Garden party recipes

PA Photo/Cristian Barnett

Ultimate hot dog

makes 10


For the barbecue burnt onions:

  • 3 large onions, finely sliced
  • 3tbsp vegetable oil
  • For the pigs in blankets:
  • 4 jumbo sausages
  • 2tsp (heaped) mild curry powder
  • 12 rashers of steaky bacon

For the German mustard mayo:

  • 100g thick mayonnaise
  • 40g German mustard
  • 3tsp finely chopped shallot
  • 10 cornichons, finely sliced
  • 2tbsp dill, finely chopped
  • Salt and freshly ground black pepper
  • 4 long hot dog rolls
  • 8 large slices of dill pickle
  • 8 thick slices of smoked Bavarian cheese
  • A bunch of spring onions, green part only, finely sliced


  1. To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised.
  2. Meanwhile, prepare the sausages. Poke a metal skewer through the length of each sausage and lay the skewers on a tray. Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using three rashers per sausage, and secure the bacon with a couple of cocktail sticks.
  3. Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed. Once the sausages are cooked through, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers.
  4. To build the hot dogs, cut the rolls through the middle and spoon in plenty of caramelised onions. Add the bacon-wrapped sausages and top with the pickle slices and cheese.
  5. Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted. Transfer the hot dogs to plates and spoon on the German mayo. Scatter over the spring onions for freshness and serve.

Recipe from Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge, photography by Cristian Barnett is published by Bloomsbury Absolute.

Nassima Rothacker/PA

Beetroot salad recipe with carrot & peanut



  • 50g roasted peanuts, coarsely crushed
  • 4 raw beetroot, about 400g, grated
  • 1 red onion, finely chopped
  • 20g fresh coriander, finely chopped
  • 1 carrot, grated
  • 2tbsp lime juice
  • ½tsp salt

For the tadka:

  • 1tbsp groundnut oil
  • 1tsp cumin seeds
  • 2 green chillies, finely chopped


This beetroot, carrot and peanut salad makes for a great BBQ side.

  1. Use a pestle and mortar to coarsely crush the peanuts, then put them into a bowl with the rest of the salad ingredients.
  2. To make the tadka, heat the oil in a small pan and add the cumin seeds. Once they start to sizzle, add the green chillies, give them a stir, then take the pan off the heat.
  3. Pour the tadka over the salad, toss well and serve. This will keep in the fridge for a couple of days.

Recipe from Chetna’s Healthy Indian Vegetarian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley. 

Louise Hagger/PA

Shrimp burger recipe with sriracha mayo

Serves 4


  • 600g raw prawns
  • 2 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Small handful of coriander, stems and leaves separated and finely chopped
  • Zest of ½ lime
  • 1tbsp light-flavoured oil
  • Sea salt and freshly ground black pepper

For the Sriracha mayo:

  • 2½tbsp mayonnaise
  • 1½tbsp Sriracha chilli sauce

To serve:

  • 4 sesame-seed buns
  • Handful of rocket
  • 1 avocado, peeled and sliced


  1. Put half of the prawns into the bowl of a food processor and pulse a couple of times until roughly chopped, then tip out into a mixing bowl. Add the remaining prawns to the food processor and pulse until a coarse, paste-like texture is achieved. Add to the bowl with the chopped prawns. Mix in the spring onions, chilli, coriander and the lime zest, along with plenty of seasoning.
  2. Divide the burger mixture into four equal parts. Heat the oil in a large non-stick frying pan (skillet) set over a medium-high heat. When the oil is hot, spoon the portions of burger mixture into the pan and gently flatten to form four burger shapes. Fry for six minutes, turning halfway through.
  3. Make the Sriracha mayo by simply mixing the mayonnaise and Sriracha sauce together.
  4. Split the buns and toast the cut sides. Spread the buns with spicy mayo, then add a little rocket, some avocado slices and a shrimp burger to each. Chop the zested lime in half, for squeezing, if you like.

Make ahead: The burger mix can be made in advance, covered and chilled for up to two days. The Sriracha mayo can be made and chilled for up to one week.

Recipe from The Shortcut Cook by Rosie Reynolds, photography by Louise Hagger, is published by Hardie Grant.

PA Photo/Cristian Barnett

Umami mushroom and halloumi burgers



  • 2 x 225g packs halloumi
  • 8 portobello mushrooms, stems removed

For the umami butter:

  • 160g butter, softened
  • 2tbsp white miso
  • 1tbsp light soy sauce
  • 5g dried porcini mushrooms, ground to a powder
  • ½tsp dried chilli flakes
  • 2 large garlic cloves, finely grated
  • Finely grated zest of ½ lemon
  • Salt and freshly ground black pepper

To assemble:

  • 4 brioche burger buns, split
  • 4tbsp sweet chilli or hot chilli sauce
  • 4tbsp mayonnaise
  • About 60g rocket leaves


  1. Cut each block of halloumi in half horizontally through the middle to create four flat halloumi steaks in total.
  2. For the umami butter, put all the ingredients into a bowl and mix until evenly combined, seasoning with a good pinch each of salt and pepper.
  3. Brush the portobello mushrooms on one side with the umami butter and place them buttered side down on a medium-hot barbecue. Brush the other side thickly with butter while they are cooking. Turn the mushrooms over after two to three minutes and add the halloumi to the barbecue. Brush the surface of the halloumi with umami butter too. Keep brushing the mushrooms with the butter as they cook; do the same with the halloumi.
  4. Towards the end of the cooking, toast the burger buns on the barbecue. Brush any remaining umami butter onto the toasted buns.
  5. To assemble the burgers, place a mushroom, flat side up, on the base of each burger bun. Top with a halloumi steak and add a spoonful of sweet chilli or hot chilli sauce. Pile a big handful of rocket leaves on top. Spread some mayo on the bun lids and sandwich the burgers together. Tuck in straight away.

