The Barbecue. Alex Hamilton
VEG
WHOLE PORTOBELLO MUSHROOMS & ASPARAGUS
WHOLE CAULIFLOWER OR CAULIFLOWER STEAKS
CHERRY TOMATOES, POINTY PEPPERS & HALLOUMI
PINK PEPPERCORN & CRUMBLED GOAT’S CHEESE DRESSING
CHILLI, LIME & CORIANDER DRESSING
BASIL, PINE NUT & GARLIC DRESSING
BLUE CHEESE, LEMON & WALNUT DRESSING
SPICED SALMON FILLETS & BARBECUE SPELT CHAPATIS
BURGERS, STEAKS & SLOW COOKING
BEEF & HIDDEN MELTED CHEESE BURGERS
SIRLOIN, SKIRT OR BAVETTE STEAK
CLASSIC MUSTARD, WORCESTER & THYME
CLASSIC PICO DE GALLO/KATCHUMBER SALAD
PINEAPPLE, CHILLI & MINT SALSA
HAIL CAESAR: THE ULTIMATE CAESAR SALAD WITH ROSEMARY CROUTONS
WATERMELON, MINT, CUCUMBER & FETA SALAD
FENNEL, COURGETTE RIBBON & ORANGE SALAD
HERBED OR RAINBOW POTATO SALAD
GRIDDLED MANGO WITH LIME & COCONUT
GRIDDLED NECTARINES, PLUMS & PEACHES WITH HAZELNUTS & ROSEMARY
GRIDDLED PINEAPPLE & WATERMELON WITH CHILLI-MINT SYRUP
ROASTED STRAWBERRY & MARSHMALLOW SKEWERS WITH CHOCOLATE SAUCE
This book is designed to be as user-friendly as possible, based on the idea that if you can get comfortable with one method for cooking something, then there’s an infinite variety of ways to make it different and exciting the next time you do it. So, instead of giving