kitchen

Embarking on DIY kitchen projects like making your own condiments, sauces, and more is not only a fun and rewarding endeavor but also a delicious way to elevate your culinary creations. Whether you're experimenting with new flavors, customising recipes to suit your tastes, or simply enjoying the satisfaction of creating something from scratch, the possibilities are endless. So roll up your sleeves, stock your pantry with ingredients, and let your creativity run wild in the kitchen. Your taste buds and your family members and friends will thank you for it.

Impress your Valentine with Kamado Joe's Valentine's Day Barbecue Recipes

You'll be able to really impress your Valentine with a creamy, crunchy arancini with sweet lobster-meat and a silky smooth pea puree. 

Followed by the sexiest of desserts, a molten chocolate pudding. If this doesn't make your evening end successfully, then nothing will… All cooked on your Kamado Joe - how cool is that?

Lobster and truffle arancini with pea puree

Serves 2

Ingredients

1 cooked lobster (about 600g)

300g butter

100g Parmesan, grated

175g arborio rice

A few drops of truffle oil - depending on strength

400g frozen peas

1 onion, finely chopped

6 cloves garlic, thinly sliced

2 glasses white wine

1 litre veg or fish stock

2 eggs, whisked

200g flour

200g panko breadcrumbs

Oil for deep frying

Method

Set your barbecue to 150c direct heat. Remove all of the lobster meat from the shell and claws, chop into chunks and set aside.

In a cast iron pan, add a good glug of olive oil, then the onions and garlic. Cook gently for 15 minutes until translucent. Add the rice and stir until each grain is coated with oil. Add the wine and cook until it is completely reduced, stirring all the time. Add the stock a ladle at a time, whilst stirring regularly until the rice is just tender. Add 100g of the frozen peas, the lobster, half of the butter, the Parmesan and a few drops of truffle oil to taste - then stir well until melted. 

Pour the risotto into a baking tray and leave to cool - ideally overnight. When chilled, form the risotto into balls, roll them in the flour, dip in the egg and finally the panko breadcrumbs.

Set your barbecue to 250c and heat the oil in a pan to 180C. Fry the arancini until golden brown and piping hot in the middle. Cook the rest of the peas in boiling water and blitz in a food processor with the remaining butter. Serve with the arancini. 

Molten chocolate fondant

Serves 4

Ingredients 

25g melted butter

1 tbsp cocoa powder

100g 70% dark chocolate, broken into small pieces

100g butter, cut into small cubes

100g caster sugar

2 eggs and 2 egg yolks

100g plain flour

4 chocolate truffles

200ml double cream, whipped to soft peaks

1 tsp vanilla paste

Icing sugar to dust

Method

Set your barbecue to 180C indirect heat. Paint the inside of four ramekins with the melted butter and divide up the cocoa powder into each mould before tipping out the excess to ensure all of the butter is well-dusted. 

Place a glass bowl over a saucepan of simmering water and add the chocolate and butter. Stir until melted. Set aside. In a separate bowl, whisk the eggs, yolks and sugar until thick and pale. Then mix in flour and beat well. 

Slowly add the chocolate to the egg mixture and beat until fully incorporated. Divide the mix equally between the moulds and pop a truffle in each one so fully submerged in the batter. Place on a baking tray and cook for 12 minutes. Leave for 1 minute then gently ease out onto a plate - using a knife if you need to. Add the vanilla to the cream and mix. Serve with the fondant and sprinkle with icing sugar.

https://international.kamadojoe.com

Venison and Haggis Smash Burger in a Whisky Butter, Stout Steamed Brioche

Kamado Joe and BBQ expert Ben Forte reveals the Burns Night special:

Venison and haggis smash burger in a whisky butter, stout steamed brioche

Makes 1 burger

115g venison mince

70g haggis

40g minced pork fat

2 rashers smoked streaky bacon

One or two slices of Emmental

Softened 75g of butter

1 tbsp whisky

Brioche burger buns

Brown sauce

Splash of stout

Steele cloche (a metal saucepan will do)

Best cooked on a scorching hot flat griddle surface.

Mix all the meat together in a bowl, before loosely forming into two 4oz balls and set aside. Mix whisky and butter together. Add more to taste if you love a wee dram!

Butter your brioche generously and griddle for 10/15 seconds, being careful not to burn. Remove and set aside. Dollop brown sauce on the top half of the bun.

Griddle your bacon until crispy but not brittle. Set aside.

Now, it's time to smash those burgers - a broad, flat spatula is best. Place your haggis balls on the cooking surface, leaving ample space between the two. Then press down on each, flattening out. Make sure you oil your implement of choice so it doesn't stick. A good tip is to cut two, 10cm square pieces of greaseproof paper, placing them on top of the meat balls before smashing. Now don't touch them, you want a lovely crust to form. These won't take long to cook - maybe a minute. 

If you see pools of moisture forming on top of each patty, it's time to flip. Once flipped, place your bacon on each, top with Emmental cheese and give it a moment to melt together. Still on the griddle, pop one of the patties on top of the other. Grab the stout and cloche or pan, splash a good glug at the base of the burger, cover with cloche and steam your burger for 20 seconds.

Remove smash burger tower and place on bottom half of brioche.

Eat immediately, knocking back a dram of your favourite scotch whisky during the eating.

https://www.kamadojoe.com

The Ultimate Barbecued Thanksgiving Turkey and Smoked Pumpkin Macaroni Cheese Recipe

On Thursday 23rd of November, it's Thanksgiving, so it's time to gather around a show stopping turkey with American-influenced sides. For best results and theatre, why not BBQ your Thanksgiving dinner?

 Atlanta-based Kamado Joe’s ceramic grills hold their temperature consistently, infuse an authentic smoked flavour into the meat and vital to the process, it creates an impossibly juicy bird. 

Moreover, cooking outside frees up valuable oven space. Here are their fool-proof recipes for a barbecue turkey and pumpkin and sage macaroni cheese.

Kamado Joe’s global marketing manager, Ben Forte reveals his top tips to barbecuing the turkey for thanksgiving.

Thanksgiving turkey tips

Cook to temperature, not time. 75C is perfect.

Add a bacon weave. This helps the breast meat stay moist and you get a bonus bit of crispy bacon.

