Vegetarian at a BBQ

While I love the idea of a BBQ with friends the reality can be far from perfect when you don’t eat meat. There are plenty of vegetarian options that cook well on the BBQ, but when family or friends are catering you’re probably more likely to end up with a vegetarian sausage or burger and maybe a corn on the cob or a vegetable kebab, if you’re lucky. And don’t get me started on using the same utensils for the meat and the veg options!

Nevertheless, it’s worth perservering. In the search for something a bit different to eat I scoured the Internet, and was inspired to come up with this recipe. You could call it a vegetarian version of pulled pork.


Sweet potato and Butternut Squash in a BBQ sauce

BBQ sauce
4 tbsp tomato puree
2 tbsp maple syrup
1 tbsp red wine vinegar
1 tbsp balsamic glaze
2 tbsp soy sauce
2 tsp smoked paprika
2 tsp dried oregano
1 tsp chilli powder

1 small sweet potato
1/3rd of a butternut squash
1 tbsp vegetable oil

1. Prepare the BBQ sauce by mixing all the sauce ingredients together. If you have time leave the mixture for a few hours to allow the flavours to develop.

2. Peel the sweet potato and the butternut squash and grate them coarsely.

3. Heat the vegetable oil in a pan and cook the potato and squash for a few minutes. Add the BBQ sauce and continue to cook, stirring constantly to stop the mixture sticking to the pan. Cook for between 10 and 15 minutes, until the veg is cooked to your liking.


This is great served in a bread roll.



Ginger and rhubarb cake

I bake cakes a lot, but don’t often blog about them as I’m usually following someone else’s recipe rather than creating my own. On this occassion, I couldn’t find one single recipe that worked for the ingredients I had, so I was forced to concoct a recipe of my own, and I was very happy with the outcome.


Ginger cake with a rhubarb fool filling

225g Self-raising flour
1 tsp Bicarbonate of soda
1 tbsp ground ginger
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
120g butter, chilled
120g golden syrup
120g black treacle
120g sugar (I used granulated but muscavado would be good here)
275ml milk
1 egg
2 stalks of rhubarb (around 300g)
2 tbsp vanilla sugar
200g double cream

1. Preheat oven to 180°C.

2. Stir together the flour, bicarbonate of soda, ginger, cinnamon and nutmeg, making sure there aren’t any lumps.

3. Dice the butter and use your fingers to rub the butter into the dry ingredients until you get a sandy consistency.

4. In a saucepan gently heat the golden syrup and black treacle, stirring them together. Set aside to cool.

5. In another saucepan heat the sugar and the milk, stirring frequently until the sugar has all dissolved. Set this pan aside to cool too.

6. While the two pans of ingredients are cooling to a lukewarm temperature you can prepare your cake tins. I used two 20cm round tins and I lined the bases with a circle of baking paper.

7. When the wet ingredients have cooled sufficiently mix them both into the flour along with one egg. Stir well to corporate all the ingredients into a smooth batter. Transfer the mixture to the cake tins.

8. Bake for 30-40 minutes, until a skewer inserted in the cake comes out clean. Allow the cakes to cool completely.

9. For the filling, chop the sticks of rhubarb into 2 cm chunks and heat in a pan along with the sugar. When the rhubarb has cooked down into a lovely pink pulp leave it to cool and get on with whisking up the cream. Finally, fold the rhubarb into the cream and use the mixture to sandwich the two halves of the cake together.