Entertaining outdoors? Rukmini Iyer’s meat-free recipes will turn the summer barbecue into something really special.
Crispy gnocchi with charred peppers and basil pesto
Forget just plain old vegetables on a stick – here, you intersperse veg of your choice on skewers with just-blanched gnocchi. The result: crisp perfection like you wouldn’t believe.
Gunpowder potatoes with fennel seeds, chilli, coriander and cashews
This might be one of my favourite dishes – beautifully spiced potatoes with crisp cashews, sharp with lemon.
Paneer with harissa, green beans, chickpeas and lime
Bought paneer works perfectly on the barbecue – crisp and charred on the outside and, if you time it right, soft on the inside.
Aubergine and goat’s cheese stacks with honey and thyme
The goat’s cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
Barbecued corn with a ginger, peanut and chilli dressing
A summer staple! Grilled corn with an addictive peanut, coconut and chilli sauce.
Cinnamon griddle pineapple with toasted coconut
Halloumi with red peppers, artichoke and preserved lemon
Summer on a plate. After returning from Morocco, I started putting preserved lemons into everything – they work beautifully against the red peppers in this dish.
Sweet potatoes with rosemary, lemon and black beans
Baking sweet potatoes whole in their jackets intensifies and sweetens the flesh – one of my favourite ways to cook them. And, if you cook them directly on the coals, there’s a wonderful smokiness on serving. I like to do this once I’ve finished barbecuing other bits and pieces, when there’s still a good amount of heat left in the barbecue.
And to drink…
The perfect mixers for your barbecue, by YOU’s Eleanor Maidment.
SERVES 4 Place 100g granulated sugar and 250ml warm water in a pan over a low heat, stirring occasionally, until the sugar has dissolved. Tip into a large jug. Using a vegetable peeler, pare the zest of 1 lemon in a long strip and place in the jug. Squeeze in the juice of 3 large lemons, add a handful of mint sprigs and top up with 500ml cold water. Cram in as much ice as you can, then serve.
SERVES 4-6 Squeeze the juice of 1 lemon and 1 orange into a large jug and pour in 100ml orange liqueur (such as Cointreau). Slice 1 lime, 4 strawberries and 1 nectarine to add to the jug. Chill until ready to serve. Just before serving stir, add plenty of ice, and pour over a chilled 75cl bottle of cava (or a bottle of white wine). Top up with a splash of soda water, ginger ale or lemonade.
Now buy the book
Our recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Rukmini Iyer is the bestselling author of The Roasting Tin series with 900,000 copies sold. Rukmini has donated her fee for this extract to Refuge.