Get your turkey out of the fridge half an hour before you start cooking.

Cook your veg below the turkey so it catches all those juices as it cooks.

If you like a bit of smoke then try adding a chunk of fruit wood such as apple or cherry.

Barbecue turkey recipe

Ingredients

200g fine salt

100g light brown sugar

Small bunch of sage leaves

2 bay leaves

2 star anise

10 peppercorns

1 orange, zest removed with a vegetable peeler

5kg turkey

250g butter, softened

Bunch of sage, rosemary and thyme, finely chopped

Method

Brine your turkey the night before cooking. Fill a large saucepan with 1.5 litres of cold water and add all of the brine ingredients - saving the remainder of the orange for the next day. Place over a medium heat and whisk until the sugar and salt has fully dissolved before removing from the heat. Fill a container large enough to hold your turkey with 1.5 litres of cold water and add to it your fragrant brine solution. Allow to cool completely.

Add the turkey and leave to brine overnight. In the morning, remove the turkey from the solution and pat it dry with kitchen paper or a clean tea towel.

Halve the orange and stuff it inside the turkey cavity. Mix the butter with the finely chopped herbs. Rub half of the mixture generously over the skin of the turkey and season generously with salt and pepper.

Set your barbecue to around 190c for indirect cooking and place a drip tray under the grill to catch the cooking juices. Place the turkey on the grates above the drip tray and close the barbecue lid. Allow the turkey to cook for approximately 2-3 hours but you’re cooking to temperature not time - you’ll have to check. Baste the turkey with the remaining herb butter every half hour.

Using a temperature probe, check the thickest part of the turkey is cooked to approx 72c. When cooked, remove from the heat, wrap with foil and a clean tea towel and leave to rest for an hour before carving. 

Smoked Pumpkin and Sage Mac 'n' Cheese

Creamy mac and cheese infused with smoke and enhanced with roasted pumpkin and aromatic sage.

Ingredients:

400g macaroni pasta

250g pumpkin puree 

120g cheddar cheese, grated

60g Parmesan cheese, grated

120ml milk 

30g butter 

40g plain flour 

1 tablespoon fresh sage, chopped

1/2 tsp garlic powder 

Salt and pepper to taste

Method 

Prepare your barbecue to approx 150c. Cook the macaroni pasta according to the packet instructions until al dente.

Melt the butter in a saucepan over medium heat. Add the chopped fresh sage and cook for about a minute until fragrant. Add the flour to the saucepan and stir constantly for 1-2 minutes until golden brown. Gradually whisk in the milk until the mixture is smooth and thickened. Add the pumpkin puree, cheddar cheese, and Parmesan. Stir until the cheeses are melted and the sauce is creamy. 

Add the cooked pasta to the sauce and toss to coat the pasta evenly. Season with garlic powder, salt, and pepper to taste. Transfer the mac and cheese to a heat-resistant dish suitable for smoking. Place the dish on the grill grates of your barbecue. Close the lid and let it smoke for about 15-20 minutes to infuse smoky flavour. 

Remove the smoked pumpkin and sage mac and cheese from the grill and let it cool for a few minutes.

www.KamadoJoe.com

For several reasons That's Food and Drink has a day's leave on Thanks Giving Day and enjoys a Thanks Giving turkey feast.

Kabuto Launches Mac N'cheese Korean BBQ Feast Box

Yes, taste just got supersized! Normally known for its delicious 'Posh Pot Noodles', Bristol-based Kabuto now makes mega tasty Mac n'Cheese, too - and fans have been loving it!  This month a brand new flavour goes live: a zingy yet creamy Kabuto Mac n'Cheese Korean BBQ.

It's a big box full of even bigger flavour, oozy gooey cheesy goodness, mixed with the unmistakable hotness of Korean cuisine, set to tantalise your tastebuds and bring some fun to your feasts. Korean food has splurged in popularity in the last few years, but this was a combo they didn't think anyone saw coming!

One Box' of Korean BBQ will contain two servings, a perfectly sized portion for a cosy night in. Seriously great Mac n'Cheese with seriously great ingredients, Kabuto wants to create adventurous meals that don't break the bank, inspired by world cuisines. Mac n'Cheese heaven will be yours in just six minutes, you'll need a hob for extra cosy creaminess. 

Although the Mac is really utterly delicious on its own, Team Kabuto wants you to get creative: why not try them mixed with pulled meats, a kimchi garnish or some stir-fried veggies? More recipe ideas will be loaded to social media over the coming weeks, and the box itself has more ways to get creative with Kabuto, also.

Using all 100% natural ingredients, containing no additives, preservatives or artificial colours, Mac N'Cheese has been created for families and busy people looking for a premium pasta pot. All Kabuto products are now 100% Vegetarian to cater for Veggie and flexitarian lifestyles too.  

Meal for 2: Amazon - free delivery for Prime members, RRP £3.95 

Nutritional values per 1 portion prepared (with 200ml semi skimmed milk)

401 calories

3.8g fat, 1.4g which saturates

Carbohydrate 68.6g, of which sugars 5.9g

Fibre 2.4g

Protein 13.2g

Salt 2g

Says Holly Mansfield, Kabuto's Brand Manager: “To launch a product exclusively to Tik Tok is a first for us, as we want the superfans to get their hands on them where we know they hang out the most! We can't wait to work with our community on recipes and fun ways to chat all things Mac n'Cheese. We're obsessed with this flavour fusion and we hope you love it too!”

https://www.tiktok.com/@kabutonoodles 

High Grange Devon and Kamado Joe Join Forces to Raise the Art of BBQing

Two of the hottest names in the world of barbecue have joined forces in an exciting partnership.

Leading fire chef, Luke Vandore-Mackay has teamed with global ceramic charcoal grill brand, Kamado Joe, taking on the full BBQ range at his fire school, High Grange Devon. 

This collaboration marks a significant milestone for both names as they continue to raise the bar in the barbecue world, providing state-of-the-art grills to cook on for the ultimate learning experience.

Since owners Luke and Sara Vandore-Mackay opened their doors back in 2020, High Grange Devon has rapidly become a sought-after destination, attracting guests from across the UK who are keen to sharpen their outdoor cooking skills.

