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Heat is on: Nicola Swift offers up her top tips for making your barbecue a sizzling success
Tong in cheek: Nicola Swift, M&S's barbecue expert, tends to the store's tasty Piri Piri Chicken Flattie
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It’s a pen and paper rather than meat and tongs you’ll need to reach for first if you want to host a memorable outdoor meal, according to Nicola, who used to be Creative Food Director at high-end butcher The Ginger Pig.
She says: ‘Even though I've been cooking and catering for years I still make a timeline of when things need to be ready – and even then I still sometimes get it wrong!’
Twenty four hours before the guests arrive you should be marinating chicken, pork and lamb if it’s on the menu – but not in an overly salty marinade as according to Nicola ‘that will draw the moisture out of the meat and make it dry when you cook it’.
Steaks just need ‘a little olive oil and herbs before cooking’.
She says: ‘Have as many things ready before people arrive as possible – and don’t underestimate how long this can take to prepare.’
There’s no need to panic, though, if people arrive and you are still preparing, Nicola stresses.
She says: ‘It’s important to remember that your guests are coming to see you. As long as you make sure you have a drink to offer them and, ideally, some nibbles, then no one will care if you carry on cooking around the guests.’
When the nibbles become depleted, you’ll need to focus on readying the barbecue, but again, don’t be too hasty with the tongs.
Twenty four hours before the guests arrive you should be marinating chicken, pork and lamb - like M&S's slow cooked Lamb Ribs with a Sticky Beer Glaze
KEEP A COOL HEAD
The most common mistake that Brits make is that they misjudge grill temperatures and throw sausages and burgers on the grill when it’s too hot.
Ms Swift says: ‘A grill will be ready to cook on after it has been going for about 20 to 30 minutes. But this is when it is at its very hottest. While it is perfect for steak, lamb chops or even fish at this point, loads of people chuck on the sausages and burgers then.
‘This will lead to the stereotypical black-on-the-outside and raw-on-the-inside meat Brits are famed for!’
The trick is to relax and take your time.
The most common mistake that Brits make is that they misjudge grill temperatures and throw sausages and burgers on the grill when it’s too hot. Pictured are M&S's lamb ribs, cooked to perfection
The chances of meat burning will lessen if you turn it regularly, says Nicola, and you wouldn't want to spoil these Pulled Pork ‘n Apple Burgers, which come in a pack of two
Succulent: Tasty M&S Rib Eye Steak (above) is a delicious addition and will ensure yours is a barbecue to remember
She continues: ‘For things like sausages, chicken and burgers, wait another 20 minutes or so after the barbecue is ready before cooking. This will be about 50 minutes after it has been lit. It means you can have a drink and enjoy yourself with the guests while the barbecue cools.’
The chances of meat burning will also lessen if you turn it regularly, Nicola emphasises.
And to guarantee you’re serving something that’s not dried out, opt for meats that have some fat in them.
Nicola says: ‘I recommend about 20 per cent fat content. This keeps everything nice and moist, and remember the heat and flames will render some of that fat off so it will be leaner when you eat it.’
Brush the grill with a little oil before you start cooking and you’ll avoid the food sticking – but be careful.
Nicola says: ‘Oil and flames can be a dangerous combination. If it is a lower fat product – like chicken or veg – you can also brush a bit of oil on them before cooking, but things like burgers and sausages should be ok.’
NICOLA'S TOP DELICIOUS PICKS FOR THE WEEKEND
4 Cheese & Pickle Burgers, £5
We Brits love a classic ploughman’s lunch and this new burger features all the key ingredients. It's beefy, tangy and deliciously savoury. Great served in a soft white bap with Smokehouse Tomato Ketchup (£2) and sliced red onions.
12 Cornish Cove & Bacon Posh Puppies, £4.50
These delicious mini versions of our much loved Posh Dogs are perfect for adults and kids alike. Featuring British bacon and a generous sprinkling of Cornish Cove Cheddar. Best served in a brioche bun with a tasty onion relish.
Slow cooked Lamb Ribs with a Sticky Beer Glaze, £5
Two little racks of lamb, slow cooked until almost falling off the bone. Comes with a sticky Yorkshire beer glaze. Great served with houmous and flatbreads or an Asian-style slaw.
All available at M&S
Nicola loves the Cheese & Pickle Burgers, which are sold in packs of four, and suggests serving them with Smokehouse Tomato Ketchup and sliced onions
Pigging out: A bun filled with M&S's mouthwatering Pork Belly Hog Roast with Kentish Apple Sauce and a Crackling Crumb
Reel-y tasty: M&S's Scottish Salmon with a Sticky Wessex Stout Glaze is just the ticket for a summer's day barbecue
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