Recipes for barbecue success

Dave Riley, sous chef at Bents Garden Centre’s Fresh Approach Restaurant in Glazebury, has provided recipes for barbecue success.

Barbecue sauce

Ingredients

1 tbsp olive oil

1 onion finely chopped 400g can chopped tomatoes

3 garlic cloves finely chopped

85g brown sugar 3 tbsp malt vinegar

2 tbsp Worcestershire sauce

1 tbsp tomato puree

Method

1 Heat the oil in a saucepan and add the onion. Cook over a gentle heat for about four to five minutes or until soft.

2 Add remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20 to 30 mins, until thickened.

3 For a smooth sauce simply whizz the mixture in a food processor or with a hand blender for a few seconds.

Barbecue butterflied lamb shoulder

Ingredients

Boned shoulder of lamb

Fresh garlic Fresh rosemary and thyme, chopped

Freshly ground salt and pepper

Juice and zest of 1 fresh lemon

Vegetable oil

Method

1 Mince the fresh garlic and combine with the freshly chopped rosemary and thyme, olive oil lemon juice, zest and seasoning.

2 Butterfly the boned shoulder and combine with all the ingredients and leave to marinate for three hours.

3 Place on a hot barbecue, cook for five to six minutes each side or longer depending on your preference.

4 Leave to rest for 10 minutes, covered with tin foil, then carve and serve.