Fire up a feast this barbecue season

You know summer is here when there’s a whiff of smoke on the air accompanied by the sizzle of a sausage and the chink of a glass or two. We are a nation of barbecue-lovers and now the mercury is rising and restrictions are easing, creative cook-outs are the way to go, with this season’s hot favourites: pizza ovens, broilers, smoker boxes and good old barbies.

There’s lots to love about outdoor dining – less washing up for starters. And it’s a sociable way to cook: no one’s stuck in the kitchen, the kids can get involved and it’s a great excuse for the not-so-regular cook to take charge of the tongs so everyone’s happy.

The key to a relaxed barbecue is to prep as much as possible in advance and to create a well-organised cook station with everything you need close to hand. Make sure there’s plenty of workspace to keep cooked and raw foods separate and to a create production-line service that flows.

Add a dash of fiesta to the fire by dressing up your outdoor dining space and reimagining it as your own pop-up street-food kitchen. Add lights and music, shake up your themes and flavours and look towards world cuisine to try something new. This could easily become your new regular this summer.   

Wondering what to put on the flames for veggies and vegans? Try this crowd pleaser…

Serves 4 • Prepare 15 mins • Cook 20 minutes

Ingredients

2 x 227g packs Waitrose Vegan Seitan Burgers

2 tbsp oil

1 red onion, thinly sliced

3 tbsp Duchy Organic Onion Marmalade

150g pack shiitake mushrooms, sliced 5mm thick

4 Violife Slices

4 vegan brioche burger buns, split

2-3 tbsp Hellmann’s Vegan Mayo, plus extra for dipping

Wild rocket, for topping

1 Place two large frying pans over a medium heat. Cook the burgers in one of the pans according to pack instructions.

2 Meanwhile, heat 1 tbsp oil in the other frying pan over a high heat. Add the red onion and allow to sizzle for a couple of minutes, stirring often, until starting to brown. Reduce the heat to low. Season, then add the onion marmalade and 2-3 tbsp boiling water. Stir together and allow the marmalade to melt. Scrape the mixture out of the frying pan and into a bowl, then set aside.

3 Return the unwashed pan to a medium heat. Add 1 tbsp oil and the mushrooms and allow them to cook until browned. Remove from the heat and season.

4 When the burgers are almost cooked, lay a Violife slice over each one and allow it to melt. Toast the cut sides of the buns and spread a little vegan mayo on both sides. When ready to assemble, place the burger on the bun base and top with the sautéed mushrooms, onions and a handful of rocket. Delicious served with fries and extra mayo or ketchup for dipping.

Recipe Waitrose Weekend

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