Meat and chicken

Miso-glazed ribs with Asian slaw

Pineapple juice helps to break down the meat fibres for extra-juicy ribs. Use the cheaper long-life stuff, as you will discard most of it after poaching the ribs.

3 HOU R S 45 M I N U T E S | SE RV E S 8 | E A SY | LC

baby back ribs 4 racks pineapple juice 1 litre carton GLAZE white miso paste 4 tbsp runny honey 4 tbsp soy sauce 4 tbsp SLAW mooli 1, shredded in a food processor carrots 4, shredded in a food processor spring onions 1 bunch, shredded white cabbage 1/2, shredded sesame oil 2 tbsp rice vinegar 4 tbsp mint a bunch, roughly chopped coriander a bunch, roughly chopped

1 Heat the oven to 180C/fan 160C/gas 4. Put the ribs, flesh-side down, in a single layer in a large roasting tin. Pour over the pineapple juice, then tightly cover with foil and cook in the oven for 3 hours. 2 Take the ribs out of the oven and scoop 200ml of the cooking liquid into a small pan. Add the rest of the glaze ingredients, bring to a simmer and reduce until around 200ml and looking glossy and sticky. 3 If finishing the ribs on a barbecue, push the coals to one side and cook over indirect heat. If finishing in the oven, turn it up to 200C/fan 180C/gas 6. Turn the ribs flesh-side up and baste with half of the glaze. Barbecue for 10-15 minutes or put in a foil-lined tin and roast for 30-40 minutes, adding more glaze halfway through, until the ribs are sticky and shiny. Toss together the slaw ingredients and season. Serve with the ribs.

PER SERVING 513 kcals | fat 32.2g saturates 8.2g | carbs 25g | sugars 23.4g fibre 4.3g | protein 28.6g | salt 2.4g

Summer roast lamb with tomato and caper marinade

The marinade goes on this while the lamb is resting and mixes with the juices to make a light, summery sauce.

1 HOU R 10 M I N U T E S | SE RV E S 6 | E A SY boneless leg of lamb 1.5kg, butterflied MARINADE tomatoes 3, diced shallots 2 large or 4 small, finely chopped small capers 1 tbsp, rinsed parsley a small bunch, chopped mint a small bunch, chopped basil a small bunch, chopped lemon 1, juiced olive oil 2 tbsp

1 Mix the marinade ingredients, keeping aside a small handful of each of the herbs to finish. Season the lamb well. 2 To barbecue, light the coals and, when the flames have died down, spread them to the sides of the grill and put a drip pan in the middle. This will allow the lamb to cook without flare-ups. Cook for 20 minutes on each side. Or heat the oven to 220C/fan 200C/gas 7 and put the lamb in a baking dish, skin-side up. Cook for 30-40 minutes or until a meat thermometer reads 60C in the thickest part (for pink meat). 3 When the lamb is cooked, put on a platter and spoon over the marinade. Cover loosely with foil and rest for 20 minutes. Slice and serve with the marinade, any cooking juices and the remaining chopped herbs scattered over.

PER SERVING 465 kcals | fat 28.4g saturates 10.8g | carbs 2.3g | sugars 1.8g fibre 1.1g | protein 49.5g | salt 0.3g

BBQ 101 Be prepared!

❚ Pre-cooking some of the food can be a great way to keep to timings. Poach or bake chicken legs before finishing on the barbecue for crispy skin, and blanch vegetables such as corn on the cob and long-stemmed broccoli before lightly charring on the grill. This also allows you to add glazes in the final moments of cooking so they don’t burn easily. ❚ Allowing enough time for the coals and grill bars to heat properly before you start will ensure efficient and effective cooking. ❚ Finally, have all the salads and sides made before you start barbecuing – that way you can assemble plates of food quickly.

Baron Amarillo Rioja Reserva, £5.49

This classic rioja has been aged for three years in oak barrels for a more complex flavour and aroma. The subtle notes of red fruits and vanilla are a perfect match for barbecued or roast lamb.

Adana kebabs

These Turkish-style kebabs, flavoured with chilli and sumac, are named after the city that inspired the original recipe.

