WITH the sun scorching and recent temperatures hitting 30 degrees, Weekend takes the dining experience into the garden and patio.

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

Barbecue sauce


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


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


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


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.