From their East Devon retreat, High Grange teaches everything you need to know about mastering the art of cooking over fire via a range of barbecue techniques. Luke and Sara's decision to transition from their previous grill brand, Big Green Egg, to the iconic red-shelled Kamado Joe, reflects a strategic move aimed at providing their eager students with cutting-edge technologies and the best equipment to enhance guests' barbecue skills.

Kamado Joe grills are celebrated by barbecue enthusiasts and chefs alike for their exceptional performance, versatility and innovation. 

Its latest release, the Konnected Joe, is a world-first digitally connected ceramic grill that you can ignite with the press of a button and control from your smart device. 

While kamado-style grills have been around for several thousands of years, Kamado Joe rises above the parapet and takes its range to the next level by employing constant innovation.

Relocating from London, Luke brings decades of experience running restaurants in the capital city, leading the prestigious London Borough Market demo kitchen and as a chef tutor at London Barbecue School. 

He imparts his knowledge in cooking, butchery and also offers inspiration so guests can create their own al fresco feasts when they are back at home home.

Luke Vandore-Mackay, co-owner of High Grange Devon, expressed his enthusiasm for the partnership, “At High Grange, we take immense pride carefully sourcing the very best for our guests, so we use Meat Matters ethically reared ex-dairy beef, Haye Farm organic meat and fish from the award winning Lyme Bay fish shack who have their own day boats in Lyme. 

"My friend Morgan in the neighbouring village supplies us with Hebridean lamb and geese for Christmas. The barbecues guests cook on should only be the very best too. 

"So, switching to Kamado Joe wasn't a decision Sara and I took lightly, but this partnership represents a significant leap forward in the realm of barbecue education. High Grange is very well-positioned to continue setting the standard in barbecue for years to come.”

 Ben Forte, who is the senior marketing manager at Kamado Joe says, “We feel really honoured to join forces with High Grange. Luke has incredible barbecue skills and he knows how to get the best results every time, he's a brilliant and perfect ambassador for Kamado Joe. Together, we aim to inspire the next generation of grillmasters.”

Besides its fire school, guests can also attend feast nights to enjoy Luke's impeccable meals. Diners sit at long oak banquet tables and enjoy perfectly executed fire-cooked food, always from the heart. While hunks of meat and fish have their place on the barbecue, Luke's equally passionate about making vegetables sing. High Grange also has a wellbeing centre offering a range of holistic workshops and treatments.

www.highgrangedevon.com / uk.kamadojoe.com

Brits stock up for last big BBQ feasts of the year ahead of the Bank Holiday

Brits have been stocking up for what is likely to be the last big BBQ day of the year for the Bank Holiday.

Forecasts for temperatures around the 20C mark have set up the August Bank Holiday for probably the last big BBQ parties of the year.

Since last Thursday sales at Tesco of typical BBQ foods like burgers, sausages, fish and plant-based meat alternatives plus beers and wines have been in high demand.

And as a result of a 25% off six bottles of wine and fizz (Clubcard deal members only) running from until Monday, Tesco predicts it expects to sell more wine than beer over the Bank Holiday weekend. 

Tesco BBQ meat buyer Lucy Draper said: “This August Bank Holiday is likely to see the last big BBQ parties of the year with schools starting up again the following week and people returning to the UK from their summer holidays.

“Also a result of a wetter than normal summer, Brits have had fewer BBQ occasions than usual to enjoy so we believe many people will seize the chance for one last hurrah and go all out to invite family and friends over to enjoy the great outdoors.”

Across the Bank Holiday period Tesco expects to sell:

1.25 million packs of sausages

Over 300,000 packs of burgers

Over 225,000 plant-based meat alternatives

Over 1 million packs of fish

Over 300,000 packs of BBQ meat

Over 1 million packs of burger and hot dog rolls

Over1 million punnets of strawberries

Almost 300,000 packs of Greek/salad cheese

Over 2.25 million ice creams and lollies

Over 4 million bottles/cans of beer

Almost 8000 bottles of Pimms

Over 300,000 packs of ice cubes

Over 500,000 cartons of fresh cream

Over 5 million bottles of wine

Something in the region of 100,000 bags of BBQ fuel

www.tesco.com

 

Shopping at Aldi? Here are their August Bank Holiday opening hours

Aldi has announced its opening times for the August Bank Holiday.

Aldi's branches will open as normal Saturdays and Sunday. But stores will be open in England and Wales from 8am until 8pm on Monday 28th August, but opening hours in Scotland will remain unchanged (8am – 10pm).

However, customers are advised that the opening times of some stores could vary, and they're advised to  visit Aldi’s website to check their local store's opening times.

Aldi report that they have everything shoppers will need for a stunning Bank Holiday, due to its fabulous range of delicious food and drink.

From BBQs and picnics to garden gatherings and soirees, shoppers will be able to can cater for any long weekend plans with Aldi's stupendous range of fresh meat, vegetarian and vegan options, sides, snacks, sweet treats and drinks, all at amazing Aldi prices, too!

And Click and Collect is also available to customers at some 200 Aldi stores. Customers at select stores can visit groceries.aldi.co.uk to browse the supermarket’s range online and book a timeslot for collection, where all of their shopping will be brought to their cars and loaded into their boots by Aldi colleagues.

www.aldi.co.uk

Win the Brand New Konnected Joe BBQ and Meal at Paul Ainsworth's Cornish Pub

This summer, Cornwall's renowned Michelin-starred chef, Paul Ainsworth, has joined with Kamado Joe, the ceramic grill masters, to deliver an adventurous and utterly unparalleled cooking experience with the launch of the innovative Konnected Joe.

Revolutionising the BBQ world with cutting-edge technology, the Konnected Joe boasts a unique fusion of integrated digital controls within its iconic red ceramic shell. 

Instantly igniting with a simple press of one button, this innovation offers effortless temperature control using its user-friendly digital dial. 

And now Kamado Joe is offering the public an opportunity to win a Konnected Joe, giving the lucky winner the opportunity to be among the first to embrace the future of barbecue in their own back garden.

