07/06/12 -

Three ways to spice up your barbeque this summer…


The climate may not be tropical just yet, but with dreams of summer around the corner, it’ll soon be time to dust off those barbeques and take to our gardens for a time old British tradition.


Being creatures of habit, as soon as the sun comes out most Brits are inclined to grab a burger and a handful of sausages and take to the grill. However, after years of practice aren’t we a little bored of bangers?


Instead, this year, why not take it up a notch with some of our tasty tips and recipes that will impress even the most accomplished barbeque buffs.


Tip 1 – Make your own burgers


No barbeque is complete without a burger, but this year instead of buying a packet of frozen supermarket patties; why not make your own? It’s much easier than you think. Check out our delicious recipe below for some inspiration:


Pork & Stilton Burgers


Serves 4

Suitable for freezing



400g (14oz) lean pork mince

1 small red onion, finely chopped

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

Pinch chilli powder (optional)

100g (4oz) Stilton cheese, finely crumbled

Freshly ground black pepper


To serve:

4 burger buns

Mixed salad leaves

4 x 15g (1/2oz) slices Stilton cheese

Sweet chilli sauce (optional)


1 In a large mixing bowl, combine the pork, red onion, rosemary, thyme, chilli powder (if using) and crumbled Stilton. Season with black pepper, then form into 4 burgers. Keep covered and chilled.


2 When ready to cook, preheat the grill, barbecue or char-grill pan. Cook the burgers for 8-10 minutes per side, depending on their thickness (they should be thoroughly cooked).


3 Split the burger buns and toast the cut sides, if you like. Top with salad leaves, then a burger. Finish each one off with a slice of Stilton and a drizzle of sweet chilli sauce, if you like.


Tip 2: Serve sides that matter


With meat taking centre stage at most British barbeques, it can be quite easy to forget that side dishes matter too.  Preparing a simple salad earlier in the day or baking some delicious starters can really turn a barbeque into a banquet.


Chicory, Pear, Stilton and Pomegranate Salad

Fresh chicory leaves taste so good in this salad with fresh pear slices and chunks of Stilton, sprinkled with pomegranate seeds.


Serves 4

Suitable for vegetarians



2 heads chicory, broken into separate leaves

75g bag watercress or mixed salad leaves

2 ripe pears, peeled, cored and sliced

2 tbsp lemon juice

2 tsp olive oil

200g (7oz) Stilton cheese

50g (2oz) pomegranate seeds


1 Put the chicory leaves into a salad bowl and add the watercress or salad leaves. Toss together.


2 Toss the pear slices in the lemon juice, then add them to the salad bowl. Mix the olive oil with any remaining lemon juice and a pinch of black pepper.


3. Sprinkle with the lemon dressing and the pomegranate seeds. Break the Stilton into chunks and add them to the salad bowl


Cook’s tip: For canapés, fill chicory leaves with a few salad leaves, chopped pear, crumbled Stilton and pomegranate seeds, then sprinkle with a little dressing.


Tip 3: Get Creative


Offering a much-needed break from your usual kitchen environment, a barbeque is the perfect opportunity to get creative with your cooking. Here’s one of our suggestions to get you started:

Stilton Pate Topped Peppered Steak

Serves 4


  • 200g / 8 oz mature Stilton cheese
  • 100g / 4 oz  half  fat cream cheese
  • 15ml / 1 tbsp port or a mature red wine
  • 5ml / 1 tsp ground nutmeg
  • 50g / 2 oz walnut pieces
  • Pepper
  • 1 tbsp mixed peppercorns, crushed
  • 4 x 175g / 6 oz rump steaks
  • 3 tbsp sunflower oil


1. Mix together the Stilton, soft cheese, port, nutmeg and the walnuts. Season with black pepper. Spoon on a sheet of greaseproof paper and roll into a sausage shape. Place in the fridge and chill for at least 1 hour.

2. Place the crushed peppercorns on a plate. Press one side of each steak into the peppercorns to create a light crust.

3. Heat the barbeque and toss the steak in the oil. Add the steak to the barbeque, crust side down. Sear on both sides until golden brown. Turn the steak peppercorn crust upwards.

4. Slice the Stilton pate and place a few slices on top of the steak.

5. Cook for a further two minutes for medium, 4-5 minutes for well done. Serve immediately with a side of salad and a barbequed corn on the cob – delicious!


For more recipe ideas, visit


Please fill in your comment below. Mandatory fields are marked *.

  To prevent spam, please enter the text that appears below *