The tutors at our Cookery School have shared some of their favourite recipes to help you master the barbecue without breaking a sweat.

The key lies in the details: exceptional side dishes, marinades and dressings will elevate the flavours to new heights. These recipes do just that while being simple to prepare in advance, leaving you free to enjoy good food and good weather.

Romesco sauce

With a great depth of flavour from the chargrilled, roasted red peppers, romesco sauce is a great accompaniment to barbecued meats, fish and vegetables.

1 red pepper

25g almonds

25g hazelnuts

1 slice stale bread

1 clove garlic

50ml olive oil

half tsp smoked paprika

splash of vinegar

Roast the pepper on the barbecue (or in the oven if preparing in advance) until softened and blackened slightly. Toast the nuts and bread in the oven until they are golden brown and the bread is dried out. Place all ingredients in a food processor and blend coarsely.

Salsa verde

Salsa verde is also a fantastic marinade. This is one of our favourites at the Cookery School as it a great way to turn leftover fresh herbs in to a punchy accompaniment for your barbecue, marrying perfectly with meat and fish.

3 tbsp olive oil

1 tbsp capers

1 tbsp parmesan

1 handful soft herbs

1 lemon, zest and juice

Simply blend all ingredients in a food processor. If you need to loosen the dressing, add a splash more oil or water.

Barbecue brine

Brining is a great technique for adding moisture to your meats and this method creates a sticky, moreish glaze on chicken thighs.

200ml cider or apple juice

1 lemon, zest only

4 sprigs rosemary

50g salt

30g brown sugar

2 cloves garlic

1 bay leaf

pinch of whole peppercorns

100ml water

6 organic chicken thighs

Place all the ingredients in a pan and bring to a simmer, until the sugar and salt have dissolved. Add the water and allow to cool to room temperature. Add the chicken and pop in the fridge for up to an hour to marinate before cooking on the barbecue.


Barbecued piadina, or Italian flatbreads, are a welcome change from burger buns. They are simple to make and easy to cook straight on the barbecue for that ultimate chargrilled taste.

225g flour

10g salt

1 tsp baking powder

Drizzle of olive oil

110ml water

Combine the flour, salt and baking powder in a bowl then mix in oil and water. Knead the dough for 10 minutes until smooth in consistency. Cover dough in clingfilm and rest at room temperature for an hour.

Once rested roll out into circles 1-2mm think and fork the bread with small holes so it releases trapped air whilst cooked. Cook in a dry pan or straight on the barbecue for 3 minutes each side. Enjoy!