Time for some alfresco fun

British Meat has created Drench, Drizzle, Dollop - three adaptable recipes, perfect for the outdoor BBQ, or for a last minute rethink and retreat to the grill if you are unexpectedly caught in a downpour!

So take Teriyaki Beef Skewers, drenched in a delicious marinade and allowed to infuse before popping them on to the BBQ. But if you are not in the mood for a BBQ or if time is short, you could simply drizzle a delicious dressing over the beef as you cook it on the grill, or get dipping with a dollop of oriental salsa to accompany your sizzling kebabs.

Lamb with garlic & red wine

Serves 3-4 Time to cook: See Chart Key Ingredients:



Lamb Cutlets (or use chops or steaks), red wine, garlic, rosemary and mint.

Drench

Mix together pt red wine, 2 cloves garlic, crushed, 2-3 sprigs fresh rosemary and mint and 1tbsp olive oil. Add 8 lean lamb cutlets and mix well to coat. Cover, refrigerate and leave for 2-3 hours to allow the flavours to infuse. Barbecue according to the chart.

Drizzle

Mix together 50g (2oz) butter, melted, 2 cloves garlic, crushed, 1tbsp fresh rosemary, chopped and 1tbsp fresh mint, chopped. Brush or drizzle over the cutlets during the last 2-3 minutes of cooking time.

Dollop

Mix together 4 tbsp mayonnaise, 1 clove garlic, crushed, and 1tbsp fresh mint, chopped. Serve alongside the cooked lamb cutlets. Serve with a bowl of potato salad and a large mixed green salad.

Moroccan Pork

Serves 4 Time to cook: See chart Key Ingredients:

Pork chops (or use steaks), cumin, cinnamon, ginger.

Drench

In a dish mix together 1tsp cumin, 1tsp cinnamon, tsp ginger and 150g pot natural yoghurt. Add 4 lean pork chops, mix well to coat. Cover, refrigerate and leave for 2-3 hours for flavours to infuse. Barbecue as charted.

Drizzle

Mix together 1tsp cumin, 1tsp cinnamon, tsp ginger and 2tbsp olive oil. Brush or drizzle over 4 lean pork chops during the last 2-3 minutes of cooking time.

Dollop

Mix together 425g canned mango, drained and chopped, 1tbsp fresh coriander, chopped, 1tbsp fresh parsley, chopped, 1 small red onion, sliced, and a pinch of cumin, ginger and cinnamon. Serve as a fruity Moroccan salsa alongside the chops. Serve with a bowl of couscous and a mixed green salad.

Teriyaki Beef Skewers

Serves 4 Time to cook: See chart Key Ingredients:

Beef rump steaks (or use sirloin steaks) Garlic, honey, soy sauce, chilli.

Drench

Mix together 2 cloves garlic, crushed, in root ginger, peeled and grated, 2tbsp honey, 2tbsp soy sauce, 1 red chilli, seeded and chopped, and 1tsp sesame seeds. Add to 450g (1lb) lean beef rump steaks, cut into cubes, and mix well to coat. Cover and refrigerate for 2-3 hours to let the flavours infuse. Thread the cubes onto skewers and barbecue according to chart.

Drizzle

Mix together 2 cloves garlic, crushed, in root ginger, peeled and grated, 2tbsp honey, 2tbsp soy sauce, 1 red chilli, seeded and chopped, and 1tsp sesame seeds. Brush or drizzle over 2 lean beef steaks or kebabs during the last 2-3 minutes of cooking time. Alternatively serve as a dipping sauce for steaks or kebabs.

Dollop

Mix together 2 spring onions, sliced, 3in cucumber, cut into strips, 1 red chilli, sliced, 1tbsp soy sauce, 1tbsp sesame oil and 1tsp sesame seeds to make an oriental salsa. Serve onto or alongside the barbecued steaks or kebabs. Serve with a noodle and vegetable salad.

Meanwhile, the Seafish Industry Authority has devised a delicious selection of fish barbecue recipes.

Apricot glazed fish

Serves 4 Ingredients:

4 x 170g (6oz) chunky coley or haddock fillets fresh or defrosted, skinned 55g (2oz) ready to eat apricots, finely chopped 2 tspns fresh chopped coriander 30g (1oz) butter, softened salt and black pepper juice and rind of 1 lemon lemon and lime, to garnish Method

In a small bowl, mix together the apricots, coriander and butter. Set aside. Season each fish with salt and pepper and place each fillet onto a lightly greased square of foil 8in x 8in. Pour the lemon juice and rind over each fish and close up the foil parcels. Cook on a prepared barbecue for 3-4 minutes. Unwrap the parcels and divide the apricot mixture evenly over each fish. Lightly seal and cook for further 2-3 minutes. Garnish and serve with a potato and pepper salad with French dressing.

Brochettes de poisson

Serves 2 Ingredients

2 x 170g (6oz) smoked haddock or cod fillets, fresh or defrosted, skinned and cubed 1 firm banana, thickly sliced & 1 red apple, cored, deseeded and cut into large cubes 2 canned pineapple rings in natural juice, drained, reserving the juice and quartered Method

Preheat the barbecue or grill. Thread the fish and fruit alternately onto four skewers, beginning and ending with a piece of apple. Place onto a hot barbecue or grill and cook for 4-5 minutes, turning occasionally and basting with the pineapple juice to keep each brochette moist. Serve on a bed of salad.

Barbecue scallops wrapped in bacon & sage Serves 10, serves 4-5 as a starter Ingredients

10 king scallops, fresh or defrosted and without the roe 20 fresh basil or sage leaves 10 rashers streaky bacon, halved 150ml (5 fl oz) prepared flavoured oil, i.e. garlic or herb Method

Preheat grill or barbecue. Cut large scallops in half horizontally to make 2 rounds. Place two basil or sage leaves on top of each scallop. Stretch the bacon with the back of a knife and wrap each bacon strip around one scallop, then wrap a second if used across the first, to enclose the scallop. Thread each scallop onto 2 pre-soaked wooden skewers, brush with the garlic or herb-flavoured oil and place onto a prepared foil-lined barbecue or grill, or griddle pan placed directly onto the barbecue. Cook for 1-2 minutes, turning once and serve immediately.

South Sea Steaks

Serves 4 Ingredients

4 x 170g (6oz) tuna, shark or swordfish steaks, fresh or defrosted Marinade: 1 x 200ml carton coconut milk rind and juice of 2 limes 2 cloves garlic, crushed salt and black pepper fresh coconut shavings, to garnish Method

Preheat grill or barbecue. Place the steaks in a shallow dish. Mix all the marinade ingredients and pour over the steaks. Cover and leave to for at least two hours. Cook the steaks on a prepared barbecue or grill for 5-8 minutes on each side, turning once and basting with any remaining marinade mixture. Serve immediately with a rocket, thyme and avocado salad, garnished with coconut shavings.

Meat cooking times:

Beef steaks sirloin or rump: 2cm thick - timings per side 2 1/2 mins rare, 4 minutes medium, 6 minutes well done.

Fillet steaks are approx 1 cm thicker so will need an extra 1-2 mins cooking time each side.

Pork steaks/chops Loin or leg steaks 1-2cm 6-8 minutes each side.

Chops 2-3cm 8-10 minutes each side.

Lamb steaks/chops Leg, chump steaks or cutlets 1-2cm thick 4 - 6 mins each side Chops 2cm thick 6-8 mins each side Kebabs Make your own kebabs by cutting the above steaks into 2.5cm size cubes - cook for 15 mins in total.