Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
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The good griddling guide: A hot pan
Make sure the griddle pan is hot before you add the food, or ingredients will stick and meats will stew in their juices.
The good griddling guide: Oiling
Brush the food – not the pan – with oil to reduce the amount of smoke.
The good griddling guide: Timing
Don’t be tempted to turn food too early or move it around too much in the pan, as it will stick and you won’t get those attractive, clear griddle lines. As the food chars, it will naturally come away from the griddle.
The good griddling guide: Marinades
Wipe off thick marinades before griddling or they’ll cake onto the griddle, burn and stop the food from cooking properly.