The BBQ Beef Burger

1. For the best BBQ burger make your own by using fresh mince meat and adding paprika and Worcestershire sauce.

2. Throw the ingredients into a bowl and mix together with salt, black pepper and an egg (or 4 tablespoons of water).

3. Finish with some of your favourite ingredients - maybe red onion and chopped parsley or spinach, mature cheddar and sun dried tomatoes.

4. Mould your burgers into whatever shape and size you wish, remember the bigger the burger the longer it will take to cook.

5.Start the burgers off in a pan and then transfer to the BBQ to give them that perfect BBQ finish and taste.

NB: If cooking for vegetarians, replace the mince meat with a vegetarian substitute and cook as above.

Ingredients
900g - Mince Beef
1tsp – Paprika
2tsp – Salt
2tsp – Worcestershire Sauce
1tsp – Cracked Black Pepper
1 – Whole egg or 4tbsp water

Chicken legs with a chilli and chocolate glaze

1. Chicken legs are the ideal joint for BBQs with the combined layers of meat and fat keeping the joint moist, helping to prevent burning.

2. Season the chicken with a marinade of paprika, chilli, cocoa powder, seasoning and sugar and leave for at least 1 day if possible, turning regularly. Add enough olive oil to ensure it coats the chicken and stick the marinade on.

3. Place the chicken in boiling water with seasoned stock for about 10 minutes. This will add extra moisture, begin cooking the joint and reduce the grill time.

4. These can then be marinated as they cook to prevent then from drying out. The stickier the marinade the more easily it will burn so add this at the end and turn it into a glaze.

5. For the best cooked joints, place the chicken in a heavy bottom pan with a dash of olive oil and heat in the oven for 10 - 15 minutes, then transfer to the BBQ to finish the cooking and colouration.

Ingredients
4 Chicken legs/or joints
½ tsp chilli flakes or 2 fresh red chillies
2 tsp cocoa powder
1 tsp smoked paprika
Sea Salt
Cracked Black Pepper
100ml Olive Oil
1 tsp Caster Sugar

Grilled Rib Eye with balsamic glaze, vine ripe tomatoes

1. Season the steak with the pepper; adding in the garlic followed by the thyme and bay leaves. Rub these in to the steak to allow their flavours to penetrate.

2. Brush with the oil to seal in the flavour.

3. Allow to marinate for at least 4 hours, turning occasionally.

4. Before cooking, brush the grill with olive oil to give your steak authentic BBQ markings.

5. Start cooking by sealing the steaks in a hot pan on both sides with the garlic and thyme, then transfer to the hot grill to finish the cooking.

6. Brush the tomatoes with the same marinade and cook on the grill beside the steak, serve with a thick balsamic syrup made from reducing ½ balsamic vinegar and ½ red wine. Sweeten with sugar, and finally infuse with garlic or chilli if preferred.

Ingredients
2-3 ribeye steaks or 4-6 sirloin steaks
1tsp cracked black pepper
3 Bay leaves – broken
2 Sprigs fresh thyme
4 Cracked garlic cloves
100ml Olive oil
Vine ripe tomatoes