Recipe: Heinz Classic Burger

We love a good burger. Have a go at this corker from Heinz and let us know what you think!

What you need:

4 tbsp Heinz Barbecue Sauce

4 tsp Lea & Perrins Worcestershire Sauce

1/2 cup of chilli powder 

75g fresh breadcrumbs 

1 egg lightly beaten

black pepper

500g lean beef mince

6 slicer cheddar

6 hamburger buns

sliced beef tomatoes

lettuce

What you do:

In a bowl combine the Heinz Barbecue Sauce, Lea & Perrins Worcestershire Sauce and chilli powder. Add breadcrumbs and egg and stir together. 

Add the beef, season lightly with pepper and combine gently.

Divide the mixture evenly and shape into 6 burgers. Chill the burgers for 15 minutes.

When ready to cook, barbecue the burgers on a medium-high heat for 6-8 minutes per side, or until cooked through.

Top with a slice of cheese, cook for one minute, or until the cheese has melted. 

Serve on a toasted bun topped with sliced tomato and lettuce.

Recipe: Chicken Supreme Stuffed with Boursin

If you're ever in need of some great summer food inspiration, head over Boursin's YouTube channel for recipe vids with Marcus Bean. Here's a little stuffed chicken recipe to whet your appetite. 

Recipe: Coriander and Ginger Lamb Chops

If you picked up the Mail on Sunday, you would have seen this delicious recipe! It's a variation on a dish we picked up from a small roadhouse on the way out of Bondi, and the slightly fusion edge enhances the overall flavour.

What you need:

6 Lamb Chops

50g Ginger

1 ripe papaya, peeled and roughly chopped

30g bunch of fresh coriander, finely chopped

50ml extra virgin olive oil

2 or 3 hot chillies, finely chopped and deseeded

100ml Activia Low Fat natural yoghurt 

30g unsalted butter

What you do:

Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yoghurt

Remove fat/meat from top 2 inches of the chop and flatten out meat, removing any extra fat

Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours

Sear on a high heat then grill for around 10 mins of medium heat and the a further 5 minutes on low

Keep turning to prevent burning

Season with salt & pepper and leave to rest for a few minutes before serving 

Recipe: Honey n' Cream grilled Nectarines

We're always preaching that BBQs shouldn't be reserved for sausages and burgers alone. With this recipe, you can take a step towards becoming a barbi hero and dazzle friends at your next alfresco party. This is an extravagant, indulgent, sweet treat that's perfect for a pallet cleanser.

What you need:

- Nectarines halved and stoned x 4

- 20ml Honey

- 10ml black treacle

- 5g ground cinnamon

- Vanilla ice cream (or Activia Intensely Creamy yogurt!)

- 20g clotted cream

What you do:

- Mix honey & black treacle and brush over the surface of the nectarines

- Grill face down on a medium heat for 5 minutes or until warmed through

- Serve with a scoop of ice cream and smaller scoop of cream on top...

or, for a healthier option, pour over some delicious Activia Intensely Creamy Yogurt!   

Mission Accomplished!

How's this for a quick, simple and delicious serving suggestion? Pop one of your Mission Deli wraps in an oven proof dish and bake to make a salad bowl! Perfect for a quirky alfresco party. We love it!

Recipe: Gastro Grilled Chilli & Pineapple Spare Ribs

Serves 2

Forget the local Chinese; this Asian Delight is a real grill-star of the Orient and we got the idea for this dish at, believe it or not a pub on Lantau Island. Simple to both prepare and BBQ, these ribs taste great being, sweet, sour and spicy all at the same time!

What you need
Pork spare ribs x 6
Small canned pineapple, finely chopped, plus juice
Birds Eye chillies - finely chopped/deseeded
Red onion - finely chopped
4 crushed garlic cloves 
30g grated ginger
50ml x tomato puree 
lime juice 
runny honey
70g EV olive oil 
sea salt
black pepper


What you do

- Separate ribs and simmer in salted water fro 30 mins 

– drain & cool- Pan-fry garlic, ginger, onion & chillies with oil until soft then add in chopped pineapple.

- Add pineapple juice, tomato puree & honey. 

- Season to taste and boil till thick – leave to cool.

- Brush mixture over ribs and grill over medium heat for around 15 mins, or until sauce becomes crusty/brown

Recipe: Awesome Asparagus

We think this is one of the simplest, yet most impressive alfresco snacks or starters that you can prepare. We prefer baby or young asparagus with lots of Parmigianino, but please remember to shave; do not grate!

What you need
16 Asparagus spears
Juice of 1 lime
30ml Extra Virgin Olive Oil
15ml Balsamic vinegar
A small wedge of Parmigianino Reggiano
2 tsp’s Sea salt
1 tsp Cracked black pepper

What you do
Mix lime juice, oil and balsamic plus ½ salt & black pepper

Coat asparagus and grill slowly on medium, turn frequently and baste occasionally.

Remove asparagus once cooked through, lightly cover with shavings of Parmigianino and drizzle remaining lime, oil & balsamic, season with salt & black pepper to taste.

What ya got cookin'? - Mission Deli Wraps

Meet our chefs, Scott & Andy... Nawww, aren't they cute. These handsome chaps will be preparing all of the food being served across the stores this summer; from sausages to chicken to Mission Deli's wrap filling, it's their splendid concoction. Here's a step by step guide on how you make a Mission Deli stir fry wrap.

1 - The quality of any great dish is in the detail. We start with Clover Cooking Spray, a healthier option with 86% less saturated fat than cooking with butter, but it still tastes great!

2 - We've got sooooo many tasty ingredients in this stir fry. Bean sprouts, cabbage, carrot, pak choi, spring onion and mushrooms to name a few. Get those sizzlin' in a hot pan Scott!

3 - Fry until it's all nice and cooked, yet still crispy. Spoon the mix into the middle of a Mediterranean Mission Deli wrap and (like the great philosophers Limp Bizkit once said) keep rollin'. Once it's wrapped up, cut into equal portions.

4 - ...and that's it! A simple, delicious and incredibly healthy deli wrap that's good to share at any summer alfresco party! Alternatively, scoff the lot yourself.

Recipe - Sizzlin’ Sea Bass with Fennel & Sweet Basil

One of the issues with UK BBQing is that we feel limited to the same sausage/burger scenario tossed in between a nondescript bap. Now, don't get us wrong, we love a good hotdog as much as Kel loves Orange Soda, but there is so much more you can do on a glorious grill. Here's one of our recipes from last year's campaign, produced by our very own Grillmaster; Sizzlin' Sea Bass with Fennel & Sweet Basil.



Serves 4


Sea Bass is probably my favourite fish and when grill-sautéed with fennel & basil, it simply moves onto another plane. The foil helps keep the fish moist and in-shape, if you feel brave try searing the skin and serve skin side-up! 

What you need:


Sea Bass fillets (unskinned) x 4
Fennel bulb – grated
4 finely sliced garlic cloves
5g roughly chopped sweet basil
5g chopped flat-leaf parsley
1 Lemon – sliced
10g sea salt & 5g black peppercorn
5g fennel seeds
25ml olive oil Plus 
4 sheets cooking foil 

What you do:


- Cut diagonal lines across skin of sea bass


- Mix fennel, garlic, basil, parsley and place equal amounts on each foil


- Place fish skin side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over oil, place lemon slices on top then wrap foil over to form parcel.

- Place foil parcels on medium heat and grill for 4-5 minutes each side or until fish is opaque.

- Open up parcel and squeeze fresh lemon to taste

- Tuck in!