< Back to Main Blog Posted: May 2024

Barbecue Season

Nothing says British summer like a barbecue and the accompanying jostling over who gets to do the ‘manflipping’; the nagging fear that the sausages aren’t quite cooked through; and the pressure of the clock ticking as the rain clouds loom.

We figure there’s enough to think about already when it comes to barbecuing, so to keep the meal as easy as it can be, we’ve got a few simple suggestions…

Don’t get too carried away. There’s no other meal where you’d be expected to eat sausages, burgers, steak and chicken all in one go. Just pick a central star and then build the salads around it. If you’re short of time or energy, we’ve got some really good salads, perfect for feeding a crowd. They’re substantial (serve 6) and filling, packed full of couscous and veg. They just need to be defrosted in the fridge for 24 hours, then they’re ready to go. A coleslaw is also really easy to rustle up and is perfect in a bap with burgers … always do more than you think you’ll need!

Don’t forget the pud! The obvious choice tends to be s’mores or bananas stuffed with chocolate and wrapped in tin foil, but if the rain comes in or the heat runs out (or frankly they’re just too sickly sweet to even entertain), then having a pud or 2 on standby is a good idea. Desert is also a great contribution if someone else is hosting … a bit nicer than just another packet of sausages.

On the subject of marshmallows, if you’re using skewers (for anything sweet or savoury) soak them first so they don’t burn.

Pop them into a pan of warm water for at least 30 mins before using them. They’ll absorb the liquid, which will help protect them when they do their job.

A tasty tip from Tony, our Procurement Director and former chef:

“Once the coals have ashed over, just before you start cooking, throw some sprigs of fresh rosemary on to add a bit of flavour … and it smells amazing. You can also use fresh rosemary as the brush for your marinade.”

Finally, one last tip from Jamie, Executive Chef and barbecuer extraordinaire:

“When you’re cooking sausages and burgers, close the lid and open the air vents. It stops the fat dripping down, the flames coming up, and everything turning black. You’ll never look back!”

Happy grilling!

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