Supporting Stars

Beef up your barbecue with all the side dishes and little extras packed with the flavours of summer...

Corn on the cob

Always a summer favourite, corn on the cob has a lovely sweet flavour and juicy kernels. It’s often boiled or steamed, but grilling on the barbecue turns the kernels golden and caramelised with a hint of smokiness – perfect finished with creamy toppings that have a hit of herbs or spices.

TOP TO BOTTOM: Lime & paprika vegan butter | Avocado 'butter' with bacon | Parmesan & sriracha butter

TOP FORM

These ‘butters’ make terrific toppings for corn – just add to the hot, cooked cobs at the last minute.

Lime & paprika vegan butter

VG

In a bowl, beat Flora Dairy Free until light and fluffy. Mix in some smoked paprika, a pinch of chipotle chilli flakes, some lime zest, crushed garlic, a handful of finely chopped coriander and some chopped chives.

Avocado ‘butter’ with bacon

DF

In a dry pan, fry smoked bacon rashers over a medium heat until crisp. Put on a plate lined with kitchen roll to cool completely, then crumble into small pieces. Blitz avocado flesh with lemon juice and zest and some chopped basil until smooth. Spoon into a bowl and season with black pepper. To serve, top the corn with the avocado and sprinkle over the bacon and more basil leaves. To make this topping vegan, sprinkle with chopped toasted flaked almonds in place of the bacon.

Parmesan & sriracha butter

Beat unsalted butter until light and fluffy. Stir in grated Parmesan, some sriracha sauce, finely chopped red chilli, crushed garlic and finely chopped chives until combined.

Tomatoes

Tomatoes ripened on the vine have a fresh, summery scent and deep red colour. They’re great in salads, of course, but also cook beautifully on skewers on the barbecue or gently roasted in the oven to intensify the sweet flavour. Drizzle with balsamic or use to top bruschetta for an impressive side.

Tomato & burrata bruschetta

Creamy mozzarella, juicy grilled tomatoes and mint pesto make a tasty toast topping

SERVES 4 | READY IN 25 MINS | PRICE PER SERVING £1.78

● 15g coriander, leaves and stalks roughly torn

● 10g mint, leaves only

● 1 clove garlic, chopped

● 15g pine nuts

● 2tbsp olive oil

● Juice ½ lemon

● 450g Grower’s Selection Vine Ripened Cherry Tomatoes

● 1 yellow pepper, deseeded and chopped

● 4 slices Extra Special White Bloomer bread

● 2 x 100g packs Extra Special Burrata Mozzarella, drained

● Basil leaves, to serve

1) Preheat the grill on high. Pulse the herbs, garlic and pine nuts in a processor with 1tsp water to chop, then drizzle in the oil and lemon juice and blend to an almost smooth pesto.

2) Thread the tomatoes and yellow pepper onto 4 skewers; grill until blistered.

3) Griddle or toast the bread. Spread with the burrata, top with the tomatoes, pesto and basil; season with black pepper.

Herby smashed potato salad

The barbecue salad favourite with added fresh herb flavour and a hint of garlic

SERVES 8 | READY IN 25 MINS | PRICE PER SERVING 24p | VG

● 800g Maris Piper potatoes, peeled and cut into small chunks

● 25g basil, roughly chopped

● 10g parsley roughly chopped

● 1 clove garlic, chopped

● 3tbsp extra virgin olive oil

● Zest and juice ½ lemon

● 2 spring onions, thinly sliced

1) Cook the potatoes in boiling water for 10-12 mins until soft. Drain.

2) For the dressing, put the basil, parsley, garlic, oil and lemon juice in a blender and blitz until smooth.

3) Put the potatoes in a bowl, add the spring onions and dressing and season with black pepper. Stir together with a fork, crushing the potatoes gently.

LEFT: Caribbean rainbow slaw | RIGHT: Herby smashed potato salad

Caribbean rainbow slaw

Crunchy shredded veg with tangy pineapple

SERVES 8 | READY IN 20 MINS | PRICE PER SERVING 22p | V

● 227g tin pineapple chunks, drained and juice reserved

● ¼ red cabbage, thinly shredded

● ½ Savoy cabbage, shredded

● 1 carrot, grated

● 3 spring onions, shredded

● 1 red chilli, thinly sliced (optional)

● 2tbsp apple cider vinegar

● 2tsp rapeseed oil

● 10g coriander, chopped

1) In a large bowl, toss together the pineapple chunks, red and Savoy cabbage, carrot, spring onions and chilli, if using.

2) In a jug, whisk together the vinegar, oil and 2tbsp of the reserved tinned pineapple juice.

3) Drizzle the dressing over the coleslaw and toss to coat. Sprinkle with the coriander before serving.

WELL DRESSED

A good salad needs a great dressing and you’ll love these homemade versions of the classics.

CLOCKWISE FROM LEFT: French dressing. Ranch dressing, Blue cheese dressing, Caesar dressing

Ranch dressing

A lighter take on this creamy favourite with a deliciously herby hit

MAKES 10 SERVINGS | READY IN 15 MINS | PRICE PER SERVING 8p | V

● 4tbsp Asda Light Mayonnaise

● 2tbsp reduced-fat soured cream

● 3tbsp skimmed milk

● 1tbsp white wine vinegar

● ½ clove garlic, finely crushed

● 1tsp onion powder

● 1tbsp finely chopped chives

● 1tbsp finely chopped curly parsley

● 2tbsp finely chopped dill

1) Whisk all the ingredients together in a bowl and season with black pepper.

2) Serve immediately or store in an airtight container in the fridge for 3-5 days.

French dressing

This traditional salad partner has a spicy mustard zip and subtle honey sweetness

MAKES 4 SERVINGS | READY IN 5 MINS | PRICE PER SERVING 20p | V

● 1tsp Dijon mustard

● 1tsp clear honey

● 1tbsp white wine vinegar

● ½ clove garlic, finely crushed

● 1tbsp extra virgin olive oil

● 2tsp dried tarragon

1) Put all the ingredients for the dressing in a clean jam jar and season with freshly ground black pepper. Screw the jar lid on tightly and shake vigorously until you have a smooth, glossy dressing.

2) Serve the dressing immediately or store in the jar in the fridge for up to 1 week.