There are all sorts of clever tricks to achieve perfect fish on the barbecue – we’re talking melt-in-the-mouth flakes with a gorgeous smoky flavour and perfectly crispy skin. So next time you’re lighting the coals, make sure you put fish on the menu and use our five top tips to really impress your guests.
One of Jamie’s favourite ways to cook fish is in a tin foil parcel – it’s quick, simple and delicately steams the fish to perfection.
Following the release of her stunning debut cookbook, Stirring Slowly, food stylist, writer and member of Jamie’s food team Georgina Hayden discusses her personal relationship with food, the importance of a well-stocked larder and shares her delicious spiced turmeric barbecue chicken recipe.
They say happiness is homemade and this epic pork marinade is no exception. Its deep smoky flavours contrast beautifully with the hint of citrus and aniseed that all marry together beautifully when cooked to perfectly complement juicy, flavoursome pork.
Vibrant veggies, sizzling skewers and flavour-packed burgers make vegan barbecues a joy to eat and celebrate, whether you’re a meat-eater or not.
Vibrant, seasonal veggies are just as capable of holding their own on a screaming hot barbecue as any type of meat or fish, but they’re often overlooked.
Chicken is a great go-to meat to whip up for dinner, but the same recipe served over and over can get tired, fast. Luckily, you can jazz things up by learning a new technique, such as how to spatchcock chicken – in this feature, our friend the Food Busker shows you how.
With barbecue season upon us, having a good marinade recipe up your sleeve will set you up for success.
Good olive oil is not only a kitchen staple but a nutritional star, and can be used and flavoured in lots of ways while remaining a healthy ingredient.
Our brothers and sisters on the other side of the world don’t just enjoy incredible weather and surroundings – they eat a lot of fantastic food, too.