IN Day Two of our Gregg Wallace summer season meals unique the MasterChef star unveils his eight favorite BBQ and lighter dishes.

Because the mercury rises, extra of us might be heading outdoors to cook dinner. So why not attempt one thing a bit completely different that’s wholesome and likewise simple on the price range?

Gregg Wallace has a collection of top summer recipes for the heatwave


Gregg Wallace has a group of high summer season recipes for the heatwaveCredit score: David Cummings

Gregg, 57, who misplaced 4 stone by way of train and a more healthy food plan, says: “These recipes are easy, simple and attractive – simply what we have to get the nation embracing wholesome consuming habits.

“I hope they get you impressed to attempt some easy, wholesome cooking this summer season.”

Spiced cauliflower salad

Spiced cauliflower salad


Spiced cauliflower saladCredit score: David Cummings

Serves 2 as a predominant or 4 as a facet


1 massive cauliflower
Further virgin olive oil
1 tsp garlic paste
1 tsp ginger paste
1 tsp tumeric
1 tsp pink chilli paste
1 tsp baharat spice combine
1 lemon
1 handful flat leaf parsley, chopped
1 handful pomegranate seeds
4 tbsp plain yoghurt

METHOD: Preheat the oven to 200C/fuel mark 7. Chop the stalks off of the cauliflower then lower into smaller, chunky florets.

Place the cauliflower florets on to a big roasting dish and sprinkle/drizzle over the olive oil, ginger, garlic paste, turmeric, pink chilli paste and baharat spice powder. Combine very well utilizing your arms to completely coat and mix collectively.

Place the dish into the oven and roast for 25-Half-hour till the cauliflower is charred on the sides and simply cook dinner by way of.

As soon as out of the oven, combine within the dish then drizzle the cauliflower with the yoghurt and a squeeze of lemon juice (slicing a lemon in half and squeezing to the discharge the juice).

Prime with the pomegranate seeds and finely chopped parsley and a slice of half the lemon to garnish.

Function a predominant dish with some flatbreads and salad, or as a facet dish in your wholesome BBQ.

Gregg’s final tuna burgers

Gregg's ultimate tuna burgers


Gregg’s final tuna burgersCredit score: David Cummings

Makes 4


  • Two handfuls of chopped frozen peppers
  • Two cans of tuna
  • 2 tbsp of breadcrumbs
  • 1 cucumber
  • 1 egg
  • 1 iceberg lettuce
  • 2 spring onions
  • 80g tinned sweetcorn
  • 4 wholemeal buns
  • 2 tbsp plain flour
  • 4 slices of Cheddar cheese (optionally available)

METHOD: Preheat BBQ. Chop the spring onions and drain the tuna.

Add all your components to a bowl and blend, aside from the lettuce, cucumber, flour and wholemeal buns.

As soon as the combination is effectively mixed, add the flour to the bowl and blend once more. Now form your combination into patties the scale of your palm.

If cooking on a BBQ, be sure that the coals or grill is scorching, then place the burgers on the BBQ and cook dinner for 3-4 minutes on all sides.

If cooking in a pan, add oil to a pan over a medium warmth, add your patties and cook dinner for 3 minutes per facet.

Assemble your burgers utilizing the remainder of your components, including the Cheddar slices in the event you like.

Souvlaki-style chargrilled rooster & veg skewers

Souvlaki-style chargrilled chicken & veg skewers


Souvlaki-style chargrilled rooster & veg skewersCredit score: David Cummings

Makes 6-8 kebabs


  • 4 rooster breasts
  • 1 inexperienced pepper
  • 1 pink onion
  • 2 lemons
  • 3 tbsp plain yoghurt
  • Olive oil
  • 2 cloves of garlic
  • 1 tbsp dried oregano
  • 2 tsp smoked paprika
  • 1 tsp dried or chopped recent mint
  • 1 tsp dried dill
  • 1 tbsp of honey
  • Salt and pepper to style

METHOD: Soak some skewers in water for Half-hour and preheat your BBQ.

Cowl the rooster in clingfilm and tenderise the breasts by hitting them with a rolling pin.

