olive's top 20 summer entertaining recipes

O’s top 20

summer entertaining recipes

in association with

Brilliant BBQ ideas for meat and veg

Relaxed sharing dishes for friends and family

Show-off summer desserts

Easy jug cocktails for a crowd

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Welcome

Deputy magazines editor Janine Ratcliffe Chief sub & production editor Dominic Martin Art director Gillian McNeill With thanks to Owen Connolly Group magazines editor Keith Kendrick Group managing editor Lulu Grimes

Summer is finally here and with it comes the desire for those dishes that just evoke long sunny days: chargrilled, smoky meat and veg, big show-off sharing platters, crowd-pleasing desserts and cooling jugs of refreshing cocktails. We’ve gathered 20 of our most loved entertaining recipes in this one collection so, whether you are planning a BBQ , garden gathering or just drinks with friends, you will find inspiration right here.

Plus we’ve included lots of tips and tricks to make your day even easier, so you can kick back, relax and enjoy the sunshine. Happy cooking!

contents 4

Barbecue

9

Sharing dishes

13

Summer puddings

15

Cocktails

Janine Ratcliffe Deputy magazines editor in association with

Immediate Media Co is working to ensure that all of its paper is sourced from well-managed forests.

This supplement is printed on Forest Stewardship Council® (FSC®) certified and other controlled material. This supplement can be recycled for use in newspapers and packaging. Please dispose of it at your local collection point. Printed at Stephens and George Ltd, Merthyr Tydfil, UK.

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Brilliant

BBQ recipes

Meat and veggie grills to wow your friends and family

4 July 2022 Omagazine.com

Chilli, yogurt and oregano chicken wings This recipe uses a two-stage method, cooking the wings over indirect heat, then crisping them up at the last minute.

This produces the very best results – juicy wings with a little char on the skin.

1 HOUR | SERVES 6 | EASY |

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Short ribs can be tricky as they need plenty of time to cook slowly. Finishing them on the barbecue will produce meltingly soft meat with a smoky, spicy char from the glaze. After slow-cooking, the ribs will keep for up to two days in the fridge, should you want to get ahead.

ground cumin 4 tsp paprika 4 tsp cayenne pepper 4 tsp whole black peppercorns crushed to make 1/4 tsp chicken wings 30, tips removed and jointed oregano a big handful, chopped YOGURT SAUCE garlic 6 cloves, crushed lemon juice 3 tbsp natural yogurt 300g

6 HOURS | SERVES 4 | EASY

1 Prepare the barbecue for indirect cooking by banking up the coals on one side so there is a hot side and a cooler side.

2 For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.

3 Combine the spices and 2 tsp of fine sea salt in a bowl. Toss the wings with 3 tbsp of this mixture in another bowl. Cook the wings on the cooler side of the barbecue, with the lid closed, for 30 minutes, turning halfway through. Then move the wings to direct heat, over the coals, and cook for another 5 minutes, moving and turning them to ensure even crisping. (Alternatively, heat the oven to 180C/fan 160C/gas 6 and divide the wings between two trays. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices. Grill for 15-20 minutes, turning every 3-4 minutes, until charred and crispy.)

4 Finish the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt with a pinch of salt, and mix well. Toss the wings in the remaining spice mixture, then tip onto a platter and drizzle over some of the yogurt sauce, serving the rest on the side for dipping. Scatter over the oregano and serve.

PER SERVING 406 kcals | fat 23.3G saturates 6.8G | carbs 9.9G | sugars 8.4G fibre 1.8G | protein 38.2G | salt 3G

Sticky sichuan peppercorn short ribs

beef short ribs 4 sichuan peppercorns 1 tbsp cumin seeds 2 tbsp dried red chilli flakes 1 tbsp dark soy sauce 3 tbsp black vinegar 3 tbsp soft light brown sugar 100g chicken stock 750ml ginger 2 thumb-sized pieces, peeled and sliced garlic 8 cloves, bashed coriander a small bunch, stalks only, plus leaves to serve SMACKED CUCUMBERS cucumbers 2 rice vinegar 6 tbsp caster sugar 1 tbsp chiu chow chilli oil 2 tbsp garlic 3 cloves, finely chopped 1 Heat the oven to 160C/fan 140C/gas 2.

Season the short ribs really well and put into a large roasting tin that fits them snugly. Heat the peppercorns and cumin seeds in a dry frying pan until smelling toasty, then crush lightly with a pestle and mortar. Add to the roasting tin along with the dried chilli flakes. Whisk together the soy, black vinegar, sugar and stock in a bowl, then tip into the tin. Tuck in the ginger slices, garlic and coriander stalks. Cover with a layer of baking paper, then seal the tin with a sheet of foil. Bake for 5 hours until the short ribs are meltingly tender but not falling apart.

