The rule of six outdoors, a few long, bank holiday weekends, and the possibility of some spring sunshine means one thing – we’re thinking about barbecues! Stuck for ideas? We’ve grilled our chef Howard for ideas on the best produce to cook outdoors this spring…
Our Raw Scottish Langoustines are a lovely treat;Â wild-caught in the icy waters around Scotland, this naturally sweet meat (which is akin to lobster) has been making its way on to more fine dining menus in recent years, but it can also be enjoyed grilled on a BBQ. Open them butterfly style and place face down to grill for a couple of minutes, then serve with aioli.
2 Go extra, with our extra large prawns
Wild-caught in the icy waters around Argentina and Patagonia, the deliciously sweet flavour of these extra-large whole shrimp is irresistible. They’re fantastic when charred on the BBQ too.
We introduced swordfish steaks to our range earlier this year, with fine fillets giving the BBQ meat a run for its money! Pair them with strong, punchy flavours – chilli, garlic and ginger – before grilling. (Psst, Howard’s lemon, mint and basil recipe is our favourite).
A favourite on the BBQ, our extra-large salmon portions make for the perfect summer dish. Try our chef Howard’s grilled salmon and spicy rice recipe to inject some flavour into your next BBQ.