They need to simply start to interrupt aside reasonably than be pounded utterly flat. Slice the breasts into 4 strips lengthways.

In a bowl, combine collectively the juice of 1 lemon, yoghurt, olive oil, grated garlic, dried oregano, paprika, pepper and salt.

Add the rooster, and stir to coat. Pop within the fridge to marinate for 20 minutes to 2 hours.

For the tzatziki sauce, grate the cucumber right into a clear towel or fabric and wring out the water. Grate or lastly chop the garlic.

Stir the cucumber, garlic, mint and dill into the yoghurt. Season with salt and pepper to style.

Chop the pepper and onion into massive slices (in regards to the measurement of a 50p coin).

Thread a slice of every vegetable on to the skewer, adopted by a slice of the rooster. Repeat till you might have 4 items of pepper, onion and rooster on the skewer.

When your BBQ coals are white and the smoke has died down, place the skewers on the grill, turning often till the rooster has cooked by way of and the greens are charred.

(This will also be cooked beneath a preheated grill, turning commonly.)

Within the last 2 minutes of cooking, combine 1 tbsp of honey with the juice of a lemon and baste the kebabs to calmly glaze.

Serve with the tzatziki, a recent salad and a grilled flatbread.

BBQ’d prawns citrus and garlic

BBQ'd prawns citrus and garlic


BBQ’d prawns citrus and garlicCredit score: David Cummings

Serves 3-4


  • 12 massive uncooked king prawns
  • 2 cloves of garlic, crushed
  • 1 lime
  • ½ lemon
  • 2 pink chillis
  • Handful of coriander
  • 1 tsp honey
  • 1 bag of salad of your selection
  • Olive oil
  • 1 pomegranate
  • 200g big cous cous (generally known as pearl cous cous)
  • 25ml rooster inventory
  • 2 limes
  • 1 handful mint
  • 1 handful coriander

METHOD: In a shallow dish combine collectively the garlic (if utilizing), lime and lemon juices, chillies (finely chopped), olive oil and honey.

Add the prawns, season with black pepper and marinate within the fridge for Half-hour.

Place the prawns on to a scorching griddle pan till pink and cooked, basting with any leftover marinade.

For the cous cous, lower the pomegranates in half and knock out the seeds utilizing a picket spoon by putting the lower facet of the fruit down and hitting the pores and skin exhausting with the spoon.

This can take away the seeds leaving the white membrane within the pores and skin.

Place the cous cous in a bowl and pour the boiling inventory or water on to the cous cous and blend within the olive oil and lime juice.

Season with sea salt and freshly floor black pepper.

As soon as the cous cous is cooled add the mint, coriander and pomegranates then high with the prawns and luxuriate in.

Moroccan rooster traybake

Moroccan chicken traybake


Moroccan rooster traybakeCredit score: David Cummings

Serves 4


  • 2 pink onions
  • 4 carrots
  • 1 candy potato
  • 2 tbsp ras el hanout spice combine
  • 500g rooster mince
  • 40g pomegranate seeds
  • 4 tbsp pure yoghurt
  • Olive oil

METHOD: Preheat your oven to 180C/fuel mark 4.

Chop up your veg into small chunks then put the chopped pink onions, carrots and candy potatoes into a big baking tray.

Combine 2 tbsp of olive oil and the ras el hanout spice collectively in a bowl and drizzle over the greens, tossing/stiring till they’re evenly coated.

Put into the oven and roast for 30-40 minutes, or till greens are cooked.

Put a big saucepan on a medium/excessive warmth and add 1 tbsp of olive oil adopted by the rooster mince and fry for 8-10 minutes, stirring constantly till cooked by way of. Flip the warmth to the bottom.

When the veg is cooked, tip on to a serving plate then high with the cooked mince.

End with the pomegranate seeds and a drizzle of pure yogurt.

Jerk rooster skewers with mango salsa

Jerk chicken skewers with mango salsa


Jerk rooster skewers with mango salsaCredit score: David Cummings

Serves 4


  • 2 spring onions
  • 4 rooster breasts
  • ½ pink pepper
  • 1 tsp jerk seasoning
  • 2 limes
  • 1 mango
  • Olive oil

METHOD: Preheat the BBQ or preheat your oven to 220C/fuel mark 7 and soak your skewers in water (except utilizing metallic skewers).

