What says summer more than a barbecue? So, gather your friends and family and try out some of Love British Food’s favourite recipes.
1kg of minced Hereford Beef
1 tablespoon of olive oil
1 large onion
1 medium egg
2 heaped tablespoons of breadcrumbs
1 tablespoon of paprika
1 tablespoon of tomato ketchup
8 wooden barbecue skewers
A generous sprig of fresh mint
A generous sprig of fresh coriander
1 teaspoon of chilli flakes
4 cloves of garlic
Ground salt and pepper to season
Add your Hereford beef mince to a mixing bowl with a tablespoon of olive oil, a beaten egg, chopped garlic, diced onion and breadcrumbs.
Mix with your hands until the ingredients are combined, seasoning with salt and pepper. You do not want your mix to be too wet or dry – add more breadcrumbs if it is looking too liquid-like and add cold water if on the dry side.
Divide your mixture into two separate bowls, putting two thirds in one bowl and one third in another.
To make the burgers, take your bowl with the two-thirds of beef mixture and add chilli flakes, paprika and tomato ketchup. Combine these ingredients and then take a palm sized piece of the mix, rolling into a ball and flattening into your burger shape. Repeat until you have used all of the mix.
To make the kofta, take your remaining bowl of beef mixture and add the juice of half a lemon, chopped coriander and chopped mint.
Combine the mixture and take a kiwi sized piece for shaping. Shape it firmly around one end of the skewer in a sausage shape, ensuring it is firmly in place. Repeat until you have used all of the mix.
Now all you need to do is assemble a selection of your favourite salads and burger buns to serve alongside.
By UK Shallots
100g butter, softened
2 shallots, finely grated
20g fresh herbs – a mix of parsley, chives, with just a little rosemary
Salt and freshly ground black pepper
6 corn on the cob
Add the soft butter to a bowl (if it is too hard, 20 seconds in the microwave should soften it just enough). Stir through the grated shallot and herbs and season well with salt and pepper.
If you are making the butter ahead to use later then place it onto a sheet of clingfilm. Roll into a sausage shape then chill in the fridge.
When you are ready to cook the corn take a little of this butter, a scant teaspoon, and rub all over a head of corn using clean hands. Repeat with the remaining corn. Reserve the rest of the butter for after cooking.
Lay the buttered corn on the grill bars of the barbecue and cook for about 15 minutes, turning frequently, until they are lightly charred in places and the corn is tender. Serve immediately with the rest of the butter dotted on top.
By Rachel Green for Fairburn Eggs
200g raspberries and some extra for decorating
500ml double cream
1 vanilla pod
100g caster sugar
6 Fairburn’s British Blue egg yolks
Extra caster sugar for the caramel topping
Mint leaves for decoration
Preheat the oven to 150degC/Gas 2
Put six ovenproof ramekins in a baking tin and divide the raspberries between them.
Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat.
Meanwhile, put the yolks and caster sugar into a medium sized heatproof bowl and beat them together till pale and fluffy. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.
Divide the mixture between the six ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 35 to 40 minutes until the custard is set – it should only wobble slightly in the middle when shaken. Cool and then chill until cold.
When you are ready to serve, scatter the tops of the cold creme brulees with one teaspoon of caster sugar, and use a blowtorch or hot grill to caramelise the tops – if using a grill, you will need to put them back in the fridge for half an hour before serving to cool down again. Top each ramekin with a fresh raspberry and a mint leaf.