Recipe from Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge, photography by Cristian Barnett is published by Bloomsbury Absolute.

Fudgy dark & white ripple brownies with raspberries

Makes 16 SQUARES


  • 100g (3½oz) dark chocolate, broken into pieces
  • 100g (3½oz) white chocolate, broken into pieces
  • 150g (5oz) unsalted butter, softened
  • 200g (7oz) caster (superfine) sugar
  • 75g (3oz) soft light brown sugar
  • 3 large free-range eggs
  • 1tsp vanilla bean paste
  • 150g (5oz) plain (all-purpose) flour
  • 150g (5oz) raspberries


  1. Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and grease and line a 20cm (8in) square cake tin with baking parchment.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of just simmering water. Set aside to cool a little bit. Do the same with the white chocolate in a separate bowl.
  3. With a hand-held electric whisk, beat the butter and both sugars together until light and fluffy. Beat the eggs together in a small jug then gradually pour them into the butter and sugar mixture, whisking the whole time until you have a fluffy smooth mix. Beat in the vanilla bean paste and then the flour. Divide the mixture in half.
  4. Gently fold the melted dark chocolate into one half of the mixture and the white chocolate into the other half. Roughly dollop the mixture like a checkerboard into the prepared tin and push the raspberries into the mixture. Us the end of a teaspoon to swirl the two colours together.
  5. Bake the brownies for 35–40 minutes so that a skewer comes out almost clean but still a little bit sticky. Leave to cool completely in the tin before cutting into squares. These taste even better the next day so try not to eat them all straight away!

Recipe from Everyday Cook by Donal Skehan, published by Hodder & Stoughton.

Yuki Sugiura/PA

Apple & blackberry bake



  • 200g soft unsalted butter
  • 150g caster sugar
  • 300g Bramley apples, peeled, cored and thickly sliced
  • 2 pinches of ground cinnamon
  • 1 punnet blackberries, about 160g
  • 2 eggs
  • 120g ground almonds
  • Vanilla ice cream, to serve


  1. Preheat the oven to 160°C fan, Gas Mark 4. Spread 80g of the butter all over the base of a 26 x 20 centimetre baking dish, then pour 60 grams of the sugar over the butter and give the dish a gentle shake to cover evenly.
  2. Arrange the apple slices overlapping to cover the butter and sugar. Sprinkle over the cinnamon, then arrange the blackberries evenly over the apples.
  3. Beat the remaining butter and sugar together in a bowl until pale and creamy. Beat in the eggs one at a time. Mix in the ground almonds, then spread the mixture over the fruit.
  4. Bake for 45 minutes to one hour until golden brown and starting to caramelise at the edges. Leave to sit for 10 minutes before serving with a scoop of your favourite vanilla ice cream.

Recipe from At Home: My Favourite Recipes For Family And Friends by Monica Galetti is published by Aster. Photography Yuki Sugiura. 

PA Photo/Laura Edwards

Banana, tahini & rum cake

Serves 8-10


  • 2 eggs
  • 100g light brown sugar
  • 100g dark brown sugar
  • 75g tahini
  • 300g bananas
  • 3tbsp dark rum
  • 150g plain flour
  • 100g wholemeal rye flour
  • 2tsp baking powder
  • ¼tsp bicarbonate of soda
  • ½tsp ground cinnamon
  • Pinch of salt
  • Walnuts, to decorate

For the glaze:

  • 60g icing sugar
  • ½tbsp dark rum
  • ½tsp tahini
  • 1tsp vanilla bean paste


  1. Preheat the oven to 180°C. Grease and line the base of a 20 centimetre springform or loose-bottomed cake pan.
  2. In a large bowl, whisk the eggs and sugars together for a minute or so until combined and just a little bit paler. Mix in the tahini. In a separate bowl, mash the bananas with the rum. Add the bananas to your egg mixture and stir to combine. Add both the flours, the baking powder, bicarbonate of soda, cinnamon and salt. Stir until just combined.
  3. Pour the batter into the prepared cake pan and bake for about 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool a little in the pan while you make the glaze.
  4. To make the glaze, mix together all of the glaze ingredients until smooth and you have a pourable consistency. If it is too thick, add a teaspoon of water at a time to loosen.
  5. Pour the glaze over the warm cake and let it set for 10 minutes before turning the cake out onto a serving plate. Top with walnuts to decorate and let it cool completely before serving.

Recipe from A Good Day To Bake: Simple Baking Recipes For Every Mood by Benjamina Ebuehi is published by Quadrille. Photography by Laura Edwards.

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