5 0 M I N U T E S | SE RV E S 6 -8 | E A SY KEBABS lamb mince 800g urfa chilli flakes 2 tbsp, or 1 tbsp dried chilli flakes sumac 4 tsp ground cumin 4 tsp flat-leaf parsley stalks finely chopped to make 4 tbsp garlic 6 cloves, crushed SUMAC ONIONS onions 2, thinly sliced flat-leaf parsley 1/2 a small bunch, roughly chopped, plus extra to serve sumac 1 tbsp TO SERVE flatbreads, yogurt, pickled chillies, tomatoes

1 Prepare the barbecue for direct cooking by spreading the coals in an even layer. 2 To make the kebabs, combine the lamb mince with the other ingredients and lots of seasoning. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 sausageshaped kebabs and thread onto metal skewers. 3 Put the onions into a bowl of iced water for 20 minutes. Drain, then tip into a bowl and mix with the parsley, sumac and some seasoning. 4 Cook the kebabs for 4 minutes on each side or until cooked through and charred. Or heat the grill to high and cook for 8 minutes, turning halfway, until charred and cooked through. Serve with the sumac onions, flatbreads, yogurt, chillies, sliced tomatoes and more parsley.

PER SERVING 224 kcals | fat 14.1g saturates 6.3g | carbs 2.9g | sugars 2.1g fibre 1.6g | protein 20.5g | salt 0.3g

British lamb mince, £3.39/475g

For best results use lamb mince with a decent fat content (around 15-20%). This helps keep the finished kebabs really juicy with the fat basting them as they grill.

Cider can chicken

2 HOU R S + M A R I NAT I NG | SE RV E S 4 E A SY | GF

whole chicken 1.5kg cider 440ml can MARINADE sea salt flakes 1 tbsp dark brown sugar 1 tbsp smoked paprika 1 tbsp dried thyme 1 tsp dried chilli flakes 1 tsp mustard powder 1 tsp garlic granules 1/2 tsp CHIMICHURRI shallot 1, finely chopped flat-leaf parsley a bunch, finely chopped dried oregano 1 tbsp dried chilli flakes 1 tsp garlic 1 clove, finely chopped cider vinegar 3 tbsp extra-virgin olive oil 3 tbsp

1 Using a sharp knife, remove the ends of the drumsticks or ‘ankles’ of the chicken. Mix all the marinade ingredients in a bowl, then rub all over the chicken, inside and out, and marinate for at least 4 hours, but preferably overnight. 2 Heat the barbecue with the coals banked up on one side. Open the can of cider and pour 100ml into a bowl. Put the chicken on top of the can, inserting it into the cavity and pulling the chicken down, ensuring it’s stable. 3 For the chimichurri, mix all of the ingredients into the cider. Season and pour half into a separate bowl. Leave one in the fridge to chill and keep the other by the barbecue with a brush. Sit the chicken upright on the barbecue, breast-side facing away from the direct heat. Close the lid and cook for 45 minutes, brushing regularly with the chimichurri, then turn the chicken towards the direct heat, and cook for a further 45 minutes, again brushing regularly. Once cooked, remove the cider can and rest for 20 minutes. Serve with the chilled chimichurri.

PER SERVING 505 kcals | fat 30.9g saturates 7.4g | carbs 6.5g | sugars 6.3g fibre 3.1g | protein 47.1g | salt 4.2g

Hot stuff

Nothing says summer like a good BBQ , and after the year we’ve had, we need to make up for lost time when it comes to seeing our family and friends. So, get that BBQ out, invite your nearest and dearest over, and head down to Aldi for all your supplies. The supermarket will be your one-stop shop, thanks to its impressive range of high-quality products at fantastic prices.

Aldi’s new Ashfields Grill BBQ range is bursting with high-quality British products at affordable prices, including British Marinated Chicken Fillets, British Marinated Pork Loin Steaks and British BBQ Beef Kebabs. Of course, you’ll also find plenty of vegetarian options, such as Plant Menu’s Red Pepper & Butternut Squash Sausages, Vegetable Burgers and Tex Mex Inspired Veggiebabs, along with everything else you might need. Brioche buns, burger relish, marinades and sauces, potatoes, lettuce… Aldi has it all.

And while you’re there, don’t forget to stock up on those extra bits and pieces that always come in handy when you’re having guests over. Think crisps and nuts for snacking, chips and dips to serve up alongside your BBQ creations, and maybe even ice cream or dessert for a sweet treat at the end.

Ready to f ire up the BBQ? Aldi has everything you need at great quality and low prices

Cheers!

