When top chefs are invited to a barbecue, they do not simply reach for a packet of sausages or a tub of coleslaw. Instead, as 18 of the UK’s best chefs have revealed, they bring inventive dishes that elevate the humble garden grill. From chilli-spiked watermelon salad to a DIY Aperol spritz bar, these are the ideas that will transform any outdoor gathering.
Yotam Ottolenghi suggests bringing a large head of cabbage – hispi if possible – cut into thick wedges, brushed with olive oil and charred over the flames until blackened and blistered. He recommends serving it with a tahini-yoghurt dressing or crème fraîche with lemon and garlic, finished with chilli oil and fresh herbs. Tom Kerridge, meanwhile, offers a recipe for barbecued tiger prawns marinated in cumin, rose harissa and lime zest, served with a harissa mayo and lime wedges.
Giorgio Locatelli brings a taste of Italy with spring onions wrapped in streaky bacon, chilled and then grilled straight on the barbecue. The stems are perfectly salted by the bacon and are delicious with a homemade spicy mayo. Ana Ortiz never arrives without a jar of ají sauce, made from blackened vine tomatoes and red chillies blitzed with lime juice and salt, along with a maple chilli salt from Field Blends for sprinkling over meats and salads.
For those who prefer to drink, Rukmini Iyer sets up an Aperol spritz station in a rigid coolbox filled with ice, sliced oranges, Aperol, San Pellegrino and sparkling wine. She insists on sturdy glasses rather than paper or plastic cups. Julius Roberts opts for yoghurt-marinated chicken or lamb kebabs skewered with lemon and red onion, served with a roast aubergine salad and flatbreads, with tahini or chermoula sauces.
With such creative contributions, the traditional barbecue spread of burgers and sausages is no longer the only option. As these chefs demonstrate, the best dishes often come from thinking beyond the grill – and there is not a charred burger in sight.