Chop each the ends off the spring onions then lower them up into skinny slices and add to a bowl.

Reduce the pepper in half, wrap one half and return it to the fridge.

Take away the seeds and pith from the opposite half then lower in half once more after which into smaller sections to create chunks.

Add these to the identical bowl. Reduce by way of the mango, take away the pit then chop the fruit to create chunks and add to the bowl.

Reduce your lime in half then squeeze the juice of each halves into the bowl and blend every part along with a spoon.

Pour your jerk seasoning, 1 tbsp of olive oil and the juice from one other complete lime right into a separate bowl and blend collectively.

Reduce your rooster into small chunks and add them to the bowl of jerk marinade, stirring them into cowl all of the rooster items.

Thread your rooster items on to your skewers – there ought to be about six on every skewer – and both add to a baking tray or placed on to a plate.

Place your rooster skewers into the oven for 10 minutes at 220C/fuel mark 7 or place your rooster skewers on to the new BBQ grill and switch often till cooked by way of.

Serve your rooster skewers with the mango salsa.

Chargrilled corn on the cob with smoky tacky topping

Chargrilled corn on the cob with smoky cheesy topping


Chargrilled corn on the cob with smoky tacky toppingCredit score: David Cummings

Makes 8


  • 6 corn on the cob
  • 100g Parmesan cheese, grated
  • 1 tsp smoked paprika
  • 1 tsp of garlic powder
  • A handful of recent coriander
  • Softened butter (butter taken out of the fridge)

METHOD: Preheat the BBQ. Boil the kettle and put your corn on the cob in a big saucepan on the hob.

Pour the boiling water over the corn and produce to the boil. Prepare dinner for 2-3 minutes.

Whereas it’s boiling, place the paprika, garlic powder and grated cheese right into a bowl and blend collectively.

Roughly chop the coriander on a board. Take the corn off the warmth and drain in a colander.

When the BBQ is scorching, use tongs to position the corn on the grill and blacken to your liking for round 2-3 minutes, turning commonly.

Take the corn off the BBQ and placed on to a plate.

Unfold a skinny layer of butter on to every then roll the corn within the combination of spices and cheese till totally coated.

Lastly, sprinkle over the coriander to complete and serve.

(When you don’t have a BBQ, simply boil the corn, drain and coat with the butter and tacky topping.)

BBQ’d steak with butter bean salad

BBQ’d steak with butter bean salad


BBQ’d steak with butter bean saladCredit score: David Cummings

Serves 2


  • 2 fillet steaks
  • 1 can of butter beans
  • 1 head of broccoli
  • 1 lemon
  • Salt and pepper
  • Further virgin olive oil

METHOD: Take the steaks out of the fridge and put them on a plate, then drizzle with olive oil and season with a pinch of salt and pepper.

Depart to 1 facet. Preheat the BBQ. Chop the top off of the broccoli stalk then chop the remaining into small chunks/florets.

Put a frying pan on a medium warmth and add 1 tbsp of olive oil to the pan.

Empty the can of butter beans into the pan together with the broccoli and stir collectively.

As this cooks, season with pepper and salt to style. After two minutes, flip to a low warmth and blend often.

As soon as the BBQ is scorching sufficient and the coals are white, place the steak on the grill utilizing tongs.

Depart the steak for round 4 minutes (much less in the event you prefer it uncommon, extra in the event you like yours effectively performed) then flip over the steak and do the identical on the opposite facet.

As soon as it has cooked sufficient for you, take it off the BBQ and depart to relaxation for five minutes on a plate or board.

Whereas the steak is resting, take the butter beans and broccoli off the warmth and pour right into a serving bowl.

Add one other drizzle of olive oil and the juice of the lemon (lower the lemon in half and squeeze) over your beans and broccoli, then add one other pinch of pepper.

Slice the steak then add to the highest of your beans and broccoli salad.

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