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!   

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.

Recipe: Marvellous Miso, Mustard & Sesame Aubergines

As if it needed to be proved, here is a superb and simple example of a vegetable that’s just great on the grill. Aubergine is, in our opinion, vastly underrated; the miso and sesame add a wonderfully oriental flavour, balanced by the Dijon and honey!

What you need

Ripe aubergines x 2

1 tbsp Miso paste

1 tbsp honey – runny

1 tsp creamy Dijon mustard

1 tsp grated ginger

1 x crushed garlic cloves

1tbsp mixed soy sauce & cider vinegar

20g toasted sesame seeds

What you do

o  Mix Miso paste, honey, mustard, ginger, garlic, soy, vinegar & ½ sesame seeds.

o  Cut aubergines length-wise then cross-cut flesh; brush scored side with ½ Miso mix.

o  Place on medium grill, cut face-down to sear then turn and baste with remaining Miso mix, turn frequently until charred all over, about 15 minutes.

o  Set aside to cool, for around 5-10 minutes.