Radish tzatziki


This is lovely for summer salads and BBQs.

Radish tzatziki

100g very finely chopped radishes
1/2 small red onion, finely chopped
Splash of red wine vinegar
1 tsp caster sugar
100ml Greek style yoghurt

1. Mix all the ingredients together. Season with salt and pepper if required. Refrigerate for at least 30 mins and served chilled. Can be made the night before it’s eaten.


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.