Top Ten: Taste of Summer

Hurrah for the Beefy Boys who are coming to Westgate in Oxford in the autumn. For now, try one of their DIY boxes for a home-cooked blow-out. thebeefyboys.com

Nonprofit certifier A Greener World (AGW) has recognised Maison Mirabeau in the Côtes de Provence appellation as Certified Regenerative. One Day, the new cuvée rosé, epitomises these production values and brings the taste of Provence to our shire. maisonmirabeau.com

Posh it up with Be Truffle’s new mayo’s. betruffle.com

Don’t forget the napkins for messy eaters. £4.75 talkingtables.co.uk

A Stellar cast iron skillet must be considered essential kit. stellar.co.uk

Why not try venison instead of the usual lamb, pork or beef? We love Deer Box for sustainably produced wild venison. deerbox.co.uk

Forget Aperol spritz, this summer we’re all about Allora, an all-natural, light (low ABV) and lemony apertivo from Italy – just add soda. alloradrinks.com

What did the cheese say when it looked in the mirror? Hallloooo me! We love Cypressa’s Cypriot squeaky cheese. cypressa.co.uk

A jar of Tracklements to up your condiment game. Try the new special edition Shallot & Garlic Jam. Yummy. tracklements.co.uk

If it’s got to be ketchup, make it a Real Good one with no added sugar or sweeteners and lower salt content. realgoodketchup.com

Plus, we have two summery recipes to elevate your feast. One vegan-friendly, the other a meat-lovers dream. Both have been supplied to us by Stellar and use cast iron pans over a griddle. Cast iron’s ability to absorb and distribute heat evenly ensures food cooks perfectly.

BBQ Shawarma Spiced King Oyster Mushrooms with Flatbreads and Pickled Cucumber

King Oyster mushrooms cooked in a cast iron skillet over hot coals to create the perfect shawarma char. Serve with flame grilled flatbreads, hummus, pickled cucumbers and jalapeno peppers.

Serves: 4

Preparation: 10 minutes (plus half an hour to marinate)

Ingredients:

• 500g King Oyster mushrooms
• 2 tsp smoked paprika
• ½ tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp ground cumin
• ½ tsp ground black pepper
• ½ tsp salt
• 2 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 2 garlic cloves, unpeeled
• 2-3 red chillies

Pickled Cucumbers

• ½ large cucumber, thinly sliced
• 1 tsp sumac
• 1 tsp salt
• Juice of ½ lemon
• 1 small bunch flat leaf parsley, leaves picked and finely chopped

To serve:

• 4 large flatbreads
• Hummus (you could also use Greek yoghurt, vegan or otherwise, depending on your preference).
• Pickled jalapeno peppers

Method:

1. Place the dry spices in your skillet and cook over a moderate heat for two to three minutes until fragrant. Remove to a small bowl with the salt, olive oil and crushed garlic. Stir to combine and set aside.
2. Slice the mushrooms in half lengthways. Lightly score the cut side of the mushrooms with a diagonal criss-cross pattern to help the mushrooms absorb the spice mixture and cook evenly.
3. Coat the mushrooms with the spice mixture and leave to marinate for at least half an hour.
4. Make the pickled cucumber, by placing the cucumber in a bowl. Add sumac, salt, lemon juice and parsley. Mix well and leave to pickle while you cook the mushrooms.
5. Place the cast iron skillet back on the preheated BBQ. Heat for a few minutes then add a drizzle of olive oil, unpeeled garlic and red chillies. Add the mushrooms to the skillet, cut side down, and cook for four to five minutes until golden and crispy. Turn the mushrooms halfway through cooking. (You may need to cook these in batches.)
6. Warm the flatbreads on the BBQ. Remove the mushrooms, chillies and garlic. Discard the charred chillies and garlic which are there to add flavour to the cooking oil. Alternatively, if preferred, squeeze the sweet flesh from the garlic to spread on the flatbreads and slice the chillies to serve with the mushrooms.
7. Spread the flatbreads with hummus or Greek yoghurt. Divide the mushrooms between the flatbreads and top with charred red chillies, pickled cucumber and jalapeno peppers.
   
   

BBQ Slow Cooked Butterflied Leg of Lamb

Marinate the shoulder of lamb overnight with anchovies, garlic and rosemary to enhance the sweet flavour and then slow cook over coals until meltingly tender. We recommend organic, grass-fed lamb for melt-in-the-mouth meat.

Serves: 4-6

Preparation time: 15 minutes (plus overnight marinating)

Cooking time: 2-2.5 hours (approximately)

Ingredients:

• 2kg shoulder of lamb, deboned and butterflied
• 2 tbsp olive oil
• 6 anchovy fillets
• 3 garlic cloves, peeled and cut in slivers
• 1 large bunch of rosemary
• Black pepper
• 2 tbsp runny honey
• 50 ml dry sherry (optional

Method:

1. Using a small sharp knife, make deep incisions in the lamb surface.
2. Place the olive oil and anchovy fillets in a small food processor and blitz to make a paste.
3. Place the lamb shoulder in a shallow dish and rub with the paste. Insert the rosemary and garlic into the incisions. Add black pepper, drizzle over the honey and sherry and cover. Place in the fridge to marinate overnight.
4. The following day, remove the lamb from the fridge two hours before you’re ready to cook, to reach room temperature.
5. Preheat the BBQ. You will need plenty of coals to maintain the heat over a couple of hours.
6. Place the skillet on the BBQ and heat for 10 minutes.
7. Add the lamb to the skillet and close the lid of the barbeque. Cook for approximately two to two and a half hours or until the lamb is tender. The meat when probed with a meat thermometer should reach 80-85oC.
8. Open the lid and cook for approximately 10 minutes until the surface of the meat caramelises. Remove from the heat, cover and rest for at least half an hour. To serve, simply pull apart with two forks and spoon over any juices.