BFree have just launched their delicious new healthy, gluten and wheat-free wrap range, try this recipe at home!
Mark Doe from Killarney's Just Cooking School shares a sumptuous summer recipe
Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".
Paul Flynn provides this succulent steak recipe, using Lidl Ireland products.
"This is a brilliant sauce with chicken, beef, lamb or grilled vegetables... It's particularly nice served with pasta," Paul says.
Paul Flynn provides this summer BBQ recipe, using Lidl Ireland products! "I love having these with rosemary fries," Paul adds.
English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.
Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.
Bison Bar & BBQ's recipe for the perfect summer BBQ chicken