2 Take the ribs out of the oven, leave to cool slightly, then remove to a tray or plate. Pour the braising liquid into a large, shallow pan and cook over a medium heat until reduced to a glaze.

Remove the garlic, ginger and coriander stalks.

3 For the smacked cucumbers, use a rolling pin to bash the cucumbers until they split and soften. Cut them in half lengthways, then in half again and chop into chunky pieces. Tip into a bowl and toss with the rice vinegar, sugar, chilli oil, garlic and a big pinch of salt. Leave to marinate for 1 hour.

4 Heat a barbecue to high. Carefully put the ribs onto the grill and cook for 1-2 minutes on each side until caramelised, carefully turning so they don’t fall apart. Brush liberally with the glaze and cook for another 1-2 minutes but keep an eye on them as the glaze can burn. Serve the ribs with plenty of the left-over sauce, the cucumbers and a few coriander leaves.

PER SERVING 872 kcals | fat 47.2G saturates 18.8G | carbs 47.1G | sugars 40.6G fibre 3.5G | protein 60.2G | salt 3.6G

BBQ cooking tips | Direct and indirect heat ❚ The most efficient way to BBQ is to use direct and indirect heat. Once the coals are ready, use long-handled tongs or similar to push them over to one side. This gives you greater cooking control as it creates a hot zone which has direct heat for searing and crisping, and a cooler zone which is perfect for

gentler cooking. This set-up comes into its own for something that needs a little more cooking time, such as bonein chicken thighs or thicker pieces of meat. Use the direct heat of the barbecue to sear the meat, then move it over to the cool side and put the lid on to cook through.

❚ Alternatively, nestle an old roasting tin in a stack of coals, then cook on a grill over the tin, covered by the lid. The heat circulates, giving you a hot-smoked/spit-roast effect, ideal for larger joints, meat on the bone and fish.

Where the coals are stacked, you have direct heat for quick browning.

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Spicy BBQ pork buns with kohlrabi slaw This recipe makes quite a lot of spicy pork but it will freeze well. Just defrost the pork overnight in the fridge and reheat gently in a pan with a splash of water.

4 HOURS 20 MINUTES + MARINATING | SERVES 8-10 | EASY |

Mexican elotes This is a classic way to eat sweetcorn in Mexico, and it’s usually bought from street vendors.

3 HOURS 20 MINUTES | SERVES 6 | EASY |

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butter 50g garlic 1 clove, crushed cayenne pepper corn on the cob 6, husks removed cotija or feta 50g, crumbled coriander a small bunch, chopped lime wedges to serve MEXICAN CREMA soured cream 100g double cream 50g

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boneless pork shoulder 2kg, skin and most of the fat removed vegetable oil soft white rolls to serve soft lettuce to serve DRY RUB ground cumin 1 tbsp brown sugar 1 tbsp hot smoked paprika 2 tbsp whole black peppercorns crushed to make 1 tbsp SPICY BBQ SAUCE tomato ketchup 150ml red wine vinegar 100ml worcestershire sauce 2 tbsp soy sauce 2 tbsp brown sugar 75g mustard powder 1 tbsp KOHLRABI SLAW kohlrabi 1, apple-sized, peeled and shredded green apple 1, cored and cut into matchsticks red onion 1/2, finely sliced soured cream 1 tbsp mayonnaise 1 tbsp lemon a squeeze of juice

1 For the crema, mix the soured cream and double cream with 1 /4 tsp of salt. Cover and leave at room temperature for 3 hours.

Keep out if using straight away or chill for up to three days.

2 Light the barbecue and wait until the coals are grey and the flames have died down. Meanwhile, heat the butter with the garlic and a pinch of cayenne in a small pan until melted, then season.

Char the sweetcorn cobs on the barbecue for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.

3 Brush the cobs with the melted butter, then evenly spread over the crema. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with the coriander and serve with lime wedges to squeeze over.

1 Mix together the ingredients of the dry rub with 1 tbsp of salt, then spread all over the pork. Cover and chill for at least 4 hours but preferably overnight. Heat the oven to 220C/ fan 200C/gas 7. Put the pork in a large casserole, drizzle with 2 tbsp of oil and cook in the oven, uncovered, for 30 minutes.

2 Turn down the oven to 160C/fan 140C/gas 3, cover the pork with a lid, then cook for 3 hours 30 minutes or until the meat is falling apart.

