Present it at the eatery of your choice Monday to Thursday. Bon Appetit!

John Meyer’s Barbecue Mackerel Recipe:

Ingredients: Fresh whole mackerel, Salt, Black pepper, Spring onion (sliced), Tomato (sliced), White wine, Lemon juice, Garlic (crushed), Bay leaf (torn), half a teaspoon of butter.

Method:
1) Mix the garlic, bay leaf, butter, white wine and lemon juice in a bowl.
2) Place the mixture inside the mackerel.
3) Wrap the mackerel in tin foil and barbecue the parcel for 5 mins.
4) Carefully place the mackerel on a plate, season with salt and black pepper then serve with the spring onion and tomato.

Peter Brewer’s Pancetta Wrapped Local Scallops with Rosemary Skewers

Take some lovely hand dived local scallops and wrap them in thin pancetta. (two or three per person will be ample)
Take some stems of rosemary and strip the lower leaves but keep the top bunch for decoration. Soak them in cold water over night. Cut the end of the stems at an angle to create a sharp point and push through the scallop to secure the pancetta. Brush with olive oil and season. Barbecue for three minutes on all sides depending on size (an overcooked scallop is not a good thing and should be lightly cooked as long as the pancetta is crispy).

Peter Brewer’s Thai Mackerel (serves 4)

4 large or 8 small mackerel
1 tin coconut milk
2 sticks of lemon grass
2 limes
2 red chillies
½ bunch of coriander
salt

Method:
· Start by slashing the sides of the fish through to the bone so that the marinade will penetrate the flesh.
· Chop the lemon grass, chilli & coriander stalks (reserve the leaves for the end), mix together with the coconut milk, lime juice and a good pinch of salt.
· Rub the fish with the marinade and leave in the fridge for at least 2 hours.
· Cook the fish on the barbecue when it is not at its hottest allowing it 3-5 minutes on either side.
· Serve with a wedge of lime and a sprinkle of coriander leaves.

Tony Dorris’ Barbecue Sirloin Beef with Spicy Dip

Ingredients:

300g trimmed sirloin
1 teaspoon black pepper
1 tablespoon Kecup Manis (Indonesian Soy Sauce – available from Waitrose)
2 tablespoons peanut oil

Dip Ingredients:

1 tablespoon chilli powder
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon sugar
1 shallot
1 teaspoon fresh coriander (finely chopped)

Method: Mix the black pepper, kecup manis and peanut oil together and rub onto the meat ready to go on the barbecue. For the dip mix all the ingredients together and serve.

Tony Dorris’ Char-grilled Pineapples with Sweet Rum Glaze

Ingredients:
1 medium pineapple (unpeeled & quartered)
2 tablespoons dark rum
1 tablespoon lime juice
2 tablespoons honey

Method: Grill the pineapple for three to four minutes each side over a moderate heat. Brush with the glaze while doing so.

Christian Gott’s Fruit Parcels

6 x 40 cm squares of double thickness aluminium foil
Fruit; bananas, pineapple, peaches, grapes, raspberries, strawberries
6 sprigs of mint
6 tablespoons light brown sugar
Two lemons or a glass of good white wine
Unsalted Jersey butter

Roughly chop larger fruit. Mix all fruit in a large bowl. Divide fruit between aluminium foil squares and top each with 1 tablespoon of sugar, a sprig of mint, a generous knob of Jersey butter and a splash of wine or lemon juice. Seal the parcels and place on barbecue after grilling your meat and fish when the heat dies down. Now enjoy your main course. Carefully remove with oven gloves or tongs from the grill. Open avoiding steam. Place contents in bowls and serve with delicious Jersey vanilla ice cream.

Christian Gott’s Beer Barbecue Sauce

This is a delicious American style basting sauce for grilled or barbecued burgers, ribs and steak. Americans barbecue over wood and charcoal and slow cook and smoke the meat, it is often flavoured with pungent dry rubs. Sauces or glazes are very often applied towards the end of cooking as they have a high sugar content and burn easily. The Australian ‘barbie’ is a hotter process akin to grilling.
For convenience and ease I’ve left the recipe in cups, if you want to convert American cups are equal to 240 millilitres, 16 tablespoons or 8 ½ imperial fluid ounces.
¼ cup vegetable oil
1 Spanish onion, peeled and chopped
2 cloves of garlic, peeled and finely chopped
6 tablespoons lemon juice
2 cups Liberation Ale
2 cups honey
1 tablespoon Worcestershire sauce
½ teaspoon cayenne pepper
1 star anise pod
½ cinnamon stick

In a medium sized heavy bottom sauce pan heat the oil over a medium heat. Sauté the onion and garlic until soft but not coloured, for around 20 minutes. Add lemon juice, Liberation Ale, honey, the Worcestershire sauce and the spices . Cook over a medium heat until the sauce bubbles, about 5 minutes. Leave to cool and store in a sealed container in the refrigerator until required. Use sauce to brush meat during grilling.