Notes about Recipes in this book

• Charred asparagus with chilli, peanuts & coconut

  • Apollonia on June 11, 2024

    Fantastic--- absolutely loved the chili, peanut, coconut relish (which I made in the food processor rather than the mortar and pestle as the recipe directed). I doubled the recipe and probably only needed to double the asparagus, but no one was complaining about having extra of the coconut. Will definitely make again.

• Griddled pineapple, halloumi & mint skewers

  • Apollonia on June 06, 2022

    Despite the fact that probably 80% of my halloumi stuck to my (very seasoned) grill, everyone loved these, and the mint, lime, chili combo on the pineapple was fantastic. I will make again, but only on a grill sheet.

• Spiced paneer kofte with yogurt & coriander

  • Apollonia on August 15, 2022

    We liked these, and they were fun for my preschooler to squish together, so that was a plus. I'd increase salt next time--- my mixture tasted seasoned before grilling but the fridge time seemed to blunt it, so they were a bit under seasoned. Definitely use a grill mat or pan.

• Gunpowder potatoes with fennel seeds, chilli, coriander & cashews

  • Apollonia on June 06, 2022

    The seasoning on these were great, and the lemon really lovely, but my mine were very overdone BBQ-wise before they were cooked through, and I had to finish in the oven. Not to say that's necessarily the recipe's fault, but if I make again, I would probably consider either parboiling first or planning for a much shorter initial grill followed by oven.

• Paneer with harissa, green beans, chickpeas & lime

  • Apollonia on June 14, 2021

    This recipe read like a bit of a hodge podge, but it actually tasted pretty coherent (and good!) I doubled the green beans and still ended up rounding out our plates with a bunch of spinach because it wasn't a ton of food. Realistically, I think this is more like 2 servings than 4.

• Jerk cauliflower wings with blue cheese dip

  • crandall57 on July 31, 2024

    Excellent and easy to put together! I added garlic to the dip and used my homemade jerk seasoning. I'll make these again.

• Griddled courgette with Parmesan, almonds & lemon

  • saarwouters on June 02, 2021

    This dish was the star of the BBQ! We absolutely loved it. Took the suggestion to add some truffle oil. Always amazing how you can transform a simple ingredient like courgette into something amazing! Too bad I only bought one courgette!

• Blackened peppers with walnuts, chilli & fennel seeds

  • saarwouters on June 02, 2021

    This was a nice variation on grilled peppers. The walnut pesto has a very soft taste. I added some lemon juice for a little kick.

• Crispy ginger cauliflower wings with tamarind & coriander

  • tekobo on January 05, 2022

    Lovely way to cook cauliflower on the barbecue - leaves and all. Delicious!

• Crispy gnocchi – on a stick! – with charred peppers & basil pesto

  • emma_clare on July 22, 2021

    I had exactly the same problem as the previous poster that the gnocchi kept falling off the skewers. I was using gluten free gnocchi, which are a bit small and crumbly, and very thick wooden skewers so I think both of these contributed to the problem. I did manage to cook most of the gnocchi directly on the bars of the griddle instead and they were delicious, so I think it's worth another try. Be interesting to hear if others have more luck.

  • aliceowlmug on May 31, 2021

    I was so excited to try this but despite following the recipe quite closely, the gnocchi just snapped in half every time I tried to skewer them. The flavours were fine, so I threw all the peppers and gnocchi into an oven dish a roasted them in a hot oven. I think the key is probably what type of gnocchi. The recipe doesn't specify, but I suspect if I'd bought gnocchi from the fresh pasta section of the supermarket maybe they'd be softer, either that or actually cook them first in a pan.

• Burnt aubergine, harissa & pomegranate

  • aliceowlmug on May 31, 2021

    This was AMAZING! I feel like burning aubergines has been a huge missing feature in my life until now. I will be definitely making this or one of the other variations every time I have a BBQ. The recipe calls for half a pomegrate of seeds, but what was I going to do with the other half? so I put in a whole pomegranate's seeds. Which to be fair was a bit too pomegranatey. Will almost certainly do the exact same next time though, for the same reason!