The traditional British Bank Holiday is either a wash-out or an absolute scorcher. There is no middle ground.

With reports that the temperature is set to soar in the next few weeks, with no let up in the following months, we’ve decided to list some of the most brilliant barbecue recipes for you to try this Bank Holiday weekend.

You can be sure that these are some serious seared delights.

1. Beer-braised short ribs

These sticky, tender beef ribs are crowd pleaser, with a subtle smoky oak flavour that falls off the bone.

 Method

Preparation time: 15 minutes

Cooking time: 6 hours

1. We need to first make the marinade to prepare our beef before cooking.

• Mix the spices and salt in a mixing bowl and stir in the sunflower oil until a thick paste is formed.
• Using a knife, make a deep hole in each short rib, then rub the spice mix all over and into each hole.
• Work over the meat until all the paste is used and the meat is evenly covered and all holes are filled.
• Place on a tray, cover and leave to chill overnight.

2. The flavours within the marinade will be absorbed by the meat having sat overnight, the next day we can begin to cook.

• Pre-heat your oven to 150°C (130°C fan oven)/Gas 2.
• Heat the 75ml sunflower oil in a large shallow pan.
• Tip in the chopped onions and fry until dark and rich in colour – this should be approximately 20 mins.
• Pour in the beer and boil to reduce by half, then add the chicken stock, black treacle, thyme and oak chips (if using).
• Stir well and bring to a simmer.
• Place your marinated beef short ribs to a large roasting tin and pour over the liquid, then cover tightly with foil.
• Transfer to the oven and cook for 5 hours or until really tender.

3. When the ribs are cooked we need to allow them to cool.

• Once you are satisfied that your ribs are tender, remove and put on a plate or tray to cool.
• Strain the braising liquid into saucepan for later.
• Once it has settled, remove the top layer of fat, then set over a high heat.
• Simmer the sauce until rich and glossy.
• Add the ketchup, mustard and brown sauce and whisk until thick.

4. Now we are ready to get on with the main event and barbecue the meat.

• Heat your coals until ashen or if using a gas barbecue, set to medium.
• Cook the ribs until nicely charred and piping hot all the way through.
• Now baste the ribs with the sauce and cook until sticky.
• Set aside to rest before serving.

We recommend serving with beer battered onion rings and coleslaw! These ribs, despite taking time to prepare, are sure to be a hit at any barbecue. We can’t think of many better sharing dishes to really get your guests talking and tasting this summer.

2. Burgers with goat’s cheese, carrot and beetroot salad, lemon creme fraiche and watercress

An alternate to the bog-standard burger seen coming off and being served at washed-out barbecues since the dawn of the traditional British barbecue. This is a refreshing way to serve tasty burgers that you and your guests will really love!

3. Grilled corn with chilli mayonnaise, coriander and feta cheese

Corn on the cob is one of the easiest and tastiest sides to serve at your summer barbecues, cheap, tasty and colourful. What’s not to love about corn?!

This special recipe is bursting with flavours you wouldn’t usually expect when eating corn on the cob, which is why it’s the perfect addition to an adventurous barbecue.

Ingredients

• 4 corn cobs
• 50g mayonnaise
• 2 tsp crushed chilli flakes
• 4 tbsp finely crumbled feta cheese
• 1 lime (cut into quarters)

Method

Preparation time: 5 minutes

Cooking time: 15 minutes

Quick and easy, this is one of the simplest items on our menu, but possibly one of the most satisfying without requiring much thought and preparation.

1. We need to start by getting our corn nicely cooked before we finish off on the grill.

• Wash the corn and remove any husks and silks if attached.
• Set a pan of water to boil.
• Add corn to the pan and boil for 5 minutes until ready.

2. This incredibly easy two-step method is now ready to be cob-pleted (sorry!)

• Remove the corn from the water and pat dry
• Mix the mayonnaise and chilli flakes in a mixing bowl
• Brush the corn with the mayonnaise and chilli mixture
• Place the corn on the grill and turn regularly until marks appear
• Sprinkle with feta and coriander
• Now squeeze over the lime and serve immediately.

As simple as that! Sometimes the simplest foods are the tastiest, and this corn is no exception, give it a go!

