- 1 sweet potato, peeled and cut into wedges
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- ½ small fennel bulb, sliced
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 1 tbsp orange juice, plus a grating of zest
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp red wine vinegar
- 1 tsp runny honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tbsp chopped flat-leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp walnuts, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 50g feta cheese, crumbled (or any salty, soft vegetarian cheese)
Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.
Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)
Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta – the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.
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Spicy lime and coriander mixFinely chop the stalks and leaves from a small bunch of coriander and mix with the juice and zest 2 limes, 250ml yogurt, 2 deseeded and finely chopped red chillies and lots of seasoning. Marinate the veg in two-thirds of the yogurt mix, then barbecue, and serve drizzled with the remaining lime and coriander yogurt.
Sticky ginger and sesame mixMix together 85ml sunflower oil with 1 tbsp toasted sesame oil, 3 tbsp runny honey, 3 tbsp dark soy sauce, 2 tsp Chinese 5-spice powder, 2 tbsp sesame seeds and a finger-length piece of ginger, finely grated. Marinate veg, then barbecue until cooked –the times will vary depending on what veg you choose, and serve with some sweet chilli sauce on the side.
On the sideBarbecued marinated vegetables make great accompaniments. Thickly slice sweet potatoes, aubergines, courgettes and red onions, then mix with fat asparagus spears and small corn cobs – you’ll need about 1.2 kg mixed veg to serve 6 people. Then marinate for a couple of hours in one of the mixes below.