To make the competition even more special, the adventure doesn't stop there. The lucky winner and a friend will have the chance to spend the day on the beautiful Cornish coast enjoying lunch or dinner and a proper pint at Paul Ainsworth's public house in Rock - The Mariners. 

To win, simply hop over to Paul Ainsworth and Kamado Joe's Instagram pages - @paulainsw6rth and @kamadojoeuk for further details.

RECIPE: Paul Ainsworth's Dog's Pollock on the Kamado Joe

This dish with its own cult-following from chef Paul Ainsworth is served in his Cornish public house, The Mariners. Now, adapted for Kamado Joe with a charcoal smoke-twist, you can create your own version of Paul's iconic Dog's Pollock on your BBQ at home.

Serves Six

Ingredients

For the fish brine

1ltr water

50g salt

40g caster sugar

1 bay leaf

Fresh thyme

Pinch of white peppercorns

For the basting butter

1 tbsp yeast extract

250g butter, softened

50g sundried tomatoes, chopped

Good squeeze lemon juice

For the triple mustard mayonnaise

125g mayonnaise

10g English mustard

10g American mustard

10g Dijon mustard

For the tartare mayonnaise

125g mayonnaise

Squeeze lemon juice

½ a shallot, diced

1 large gherkin, sliced

20g capers

2 tbsp chopped parsley

Zest of half a lemon, zest

For the cucumber pickle

600ml water

200g caster sugar

200g white wine vinegar

1 star anise

20g mustard seeds

50ml extra virgin olive oil

1/2 cucumber, sliced

For the pangrattato 

4 slices of bread, torn into pieces

2 garlic cloves, finely grated

50g butter

3 tbsp crispy onions

To serve

6 x 130-150g fillets

6 hot dog brioche buns

2 baby gem lettuce, shredded

1 bunch of fresh dill

Dried seaweed powder for seasoning

Lemon zest

Method

To start, add all the fish brine ingredients to a large pan and place over a low heat. When the sugar and salt has dissolved, turn off the heat and place the fish in the brine from 45 minutes - 2 hours. Take out the pollock, rinse under cold water and dry with a dry cloth. Carefully insert a skewer through the centre of each fish fillet and set aside.

To make the butter, blitz the softened butter with the sundried tomatoes, yeast extract, lemon juice and seasoning until you have a smooth mixture.

To make the mustard mayonnaise, mix all the ingredients together and season to taste. 

For the tartare mayonnaise, fold all dry ingredients into the mayonnaise and add seasoning to taste. Fold a spoonful of this mixture into the shredded lettuce - just enough to bind it together.

For the cucumber pickle, place all ingredients into a pan and bring to a boil. Once cool, add the sliced cucumber and leave for 10-15 minutes.

To make the pangrattato, add the bread and garlic to a food processor and blitz until broken down into fine breadcrumbs. Place the  pan over a medium heat, add the butter and when melted, add the breadcrumb mixture. When the breadcrumbs are golden brown, tip them into a bowl. Stir through the crispy onions and set aside.

Set the BBQ to 200c. Place the dog's pollock skewers directly over the coals so the fish doesn't touch the grill. Using the skewer, turn your fish periodically. Baste with the butter mixture and cook for a further couple of minutes. Baste again with butter and cook for no longer than 4 minutes, or until it reaches an internal temperature of 60c. Remove from the heat but leave on the skewer. Baste with the butter mixture all over and sprinkle the pangrattato all over the fish.

Open the BBQ vent until it reaches a searing temperature. 

Lightly rub a little oil on the brioche hot dog buns and place on the grill for 15 seconds on each side.

To assemble, take a chargrilled brioche hog dog bun, place the tartare lettuce inside, top with a chargrilled pollock and carefully slide the skewer out, top with pickled cucumber and garnish with triple mustard mayonnaise, fennel fronds and a little zest of lemon. Finally, sprinkle over a little seaweed powder.

https://www.kamadojoe.com

Grilling season is here, bang on time for Lidl being crowned Which? Cheapest BBQ basket!

Which? has revealed Lidl is the only retailer where shoppers can pick all their barbecue food essentials for under thirty quid, beating other stores such as Tesco and Waitrose, who came in at a whopping 30% more costly. 

Comprising a list of 13 products, the basket includes some of Lidl’s award-winning items, showcasing that savvy shoppers need never compromise on quality. 

This includes GHI Taste Test Approved own-brand Deluxe Brioche Burger Buns at just £1.10 for a pack of 4, and the Vemondo Vegan Sausages at £1.79, which won GHI’s Best Budget Vegan Sausages.

Peter de Roos, who is Lidl GB Chief Commercial Officer commented: “At Lidl, we’re officially fired up for the summer season, and after being crowned cheapest supermarket for BBQ essentials, our customers will be fired up, too. 

"This latest accolade fuels our passion for great food at best value prices, and it reinforces our unwavering commitment to delivering this time and again to our customers.”

Also, Lidl’s BBQ range has scooped a number of other accolades this summer. Burger fans will flip out over Lidl’s show-stopping Deluxe Aberdeen Beef Burgers, crowned the Best Budget Burger of 2023 by GHI. At just £2.99, these succulent burgers come to less than £1.50 per patty. 

The juicy patties are best topped with Valley Spire Blended Cheese Slices (£1.99) available in Hot & Spicy Cheddar and Black Pepper for a fiery kick - both of which have also been bestowed the GHI stamp of approval.

For a sausage fest, shoppers can pick up a double whammy of fantastic gold medallists: the Deluxe Pork Sausages, £2.49, winner of Which? Best Value title, the Deluxe Honey & Mustard Sausages, £2.49, winner of BBC Good Food taste test. Both pair perfectly with yet another GHI taste test approved bargain buy, Lidl’s Deluxe Hot Dog Buns, £1.10 – coming in at under 19p per bun. Plus, why not make a meal of it by topping with GHI’s Best Budget Mayonnaise, Batts’ Real Mayonnaise, at just 95p for 500ml. (EDITOR: I like Batts; Real Mayonnaise!) 

Shoppers can choose from Lidl’s full BBQ range, including its show-stopping award winners, in stores nationwide now, while stocks last.

lidl.co.uk

Sustainable Summer Entertaining With Eversfield Organic's Range of BBQ Boxes

Pretty much everyone wants to host a barbecue party. But where do your source  (or sauce, even? sorry!) your meats?

