Barbecue recipes

Fish tacos with green jalapeño salsa & chilli cream

Ingredients

• 500g swordfish steaks or other firm white fish, cut into 3cm cubes
• zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic salt
• 1 tsp mild chilli powder
• 1 tsp ground cumin
• 1 tsp sugar
• warmed soft corn tortillas, to serve
• shredded white cabbage, to serve
• sliced radishes, to serve
• chipolte, Tabasco or other hot sauce, to serve

For the salsa

• 1 small red onion, finely chopped
• juice 1 lime
• 2 small mangoes, diced
• 1 green jalapeño chilli, finely chopped
• ¼ tsp ground cumin
• small handful coriander, chopped

For the chilli cream

• 100g soured cream
• 1 tbsp chipolte, Tabasco, or other hot pepper sauce

Method

1. In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
2. Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
3. Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.

BBQ pork

Ingredients

• 700g rindless pork belly

For the marinade

• 4 fat garlic cloves, finely chopped
• thumb-sized piece ginger, peeled and finely chopped
• 4 tbsp tomato ketchup
• 4 tbsp hoisin sauce
• 4 tbsp golden caster sugar
• 2 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sunflower oil

To serve

• Pickled carrot & mooli
• 4-5 spring onion, thinly sliced on the diagonal
• 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

Method

1. Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
2. Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
3. Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

Coleslaw with tahini yogurt dressing

Ingredients

• 1½ tbsp tahini paste
• 5 tbsp Greek-style natural yogurt
• ½ garlic clove, crushed
• 1 small red cabbage, quartered and finely sliced
• 3 small carrots, cut into fine matchsticks
• 1 small onion, halved and finely sliced

Method

Put the tahini, yogurt, garlic, and some seasoning in a large bowl and mix until smooth. The dressing will thicken so add 2-3 tbsps cold water to loosen it. Add the vegetables to the dressing, and toss together until everything is well coated.

Barbecued chicken fajita skewers

Ingredients

For the fajitas

• 2 limes, plus wedges to serve
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp olive oil
• 2 garlic cloves, crushed or finely grated
• 4 chicken breasts
• 3 mixed coloured peppers
• 1 red onion

For the guacamole

• 2 ripe avocados
• 1 lime
• 6 cherry tomatoes, halved
• warmed tortillas, chopped coriander, soured cream or yogurt, plus chilli sauce for the grown-ups, to serve

Method

1. Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then get your child to stir it through the marinade, and set aside.
2. Prepare the vegetables. Deseeding the peppers and halving the onion is tricky, so do this yourself. Children aged from about seven or above can cut them into chunks using a child-friendly knife.
3. Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers. Smaller children might find this a little hard, so the best way is to stab the ingredients and push them up the skewers. When you've used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.
4. Prepare the guacamole. Stone and peel the avocados, then tip into a bowl with the other ingredients. Get your child to use a potato masher to mash everything together and tip into a serving dish.
5. Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through. A child from the age of eight can watch over a griddle and turn the skewers with a pair of tongs. Serve the skewers on heated tortillas with the guacamole, soured cream, chopped coriander, lime wedges on the side and chilli sauce for those who like a touch of spice.

Spiced grilled lamb skewers

Ingredients

• 900g boned leg of lamb, cut into 2cm in cubes

For the marinade

• 85g plain yogurt
• 25g ginger
• 5 fat garlic cloves
• ½ tsp red chilli powder, or to taste
• 1 tbsp vegetable oil
• 2 tsp red wine vinegar
• 1 rounded tsp garam masala
• 1 rounded tsp ground cumin

Method

1. Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.
2. When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you’re grilling the skewers, cook for 10-12 mins.

Grilled corn with jerk butter

Ingredients

For the butter

• 2 thumb-sized pieces ginger
• 250g pack butter, softened
• 2 tbsp thyme leaves, roughly chopped
• ½ tsp ground allspice
• ½ tsp freshly ground nutmeg
• 3 garlic cloves, crushed
• 3 spring onions, finely chopped
• 1-2 scotch bonnet chillies, finely chopped
• 1 tbsp maple syrup (or use light brown sugar)
• zest 2 limes

For the corn

• 8 large sweetcorn cobs
• 8 rashers streaky bacon (optional)

Method

1. To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.
2. Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.
3. Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!

BBQ tandoori-style chicken

Ingredients

• 8 chicken thighs, on the bone, skin removed
• 2 tbsp lemon juice, plus wedges to serve
• large knob of butter, to serve

For the marinade

• 125g pot full-fat plain yogurt
• 4 fat garlic cloves
• thumb-sized piece ginger, peeled
• ½ - ¾ tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp vegetable oil

Method

1. Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone – this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
2. Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
3. Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.

Halloumi kebabs with thyme & lemon baste

Ingredients

For the kebabs

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese, cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

For the lemon baste

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread, to serve

Method

1. Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
2. To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Paillard of chicken with lemon & herbs

Ingredients

• 6 skinless chicken breasts
• 2 tbsp olive oil
• 1⁄2 tbsp balsamic vinegar
• 140g bag rocket
• 25g Parmesan
• lemon wedges

For the marinade

• 2 garlic cloves
• 3 rosemary sprigs, leaves finely chopped
• 6 sage leaves, finely shredded
• zest 1 lemon and juice of ½
• 3 tbsp olive oil

Method

1. Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
2. To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
3. Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
4. Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over

Spatchcock piri-piri chicken

Ingredients

• 1 chicken (about 1½ kg/3lb 5oz)
• 4 red chillies, chopped (deseeded if you don't like it too spicy)
• 3 garlic cloves, crushed
• 2 tsp sweet paprika
• 2 tbsp red wine vinegar
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• lemon wedges and Tabasco sauce (optional), to serve

Method

1. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
2. Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
3. Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.

