Blue skies and warm weather are the perfect excuse for backyard barbecues and summer entertaining. We've picked 30 brilliant recipes that everyone will love, from fabulous starters to easy grills, crowd-pleasing mains and cooling desserts. Plus, we have plenty of tips and tricks on how to prepare ahead, so you can spend less time cooking and more time mingling.
An easy starter for eight that's ready in 20 minutes. Halloumi is transformed once it hits the grill – soft on the inside, and crisp and crunchy on the outside. Threaded with slices of courgette, these skewers are cooked until golden, then drizzled with a chilli and mint dressing to add zing and freshness.
Some of the best recipes are the simplest. Here, red peppers are oven-roasted until charred and sweet alongside 'nduja, a spicy pork paste from Southern Italy. When ready, creamy, soft burrata cheese is added. Then, all that's needed is some crusty bread to mop up the delicious juices.
A great Caesar salad is hard to beat, and once you've made your own dressing you'll never go back to store-bought again. This dressing keeps for up to three days in the fridge, and the croutons can be stored in an airtight container for a few days. Crunchy romaine or cos lettuce are essential here, and it's all done in 20 minutes.
A big bowl of guacamole makes a perfect summer starter. Just add a basket of tortilla chips for everyone to dig in, and make more than you think you'll need. The chopping, bar the avocado, can be done ahead of time. Once it's assembled, cover the surface with cling film so no air can get in and cause discolouration. It will be deliciously fresh for an hour or so.
In this recipe, butternut squash is roasted with fennel, honey and chilli, then threaded onto skewers with salty Parma Ham, mild Manchego cheese and crisp sage leaves. The perfect nibble to have with drinks, these skewers can be prepared up to two hours ahead of time, loosely covered, then served at room temperature.
A simple one-pan meal that can be cooked on the barbecue or hob, Texas hash is a lightly spiced rice dish made with minced beef, peppers, garlic and tomatoes, and served with sour cream and grated cheese. It's great for throwing together for a party as there's very little prep time, and it's ready in just 45 minutes. You can easily double up the recipe to feed a crowd too.
Sweet, sour, spicy and sharp, the marinade in this recipe – made with coconut sugar (or maple syrup), soy, vinegar, chilli, aromatic star anise and fish sauce – takes chicken thighs to another level. It's worth marinating your meat for a few hours, if you can. When your chicken is ready, serve it with a punchy, fragrant mango salsa.
When it's scorching outside, there's no better recipe to whip up than this 20-minute prawn and sweetcorn dish, which can be cooked on the barbecue or hob. It comes complete with a spiced butter inspired by the flavours of the Deep South, and works wonderfully with some crusty bread or potato salad on the side.
This new take on vegetable kebabs is guaranteed to wow any veggie and vegan guests at your table. When gnocchi is blanched and barbecued, it becomes crispy and moreish – and it's irresistible when paired with charred peppers and dressed with pesto, olive oil and lemon. Prepare your skewers ahead of time, then all you'll need to do is pop them on the grill.
Get the recipe for barbecued gnocchi, peppers and pesto skewers here
Always a crowd-pleaser! In this quesadillas recipe, soft flour tortillas are stuffed with a spicy veggie chilli and lots of hot, melted cheese. There's little prep time, but for the best results, allow the chilli to bubble on the stove for 90 minutes so all the flavours can blend together. When ready, serve with a grilled pineapple salsa and sour cream.
In this smoky chicken burger recipe, chicken thigh fillets are marinated in a smoked paprika and yoghurt marinade, preferably overnight, before being cooked over coals. Then, they're brushed with sweet chilli sauce and dipped in crispy breadcrumbs for a fabulous texture. Made with a mixture of mayonnaise and thick yogurt, red cabbage slaw makes the perfect accompaniment.
Here, cubes of pork leg are marinated (preferably overnight) in balsamic vinegar, garlic, oil, sugar and smoked paprika. The vinegar acts as a tenderiser, ensuring that, once cooked, the pork is nice and soft on the inside – and wonderfully crisp on the outside. A homemade basil pesto completes the dish.
Here's a mega-sized pizza, cooked in a large baking tray, which will feed four without anyone having to queue up until theirs is ready. Allow several hours for the homemade dough to rise; meanwhile, there's a simple tomato sauce to make. Scatter with mozzarella, then add any of your favourite toppings. Roasted veggies, pepperoni... anything goes!
Slices of juicy, crisp, roasted sweet potatoes replace traditional tortilla chips here, making this dish more filling – and lower in carbs. Layer them up with spicy mince (veggie mince works just as well as beef) and refried beans, top with cheese and yogurt, and serve with a simple tomato salsa on the side.
Looking for an easy dish that's quick to assemble, looks great and tastes fabulous? Try this traybake! In this recipe, chicken breasts are stuffed with basil and sun-dried tomato paste, coated in a crisp cheese crumb, then baked on a bed of vegetables. Serve it up to your party guests with a crisp green salad on the side.