3 To make the BBQ sauce, put the ingredients in a pan and simmer for 10 minutes. Pour off the fat from the casserole, then add the sauce to the meat and cook, uncovered, for 20 minutes.

4 Toss together the slaw ingredients. Shred the meat into chunks and toss through the sauce. Pile into rolls with the lettuce and slaw.

PER SERVING 258 kcals | fat 18.8G saturates 10.7G | carbs 12.6G | sugars 4G fibre 6.6G | protein 6.6G | salt 0.6G

PER SERVING (10) 510 kcals | fat 18.5G saturates 4.8G | carbs 38.5G | sugars 17G fibre 2.8G | protein 46G | salt 3G

6 July 2022 Omagazine.com

Seekh kebabs These juicy lamb kebabs are fragrant with coriander stalks and pack a fair whack of chilli – perfect wrapped inside a soft naan with the pickled red onion salad, cucumber and raita.

40 MINUTES | MAKES 6 | EASY |

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RED ONION PICKLE red wine vinegar 50ml caster sugar 1 tbsp sea salt flakes 1 tsp red onion 1, finely sliced RAITA greek or natural yogurt 350g lemon juice 2-3 tbsp mint leaves, a small handful, finely chopped SEEKH KEBABS minced lamb 450g green chillies 2, finely chopped coriander stalks finely chopped to make 3 tbsp (save the leaves to serve) garlic 4 cloves, crushed ground ginger 1 tsp mild chilli powder 1 tsp cumin seeds 1 tsp, toasted and ground garam masala 1 tsp cornflour 2 tsp TO SERVE naans 6 cucumber 1/4, thinly sliced 1 For the pickle, combine 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the onion and set aside.

2 For the raita, combine all the ingredients in a bowl and season with salt. Set aside.

3 Light the barbecue and, when ready to cook, move the majority of coals to one side. Meanwhile, in a large bowl, combine all the kebab ingredients with a generous pinch of salt and mix well. Use your hands to massage the meat, kneading it as if it were bread dough – this will help to achieve the right texture. Do this for 5 minutes or until you feel the texture of the meat become tacky. Divide the mixture into six balls then, with damp hands, roll each out into an even log shape and skewer.

4 Once the barbecue is ready, put the kebabs over the direct heat and cook for 10 minutes, turning, or until cooked through. If the fat drips cause flare-ups, move to the cooler side of the grill.

5 Serve with the reserved coriander leaves sprinkled over, the pickled onions, raita, naans and sliced cucumber.

PER SERVING 259 kcals | fat 16.3G saturates 8.6G | carbs 9G | sugars 6.2G fibre 1G | protein 18.5G | salt 0.8G

BBQ cooking tips | Which fuel is best? ❚ There are two main options for charcoal.

Lumpwood charcoal is carbonised wood – it will burn really hot but not as long as briquettes (see right). It will, however, add a distinctive woody smokiness to your cooking, and you can buy different types of lumpwood to give different flavours. There are lots of sustainable and locally produced lumpwood

charcoals available – check out the range at Oxford Charcoal and Tregothnan. ❚ Briquettes are dense bricks of combustible biomass materials such as coal dust or sawdust.

They’re densely packed, so they burn hot for a long time, making them useful for grilling all afternoon. Instant-lighting charcoal bags

are smaller briquettes wrapped in flammable paper that ignite easily – they’re useful for quick barbecues but purists say they can taint the flavour of food due to the accelerants used. ❚ Barbecue wood chips can be added to the coals to give a smoky flavour to foods – look out for hickory, apple and mesquite.

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Ashfields Grill 4 chicken & chorizo kebabs, 320g, £3.49 These skewers of chicken breast and chorizo sausage in a smoky paprika marinade make a great ready-made BBQ option.

Beer-B-Q ribs Grilled halloumi, pickled peach and chipotle-thyme yogurt kebabs If you prefer to use fresh peaches, make sure they’re very ripe, remove the skin and adjust the vinegar accordingly (you’ll need a little less as they won’t be as sweet).

30 MINUTES | SERVES 6 | EASY |

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halloumi 750g, cubed or thickly sliced flatbreads 6 large or 12 small, warmed PICKLED PEACHES peaches in natural juice 2 x 415g tins cider vinegar 170ml caster sugar 2 tbsp sea salt flakes 2 tsp red chilli 1, finely sliced CHIPOTLE YOGURT natural yogurt 500g thyme leaves 3 tbsp lemon juice 2 tsp chipotles in adobo 4, finely chopped, plus some of their juice 1 Light the barbecue. Drain the peaches, reserving the juice, and slice into thick wedges. Add the vinegar, sugar, salt and chillies to the peach juice, and stir to dissolve. Pour over the peach wedges and leave to sit.