Not only does Aldi have a great food offering for the summer season, but it also has an award-winning beer, wine and spirits range, and was recently named the IWSC Wine Supermarket of the Year 2021. There’s something for everyone – from refreshing flavoured gins like Haysmith’s Cucumber & Lime Gin to a wide selection of wines including Pierre Jaurant Sud de France Rosé and Castellore Pinot Grigio Sauvignon.

There are also great value boxes of beer and cider available from big-name brands such as Carlsberg, Corona and San Miguel, as well as independent breweries specialising in craft brews like Golden Torch Session Pale Ale and Marston’s Old Empire IPA.

It all sounds great, doesn’t it? Go on, get your summer started now with Aldi.

Pop into your local Aldi store to discover the full summer range

BBQ buffalo chicken thighs with wedged ranch salad

5 0 M I N U T E S + M A R I NAT I NG | SE RV E S 6 E A SY sea salt flakes 1 tbsp soft light brown sugar 1 tbsp smoked paprika 1 tsp garlic granules 1 tsp dried oregano 1 tsp whole chicken thighs 12 unsalted butter 150g garlic 4 cloves, finely chopped Tabasco sauce 125ml gherkins or pickles to serve WEDGED RANCH SALAD mayonnaise 100g soured cream 100g white wine vinegar 3 tbsp garlic granules 1 tsp worcestershire sauce 1 tbsp dill a handful, finely chopped flat-leaf parsley a handful, chopped Iceberg lettuce 1 hazelnuts a handful, toasted and roughly chopped

1 Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-and- spice mixture and rub into the chicken really well. Leave to marinate for 1-4 hours. 2 Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off. Put the chicken thighs, skin-side down, over the coals for 5-10 minutes or until golden and charred, then move to the indirect heat side and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through. 3 Meanwhile, whisk the mayo, soured cream, vinegar, garlic granules, worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce and chill. 4 Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side.

PER SERVING 598 kcals | fat 52.7g saturates 20g | carbs 7.1g | sugars 6.3g fibre 1.6g | protein 23.2g | salt 3.2g

British chicken thighs, £1.65/1kg

Cooking chicken on the bone intensifies the flavours and keeps the meat nice and juicy with less chance of drying out. Whole chicken thighs are a great-value choice and perfect for feeding a crowd.

Togarashi tomahawk

5 5 M I N U T E S | SE RV E S 4 | E A SY tomahawk steak 1 (about 1.25kg; see cook’s notes)

vegetable oil

togarashi 3 tbsp (see cook’s notes)

sea salt flakes

DRESSING miso paste 2 tbsp mirin 2 tbsp rice wine vinegar 2 tbsp caster sugar 1 tbsp

1 Heat a gas or charcoal barbecue to a mediumhigh heat. Brush the steak liberally with oil and season with the togarashi and 1 tbsp of sea salt, patting it to stick. Put on the grill, fat-side down, for the first 5 minutes and then cook on either side, turning every 5 minutes for 30-35 minutes for medium-rare. 2 Whisk all of the dressing ingredients in a bowl. 3 Remove the steak to a plate, pour over the dressing, cover and leave to rest for 10-15 minutes. 4 Slice the steak and serve with the dressing and resting juices.

PER SERVING 500 kcals | fat 27.7g saturates 8.7g | carbs 13.5g | sugars 7.7g fibre 0g | protein 49.3g | salt 3.9g

BBQ 101 Setting up the coals

When setting up the barbecue put the hot coals on one side, leaving the other side free, or, on a gas barbecue, leave the burners off on one side. This ensures you have greater control as it creates a hot zone with direct heat for searing and crisping, and a cool zone where indirect heat allows for gentler cooking. This set-up comes into its own for something that needs a little more cooking time, such as chicken thighs or thick pieces of meat. Use the direct heat of the barbecue to sear, then move to the cool side and put the lid on to cook through. Alternatively, nestle an old roasting tin in a stack of coals, then cook on a grill over the tin, covered by the lid. The heat circulates giving you a hot-smoked/ spit-roast effect, ideal for larger joints, meat on the bone and fish. Where the coals are stacked, you have direct heat for quick browning.

cook’s notes

A tomahawk steak is a thick-cut rib-eye left on the bone – you can order it from your butcher. Togarashi is a Japanese spice blend usually consisting of black and white sesame seeds, shichimi chilli powder, dried mandarin peel, sichuan peppercorns, ground ginger and salt, and other ingredients.

Buy it from souschef.co.uk.