4. Chicken Tikka Skewers

Originating from the Northern part of India, this is now almost a traditional British dish, such is the love for all things Indian. A beautiful addition to an afternoon or evening grilling in the garden.

Ingredients

• 1 clove of garlic
• 1 lemon
• 1 1/2 tsp of oregano
• 1/2 tsp of sugar
• 8 tbsp virgin olive oil
• salt & pepper
• 1 kg chicken breast (sliced)
• 2 green bell peppers
• 2 onions
• 12 cherry tomatoes

Method

1. We need to prepare our marinade to really boost the flavour of our chicken

• Peel and crush the garlic and whisk together with the juice of the lemon
• Mix this with the oregano and sugar and whisk together with the olive oil and season.
• Set aside until ready to marinate the chicken.

2. Now for the main event, the chicken.

• Remove any skin and bone from the chicken breast, and slice/cut into cubes approx 1 1/2 inches in size.
• Marinate these chicken cubes in the pre-made marinade until the meat is completely coated.
• Cover the bowl and place in the fridge for at least 3 hours.

3. Once the chicken has had time to absorb the flavours we can make the final preparations before grilling.

• Remove the chicken from the fridge and leave (still covered) to return to room temperature.
• Whilst doing this, soak long wooden skewers in water for about 20 minutes.
• Deseed the peppers and cut into squares about 1 inch across.
• Peel the onions and cut them into similar sizes.
• Once the chicken is back to room temperature, thread the chicken cubes, peppers, onions and cherry tomatoes on the skewers.

4. Once the final preparation has been done, we can cook our creation!

• With the barbecue still hot, brush the grill rack with oil.
• Place the kebabs on the grill and marinade to coat and baste them whilst grilling.
• Turn frequently until done (approx 8 to 10 minutes) then serve immediately.

One of the best ways to serve chicken at any event is skewed in a kebab form, the colours and flavours make for a great alternate to the beef served before, whilst picking up flavours on the grill from the other meats served. An excellent option at any barbecue!

5. Carrot and sesame burgers

Preparation time: 30 minutes

Cooking time: 20 minutes

It wouldn’t be fair to make a barbecue menu without including an awesome vegetarian option for those not inclined to eating meat. These sumptuous burgers prove that you don’t need meat to make a mean burger!

Ingredients

• carrots, peeled and grated
• 410g can chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 2 tbsp tahini paste, plus 1 tsp to serve
• 1 tsp ground cumin
• egg
• olive oil
• 100g wholemeal breadcrumbs
• 1 tsp juice
• 150ml pot natural yogurt
• leaves, sliced red onion, sliced avocado and chilli sauce, to serve
• 3 tbsp sesame seeds

Method

1. Our vegetarian option burgers are just as easy to prepare as their meat counterparts, and if anything have more flavour!

• Put a third of the grated carrot into a food processer with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Blend until a thick paste is formed, then scrape into a large bowl.
• Heat up 1 tbsp of the olive oil in a large frying pan, and tip in the remainder of the grated carrot.
• Cook for 8 to 10 minutes, and stir until the carrot is nice, soft and golden in colour.
• Add the cooked carrot to the thick paste along with the breadcrumbs, lemon zest and sesame seeds.
• Season and mix together well with your hands.

2. Now we have our mixture ready we can begin to form our burgers!

• Divide your mixture into 6
• With wet hands shape the portions into burgers.
• Cover and chill until ready to barbecue.

3. To accompany the burgers we have the light combination of tahini and yogurt which compliments our burgers perfectly.

• In a mixing bowl combine the yogurt, lemon juice and the remaining tahini
• Mix until smooth and then place in the fridge to cool

4. We’ve done our prep, now it’s time to get to the grill.

• Brush the burgers with any remaining oil.
• Place on the barbecue and grill for 5 minutes on each side until golden and crisp.
• Meanwhile we can toast our buns either by placing on the barbecue grill for 1/2 minutes.
• When the burgers are ready, spread a dollop of the yogurt on each bun and add the avacado.
• Place the burger on the bun and top with onion, and rocket, and drizzle on some chilli sauce.

We can’t think of a better way to make vegetarian burgers this Bank Holiday!

A perfect way to serve up a storm with a few simple dishes that will really wow your guests and tantilise their taste-buds. Give it try!