Hungry for a summer adventure? Feed your holiday cravings with our globally-inspired limited edition BBQ Feast recipes. For 7-weeks, take your tastebuds on a trip and twist-up your standard BBQ. Enjoy deep south American style Mississippi rubbed chicken with Maple BBQ Hot DDogs or Greek inspired fragrant Chermoula Lamb Skewers with Lemon Oregano Chicken. Better still, these recipes have been designed to be cooked on the oven or the grill, so you can still enjoy that charcoal taste, no matter the weather!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mississippi Style Spice Mix
Corn on the Cob
Smoky Sausage(ContainsSulphites, Cereals containing Gluten)
Brioche Hot Dog Bun(ContainsCereals containing Gluten, Milk, Egg, Soya)
Preheat your oven to 200°C, If you’re not using a BBQ. Pop the chicken thighs in a bowl and add the Mississippi style spice and a drizzle of oil. Season with salt and pepper. Rub the spice into the chicken making sure to coat it all. Cover with cling film and set aside in the fridge until you're ready to cook it. IMPORTANT: Remember to wash your hands after handling raw meat.
Halve the potatoes. Pop the on a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of the oven until golden, 20-25 mins turn halfway through cooking. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Roast the garlic on the baking tray next to the potatoes in your oven until soft, 10-12 mins. Then leave on the side to cool.
Halve the corn on the cobs by running a knife firmly around the middle then snapping in half with your hands. Lay out 1 piece of tin foil per corn on the cob half, put a piece of corn in one of the pieces of foil and drizzle over some oil. Season with salt and pepper and scrunch the tin foil to make a parcel - repeat for the other corn on the cobs. Pop the corn on the cob parcels on a baking tray and bake in your oven until tender, 20-25 mins. You can also pop the parcels on the BBQ if you prefer!
If you're not using your BBQ for your chicken or sausages. Pop the sausages on a baking tray. Roast in your oven for 18-20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, heat a large frying pan on medium-high heat (no oil). Lay the chicken thighs in the pan and fry until they are starting to char on the outside and are cooked through, 6-7 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Alternatively, you could BBQ the meat... weather permitting!
While everything cooks, finely snip the chives with scissors. Mash the roasted garlic with a fork until smooth. In a small bowl, mix the soured cream, roasted garlic and half the chives. Taste and season with salt and pepper. In another bowl, combine the slaw mix with half the mayo. Season with salt and pepper. Mix well and pop into the fridge until ready to eat. 3 mins before everything is cooked, pop the hot dog buns into the oven to warm through.
Pop the chicken onto a serving plate. Serve the hot dogs in the buns with the BBQ sauce and mayonnaise on top. Serve the sweetcorn alongside. Pop the potatoes into a serving dish and drizzle over the sour cream and garlic dressing. Sprinkle the remaining chives over the potatoes. Serve with the coleslaw alongside and enjoy!