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Host a barbecue with a difference with this three course menu. The dishes take flavour inspiration from Japanese cuisine, such as miso-marinated aubergine and sticky soy chicken. Pour the drinks and fire up the grill for a summer feast. Kanpai!
This super easy summer salad, made with courgette ribbons and sweet tomatoes, is topped with crispy sourdough croutons and – the flavourbomb – charred miso-marinated aubergines. You can prepare everything in advance so, when it comes to serving, it’s just a case of piling everything on to a platter.
You can’t get more of a crowd-pleasing barbecue dish than sticky chicken skewers. These, marinated in honey, soy and sesame, can be prepared ahead of time so all you’ll have to do is cook them when you’re ready. Serve them with a cold noodle salad – which can be made in advance, too.
All you need is 20 minutes and a good whisk to prepare this gin and citrus syllabub. Simply combine red grapefruit, orange and lime with whipping cream, yoghurt, sugar and gin then leave in the fridge until you’re ready to serve. Top with extra fruit and a fragrant minty sherbet for an impressive-looking but oh-so-easy dessert.
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