Top chefs in the UK recommend creative barbecue dishes, emphasizing a departure from traditional options. Yotam Ottolenghi shares his recipe for charred hispi cabbage, emphasizing simple ingredients like tahini, lemon juice, and garlic for dressing. Other suggested items include chilli-spiked watermelon salad and Korean marinades, alongside unique drink pairings such as low-intervention wine and non-alcoholic aperitifs. Chefs appreciate diverse flavors and ingredients, making barbecues a chance to explore beyond the classic menu.
When we asked 18 of the UK's best chefs what they would take to a barbecue, they recommended everything from chilli-spiked watermelon salad and intensely flavoured Korean marinades to dry non-alcoholic aperitifs and beautiful tins of spiced salt.
Yotam Ottolenghi's approach involves bringing a large head of hispi cabbage, charring it directly over flames until the outer leaves are blackened and sweet, then dressing it with tahini, lemon, and garlic.
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