Article: published on 6 July 2026

1 cauliflower

2 tbsp Greek yogurt

50g sweet chilli sauce

20g Sriracha sauce

1 lime, zest and juice

25ml olive oil

½ tsp salt

Peel the outer leaves from the cauliflower and chop off a few centimetres of the core, making sure to keep it intact. Cut the head into 3cm slices and place on a baking tray covered with tin foil.

Mix together the Greek yogurt, sweet chilli sauce, Sriracha sauce, lime zest and juice, olive oil and salt until combined. Brush the marinade all over the cauliflower then flip them and cover the other side. Cover, place in the fridge and leave for an hour or overnight.

Place under the grill or on the BBQ for 10 minutes, turning over halfway through, until starting to char.

6 chicken thighs, skinless and boneless

50ml olive oil

2 garlic cloves, crushed

1 tsp wild garlic, chopped (optional)

1 lemon, zest and juice

Handful of fresh basil, chopped

Handful fresh parsley, chopped

Handful fresh coriander, chopped

½ tsp salt

Mix all the ingredients, apart from the chicken, together in a bowl until combined. Add the chicken and stir until completely coated. Cover the bowl, place in the fridge and leave for a few hours or overnight.

Cook on the BBQ for 15 minutes, turning halfway. If using a meat thermometer, check that the internal temperature at the thickest part is over 74C. If not, make sure juices run clear and there is no pink meat.

4 salmon fillets

20ml sesame oil

50ml soy sauce

1 tbsp white miso paste

1 garlic clove, crushed

1 tsp fresh ginger/ginger paste

1 lime, zest and juice

Mix all the ingredients, apart from the salmon, together in a bowl until combined. Place the fillets in a double layer tin foil parcel, cover with the marinade then seal the foil. Refrigerate for 2-3 hours.

Place the tin parcel directly onto the BBQ grill and cook for 15 minutes until flaky and opaque throughout