Smash your next summer garden party with our bumper round up of barbecue recipes, created by Taste of London chefs.
Inspired by the classic pairing of asparagus and hollandaise, Merlin uses smoked hay butter to add terroir and accompanies with wild herbs for fresh acidity. An excellent summer side or vegetarian barbecue dish.
Treat chicken properly and it’s a thing of beauty. The addition of brown butter gives the dish a nuttiness rather than run-of-the-mill richness that works wonders on the brined chicken.
This simple recipe by Mike Reid of M Restaurants pays homage to the coleslaw recipes found across the southern United States, where it’s given an extra creaminess with buttermilk and condensed milk.
Barbecues and ribs are a match made in heaven: searing a crisp, smoky exterior that yields to juicy, succulent tenderness within. Señor Ceviche’s soy and mirin glaze adds a wonderful fragrancy and deep umami richness.
By Cyrus Todiwola of Cafe Spice Namaste
King Prawn takes centre stage in this delicious spiced salad from Café Spice Namaste.