Nick’s Ultimate Cornish Barbecue Recipe

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Don’t say farewell to summer in Cornwall without heading to the beach and whipping up a taste of the season. With the help of our Executive Chef Nick Hodges and his ultimate barbecue recipe, you’ll be sure to impress all your family and friends with this hearty feast!

Nick knows his way around a barbecue, having spent nearly a decade on the grills at Watergate Bay and Lusty Glaze beaches on the north coast of Cornwall. The Exec Chef has paired amazing Cornish produce with fresh seasonal ingredients to create a beach day menu to remember. Check out his guide to the ultimate Cornish summer barbecue recipe below.

All of the ingredients for Nick’s ultimate barbecue recipe can be found on our downloadable shopping list, here.

NICK’S ULTIMATE CORNISH BARBECUE RECIPE

BARBECUED LAMB:

Nick says: “My barbecue always features a great piece of meat! And to me nothing screams summer more than a delicious leg of lamb. Make sure your lamb is butterflied and rested to room temperature before hitting the grill, to help create a fall off the bone dish.”

First, create the marinade. Mix a teaspoon each of finely chopped mint, chili and garlic with olive oil, salt and pepper and the zest of a lemon.
Pour the marinade onto the lamb and rub into the surface. Cover and leave in the fridge overnight for best results, but at a minimum you can do this up to two hours before.
When you’re ready to cook, put the lamb on the grill. Char the sides before reducing the heat and cook for about an hour and a half more or until the meat is cooked to preference.
Leave to rest for at least fifteen minutes before carving.

HOMEMADE FLATBREADS:

“Serve up the lamb with some homemade flatbreads. These are so easy to make but look really impressive. Kids love them too!” Find the recipe here.

Stuff your flatbreads with a few slices of lamb, then drizzle over a delicious harissa sauce. You can whip this up in a second by mixing half a pot of natural yoghurt with a teaspoon of harissa paste and some seasoning.
Sprinkle over some chopped mint and coriander to finish.

SIDE DISHES:

“While I think a great piece of meat should always take centre stage, at a proper Cornish barbecue you’ll always find some great sides. A simple salad often does the job. But I like to go all out with a mixture of textures and flavours.”

CHARRED CORN WITH FETA

Charred corn is a simple dish that will really wow your guests. This simple recipe also manages to pack in some impressive flavours.
Take your corn and brush them with some melted oil or butter, and put straight on the grill.
Turn over regularly until the corn is cooked evenly and slightly charred, then season liberally with salt and chili flakes.
Once you’ve done this with all of your corn, place them in a bowl and sprinkle over feta. Add a drizzle of oil, the juice of a lime and chopped coriander. Delicious!

ROASTED VEGETABLE TABBOULEH

“My wife’s roasted vegetable tabbouleh recipe always goes down a storm. It makes for a really refreshing side to the richer lamb flatbreads. It’s really simple to create and can even be made the night before if you’re looking to save time.”

Roughly chop your red onions and sweet red peppers. Season with salt and pepper and a drizzle of oil, roast them in the oven until sticky and juicy, then leave to cool.
Cook your bulgur wheat according to the packet instructions.
Chop up ripe cherry tomatoes, spring onions and set aside.
Finely chop parsley and mint.
When your bulgur wheat is cooked, add to a large bowl with the roasted veg, fresh tomatoes, spring onions and herbs.
Squeeze the juice of a lemon and season the mixture to taste.
When it’s time to serve, drizzle some extra virgin olive oil on top.

Tip: For any veggies, some grilled halloumi goes great with a bowl of this.

DESSERT:

GRILLED BANANAS WITH CINNAMON

“No Cornish barbecue is complete without a sweet treat to finish. I love this simple dessert as it can be made in advance. It’s low maintenance, but still packs in flavour. For the adults, feel free to add a dash of good quality bourbon when creating the sugar mixture to turn this dish into my take on a retro banana fosters.”

In a bowl, mix together a spoon of honey with a teaspoon of ground cinnamon and sprinkle of sea salt. Add a dash of boiled water to loosen the mixture. Add in bourbon here if you’re using it.
Slice down the middle of the banana making sure that you don’t cut all the way through and the banana remains intact.
Brush the honey and cinnamon mixture over the banana.
Using broken squares of chocolate, stuff the chocolate in the middle of the banana where the cut was made. Put each banana on a square of foil, crimping the edges to create a parcel. Place in the fridge until you’re ready to cook them, then place on the barbecue for ten to fifteen minutes in the foil parcel.
Unwrap the foil and serve with a scoop of Cornish vanilla ice cream!

We’d love to see how you’ve been getting on in your own home kitchen (or on the beach!). Please send in a photo of your creations to marketing@greenbank-hotel.co.uk or tag us on Instagram for the chance to be featured on our social channels.