BBQ season is almost upon us, but in the meantime enjoy these Greek inspired lamb and mint burgers from Bedale based HECK. Served on toasted brioche buns with an avocado tzatziki and crispy garlic, oregano and feta chips, it’s the perfect weekend supper to enjoy in the garden once the weather allows! For more recipe inspiration visit www.heckfood.co.uk
Put an Asian spin on your weekend supper this week with these Korean Fried Chicken Burgers with Pickled Slaw from Soanes Poultry. Using their chicken thighs paired with Asian flavours and served in a brioche bun creates the perfect alfresco dinner with a difference. For more recipe inspiration visit their website www.soanespoultry.co.uk
Could BBQ weather be finally upon us? With the sun forecast to make an appearance this weekend it’s time to fire up the grill and give these Moroccan Beef Kebabs with roasted garlic and cucumber creme fraiche from the team at Harrogate based Smokehouse Spices a whirl. Using their aromatic Lamb Rub which features a delicious blend of Moroccan spices, paired with succulent diced beef, these kebabs will take your BBQ to the next level of deliciousness. For more information about Smokehouse Spices products and to buy online visit www.smokehousespices.co.uk
Perfect for BBQs, picnics or as part of a light supper, this Bombay Potato Salad recipe from the team at Rafi’s Spicebox uses their new spice kits to create a clever twist on a summertime classic. Rafi’s range of award-winning spice mixes are available to buy at Rafi’s Spicebox stores in York and Harrogate as well as at Booths in Ilkley and online at www.spicebox.co.uk
A staple dish throughout Thailand, this quick and simple recipe lends itself perfectly to BBQ season in the UK. Full of spicey and chargrilled flavour, this Gai Yang recipe uses chicken from award-winning Herb Fed Poultry and will quickly become one of your go-to favourites! For more recipe inspiration and to buy their range online visit www.herbfedpoultry.co.uk
Dust of the BBQ and give this recipe from North Yorkshire based Herb Fed Poultry a try. Using their flat iron chicken, which is completely de-boned and allows for quicker and more even cooking, this Korean style version pairs chilli paste with honey, garlic and ginger for a perfect alfresco supper with a kick! For more recipe inspiration and to buy their award-winning products online visit www.herbfedpoultry.co.uk
BBQ season is in fully swing so why not give this simple but delicious BBQ Chicken recipe from award-winning Soanes Poultry a try. Using their locally reared, high welfare chicken, this zingy recipe is quick and easy and will add a kick to your weekend supper at home. For more information and recipe inspiration visit their website www.soanespoultry.co.uk
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Preheat the oven to 160C /Gas mark 3. Put the ribs, meaty side down, in a single layer in a large roasting tin. Cover with the Dandelion & Burdock and add the spices. Seal with foil and cook for around 2 hours. Put all the glaze ingredients in a pan and reduce on a high heat until thick and syrupy. After tow hours take the ribs out of the oven and turn it up to 200C/Gas mark 6, Drain all the stock from the tin. Turn the ribs flesh side up and baste with the glaze. Roast in the oven for 30 minutes or finish them on a barbecue, keep adding more glaze during cooking until sticky and shiny. Cut into four portions and enjoy.
– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine