Let’s barbecue! Rain or shine (and let’s face it, the chances of the latter are never that high), you can’t beat a British garden party – so if you’ve left your jubilation-planning a bit late, we’re here to help. Even if you can’t get to a hotel for the Jubilee, you can still get a taste of boutique-weekend loveliness with these fantastic BBQ recipes from some of our favourite British boltholes: The Pig, The Varsity Hotel & Spa, Crab & Lobster, the Olde Bell Inn, and The Swan Wedmore…
Barbecued baby back ribs
– From chef Warren Geraghty at the Olde Bell Inn
4 racks of baby back ribs
For the marinade
2 tbsps wholegrain mustard
2 tsps smoked paprika
6 tbsps tomato ketchup
1 tsp Worcestershire sauce
4 tbsps dark muscovado sugar
Marinate Mix the marinade ingredients together and rub half into the ribs. Place in an ovenproof dish with a lid, and chill in fridge for four hours. Periodically check that the ribs are fully coated in the marinade during this time.
Pre-cook Preheat the oven to 150ºc, and cook the ribs for two hours; keep them covered and baste occasionally during cooking.
Barbecue! Transfer the ribs to barbecue to finish them off, making sure you baste using the marinade you set aside before. You can also try using wood chips on the barbecue while cooking to add an extra-smoky flavour.
More about The Olde Bell Inn in Berkshire
Barbecued Lymington mackerel with nettle salsa verde
– From chef James Golding at the Pig
Chef says: ‘This is a great dish that incorporates some fantastic wild flavours from the hedgerow coupled with what I believe is one of the tastiest and healthiest fish you can find on the south coast.’
For the salsa verde
2 thick slices of bread
8 tbsps olive oil
4 cloves garlic
2 tbsps capers
3 tbsps lemon juice
2 large handfuls parsley (chiffonade fine)
2 large handfuls blanched nettle leaves (tips only)
Salt and black pepper to season
Prepare your salsa verde Soak the bread in the olive oil for 15 minutes. Dice it up and throw it into a blender with the nettle tips, capers, garlic, anchovies and cornichons, whizzing until well combined. Remove to a bowl, and add in the lemon juice and chopped parsley. Season to taste.
Sort your fish out Line the cavity of the mackerel with the savory/thyme and a few slivers of garlic. Season inside and out with sea salt and pepper. Place in a fish grill cage and drizzle with olive oil. (TIP: Order one online from the Handpicked Collection (pictured, £17.95); Smith members get a discount!)
Barbecue! Barbecue for 6–8 minutes or until cooked. Serve with the salsa verde.
More about The Pig in Hampshire
Varsity flaming rumps with red rib sauce
– from head chef Angus Martin at the River Bar Steakhouse & Grill
Chef says: ‘Best tip going is: hot, fast, and then rest. Serve these rumps with red rib sauce, some garlic beans and home-made chips.’
For the red rib sauce
1 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup golden syrup
4 tbsps olive oil
1/2 tbsp paprika
1/2 tbsp chilli powder
2 cloves garlic (minced)
1 tsp cayenne pepper
Marinate your meat Mix the crushed garlic with the chilli and salt and a few drops of sunflower oil to make a paste; smear generously onto rump and then marinate it in the Peroni for four hours.
Make your sauce Heat olive oil in a saucepan. Add the minced garlic and sauté until brown. Add all the remaining sauce ingredients and reduce heat. Simmer for 15 minutes until thickened. Allow to cool before serving with your rump steak.
Barbecue! Pat rump dry, then drizzle with oil and sear on a hot grill: four minutes on each side, turning four times. Rest for 10 minutes, then carve and serve with your red rib sauce.
More about The Varsity Hotel & Spa in Cambridge
Kofta kebab with roasted aubergine, garlic and yoghurt salad
– from Sam and Janet Bakose at the Crab & Lobster
Chef says: ’Wash these delicious Lebanese kebabs down with a glass of Ixsir Grand Reserva Bekaa Valley wine.’
1lb minced lamb
2 cloves garlic
1 onion (finely chopped)
150g flat-leaf parsley (finely chopped)
1 tsp seven spice (found in most Middle Eastern shops)
1 chopped chilli (to taste)
For the aubergine salad
1–2 cloves of garlic
Middle Eastern tandoor-style flatbread
The day before Mix together all the kofta ingredients in a bowl and knead until well mixed. Cover with clingfilm and put in a fridge to allow the flavours to infuse, ideally overnight. Cut the aubergines into quarters lengthways and dice into inch thick pieces. Put on a baking sheet and drizzle with oil and rub it thoroughly into the flesh of the aubergine. Roast in the oven on a medium heat for 25–30mins until golden brown and soft. Leave to cool and then cover and place in the frige overnight. Crush the garlic and mix with the natural yoghurt and leave overnight to infuse.
On the day Cover the aubergines with the garlicky yoghurt, ready to serve. Shape the lamb mixture into kofta (large cigars!) and put on a shish skewer (a wide, flat metal skewer available from Middle Eastern shops).
Barbecue! Place your koftas on the BBQ grill, and warm your flatbreads on the barbecue at the same time. Place a dollop of aubergine salad on a serving plate with the bread, and put the freshly grilled koftas on top of the bread to soak up all the lovely juices.
More about The Crab & Lobster in West Sussex
Salsa verde-stuffed mackerel with sweet pickled cucumber
– from chef Tom Blake at the Swan Wedmore
4 whole line-caught mackerel (gutted, rinsed and patted dry inside and out)
1 small bunch mint*
1 small bunch parsley*
A few basil leaves
2 cloves garlic (finely grated)
1 tsp Dijon mustard
4 anchovy fillets (finely chopped)
3 tbsps capers
A glug or two of olive oil
Salt and pepper to season
*(standard supermarket size pack)
For the pickled cucumbers
1 cucumber, peeled into ribbons
3 shallots or small red onions, thinly sliced
340g caster sugar
250ml cider vinegar
2 tsp salt
Pickle your cucumbers Mix the caster sugar, salt and cider vinegar together, and pour over the cucumber ribbons and shallots or onions. Leave in a sealed container for at least two hours before serving.
Prepare your fish Pulse all the herbs in a processor (or chop by hand). Then stir in all the other ingredients except the mackerel until combined (your salsa verde should be a thick paste, not runny). Stuff it into the cavity of the fish; tie the mackerel together with string to keep the filling in. Season with salt and pepper and
Barbecue! Lightly oil the skin of your mackerel bundles and place on a hot BBQ grill for 2–3 minutes on each side. Serve with a new potato salad and sweet pickled cucumber.
More about The Swan Wedmore in Somerset
Enjoy the Jubilee! Love from Mr & Mrs Smith