7 Recipes For A Beach BBQ

If you’ve ever hosted a summer barbecue, you’ll know that creating the menu can be the most enjoyable (and tricky) task. To save you the troublesome part, we’ve picked out some great drinks, seafood, and veggie options to serve your hungry guests. Feeling the call of the ocean? Then there’s no reason why you can’t grab these ingredients, a portable grill and head to the beach…

HARISSA SARDINES
Harness the strong flavour of harissa for this smoky sardine recipe. Mixed with the natural saltiness of the fish, a drizzle of oil and aromas from the barbecue, the harissa twist is sure to please all fish-lovers at the dinner table. For the full recipe, click here
Recipe from SPICE by Dhruv Baker, published by Orion.

PINK LEMONADE
This recipe for pink lemonade is one that the whole family can enjoy. Made with simple ingredients like lemons, raspberries and sugar, it's easy to whip up a batch on a hot summer's day. For the full recipe, click here
Recipe taken from Beside The Seaside, by Carolyn Caldicott. Published by Pimpernel Press (£12.99). Photographs: Chris Caldicott.

SEAFOOD LEMONGRASS SKEWERS
Avoid singed wooden spears and hot metal rods by substituting a log of lemongrass to hold these mixed seafood skewers together. They’re made with shrimp meat and white fish fillets, so make sure you have a food-processor to hand for the preparation. For the full recipe, click here
Recipe from King of the Grill by Ross Dobson (Murdoch Books £20). Photographs: Nicky Ryan & Brett Stephens.

NEWSPAPER-WRAPPED SALMON WITH FRESH HERBS, LEMON AND CHILLI
This dish is a great one for easily serving large numbers, as you can make as many fish parcels as you like (barbecue size and budget permitting). You’ll need to slightly dampen the newspaper before cooking to stop it from burning too much. For the full recipe, click here
Recipe from King of the Grill by Ross Dobson (Murdoch Books £20). Photographs: Nicky Ryan & Brett Stephens.

HALLOUMI AND MIXED VEG BROCHETTES
Avoid leaving out your vegetarian guests by rustling up a few of these tasty skewers. Marinated in a combo of soy sauce, thyme, pomegranate, lemon and oil, the popular vegeatables and Cypriot cheese will pack a punch of flavour. For the full recipe, click here
Recipe taken from Beside The Seaside, by Carolyn Caldicott. Published by Pimpernel Press (£12.99). Photographs: Chris Caldicott.

PITTA POCKETS
Pitta bread is the best friend of barbecues. Pockets are easy to assemble, and can be stuffed with as many or as few ingredients as the host (or guest) would like. Ever thought about jazzing up a chicken pitta with pesto, a dollop of mayonnaise, and thick Greek yoghurt? It's certainly an alternative to soggy sandwiches. For all four pitta pocket recipes, click here
Recipe taken from Beside The Seaside, by Carolyn Caldicott. Published by Pimpernel Press (£12.99). Photographs: Chris Caldicott.

PRAWN AND CHORIZO SKEWERS
The type of chorizo you choose to use is key to this dish – it must be raw, a deep colour, and packed with garlic and paprika. You’ll be marinating it and the prawns in oil, lemon juice, and mint. For the full recipe, click here
Recipe from King of the Grill by Ross Dobson (Murdoch Books £20). Photographs: Nicky Ryan & Brett Stephens.