Along with probably 90% of the British population we had a BBQ this weekend! We travelled up to visit Scotts parents on Friday night and really just completely chilled out! We’ve been so busy recently and it’s been ages since I have had the time to just stop and appreciate spending time with people and relaxing.
I even busted the bikini out and managed to get a few hours sunbathing in!! Their garden is so relaxing, there is a large pond full of beautiful koi carp (some of which were born in the pond and are now the size of my arm! ok not quite that big…but still!) and pots/ baskets full of all different colourful flowers and herbs.
I never worry about what I am going to eat when staying with Scotts parents, lucky for me his mum lets me loose in the kitchen and is happy for me to spend some time preparing things I want…obviously I make enough for everyone to share! This time there were only a few of us gathered so I didn’t feel the need to go crazy with the cooking. It was also too hot to spend too long worrying about it so I decided to keep it really simple.
The best way to keep a BBQ stress free is to keep everything very simple, enhance the natural flavours with a few key additions! As with most meals in summer there is really no need to go over board, the sunshine means we only want light, fresh foods and its a perfect season to just let the ingredients shine!
I decided to spruce up a regular attendee at our BBQs, the corn on the cobb! Scott’s mum wraps them in foil first which makes it very easy to add flavour whilst they are cooking! Instead of adding butter afterwards why not try this:
“Spruced up Corn on the Cobb”
6 Corn on the Cobb – husks removed
1-2 tablespoon Coconut Oil
1 Red Chilli – finely chopped
1 Lime, Zest and Juice
1 Small Bunch Coriander
Mix the coconut oil, chilli, lime and coriander together in a bowl and then one at a time cover the corn in the coconut mix and wrap in foil. When ready to cook place the corns on the bbq and leave to cook for 15-20 mins. These are so juicy, flavoursome and full of goodness! No butter needed here!
I had two plates of food over the afternoon! Firstly I had the plate pictured above with Salad, Sweet Corn, Hummous, Pickled Onions and a BBQ Portobello mushroom. Then I had some grilled quorn sausages and a griddled avocado.
The grilled avocado is really very very easy to make, its best done on a BBQ that has an actual grill rather than a flat plate so you get the nice charred lines on it. Slice the avocado in half, carefully take the stone out then place the avocado cut side down onto the BBQ for 5 minutes maximum! Then drizzle with balsamic glaze and scatter torn basil over. So perfect!
I had to wait for my veggie sausages because I was a bit unorganised and instead of cooking them before all the meat got piled on I decided to wait untill all the meat was finished then I put my sausages on to a tray which I then placed on the BBQ grill. I actually don’t think I needed them but it was nice to have one smothered with onions, ketchup and mustard!! It did make it feel like a proper summer BBQ 🙂
Apologies for the photos of the food taken on my phone! I was very much off duty when the food came out 😉 I did get my nice camera out again in the afternoon though to practise taking some photos of the garden. Here are some of my favourite garden features!
I got loads of gardening advice from Scotts dad, his garden and fish are his pride and joy! He waters the plants twice a day in this heat and feeds them twice a week too! No wonder my poor garden pot plants have suffered with my once a day watering and no food ever! Sorry mum (she planted them for us and will be wanting an update on them now!)
I plan to do some more summer friendly cooking this week and I’m really excited to be hosting a Spanish themed dinner party for my dads 50th on Saturday which I’ve been busy planning! I will definitely be posting some of my recipes for this next week 🙂
I hope everyone is enjoying the sunshine (even if it is a bit TOO HOT!) and making the most of being able to enjoy simple salads and fresh fruit 🙂
Check out my past BBQs here: