VEGAN MISO GLAZED ROASTED VEGETABLES AND AUBERGINE KEBABS

What better way to celebrate summer with lots of seasonal produce? These delicious aubergine skewers are great grilled but even better on the BBQ. The miso and sesame glaze gives a smoky, umami-packed flavour, enhancing the BBQ flavours.

Ingredients

• 1 Aubergine, cut into chunks

• 1 large Red Onion, peeled and cut into chunks

• 2 large Courgettes, washed and cut into chunks

• 2 large Peppers, cut into chunks

• 10 large Button Mushrooms

• 4 tbsp Miso Paste

• 4 tbsp Light Soy Sauce

• 3 tbsp Golden Syrup

• 3 tbsp Sesame Oil

• Juice of two limes, freshly squeezed

• 2 cloves of Garlic, peeled and finely crushed

• ½ tsp Ground Coriander

• ¼ tsp Chilli Flakes

• A small handful of freshly chopped Coriander

• 1 tsp toasted Sesame Seeds

Method

1. Place the aubergine into a colander in your sink and sprinkle with salt. Leave for ten minutes to drain. Remove from the colander and pat dry with kitchen paper. This will make the aubergine less bitter.

2. Light up your BBQ or preheat your oven to 400F/200C/Gas Mark 6, and in a medium bowl, whisk the marinade ingredients together. Place the aubergine and other vegetables into a plastic tub and add three-quarters of the marinade. Cover with a tight-fitting lid and shake to cover the vegetables with the marinade. Transfer to the fridge for around an hour or two.

3. Carefully slide the marinated vegetable onto soaked wooden skewers, place it on the BBQ, cook for five to six minutes, and then turn over to ensure the vegetables are evenly cooked. Cook for five or six minutes and baste with a little of the remaining marinade.

4. Once cooked, brush with the remaining marinade and garnish with the coriander and sesame seeds. Serve with cauliflower rice or a mixed bean salad.

Chilli And Rum Glazed Grilled Pineapple With Coconut Ice Cream

This is a flavour-packed way to finish a summer BBQ reflecting the flavours of a Pina Colada. Most of the preparation can be done in advance to leave you more time to spend with your guests.

INGREDIENTS

• 1 medium Pineapple, cut into wedges

• 100ml Water

• 3 tbsp of Rum

• 2 heaped tbsp Muscovado Sugar

• 2 tbsp Golden Syrup

• ½ Red Chilli, deseeded and finely chopped

METHOD

1. In a small, heavy-bottomed saucepan, gently heat the sugar, golden syrup, and water together until the sugar is completely dissolved, stirring regularly. Remove from the heat, add the chilli, and allow to cool. When thoroughly cooled down, stir in the rum.

2. Barbecue or grill the pineapple away from direct heat, basting with the chilli and rum glaze. When the pineapple is soft and browned, serve with the remaining glaze and a generous scoop of coconut ice cream.

Tomato Salsa

This salsa is ready to eat immediately, but the flavours will develop overnight.

Ingredients

• 1 400g tin of Plum Tomatoes

• 1 small Red Onion, peeled and diced

• A handful of fresh Coriander

• 1 or 2 medium Green Chillies, you can remove the seeds to reduce heat

• 2 cloves of Garlic, coarsely chopped

• Juice of 1 Lime, freshly squeezed

• ¼ tsp ground Cumin

• Sea Salt and freshly ground Black Pepper

METHOD

Combine all ingredients in a food processor. Pulse until thoroughly mixed and smooth. Taste and adjust seasonings. Transfer to a clean, sterile glass jar with an air-tight lid and store in the fridge.