2 Mix the yogurt with the thyme, lemon juice, chipotles and some of their sauce (add according to your taste). Season with salt.

3 Skewer the halloumi cubes or put slices directly on the hot barbecue. Cook for a few minutes on each side until golden.

Serve with the pickled peaches, chipotle yogurt and flatbreads.

PER SERVING 698 kcals | fat 32.6G saturates 22.5G | carbs 57.8G | sugars 21.8G fibre 4.5G | protein 41.2G | salt 5.3G

8 July 2022 Omagazine.com

Cherry beer adds tang, fruitiness and maltiness to this sauce – great on pulled pork, bacon sarnies or these slow-cooked, fall-apart ribs.

2 HOURS 30 MINUTES | SERVES 3-4 | EASY baby back pork ribs 2 racks kriek lambic (Belgian cherry beer, such as Lindemans or Boon) 375ml BEER-B-Q SAUCE tomato ketchup 200g cider vinegar 50ml soft light brown sugar 40g kriek lambic 150ml garlic granules 1 tsp white pepper a pinch ground allspice a pinch worcestershire sauce 2 tbsp 1 Heat the oven to 160C/fan 140C/gas 3. Put the ribs into a deep roasting tin in which they fit snugly in a single layer, and pour over the beer. Top up with water (about 1 litre) until the ribs are just covered, and cover the tray tightly with foil. Cook for 2 hours until tender but the meat still holds to the bone.

2 Put the sauce ingredients in a pan and simmer for 15-20 minutes or until thickened. Remove from the heat.

3 Drain the cooked ribs and put them, meat-side up, onto a shallow tray. Brush them liberally on both sides with three-quarters of the sauce. Turn up the oven to 240C/fan 220C/gas 9 and cook the ribs for 15-20 minutes or until sticky and glazed. Serve with the remaining sauce for dunking.

PER SERVING (4) 322 kcals | fat 14.7G saturates 4G | carbs 29.6G | sugars 28.3G fibre 1.2G | protein 14.8G | salt 1.4G

BBQ tips and tricks ❚ Don’t start to grill if the coals are still flaming. It’s ready to use when the flames have died down and the coals are ashen but glowing. ❚ Have a spray bottle of water to hand to dampen down any large flames that may rise when hot fat drips onto the coals. ❚ Keep raw and cooked meats separate – make sure you have different areas for both so there’s no danger of putting cooked meat on a plate that has previously held raw. ❚ If you’re serving vegetarian or vegan guests, make sure you use one side of the barbecue for meat and the other side for vegetables or plant-based foods.

You can wrap a coil of foil down the centre of the barbecue before you heat it up to mark out the two areas. Also remember to use separate tongs.

Summer

sharing dishes

Put these big platters and bowls in the middle of the table, and let everyone help themselves Grilled courgettes with labneh and savoury granola This combination of smoky, charred courgettes, creamy labneh, a warm garlicky dressing and savoury crunchy granola is a definite winner.

45 MINUTES| SERVES 4 AS A SIDE | EASY | labneh or thick greek yogurt 500g lemons 2, juiced and 1 zested olive oil 4 tbsp, plus extra for the courgettes garlic 4 cloves, thinly sliced red chillies 2, thinly sliced oregano a handful of leaves courgettes 2, cut into diagonal slices yellow courgettes 2, cut into diagonal slices SAVOURY GRANOLA oats 50g hazelnuts 50g sunflower seeds 50g pumpkin seeds 50g sesame seeds 2 tbsp smoked paprika 1 tbsp cumin seeds 1 tbsp egg 1, white only

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add the oregano. Season, then add the remaining lemon zest and juice. Set aside.

4 Heat a large griddle pan, frying pan or barbecue over a high heat. Toss the courgette slices in a little more oil and plenty of seasoning.

Cook the slices for 3-4 minutes on each side or until charred, in batches if necessary. Spread the labneh or yogurt onto a large platter or plate.

Pile up the courgettes in the middle, then

sprinkle with plenty of the savoury granola.

Spoon over the warm dressing and sprinkle with more oregano leaves and the sliced garlic and chilli.

PER SERVING 617 kcals | fat 46.9G saturates 12.9G | carbs 22.6G | sugars 9.5G fibre 7.3G | protein 22.3G | salt 0.3G

1 Heat the oven to 180C/fan 160C/gas 4. Tip all of the granola ingredients into a large bowl with a big pinch of salt and toss well. Tip onto a large baking tray, spread out to an even layer and roast for 10 minutes, then mix well and roast for another 10 minutes until all of the nuts and seeds are golden.

2 Stir together the labneh or yogurt, half of the lemon zest and juice, and some salt and pepper. Chill.

3 Put the olive oil, sliced garlic and chilli in a small pan and fry over a medium heat for 4-5 minutes or until the garlic is crisp. Remove from the heat and

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Harissa and honey roast salmon with sumac pickled onions and tahini yogurt Honey and harissa give a sweet and spicy kick to this side of salmon. Leftovers are great cold the next day, too.

25 MINUTES | SERVES 4-6 | EASY |

Lamb with soft herb salad and mint sauce dressing This makes a great light lunch served with some warm new potatoes, and can easily be doubled up to feed a crowd.

35 MINUTES | SERVES 4 | EASY |

GF

olive oil lamb leg steaks 2 (about 300g) greek yogurt 200g red wine vinegar 1 tbsp garlic 1/2 a clove, crushed baby watercress 60g dill a small bunch, torn flat-leaf parsley 1/2 a small bunch, leaves torn new potatoes or crusty bread to serve (optional) MINT SAUCE DRESSING olive oil 2 tbsp red wine vinegar 2 tbsp caster sugar 1 tbsp mint a small bunch, leaves removed and finely chopped shallot 1 long, finely chopped 1 Oil and season the lamb steaks, then sear in a hot pan over a high heat for 2-3 minutes on each side. Rest the steaks on a plate, covered with foil, for 10 minutes, then slice.

2 Mix the yogurt with the red wine vinegar, garlic and plenty of seasoning, then spoon over a large platter.

3 For the dressing, whisk together all of the ingredients. Toss the lamb with the watercress and herbs, and a little of the dressing, in a bowl, then tip onto the platter and drizzle over more of the dressing. Serve with potatoes or crusty bread, if you like.

PER SERVING 324 kcals | fat 19.8G saturates 5.7G | carbs 9.6G | sugars 9.2G fibre 1G | protein 26.3G | salt 0.3G

10 July 2022 Omagazine.com

GF

harissa 2-4 tbsp (depending on how spicy you like it) runny honey 3 tbsp olive oil 1 tbsp orange 1/2, juiced side of salmon 1kg, pin bones removed new potatoes or tabbouleh salad to serve TAHINI YOGURT thick greek yogurt 150g tahini 2 tbsp lemon 1/2, juiced toasted sesame seeds a pinch (optional) SUMAC PICKLED ONIONS red onion 1 small, finely sliced red wine vinegar 2 tbsp sugar (any kind) 1/2 tbsp sumac 1 tsp dill 1/2 a small handful, roughly chopped 1 Heat the oven to 200C/fan 180C/gas 6. Whisk together the harissa, honey, olive oil, orange juice and some seasoning in a small bowl.

In a separate bowl, toss the red onion with the vinegar, sugar and a pinch of salt, and leave to pickle at room temperature – the longer you leave it, the pinker it will become.

2 Line a shallow baking sheet with baking paper and put the salmon skin-side down. Spoon the harissa mixture over the salmon and brush all over. Cook for 15-20 minutes or until just cooked through and just flaking when pressed.

3 Whisk the yogurt, tahini and lemon juice with enough water to make a thick sauce. Add a large pinch of salt and scatter with sesame seeds, if using.

4 Toss the sumac and most of the dill with the onions. Spoon over the salmon with the remaining dill. Serve alongside the yogurt and new potatoes or a herby tabbouleh salad.

PER SERVING (6) 466 kcals | fat 28.7G saturates 6.4G | carbs 13.2G | sugars 12.7G fibre 1.3G | protein 38G | salt 0.3G

Specially Selected Smashed Avocado, 150g, £1.19 Serve this lime-spiked avocado as a topping for tacos or simply serve in a bowl with crunchy tortilla chips for dipping.

Hosting tips | Entertaining friends and family ❚ Use a natural repellent to keep away flies if eating outdoors. Rosemary and lavender contain essential oils that repel insects, so arrange a few jars around the table.

Citronella candles also work well, especially in the evening when mosquitos come out.

❚ If you’re lucky enough to have friends who want to bring something, be specific!

Designate a side, dessert or salad to each person – that way you won’t end up with four of the same thing.

❚ Use unbreakable or recyclable crockery for minimum drama. There are some great options made from paper and bamboo, or invest in some pretty melamine plates that you can use again and again.

Portuguese seafood rice Arroz de Marisco has quite a soupy finish as the ratio of sauce to rice is high. Serve in warm bowls with plenty of crusty bread.

1 HOUR 30 MINUTES | SERVES 4 | EASY |

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onion 1, finely chopped celery 2 sticks, finely chopped olive oil 2 tbsp garlic 6 large cloves, bashed but left whole bay leaves 2 paprika (not smoked) 1 tbsp dried chilli flakes 1/2 tsp tomatoes 4, cored and roughly diced chopped tomatoes 400g tin caster or granulated sugar 1 tsp risotto rice 100g mussels 750g, cleaned large raw peeled king prawns 200g, defrosted if frozen oregano 1/2 a small bunch, chopped flat-leaf parsley 1/2 a small bunch, roughly chopped, including stalks butter 25g, diced 1 Cook the onion and celery in the oil in a casserole over a medium-high heat for 10 minutes or until softened. Add the garlic and bay leaves, and cook until the garlic is translucent. Stir in the paprika, chilli flakes, fresh tomatoes and a generous amount of seasoning. Add the tinned tomatoes and sugar with 1.5 litres of cold water, then stir and cover with a lid. After the liquid starts to simmer, reduce to a medium heat and gently simmer for 45 minutes.

2 Next, add the rice, stir once and leave to cook for 15 minutes with the lid on. Adjust the seasoning, then add the mussels, stir well and cover with a lid again. Cook for 10 minutes or until all the mussels have opened (discard any that haven’t). Adjust the liquid volume by adding a little more just-boiled water if it seems a little dry, then add the prawns.

Cook for 2 minutes with the lid on, then stir in the chopped oregano, parsley and butter, and serve in shallow bowls.

PER SERVING 331 kcals | fat 12.9G saturates 4.4G | carbs 31.5G | sugars 10G fibre 5.2G | protein 19.5G | salt 1.2G

California slow-cooked pork carnitas

skinless, boneless pork shoulder 1.2kg dried chipotle chilli flakes 2 tsp dried oregano 2 tsp garlic granules 1/2 tsp chicken stock 750ml fresh orange juice 150ml lime 1, juiced bay leaves 4 TO SERVE red cabbage 1/2, shredded lime 1, juiced soft tacos 12 red chillies 2, finely sliced coriander leaves a large handful

good pinch of salt. Rub it well into the meat and transfer to a lidded pan that’s just big enough so the pork fits snugly.

2 Pour the stock, orange juice and lime juice into the pan, and add the bay leaves. The liquid should just cover everything – if not, top up with some water. Put on the lid and cook in the oven for 3 hours-3 hours 30 minutes or until you can pull the meat apart with forks.

Transfer the pork to a bowl and cover.

3 Remove the bay leaves from the cooking liquor and bring to the boil over a medium heat. Reduce the sauce for 20-25 minutes or until only about a fifth is left. Shred the meat, then tip it into the sticky sauce and mix well to warm though. Season.

4 Toss the red cabbage with the lime juice and a little salt, then serve the pork with tacos, the dressed cabbage, sliced chilli and coriander leaves.

1 Heat the oven to 200C/fan 180C/gas 6. Put the pork into a mixing bowl and sprinkle over the chipotle, oregano, garlic granules and a

PER SERVING (8) 238 kcals | fat 13.9G saturates 4.7G | carbs 1.9G | sugars 1.7G fibre 0.7G | protein 26G | salt 0.8G

These tender pulled pork carnitas are inspired by California-style taquerias.

Serve with frozen margaritas.

4 HOURS | SERVES 6-8 | EASY |

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advertisement feature

Keep it grill From delicious cuts of meat to tempting beverages, Aldi has everything you need to ensure your next barbecue is a hit At last, summer is upon us. And what better way to celebrate the return of brighter, warmer days than with a good barbecue? Of course, if you’re planning on gathering your nearest and dearest for a get-together in the garden, you’ll want to serve up some great food – and that’s where Aldi can help. Offering high-quality products at fantastic prices, the supermarket promises to be a one-stop shop for all your supplies.

Aldi’s Ashfields Grill BBQ range offers a selection of premium British produce at pocket-friendly prices, including Sweet Chilli Chicken Thighs, Chicken & Chorizo Kebabs and Bourbon & BBQ Flavour Boneless Pork Ribs. You’ll also find plenty of vegetarian options, such as No Beef Burgers, Halloumi Burgers and Sweet Potato Pakoras, along with all the other barbecue essentials; brioche buns, salads and cheese, plus deli favourites, including smashed avocado, lemony couscous and olives.

