Innehållsförteckning för Top 20 BBQ recipes från Olive Magazine

There’s been a BBQ boom in the past year – sales of equipment are sky high and more and more people are using their gardens, patios and balconies to cook alfresco. With that in mind, we’ve pulled together a bumper collection of some of our best-ever grilling ideas – from zingy Vietnamese-style salmon to spicy Turkish lamb kebabs, these recipes really pack in the flavour. We’ve also included some great veggie and vegan choices (including a game-changing mushroom shawarma). We know not everyone is an expert griller, though, so we’ve also added lots of advice – from how to set up and light your barbecue, to what fuel to use and some tips and tricks for getting perfectly cooked results every time. We really hope you enjoy this summery selection.…

Mushroom shawarma This is a stunning kebab recipe that also happens to be vegan, as the toum sauce is made without egg. Toum is an incredibly potent Lebanese condiment that’s not for the fainthearted (this recipe makes about twice as much as you’ll need). If you want something milder, try stirring a little crushed garlic through soya yogurt or vegan mayonnaise. 40 MINUTES | SERVES 6 | EASY | V large flat mushrooms800g, stalks removedpittas 6 large, warmed SHAWARMA SPICE MIXTURE cumin seeds11/2 tbspblack peppercorns 2 tspcoriander seeds 1 tspfennel seeds 1 tspfenugreek seeds 1/2 tspcloves 5cinnamon stick 1/2cardamom pods 3paprika (not smoked) 1 tbspsea salt flakes 1 tbspolive oil 200ml TOUM garlic11/2 bulbs, cloves peeled flavourless oil (such as vegetable) 300mllemon juice 2 tbsp TARRAGON SALAD pomegranate molasses11/2 tbspred…

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 HOURS 45 MINUTES | SERVES 8 | EASY | LC baby back ribs4 racks pineapple juice 1 litre carton GLAZE white miso paste 4 tbsp runny honey 4 tbsp soy sauce 4 tbsp SLAW mooli1, shredded in a food processor carrots 4, shredded in a food processor spring onions 1 bunch, shredded white cabbage 1/2, shreddedsesame oil 2 tbsprice vinegar 4 tbspmint 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…

Charred chilli salsa This salsa goes great with grilled meats, making it the perfect accompaniment to a barbecue spread. 25 MINUTES | SERVES 8-10 AS A SIDE EASY | V GF mild red chillies6scotch bonnet chilli 1spring onions 6plum tomatoes 4ground cumin 1/2 tsplimes 2, juicedcoriander a small bunch, roughly chopped 1 Heat a barbecue, grill or griddle pan over a high heat and cook the chillies, spring onions and tomatoes for 10-15 minutes, turning regularly, until charred and softened. Leave to cool for 10 minutes, then remove most of the burnt skins from the veg, as well as the seeds from the chillies. Discard. 2 Put the charred veg on a board and finely chop, mixing them as you go. Tip into a bowl with the cumin, lime…