Fire up the BBQ... Summer has arrived!!

The forecast is in and the temperatures are climbing, just when we needed it most… a glorious Bank Holiday weekend is heading our way. That can only mean one thing - BBQ season has officially begun.

Across Lincolnshire and beyond, grills will be firing up, gardens will be filling with friends and family, and everyone will suddenly become very serious about “who’s on burger duty.” But if you really want to take your barbecue from basic to brilliant this weekend, it’s all about bold flavours, easy prep, and dishes that make everyone come back for seconds.

Our dressings and marinades were made for sunny weekends like this, quick to use, packed with flavour, and perfect for transforming simple ingredients into proper BBQ centrepieces.

Here are a few delicious ideas to get your Bank Holiday feast sizzling…

Indian Spiced Chicken Drumsticks

Sticky, smoky, spicy and unbelievably moreish.

Our Indian Spiced Marinade turns humble chicken drumsticks into a BBQ favourite with minimal effort. Just slash the drumsticks, drizzle generously with marinade, and leave the fridge to do the hard work for a couple of hours.

Once they hit the grill, the magic happens.

Ingredients

6 Chicken Drumsticks

Drizzle It! Indian Spiced Marinade

Method

Slash the drumsticks a few times, then toss in the Indian Spiced Marinade.  Leave to marinade for a couple of hours in the fridge.

Cook on a hot BBQ until cooked through. Serve with a Riata dip and naan breads

Sweet Chilli Salmon with Fresh Summer Salsa

If you’re looking to impress this weekend, this is the recipe.

Our Sweet Chilli Dressing gives salmon a gorgeous sweet heat that caramelises beautifully on the barbecue, while the fresh tomato, cucumber and coriander salsa brings a burst of colour and freshness to every bite.

It’s sunshine on a plate.

Ingredients

2 salmon fillets

Drizzle It! Sweet Chilli Dressing

For the salsa

100g vine tomatoes, diced

½ cucumber finely diced

1 red pepper, deseeded and finely diced

½ small red onion, finely chopped

Drizzle It Sweet Chilli Dressing

20g fresh coriander, stalks finely chopped and leaves roughly chopped

Method

Place the salmon, flesh-side down, in a bowl and drizzle over a generous amount of Sweet Chilli Dressing, then transfer to the fridge for 1 hr to marinate.

Meanwhile, for the salsa, add all the ingredients together, drizzle a generous amount of Sweet Chilli Dressing over, season and toss well to coat.  Leave to marinate at room temperature for up to 1 hr, or in the fridge for 2-3 hrs.

To barbecue, make sure the grill bars are really clean before heating up to help prevent the fish sticking (if using coal, make sure the coals have turned ashen). Lift the salmon from the marinade and rub the 1 tbsp oil all over the skin; season.

When the barbecue is hot, lay the fish, skin-side down, on the bars. After about 6-8 mins the skin should be crisp and release naturally from the grill bars, and the salmon will be almost cooked through. Season the top of the fish, then carefully flip over and cook for another 1-2 mins until the flesh side has some colour and the fish is cooked through.

Perfect for those long, lazy garden lunches where nobody’s watching the clock.

Sweet Chilli Halloumi Burgers

Vegetarian BBQ food has entered a new era. Forget sad veggie burgers, these halloumi stacks are smoky, juicy, crunchy and packed with flavour. Chargrilled halloumi, barbecue mushrooms, cool hummus, fresh salad and a drizzle of Sweet Chilli Dressing all tucked into toasted brioche buns. Delicious! Even the meat-eaters will be eyeing these up.

Ingredients

6-8 tbsp Sweet Chilli Dressing

2 portobello mushrooms, wiped clean and stalks removed

200g/7oz halloumi cheese, thickly sliced

2 brioche buns, cut in half

2 tbsp finely chopped onion

2 tbsp finely chopped tomato

2 tbsp finely chopped cucumber

2 tbsp finely chopped fresh mint

4 tbsp hummus

1 large tomato, thickly sliced

4 romaine lettuce leaves, roughly torn

salt and freshly ground black pepper

Method

Heat a griddle pan or barbecue until hot. Drizzle a little of the Sweet Chilli Dressing over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking.

Meanwhile, drizzle the remaining Sweet Chilli Dressing over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred.

Mix together the chopped onion, tomato, cucumber and mint with more Sweet Chilli Dressing and season well.

To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away.

BBQ Pork Shoulder Skewers

Simple. Sticky. Spectacular.

Our BBQ Marinade is made for this kind of weather. Rich, smoky and full of flavour, it transforms pork shoulder into tender, caramelised skewers that disappear from the plate almost instantly.

400g/14oz pork shoulder, cut into 3cm/1¼in cubes

Drizzle It! BBQ Marinade

Method

Drizzle a generous amount of BBQ Marinade over the pork and marinate for an hour or so.

Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through.

The Best Green Salad for Summer

Every great BBQ needs something fresh alongside the smoky goodness. This vibrant green salad combines asparagus, broccoli, peas, beans, cabbage and fresh mint, all brought together with our zingy Lemon Dressing.

It’s crisp, colourful and exactly the sort of side dish that balances out a plate piled high with barbecue favourites.

(Although we fully support going back for a second sausage afterwards.)

Ingredients

8 asparagus spears, halved

250g green beans halved

250g long-stem broccoli chopped into 2cm lengths

200g peas fresh or frozen

1 cabbage shredded

4 spring onionsm sliced

handful of mint leaves, chopped

Drizzle It! Lemon Dressing

Method

Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.

Tip into a bowl with the cabbage, spring onions and mint. Drizzle a generous amount of Lemon Dressing over it.  Crumble over some Feta to finish if you like, with an extra drizzle of Lemon Dressing over the top.

This Weekend’s BBQ Checklist

Sunshine? Forecasted.! Bank Holiday? Confirmed! Great food? Absolutely sorted!

All that’s left to do is gather your favourite people, stock up on your BBQ essentials, and let our drizzles bring the flavour to your garden table.

Whether you’re cooking for a crowd, hosting a last-minute get-together, or simply making the most of the heatwave with a cold drink in hand, our dressings and marinades make it easy to create food that tastes like summer.

Now… who’s lighting the grill? 🔥