You've got the staples, but what about the sides? Pick three or four of our favourite BBQ accompaniment dishes this summer.
Chargrilled, sweet, and oozing with buttery goodness, corn on the cob must be one of the best ever barbecue sides. Make a stick of smoky butter with paprika, red chilli, garlic and coriander, then chill in the fridge, and dot all over freshly barbecued cobs.
Chef Shaun Rankin chooses Jersey Royal ‘Pearl’ potatoes for his hearty potato salad, which combines olive oil roasties with red onions, garlic, thyme, and crispy strips of pancetta. Remember to add a dash of maple syrup just before the end of the cooking time for sweetness.
A heaped bowl of these beauties next to the barbie will go in minutes. It’s very simple to execute such a tasty dish – just toss your chorizo in olive oil, cook until crispy, then pour the vinegar over them as they sizzle. A green salad and crusty bread will go well with this.
An absolute must if your barbecue is to be a success. Everyone has their favourite coleslaw recipe – ours features coarsely grated carrot, thinly sliced red and white cabbage, a handful of sultanas, another of mixed seeds, and a great big dollop of mayonnaise.
This spiced rice is wonderful with barbecued chicken. Very easy to make, it's mixed with bell peppers, paprika and onion, then cooked in vegetable stock to give it plenty of flavour. It's also good as a snack reheated later in the day, or stored (wrapped properly) until the next day.
‘Kasha’ – a mix of bulgur wheat, fresh herbs and seasoning – makes a great BBQ side, because it’s light, healthy, and goes with pretty much everything. The pomegranate arils add a ruby colour and crunchy texture, so don’t forget to include them.
Guacamole is the perfect dip for tortilla chips, but is also beautiful with barbecued meats or fish. Peruvian Hass avocados give the best results – remember to drizzle in lime juice to prevent browning. Coriander, finely chopped red onion, chopped tomatoes and chilli are a must.
A refreshing summer salad, which will cut through all that fatty meat perfectly. When it’s made with milky fresh mozzarella and chin-dribblingly ripe peaches, it’s hard to imagine a more blissful – and blissfully simple – accompaniment. Finish with fresh mint.
This peppery dish was developed by the French settlers of Louisiana in the US. Serve your wedges with a barbecued steak, or on their own with a soured cream dip. Be sure to make at least double what you think – they’ll go very quickly indeed.
Potato salad is great but this sweet potato salad goes one better, with baked figs and salty feta. Terrifically vibrant, this colourful fix of vegetables also strikes the balance between perfect sweet and salty flavours. If you prefer, you can use sweet plums or other stone fruit in place of the figs, and goat's cheese rather than feta.
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