BBQ recipe 1: Spicy Paneer Kebabs
218 Calories, 11g fat (4g saturated, 10g carbohydrate)
Prep time: 30 mins, plus marinading
2 x 226g packets paneer
2tbsp coriander seeds
2tsp each cumin and turmeric
2tbsp sunflower oil
1tbsp sea salt
Juice of 4 limes
4 red onions, cut into chunks
Lime wedges and cucumber salad
1. Cut the paneer into chunks – you should get 12 from a pack. Put into a bowl.
2. Toast the coriander seeds in a dry frying pan, crush with a mortar and pestle.
3. Mix the coriander in a separate bowl with cumin, turmeric, oil, salt and lime juice. Mix this well with the paneer, cover and leave to marinate for a few hours or overnight.
4. Thread the paneer onto skewers, separating each piece with a chunk of red onion. Brush over any remaining marinade and grill for 10 mins, turning to brown evenly.
5. Serve with lime wedges and a cooling cucumber salad.
BBQ recipe 2: Tandoori Lamb Cutlets
334 calories, 16g fat (6g saturated, 13g carbohydrate)
Prep time: 10-15 mins, plus marinading
150g natural yoghurt
150g tandoori marinade
Juice of 1 large lemon
3 red onions, thickly sliced
12-16 lamb cutlets
Blanched mange tout, garden peas, micro herbs and lemon wedges
1. Mix together the yoghurt, tandoori marinade, lemon juice and red onions. Add the lamb cutlets and mix together well. Cover and leave to marinade in the fridge for at least four hours or overnight.
2. Barbecue or griddle the lamb until tender and charred, 3-5 mins a side. Pan-fry the red onions until cooked through and coloured. Serve with the greens and lemon wedges. Serve with the greens and lemon wedges.
BBQ recipe 3: Beef and sugar-cured pork
270 calories, 12g fat (3g saturated, 4g carbohydrate)
Prep time: 20 mins, plus brining
6 pork loin chops
500ml beer, preferably IPA
85g ground sea salt
65g light soft brown sugar
A little olive oil
250g green beans, blanched;
200g baby courgettes, halved;
Juice of 1 lemon; 3tbsp extra
Virgin olive oil;
Micro herbs or mustard and cress
1. Put the chops into a bowl or plastic food bag. Stir together the beer, salt and sugar until dissolved.
2. Pour over the pork, cover and leave overnight in the fridge.
3. When you are ready to cook, take the pork out of the brine and pat dry. Rub olive oil into the pork and grind over some black pepper. Cook for a few mins on each side on the barbecue or a griddle pan – timing will depend on the thickness of the meat.
4. To make the salad, mix together the beans, courgettes, lemon juice and olive oil with plenty of seasoning. Scatter over the micro herbs to serve.
Avocado, pea mint and courgette salad
204 calories, 16g fat (3g saturated, 7g carbohyrdate)
Prep time: 15 mins
Juice of 2 lemons
300g peas (if fresh, blanch; if frozen, just thaw)
200g courgettes, ribboned lengthways
3tbsp extra virgin olive oil
2tbsp fresh mint sprigs
1. Peel and stone the avocados then cut into chunks and toss in the lemon juice. Add to the rest of the ingredients, gently mix together and season well. Scatter over the mint sprigs just before serving.