12 July 2022

magazine.com

Cheers to that!

Not only will Aldi have you sorted on the food front, but its award-winning beer, wine and spirits range also has something for everyone – from refreshing flavoured numbers like The Infusionist Watermelon and Lime Gin Liqueur to a wide selection of wines, such as the Specially Selected Ventoux Rosé, Baron Amarillo Monastrell Petit Verdot and the crisp Castellore Chianti.

There are also great value boxes of beer and cider available from big-name brands such as San Miguel, Carling and Corona, along with independent breweries that specialise in craft brews such as Aldi’s© very own Lock Ten Brewing Co. Craft Session IPA and Craft Pale Ale. The supermarket really does have it all.

So, what are you waiting for? Get yourself down to your nearest Aldi now and make your next barbecue one to remember.

Pop into your local Aldi store to discover the full summer range

Show-off summer puddings Finish your meal in style with these dreamy desserts

Blueberry and mascarpone slice

Make the puff pastry base and blueberry compote ahead of time for a speedy last-minute assembly job.

35 MINUTES + COOLING | SERVES 6 EASY ready-made puff pastry 1 sheet egg 1, beaten icing sugar 2 tbsp, plus 2 tbsp for dusting blueberries 250g soft light brown sugar 2 tbsp lemon juice a squeeze mascarpone 250g double cream 200ml vanilla bean paste or extract 1 tsp mint a handful of leaves 1 Heat the oven to 200C/fan 180C/gas 6.

Unroll the puff pastry sheet and use a knife to lightly score a border 4cm from the edge all the way around. Use a fork to prick the inside all over, then slide the whole sheet onto a baking tray lined with baking paper.

Brush with beaten egg and lightly dust with icing sugar. Bake for 15-20 minutes or until golden and crisp, and the sides have risen.

Remove from the oven and, once cooled slightly, gently push down the middle if it has risen. Cool completely.

2 Put the blueberries, brown sugar and lemon juice in a small pan, and cook for 5-10 minutes or until the blueberries split and are juicy. Cool.

3 Put the mascarpone in a bowl with the remaining icing sugar and whisk to combine. Add the double cream and vanilla bean paste, and continue to whisk until just holding soft peaks.

4 Spoon the cream mixture all over the centre of the puff pastry, creating little peaks and hollows, then spoon over the blueberry compote. Sprinkle over the mint leaves and an extra dusting of icing sugar if you like, and serve.

PER SERVING 652 kcals | fat 51.1G saturates 30.3G | carbs 39.5G | sugars 23.1G fibre 2.1G | protein 6.8G | salt 0.6G July 2022 Omagazine.com

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Apricot cheesecake bars 20 MINUTES + CHILLING | MAKES 12 | EASY amaretti biscuits 200g digestive biscuits 50g unsalted butter 150g, melted apricots 4, stoned and halved caster sugar 100g lime 1, zested FILLING crème fraîche 100ml soft cheese 280g sugar 75g double cream 100ml

Boozy raspberry tiramisu 30 MINUTES + OVERNIGHT CHILLING SERVES 8-10 | EASY mascarpone 500g double cream 500ml icing sugar 2 tbsp vanilla extract 2 tsp shop-bought lemon or vanilla loaf cakes 2 x 275g cakes, cut into 11/2cm slices raspberries 300g BOOZY RASPBERRY SAUCE raspberries 300g raspberry liqueur 4 tbsp icing sugar 1 tbsp 1 To make the sauce, put the ingredients and 2 tbsp of water in a food processor. Whizz until puréed, then push through a sieve to remove the seeds. Chill until needed. Put the mascarpone in a bowl, beat to loosen, then gradually beat in the double cream, icing sugar and vanilla extract until holding soft peaks.

2 Put three-quarters of the sauce in a shallow bowl. Dip the cake slices in the sauce, then arrange in a single layer in a serving dish. Save a handful of raspberries for decoration, then tip the rest into a bowl and crush with a fork to break up slightly. Spoon half over the layer of cake slices, pushing down as you go. Spread over half the cream mixture and level the top.

3 Repeat with another layer of soaked cake slices, the rest of the crushed raspberries and the remaining cream. Chill for 4-5 hours or ideally overnight. Before serving, drizzle with more sauce and scatter over the reserved fresh raspberries.