BBQ chicken burgers

Ingredients

• 4 skinless, boneless chicken breasts
• 4 rashers bacon (optional)
• 4 large burger buns, sliced in half
• lettuce, tomato and red onion, to serve

For the sauce and marinade

• 4 tbsp tomato ketchup
• 4 tbsp brown sauce
• splash chilli sauce (optional)
• 2 tsp clear honey
• 2 garlic cloves, crushed

Method

1. Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.
2. Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Barbecued Greek lamb with tzatziki

Ingredients

• 4 garlic cloves
• 4 tbsp olive oil
• juice 1 lemon
• 1 tbsp dried oregano
• 1 tbsp thyme leaf
• 2 bay leaves
• 1 leg of lamb, butterflied (see step by step guide)
• flatbreads, to serve

For the tzatziki

• ½ cucumber, halved and deseeded
• 170g pot Greek yogurt
• 1 small garlic clove, crushed
• handful mint leaves, chopped

Method

Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano and thyme leaves, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.

2.To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.

3.Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

Jerk pork & pineapple skewers with black beans & rice

Ingredients

• 400g pork fillets, cut into 4cm chunks
• 2 tbsp jerk or Creole seasoning
• 1 tsp ground allspice
• 1 tbsp hot chilli sauce, plus extra to serve (optional)
• 3 limes, zest and juice 1, other 2 cut into wedges to serve
• ½ small pineapple, peeled, cored and cut into 4cm chunks
• 1 tbsp vegetable oil
• 200g basmati rice
• 400g can black beans, drained and rinsed

Method

1. Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
2. Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
3. Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.

Sticky chicken drumsticks

Ingredients

• 8 chicken drumsticks
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp tomato purée
• 1 tbsp Dijon mustard

Method

1. Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
2. Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

Barbecued pork with sage, lemon & prosciutto

Ingredients

• 85g pack of prosciutto
• juice of 3 lemons, zest finely grated
• 3 tbsp fresh sage leaves, roughly chopped
• 3 x 350-450g/12oz-1lb pork tenderloins, trimmed of any fat
• oil for brushing
• 50g butter, chilled and cut into thin slices
• sage sprigs, to garnish

Method

1. Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
2. Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
3. Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
4. Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

Tomato, cucumber & coriander salad

Ingredients

• 6 ripe vine tomatoes, deseeded and chopped
• 1 small cucumber, diced
• 1 red onion, very finely chopped
• 6 tbsp fresh coriander, chopped

Method

Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don’t season until just before serving

Sizzling spare ribs with BBQ sauce

Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions, roughly chopped (green stems and all)
• 1 Scotch bonnet chilli, seeded and finely chopped
• 4 garlic cloves, roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

Method

1. Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)
2. Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving

Sticky sausage burgers with blue cheese

Ingredients

• 6 pork sausages
• 50g breadcrumbs
• 4 tbsp caramelised onion chutney
• 10 sage leaves, chopped
• 50g blue cheese (we used Gorgonzola), cut into 4 chunks
• 4 burger buns and salad, to serve

Method

1. Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.
2. Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.

Lamb koftas

Ingredients

• 500g lamb mince
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 fat garlic cloves, crushed
• 1 tbsp chopped mint
• oil for brushing

Method

1. Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
2. Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Steak with barbecue sauce

Ingredients

• 4 lamb leg steaks (of beef if you prefer)
• 1 tbsp sunflower oil, plus a little extra
• 1 onion, chopped
• 150ml tomato ketchup
• 3 tbsp Worcestershire sauce
• 2 tbsp light muscovado sugar
• 2 tbsp red wine vinegar

Method

1. Season the steaks on both sides and brush with a little oil.
2. To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more.
3. Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.

Aubergine with spicy apricot tabbouleh

Ingredients

• 25g couscous
• ½ -1 tsp harissa, depending how spicy you like it
• 4 soft dried apricots, roughly chopped
• few pinches ground coriander
• 1 spring onion, sliced
• 2 tbsp chickpeas from a can
• 4 tbsp chopped herbs like mint, coriander and parsley
• 3 tbsp olive oil
• juice ½ lemon
• 1 aubergine

Method

1. Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander. Pour over 2 ½ tbsp boiling water, cover, then leave the couscous to swell for 5 mins.
2. When the couscous is cooked, fluff it up with a fork and stir in the spring onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp oil and all but 1 tsp of the lemon juice. Season well and set aside.
3. Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left (see Tip below for using up the aubergine). Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
4. Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, and cook for about 30 mins, turning. To test if the aubergine is done, stick in a skewer – if the aubergine feels soft and the skewer feels hot when it comes out then it’s ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.

Carrot & sesame burgers

Ingredients

• 750g carrots, peeled and grated
• 410g can chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 2 tbsp tahini paste, plus 1 tsp to serve
• 1 tsp ground cumin
• 1 egg
• 3 tbsp olive oil
• 100g wholemeal breadcrumbs
• zest 1 lemon, plus 1 tsp juice
• 150ml pot natural yogurt
• 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
• 3 tbsp sesame seeds

Method

1. Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened – it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
2. Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
3. Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.