What options are there for those who want their barbecue to be just that little bit more special than a quick dash to see what's left in the near-empty freezer of your nearest convenience store at the last minute?

But no! There's a better way! Just fire up the barbecue and cater to everyone's tastes with one of Eversfield Organic's BBQ Boxes. Using only the very highest quality organic ingredients, these specially selected meats and vegetables will elevate your outdoor dining events to new heights. 

They offer a wide selection of 100% grass fed organic meat, sourced directly from Eversfield Organic's very own pastures plus specially selected and highly trusted local suppliers, their commitment to sustainability and organic farming practices is evident in every item allowing for conscious food choices to be made safe in the knowledge that they are the right, ethical choices.

The collection features firm family favourites including Eversfield Organic's award-winning burgers and traditional, meaty sausages plus their home-crafted flavoured barbecue cuts. 

Eversfield Organic is one of the UK's leading organic online retailers. The BBQ Box range includes:

Ultimate BBQ Box (£55): indulge in Eversfield Organic's Ultimate BBQ experience offering an assortment of mouth watering organic meats, including succulent beef burgers, marinated chicken thighs, juicy lamb koftas, and handmade sausages. 

Traditional BBQ Box (£39.95): Embrace these timeless classics with Eversfield Organic's Traditional BBQ Box. This box brings their customers the familiar flavours to their grills, featuring organic beef burgers, pork sausages, chicken drumsticks, and succulent lamb chops. It really is the perfect choice for those who appreciate the traditional favourites of a summer BBQ.

Mega BBQ Box (£85.00): Catering for a larger party or event? Then you should take it to the next level with Eversfield Organic's Mega BBQ Box. Bursting with a genuinely extensive assortment of organic meats, including beef steaks, pork ribs, lamb cutlets, chicken kebabs, and gourmet burgers, this box ensures a plentiful and unforgettable feast for your larger gatherings. 

BBQ Grilling Veg Box (£15.00): For those seeking a fully vegetarian option or as an accompaniment to Eversfield Organic's meat offerings, Eversfield Organic's BBQ Grilling Veg Box offers a mouthwatering selection of organic vegetables that are perfect for grilling. 

The BBQ Boxes are available to buy on www.eversfieldorganic.co.uk. 

You can follow Eversfield Organic on Twitter, Facebook and Instagram. 

Asda ready to serve vegan customers with nine new products

As the BBQ season hots up, Asda has introduced nine new products across its OMV! and Plant Based by Asda vegan ranges.

Now, as Google searches for ‘vegetarian BBQ ideas’ soar by some 300%, Asda has announced the launch of nine new products across its vegan ranges, OMV! and Plant Based by Asda.

New and approved by the Good Housekeeping Institute, Asda’s OMV! No-Pork Chilli Sausages (£2.50) are blended with fiery green Jalapeños, red chillies and smoky chipotle, perfect for vegan spice lovers.

Making a deliciously flavourful alternative to meat, the new, fragrant Plant Based by Asda Bombay Inspired Meat-Free Bangers (£2.35) are blended with roasted sweet potatoes, roasted cauliflower, spinach and spices for extra flavour.

If burgers are more your thing, then you should try the Plant Based by Asda Spiced Bean Burgers (£2.35). Shoppers are already praising these succulent bean burgers with spicy chillies, with one shopper commenting they're “the best meat free burgers [they] have ever had.” 

Those wanting to indulge in traditional BBQ meatiness can opt for the OMV! No Beef Burgers (£1.85) or the Plant Based by ASDA Mushroom Sausages (£1.85). Asda’s meat-free alternatives are perfect when served with the OMV! Deliciously Vegan Burger Mayo (£1.50) or sandwiched between one of the OMV! Deliciously Vegan Brioche Burger Buns (£1.15).

To celebrate the arrival of BBQ season, Asda’s Senior Director of Food Trends and Innovation, Jonathan Moore, shares his top three tips on how to master the ultimate vegan BBQ:

“Don’t be tempted to start cooking on your BBQ until the flames have died down, you want to cook over the coals when they are grey in colour”

“Don’t cook your food straight from the fridge to the BBQ, you want your food out of the fridge for 10-15 minutes before you start cooking”

“Cook over direct and indirect heat depending on what you are cooking and how thick it is. When the coals are cooling slightly, you can drop vegetables like peppers and aubergine straight on and cook directly on them. This blisters the skin and adds another layer of flavour”

Asda’s OMV! And Plant Based by Asda ranges are available online and in-store now.

SRSLY Low Carb Launches Large Torpedo-Shaped Hotdog Rolls for BBQ Season

The month of June sees SRSLY Low Carb launching its next keto-friendly bread offering in the shape of a torpedo shaped hotdog roll that has all the taste and texture of a traditional hotdog roll, but which has an impressive protein count and only a fraction of the 'lazy' carbs you'd get in a traditional, wheat-based hot dog roll.

Says SRSLY Low Carb founder, Andy Welch: "By utilising the enviable protein prowess of egg, pea protein and wheat gluten we've managed to create a BBQ ready roll that offers only a miserly 1.3 carbs per roll, which is significantly less (90%) than their everyday alternatives.  Better than that each rolls offers 12g of protein, which is 170% more protein and 400% more fibre than a typical off-the-shelf bready hot dog holder.

According to SRSLY founder, Andy Welch, "When we travel up and down the country attending consumer events like Ketofest and IFE it's great to talk to both new converts and committed die-hards about what's missing from our range. 

"Consistently conversations have turned to us creating hot dog rolls that are not only immeasurably healthier but keep you fuller-for-longer.  

"We're proud to have a created yet another superb bready alternative that over-indexes in taste without causing the sugar crash so commonly associated with everyday white bread offerings."

https://seriouslylowcarb.com.

Masterbuilt Wants everyone ready for BBQ Season

As the summer temperature begins to rise, it's time to gather family members and friends, fire up the grill and indulge in the sizzling delights of barbecue season. Masterbuilt, which is a leading innovator in outdoor cooking, has a range of charcoal grills designed to make charcoal grilling as effortless and enjoyable as possible.

