Fire up the barbie

Summer is offically here, so dust off the barbecue and eat outside for a change. Emma Parkin gives us some sizzling recipes to make our mouths water

Sausage ciabatta with beetroot, cranberry and balsamic vinegar relish
Serves 4

4 cups beetroot, grated
1 red onion, grated
1 cup dried cranberries
2 cups balsamic vinegar
2 cups sugar
2tsp mustard
4 sausages
4 slices ciabatta
1 bag lettuce
5tsp chopped parsley
salt and pepper

1. Place the beetroot, onion, cranberries, vinegar, sugar and mustard in a large pan and bring to the boil. Cook for 30 minutes or until the beetroot is soft and the liquid has reduced slightly.
2. Spoon the relish into a large hot sterilised jar and seal. Allow to cool.
3. Barbecue or grill the sausages until cooked through.
4. Place the sausages on the slices of ciabatta along with the lettuce, parsley and relish. Season and serve immediately.

Fat 29g Carbs 3g Energy 405kcal
Protein 32g Sodium .5g Fibre 1g

Pork Kebabs
Serves 4

3tbsp basil pesto
1 crushed garlic clove
3tbsp olive oil
4tbsp red wine vinegar
salt and pepper, to taste
250g pork chops, cubed
1 onion, cut into chunks
12 cherry tomatoes, halved
4 slices of bacon, chopped

1. Whisk together the pesto, garlic, oil and vinegar. Season.
2. Cut pork into 2.5cm cubes and marinate for about two hours in the pesto marinade.
3. Thread onto kebab skewers along with onion chunks, cherry tomatoes and pieces of bacon.
4. Barbecue or grill until cooked and serve.

150g natural yoghurt
1 garlic clove, crushed
1tbsp curry powder
900g lean stewing steak, cubed
50g desiccated coconut
150ml fresh milk
1 tin chopped tomatoes
1 pack mixed stir fry veg
300ml beef stock
To serve
Rice

1. Combine the yoghurt, garlic and curry powder. Stir in the beef and leave to marinate for one hour.
2. Meanwhile, soak the coconut in the milk for 10 minutes.
3. Place the beef and marinade in a large saucepan with the coconut, milk, tomatoes and stock.
4. Bring to the boil and simmer for two hours until the meat is tender.
5. Bring to the boil and simmer for two hours until the meat is tender.
6. Serve with rice or noodles.

• Cook all meat for at least 30 minutes and ensure it's cooked all the way through. Be careful that sausages and burgers aren't burnt on the outside and pink on the inside.
• Turn meat frequently while cooking.
• Don't pierce meat with a fork as you will lose the flavourful juices.
• Always marinate in the fridge, never at room temperature.
• Never re-use leftover marinade that's been in contact with uncooked meat.