5 Go-To BBQ Recipes

By Sophie Wilesmith

Need some BBQ food inspiration? We’ve got you covered. Here are some of our favourite grilling recipes….


Miso Aubergine by chef Derek Sarno (serves 4)

This Asian inspired vegan dish is impressive, full of flavour and looks amazing.


3 aubergines, halved lengthways, flesh scored
1 tsp vegetable oil
35g salted peanuts or cashews, roughly chopped
2 small spring onions, sliced diagonally
1 small red chilli, deseeded and thinly sliced
10g fresh coriander, roughly chopped

For the glaze:

100ml mirin (or sweet wine)
2 tbsp miso paste
2 tbsp maple syrup
1 tsp ground turmeric
2 garlic cloves, crushed
1 tsp very finely chopped lemongrass (about ⅛ of a stem)


Whisk the glaze ingredients together and brush the skins of the aubergines with the oil and brush half the glaze onto the cut sides, making sure the mix gets into the score lines. Leave to marinate for 15 minutes (any longer and the Aubergines become soggy).

BBQ skin side down for 10 mins, until the flesh is tender. Carefully turn the aubergines over after basting the scored side with more glaze. Cook until charred on this side. Carefully turn again and keep checking to make sure they’re not sticking to the bars.

Once browned and slightly charred, they’re ready. Remove from the BBQ, brush with the remaining glaze, top with the nuts, spring onions, chilli and coriander and serve with any remaining glaze on the side.

Recipe adapted from https://realfood.tesco.com/gallery/10-winning-vegan-barbecue-recipes.html



Moroccan spiced cod with preserved lemon (serves 2)

Packed with flavour, this authentic recipe is simple and makes an impressive centre piece


1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
A good pinch of salt and pepper
2 cloves of garlic, crushed
2 preserved lemons, minced
Two cod fillets


Put ingredients into a pestle and mortar and mix to a paste.

Once all ingredients are mixed, place the cod in a bowl and carefully massage the marinade into the fillets. Cover or put into a sealed bag for the flavours to infuse and leave for at least two hours in the fridge to marinate.

Once marinated, BBQ the fillets on both sides, gently turning so the fish doesn’t flake. Cook until firm and golden.



Vegan burgers by Jamie Oliver (serves 4)

Give these tasty vegan burgers a go, they’re a fun way to get the kids to eat vegetables.


1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ bunch of fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lemon – zest of
3 heaped tablespoons plain flour , plus extra for dusting
1 small round lettuce
2 large ripe tomatoes
Tomato ketchup
4 wholemeal burger buns


Drain the chickpeas and sweetcorn and put into a food processor with the coriander.

Add the spices, flour, a pinch of salt, and the zest of the lemon and blitz until combined but not too smooth.

On a dusted flour surface, divide the mixture into four equal piles and roll into patties, around 2 cm thick. Chill for 30 minutes to firm up.

Cook on the BBQ for 10 – 15 minutes until piping hot though and serve on a toasted bun with the salad and a good dollop ketchup.

Recipe adapted from https://www.jamieoliver.com/recipes/vegetables-recipes/the-best-vegan-burger/



Stuffed peppers wrapped in bacon (serves 4)

A great appetiser or side, these stuffed peppers are a mouthwatering addition to your BBQ.


8 x Sweet mini peppers
400g Garlic & Herb soft cheese
4 x slices bacon cut in half

8 Tooth picks


Slice the peppers in half length ways. Carefully remove any seeds with a small spoon or knife.

Spoon the soft cheese evenly into each pepper half.

Put each pepper half back together (creating a full pepper) and wrap a half slice of bacon around the middle, secure with a tooth pick.

Cook on the BBQ until bacon is cooked and crisp.



Tandoori Chicken Kebabs (serves 4)

These chicken kebabs are packed with flavour, they’re a real hit with all the family and they’re super easy to make.


600g chicken thigh fillets
250g Greek yoghurt
4 tbs tandoori curry powder
1 garlic clove, finely grated
½ lemon – juice of
1 tsp dark soy sauce
1 tsp salt

Metal or bamboo skewers (for bamboo skewers, leave to soak in water before use, to stop them from burning on the BBQ).


Put all of the ingredients apart from the chicken into a bowl and mix.

Chop the chicken into large chunks, mix into the yoghurt marinade and leave to chill for 2 – 4 hours.

Once marinated for a few hours, place the pieces of chicken on to the skewers and BBQ for 30 – 35 minutes, until the chicken has cooked through.

Recipe adapted from https://pinchofnom.com/recipes/chicken-tandoori-kebabs/



Go to our shop to get your hands on some sustainable Miscanthus fuel to go with these amazing recipes.