Barbecue enthusiasts appreciate the smoky flavour and authentic cooking experience that only charcoal barbecues can deliver - not gas. That's why Masterbuilt have integrated cutting-edge technology into their grills that are as simple to use as an oven at home, ensuring that every home-cook can achieve exceptional results with ease.

Here are some key features that set Masterbuilt's charcoal grills apart:

Ease of use: Masterbuilt's engineers have taken great care to simplify the grilling process. With a button to ignite the BBQ and a digital dial to control the heat, it's as simple and straightforward as an indoor oven and is ideal for beginners and seasoned grill masters.

Advanced technology: The Gravity Series has world first technology with an external gravity fed charcoal hopper. It holds up to eight hours of charcoal and it's simply a case of allowing gravity do all the work and constantly keep the fire topped up. And as the charcoal hoppers are external, you won't lose smoke and temperature every time you open up the barbecue lid. The digital dial is WiFi enabled, so you can control the heat of the fire from your phone.

Superior flavour: People opt for charcoal because it imparts a distinct smoky flavour to foods.

Durability and performance: Crafted with only high-quality materials and built to last, Masterbuilt's charcoal grills provide exceptional performance year on year. They are designed to withstand the rigors of outdoor cooking, ensuring a long-lasting investment in your culinary adventures.

Versitility: You can grill, smoke, sear and bake like you can with your inside oven. Whether you're chargrilling juicy steaks, succulent ribs or the best vegetables you've ever eaten, Masterbuilt grills are more than up to the task.

Masterbuilt Gravity Series – Comes in 3 sizes – 560, 800, 1500. From £649.

It really is the ultimate all-rounder. It's designed to make charcoal grilling as convenient as possible. A digital dial adjusts heat as you would on your oven in your house. Whack it up to full and takes 10 minutes to reach searing temperature. The GravityFed charcoal hopper holds over 12 hours of charcoal and gravity ensures you have constant fuel to the fire.

Masterbuilt Portable Grill from £279

NEW - Made for adventurers, this suitcase-sized grill comes with an easy to transport collapsible cart, for effortless grilling on the move. With a tough shell, it is durable enough to withstand expeditions and is designed to be hauled into the back of a car, wheeled across moors, carried across beaches and set up next to lakes and rivers. 

Like all Masterbuilt grills, it's designed for convenience. Simply light a fire lighter under your charcoal, then turn a dial to control a fan for a consistent temperature. The charcoal hopper can burn briquettes or lump wood for up to 4 hours from 130c - 260c.

NEW Masterbuilt Pizza Oven Attachment. From £179.

Simply slot this into your BBQ (works in any brand that is the right size) and it provides 360 degrees airflow and cooks your pizza in no time. A handy 'plug in and play' accessory so you can swap between BBQ and pizza parties easily.

Experience the joys of charcoal grilling this barbecue season with Masterbuilt's state-of-the-art charcoal grills. To learn more about Masterbuilt products and explore the full range of outdoor cooking solutions, please visit uk.masterbuilt.com

Why not try this recipe?

Claypot chicken

Once you've cooked this dish, you won't look back. It's ridiculously easy to make, yet packs in so much flavour due to the high quantities of the ingredients - don't skimp on any of them, especially that whole head of garlic - it all balances out perfectly.

Serves 4

1kg Chicken Thighs, skin on, bone in

2 tbsp Vegetable Oil

4 cloves Grated Garlic

150g Ginger, peeled and sliced

50ml Water

Marinade

1 head (approx. 10 cloves) Grated Garlic

2 Shallots, chopped

3 tbsp Vegetable Oil

4 tbsp Caster Sugar

120ml Fish Sauce

2 tbsp Ground Black Pepper

1 tsp Sea Salt

Method

In a large bowl, massage the marinade ingredients into the chicken thighs. Cover and leave in the fridge for an hour.

Put the vegetable oil into a heavy-bottomed casserole pan on a high heat and add the crushed garlic and ginger. Toss until aromatic - it'll only need a few minutes.

Add the marinated chicken with all of the juices and cook for a further couple of minutes. Add the water. Cover with a lid and BBQ indirect in a low heat for about an hour. 

Remove the chicken from the sauce and place skin side down on a rack over the fire. Allow the skin to crisp up beautifully, before adding back to the residual sauce as a glaze. Delicious with sticky rice, chopped coriander and spring onions.

Ditch Disposable BBQs. Get yourself a Greener Portable Grill to Last a Lifetime

Durable, reusable barbecues are the sustainable alternative to single-use barbecues. Most disposable barbecues cannot be recycled or composted, are often responsible for scorching grass and don't retain the heat. And those of us at That's Food and Drink know of a picnic table at a park damaged by someone putting a disposable barbecue on the table. Which wasn't wooden, but plastic.

So, people who like to barbecue need to say goodbye to disposables and hello to a portable grill guaranteed to last for many years.

Kamado Joe – Joe Jr - £529. Uk.kamadojoe.com

The unique kamado cooking experience is fully transportable with Kamado Joe's innovative Joe Jr. Perfect for the beach, picnics, pool parties, camping and more, Joe Jr boasts a 377 square centimetre cooking surface – ample space for a full beer-can chicken with vegetables. 

The thick-walled ceramic body locks in heat, moisture and flavour. The heat deflector plate allows cooks to experiment with indirect heat for more flexible cooking.

Masterbuilt Portable Charcoal Grill -  RRP from £279 (£399 with cart) - uk.masterbuilt.com 

Masterbuilt's Portable Grill is made for those of us who are adventurers. The suitcase-sized grill comes with an easy to transport collapsible cart, for effortless grilling on the move. With a tough shell, it's durable enough to withstand expeditions and is designed to be hauled into the back of a car, wheeled across moors, carried across beaches and set up next to lakes and rivers.

It's as simple as cooking on gas, with all the added benefits of the authentic barbecue flavour you get from charcoal. Simply light a fire lighter under your charcoal, then turn a dial to control a fan for a consistent temperature.

The charcoal hopper can burn briquettes or lump wood for up to 4 hours from 130c - 260c – hot enough to sear steak and eggs for the ultimate camping breakfast and ideal for grilling mackerel freshly caught from the sea. You can also turn it down low to slowly cook a shoulder of lamb, the perfect reward at the end of a long hike. 