This recipe brings together two Mexican favourites: fajitas and Margaritas. Here, the chicken is infused with the flavours of a classic Margarita thanks to a marinade of tequila, triple sec and lime, which brings a real freshness to the dish. If you can, marinate the chicken overnight for the best results. When ready, serve it all up with guacamole, chillies and fresh lime.
Fire up the grill and try this new side dish, which can be made in just 15 minutes. In this recipe, lettuce is barbecued for a few minutes unitl charred and crunchy, then smothered in a simple dressing made with buttermilk, garlic, yogurt and lemon. To serve, add some slices of avocado and a handful of toasted almonds.
Get the recipe for grilled lettuce with buttermilk dressing here
Ready in 10 minutes, this speedy slaw couldn't be simpler. You can adapt the basic recipe too, adding in crunchy vegetables of your choice (sliced red onions or spring onions work really well). Want to give it a kick? Stir in a teaspoon of wholegrain mustard. Looking for a lighter option? Go for a half-and-half combo of mayonnaise and thick yogurt. Chopped fresh coriander or chives will add extra colour and flavour.
Let's be honest, a lot of dishes with okra can taste a bit slimy – but when it's cooked on the grill, this healthy veggie reaches new heights. Barbecued okra is crisp and juicy, and this recipe sees it tossed in a tasty seasoning mix of garlic and onion powders, spices, sea salt and fresh herbs. Best of all, it's ready in 10 minutes.
This is a bright and refreshing salad that's perfect for accompanying any grilled meat, fish or vegetarian dishes you're planning on making. It's best served warm, but all the prep can be done ahead of time. Use fresh or frozen broad beans, but do pop off the outer skin, which is tough and rather earthy.
There's always room for another summery potato salad in any cook's repertoire, and this winner of a dish comes complete with sweet and salty Parma Ham. To make it even more decadent, add some hard-boiled eggs to the mix. The dressing is a blend of mayonnaise and thick yogurt, sharpened up with capers, lemon and fresh herbs. It can all be made ahead of time – just add the ham just before serving.
No need for a pricey ice cream-maker here – just a mixing bowl and freezer will do! This rich, creamy vanilla ice cream is made with condensed milk, evaporated milk and double cream, so it couldn't be simpler. It does need six hours to freeze, and it should be left at room temperature to soften up for 20 minutes before serving. Top it with chocolate chips, honeycomb or whatever takes your fancy.
This free-form pastry tart is a breeze to make, with no fiddly lining of tins or blind baking involved. Blueberries and blackcurrants are used in our recipe, but you can plump for whichever berries are in season (or use frozen ones). It doesn't take long to throw together – just 20 minutes of prep and 30 minutes of cooking time – and you can use shop-bought shortcrust pastry to make life even easier.
When pineapple is griddled or barbecued it takes on a whole new flavour; the sugars caramelise, and the edges become charred and sticky. In our recipe, it's marinated in cinnamon and maple syrup, then served with a homemade caramel sauce, toasted pecans and coconut ice cream. Summer on a plate!
Get the recipe for griddled pineapple with salted caramel here
Made with ready-prepared frozen pineapple, mango and cherries, this fruity dessert couldn't be easier to put together – and it has a deliciously different crumble topping of oats, nuts and seeds. Best of all, it can be left in the refrigerator for up to three days, then microwaved to reheat. Serve it with whipped cream, thick yogurt or ice cream.
This rich cheesecake will feed 10, so it's perfect for a large gathering. It needs to be chilled overnight too, so it makes a great get-ahead dish. The prep is very quick; you'll just need to allow some time for the cheesecake to bake. With a chocolate biscuit base and a homemade salted caramel sauce, it's a dessert that'll delight those with a sweet tooth.
These sweet, charred, caramelised cooking bananas are the perfect way to round off a barbecue – and they're ready in just 15 minutes. The plantains are halved but left in their skins, then brushed with a butter, honey and chilli glaze. Serve with a squeeze of fresh lime.
Get the recipe for barbecued plantains with honey butter here
This recipe is a perfect use-up for overripe bananas. It's really easy to make too; simply blend solid frozen bananas with peanut butter, chocolate and a little milk. Once it's all whizzed up, you'll need to serve it immediately. Kids will love it!
Have your cocktail shaker at the ready for this fabulous Mexican-inspired cocktail, made with fresh mango juice, lime, Tequila and Cointreau (you can use triple sec if you prefer). With a chilli salt rim, it's an flavour explosion of sweetness and spice.
A really refreshing gin-based cocktail, topped up with pink grapefruit juice, fresh lime and soda. The tostadas – baked tortilla wraps topped with avocado, spring onion, lime and basil – would make a simple starter or nibble to serve with drinks.