PER SERVING (10) 740 kcals | fat 58.8G saturates 33.3G | carbs 41.1G | sugars 26.6G fibre 2.4G | protein 6.5G | salt 0.3G

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1 Line a 20cm x 20cm square brownie tin with clingfilm. To make the base, tip the amaretti and digestive biscuits into a food processor and blitz to crumbs. Add the melted butter and briefly blitz again. Tip the mixture into the prepared tin and press down into the base. Chill.

2 Put the apricot halves in a small pan with the caster sugar and 100ml of water. Bring to the boil, then simmer gently for 5 minutes over a low heat until the apricots are tender. Cool and peel off the skins.

3 Whip together the crème fraîche and soft cheese with the sugar and, in a separate bowl, whip the cream to stiff peaks. Fold the soft cheese mixture into the cream, then spoon the mixture onto the biscuit base and flatten.

4 Slice the apricots thinly. Arrange by fanning the slices on top of the cheesecake mixture.

Chill for 3 hours. Lift out of the tin onto a chopping board, cut into 12 bars and sprinkle with the lime zest.

PER SERVING 340 kcals | fat 25.9G saturates 15.7G carbs 23.4G | sugars 21G fibre 0.6G | protein 3G | salt 0.2G

Banoffee fridge cake Everyone knows banoffee pie tastes even better the day after making, when all the flavours have had a chance to meld. This easy fridge cake takes advantage of that.

30 MINUTES + OVERNIGHT SETTING SERVES 12 | EASY vegetable oil for the tin double cream 750ml vanilla extract 1 tsp icing sugar 2 tbsp Nestle Carnation Caramel 1/2 x 397g tin digestive biscuits 30-32 (about 450g) bananas 6 small, peeled and sliced milk chocolate 50g 1 Lightly oil a deep 23cm springform tin, then line with clingfilm (the oil will help the clingfilm stick to the tin). Whip the cream, vanilla and icing sugar to soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.

2 Arrange a layer of digestives in the base of the lined tin – you should get about seven in a 23cm tin. Break up another biscuit to fill in the cracks.

3 Dollop over a quarter of the cream and spread out. Top with a layer of banana slices, then drizzle over 1 tbsp of caramel sauce.

4 Repeat with another layer of biscuits, another quarter of cream, more banana slices and another 1 tbsp of caramel. Repeat again with a third layer.

5 Add one more layer of biscuits but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight.

Chill the remaining caramel sauce, too.

6 Unclip the tin and carefully peel away the clingfilm. Transfer to a cake plate or stand.

Just before serving, drizzle over more caramel (warm it a little first so it can be drizzled), then sprinkle with chocolate shavings. Cut into wedges to serve.

PER SERVING 604 kcals | fat 43.9G saturates 25.1G | carbs 45.7G | sugars 27.6G fibre 2.1G | protein 5.2G | salt 0.6G

Easy jug cocktails

Long serves for hotter days

White port and grapefruit cooler

Jamaican rum punch

Fill a large jug three-quarters full with ice. Add 300ml of white port and 500ml of pink grapefruit tonic, and stir.

Garnish with pink grapefruit slices before serving.

Fill a large jug three-quarters full with ice. Add 300ml of golden rum, 100ml of lime juice, a dash of Angostura bitters, 200ml of smooth orange juice and 200ml of pineapple juice, and stir well.

Pour in 200ml of grenadine syrup just before serving.

Raspberry frosé Tip two bottles of rosé wine into a large plastic container, then freeze for 3-4 hours. Meanwhile, tip 50g of caster sugar and 100ml of water into a pan. Simmer until the sugar dissolves, then add 300g of raspberries and cover with the lid. Turn off the heat and leave for 20 minutes. Blend, strain through a sieve and cool. Scoop the frozen wine into a blender, whizz until smooth, then add the raspberry purée and blend again. Tip into a large jug. Garnish with raspberries.

Negroni sbagliato Fill a large jug threequarters full with ice. Add one bottle of prosecco, 100ml of Campari and 200ml of sweet vermouth.

Top up with chilled soda water and stir. Garnish with orange peel.

Know-how | Serving a crowd The Infusionist Watermelon & Lime Gin Liqueur, 50cl, £10.99 Serve in a long glass over crushed ice with a slice of watermelon for a quick refreshing cocktail.

❚ Ready-made cocktails such as the jugs above make entertaining so much simpler. To keep things cool, set up a drinks station in the kitchen, away from the sun and insects. Put out plenty of reusable or recyclable glasses and napkins. Serve big jugs of tap water with ice, mint sprigs and peeled cucumber ribbons to keep everyone hydrated. Keep soft drinks and bottles of beer cool in a large container full of ice and water, so you’re not fighting for fridge space.

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