The Masterbuilt Portable Charcoal Grill is designed to last and features a lockable lid, allowing you to easily take your ashes home so you don't need to worry about disposal on site.

Good BBQing is on tap with the Kamado Joe app!

Kamado Joe, the innovator behind industry-leading kamado-style ceramic grills, has announced the addition of the Konnected Joe™ to their product line-up. 

A world first, this digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control. 

The Konnected Joe will be available for pre-order in the UK/EU for £1,999 (2,199 €) at select retailers from 15 April 2023 following a launch party hosted by Kamado Joe's director of culinary inspiration, chef Eric Gephart, at the Paris BBQ Expo 14-16th April. Orders will be fulfilled in June 2023.

The digital controls and convenient app-enabled features help grillers experience the benefits of ceramic grill cooking, while making the whole process a simple matter of pushing a button to ignite the fire and a dial to maintain the desired grill temperature. 

Global marketing manager Ben Forte says, “Kamado Joe has always been totally committed to delivering a superior grilling experience since the very start.

"Today, we're proud to introduce kamado style cooking to grillers of all skill levels with the Konnected Joe, giving them the confidence and flexibility to use digital controls.”

The all-new Konnected Joe offers: 

HASSLE-FREE CHARCOAL IGNITION – The Automatic Fire Starter™ ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

ABILITY TO MAINTAIN CONSISTENT TEMPERATURES – The Kontrol System™ (consisting of the Kontrol Board™ digital display, Kontrol Fan™, and Kontrol Tower™ top vent) maintains total temperature control throughout each cook.

ULTIMATE VERSATILITY – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

UNMATCHED FLEXIBILITY WITH COOK MODES – The Automatic Cook Mode offers step-by-step instructions on the Kontrol Board™ digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

KAMADO JOE APP – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

STANDARD KAMADO JOE INNOVATION – The Konnected Joe also includes thoughtfully engineered features like a slide-out ash drawer for easy clean-up, Air Lift™ Hinge for reduced dome weight, and 2-Tier Divide & Conquer® for cooking flexibility.

To stay up to date on the latest innovation from Kamado Joe, visit www.kamadojoe.co.uk.

A Taste Of India This Summer With Anjum Anand

We may not have the white sands of Goa or the tropical lagoons of Kerala but you can easily create your very own Indian Summer here in the UK thanks to some quick hints and tips from TV chef and cookery writer, Anjum Anand.

King of the grill...

"No barbecue is complete without burgers so why not try these succulent chicken burgers with an Indian twist? The coriander, cumin and chillies add a delicious spice and depth of flavour and the burgers taste great with chutney flavoured mayonnaise or simply with ketchup.

Chicken Burgers
Makes 4
Burgers
400g chicken mince
6g ginger, peeled and finely chopped
10g garlic (approximately 3 large cloves), peeled and finely chopped
1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
large handful of fresh coriander leaves and stalks, finely chopped
1 heaped tsp salt
3⁄4 tsp garam masala
11⁄2 slices of medium-cut bread, crumbed
1 egg
1 tsp cumin powder
1 tsp lemon juice
1-2 green chillies (optional), chopped and seeded
1 tbsp vegetable oil, plus extra for oiling the pan

To serve
Mayonnaise
7 tbsp light mayonnaise
2 tbsp chopped fresh coriander leaves
2 tsp chopped fresh mint leaves
1-2 tsp lemon juice, or to taste
salt, to taste
1⁄4-1⁄2 tsp black pepper, or to taste
4 burger buns, halved
lettuce leaves, shredded
1 beef tomato, sliced

Mix together all the ingredients for the burgers, leaving out the onion rings. Allow the mixture to rest for 10 minutes in the fridge. Preheat the oven to 200°C/400°F/gas mark 6.

Mould the mince into four burgers and place on an oiled baking sheet. Place in the oven and cook for 10 minutes, turning halfway through the cooking time.

Meanwhile, mix the mayonnaise with the coriander and mint leaves, lemon, salt and pepper. Warm the burger buns in the oven for the final 2 minutes of cooking time.

Place a small handful of the lettuce on the bottom of each bun with the sliced tomato and onion rings and a good dollop of the herbed mayonnaise. Top with the hot burgers and finish off with the top half of the bun.

Don't forget a veggie option!
Vegetarians often get a raw deal at barbecues: a side salad just isn't enough! The Indian cheese paneer is very versatile, tastes great grilled, tandoori-style and is now widely available in supermarkets. These Paneer and Vegetable Skewers are full flavoured, have lots of texture and are very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice, and some green chutney.

Paneer and Vegetable Skewers
Makes 6 skewers
300g paneer, cut into 2.5cm cubes
1 large onion, peeled and cut into 2.5cm cubes
1 green and 1 red pepper, cored and cut into 2.5cm cubes
Vegetable oil, for greasing
6 wooden skewers, soaked in water for 1 hour
2 tbsp melted butter
Chaat masala, to sprinkle

Marinade
125ml Greek-style yoghurt
5g fresh ginger, peeled
10g garlic (approximately 3 large cloves), peeled
Salt, to taste
¼ - ½ tsp chilli powder, or to taste
1 tsp garam masala
2 tbsp lemon juice, or to taste
2 tbsp vegetable oil
1 tbsp gram flour
1 tsp cumin powder
Seeds of 6 cardamom pods, powdered with a pestle and mortar

Purée all the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables and allow them to soak up the flavours for 30 - 40 minutes or longer in the fridge.

Thread the vegetables and paneer alternatively onto the skewers. Grill for 7 minutes on a hot barbecue, drizzle over the melted butter, turn and cook for another 2-4 minutes or until charred at the edges. (Alternatively cook in an oven preheated to 200 C/ 400 F / gars mark 6 for 8-10 minutes, turning halfway). Sprinkle the skewers liberally with chaat masala and serve with bread.

A bit on the side
A salad is essential at a barbecues, giving some lightness to the heavier meat dishes. This Indian chopped salad usually accompanies a curry but tastes just as good with grilled meats and vegetables.

Indian Chopped Salad (kachumber)
Serves 4
2 ripe vine tomatoes
120g cucumber (I keep the skin on)
4 small radishes
½ small onion, finely
1 - 2 green chillies, seeded and chopped (optional)
Salt, to taste
1 tbsp lemon juice, or to taste
1/3 roasted cumin powder
Handful of chopped fresh coriander leaves

Chop the tomatoes into small dice. Slice the cucumbers lengthways, discard the seeds and cut into small cubes the same size as the tomatoes. Do the same with the radishes.

Toss together all the vegetables and chillies (if using), season, stir through the lemon juice, roasted cumin powder and chopped coriander, and serve, or keep at room temperature until you are ready to eat.

Keep the drink flowing

If it's hot outside you need to keep hydrated and lassis are the perfect accompaniment to Indian flavours. My blackberry lassi is light and refreshing - served over ice it's an ideal barbecue drink.

Blackberry lassi
Serves 2

300g blackberries
200ml natural yoghurt
½ tsp lemon juice

1 ½ - 2 ½ tbsp sugar (depending on the sweetness of the berries)
Ice cubes and mint leaves, to serve

Purée the berries, yoghurt, lemon and most of the sugar with 140ml water. Sweeten to taste. Pour through a sieve into glasses to remove the seeds. Serve chilled over ice cubes, with a mint leaf on top for colour and freshness.

And what if the weather's bad?

We can never predict or guarantee the British weather, so if the heavens do open or if it's too cold to set outside, you need a back up plan. My range of cooking sauces, The Spice Tailor, allows you to cook authentic and delicious curries at home in just 10 minutes. With seven in the range, Rustic Rogan Josh, Delicate Korma, Spiced Spinach Curry, Keralan Coconut Curry, Punjabi Tomato Curry, Original Tikka Masala and Mangalore Herb Curry, there's one to suit every taste. The Spice Tailor is available to buy in Waitrose stores nationwide and online at www.thespicetailor.com

Here's to a long and glorious Summer - Indian style!

The Spice Tailor range is available to buy in Waitrose and online at www.thespicetailor.com

There are seven varieties to be enjoyed in The Spice Tailor range: earthy and robust Punjabi Tomato Curry, nutty and aromatic Delicate Korma Curry, deep & hearty Rustic Rogan Josh, balanced and mellow Keralan Coconut Curry, fragrant and zingy Mangalore Herb Curry, distinctive and bold Original Tikka Masala and smooth and bright Spicy Spinach Curry Sauce.

In total, Anjum Anand has written five books (four focused specifically on Indian food), generating sales in excess of 500,000. The books are Indian Every Day (2003), Indian Food Made Easy (2007), Anjum's New Indian (2008), Eat Right for Your Body Type (2010) and her very latest book 'I Love Curry' (2010)

In 2007, Anjum first appeared on our television screens with her series Indian Food Made Easy on BBC 2. In 2008 a second series was commissioned and was watched by over 3 million viewers. Both series have aired around the world and established Anjum as an empathetic, warm, confident and capable presenter, with the knowledge and expertise of a top class chef.

For more information visit The Spice Tailor website: www.thespicetailor.com

Cheeses for your barbecue

Due to the dreadful weather, That's Food and Drink has decided to extend its barbecue feature. We continue with a look at cheeses for your barbecue.

As well as serving cooked foods for the barbecue, a lot of thought has to go in to providing special accompaniments to the cooked foods.

Fresh salad leaves are great (make sure they are thoroughly washed, or better yet, grow your own) but one of the best foods you can serve as part of a perfect barbecue feast are some nice cheeses. In fact so long as you do not over cook them, you can even barbecue cheeses. Generally a short time on a flat griddle  will be sufficient.

Classical cheeses that are perfect for serving with a barbecue (not necessarily  barbecued) are Galbani Dolcetta Classico, President Rondele goat's cheese and President Brie. Now, your editor is not, it must be admitted, generally a fan of goat's cheese. But President Rondele goat's cheese tastes so perfect that even he has to express delight in its lively yet clean taste. And of you think you are a fan or an admirer of brie, just wait until you have tasted President Brie. It's soft yet not runny with a distinctly creamy taste that makes you realise that no matter how much you buy you are always left thinking: "Perhaps I should have bought some more?"

And then we go on to Seriously Strong Cheddar, which is one of the Kings of this type of cheese. Strong in flavour yet lacking in the harshness of  some types of allegedly strong Cheddar cheese, this has got to be a top favourite for being a very important part of the cheeseboard for your next barbecue party. And all your subsequent barbecue parties, for that matter.

Is this the future of barbecuing in the UK?

(That's Food and Drink continues its Barbecue Week feature with this story from the Stone Bake Oven Company. Has the traditional barbecue had its day? Read on. And please let other readers know your opinion by commenting on the story.)

‘Out with the old BBQ and in with a wood fired oven!' Say many lifestyle magazines, and why not? With the ability to grill, roast, sear, bake and more, it seems the BBQ might be losing its charm as outdoor pizza ovens start to replace them in the market place for the ultimate al fresco dining experience. 

With the Stone Bake Oven Company proving how easy wood fired cooking can be, with online recipes, cook along videos, hints, tips and more, the fan base of pizza ovens seems to be growing.

Once seen as an expensive Italian luxury, the Stone Bake Oven Company feels it has now made these as affordable for every budget, with a range of stone bake ovens for sale, varying in size and for outdoor and indoor installation. The Stone Bake Oven Company are proving to be a one-stop-shop for ovens, wood fired accessories, advice, and stocks a range of iron cookware.

Thinking of junking the BBQ? The Stone Bake Oven Company feels this makes sense, a wood fired oven can cook a broader range of food items, act as an outdoor heater, meet the grilling demands of a BBQ and what's more, exceed them with exceptional flavours, too.

Tom Gozney is the company founder and expresses himself to be amazed at the popularity of their most affordable oven, the Primo, “it seems everyone wants one! They are taking the market by storm as they are both affordable and compact enough to fit virtually every outdoor space.”

By burning only wood, wood fired ovens are seen as a greener alternative to conventional cooking means, and appear to be a natural progression for alfresco dining in an increasingly green conscious world.

For details, recipes, ovens and accessories visit them at www.thestonebakeovencompany.co.uk.