My favourite barbecue sides

You’re planning an epic barbecue. You’ve invited your guests and got the meat in – but what about the sides? Sides are just as important as the mains when it comes to a barbecue. Make your barbie go with a bang with these great side dishes, all with a tasty, savoury twist.

Rest assured they’ll add some serious ‘wow’ to regulars like potato salad and coleslaw. How about rum-flavoured baked beans? Or halloumi fries? My favourite sides guarantee a successful barbecue and guests will clean their plates to a shiny finish.

Baked Potatoes on the Barbecue

Who said it’s just meat that gets thrown on the barbecue? Have you tried cooking baked potatoes on the grill before? It’s actually pretty easy, and they taste just as delicious as baking them in the oven. I find using the same jacket potato method as you would use in the oven works perfectly – and baked potatoes make great sides to accompany any meat.

If you have too much to prepare for your barbie already, you can save some time with baked jacket potatoes from McCain. Just pop them in the microwave for five minutes and they’re done. All you need to do is add your favourite filling.

INGREDIENTS

4 baking potatoes
2 tbsp olive oil, divided
1 tsp salt, divided

METHOD

Preheat your barbecue to medium-high.
Rinse and prick the potatoes using a fork, then rub them in olive oil and salt.
Wrap each potato in foil, and pop on the barbecue until cooked through, turning and flipping every 15 minutes for an hour (they may need an extra 15 minutes).
Gently take the potatoes off the barbecue and leave to cool. Remove the foil and halve the potatoes.
Serve with sour cream, butter, chives and bacon.

Halloumi Fries with Tartare Sauce

These easy-to-make halloumi fries are totally scrumptious and deep-fried for extra crunch. And don’t forget to dunk them in a homemade tartare sauce for the ultimate barbecue side dish.

INGREDIENTS

sunflower oil for frying
2 x 250g blocks halloumi
1.5 tsp cider vinegar
1 heaped tsp sea salt
gherkins to serve

BATTER

75g plain flour
75g cornflour
1 tsp baking powder
pinch of ground turmeric
200ml sparkling water

TARTARE SAUCE

75g mayonnaise
50g soured cream
0.5 tsp English mustard powder
2 tbsp parsley, chopped
2 tbsp gherkin, finely chopped
2 tbsp pickled onion, finely chopped
½ a lemon, juiced

METHOD

For the batter, use a small bowl to stir together the flours, baking powder and turmeric, saving 3 tbsp of the mixture for later.
Slowly pour the water into the bowl so it forms a smooth, lump-free batter. Put to one side for 30 minutes.
Combine the tartare sauce ingredients and season with salt.
Pour oil into a large, deep pan so it’s one-third full. Heat until a drop of batter bubbles and crisps immediately.
Cut the halloumi into 1cm-thick fingers and soak up any excess oil by patting them with kitchen paper. Rub in the remaining flour mixture so it covers all sides. Immerse each halloumi slice into the batter, then gently sink into the oil and cook until lightly golden brown and crisp. Drain onto kitchen paper and pop into a low-heat oven to keep warm while you fry the remaining chips.
Toss over the cider vinegar then the salt. Eat immediately with tartare sauce and extra gherkins.

Zesty Lemon and Mint Courgettes

What better way to enjoy courgettes than by marinating them in lemon and mint? These vegetables are bursting with summer flavours and taste awesome, whether eaten alone or with barbecued meat or fish.

INGREDIENTS

4 tbsp olive oil
2 lemons, zested and juiced
2 garlic cloves, bruised to loosen the skin
sea salt
16 baby courgettes, halved lengthways
small bunch of mint, shredded

METHOD

Preheat your barbecue.
Beat the olive oil together with the lemon juice, zest and garlic cloves.
Add some salt and tip into the bottom of a large baking dish.
Drizzle the courgettes with a splash of oil. Add the courgettes to the barbecue, cut-side down, and grill until chargrilled.
Flip over and cook for another few minutes, then place them, cut-side down, in the marinade.

Rum Baked Beans

I like to make these baked beans a couple of days before my cookout then I bake just before serving. I prefer these to regular baked beans because they aren’t as sweet, as the rum adds a spicy punch.

INGREDIENTS

6 thick-cut bacon slices, sliced
150g chopped sweet onion
2 garlic cloves, crushed
1 tin baked beans with bacon and brown sugar
1 tin haricot beans, drained and rinsed
1 tin dark red kidney beans, drained and rinsed
1 tin light red kidney beans, drained and rinsed
1 tin black beans, drained and rinsed
115g dark brown sugar
115g ketchup
125ml gold rum
60ml apple cider vinegar

METHOD

Preheat oven to 175°C. Fry bacon in a big pan over a medium heat until crisp.
Once cooked, take off the heat and save two tablespoons of the drippings in the pan.
Combine the onion, and cook, stirring regularly, until soft.
Add the garlic, and fry for about a minute.
In a large bowl, mix the bacon, onion mixture and remaining ingredients together. Ladle the mix into a lightly greased 33cm x 23cm baking dish.
Bake, covered with aluminium foil, for 30 minutes. Then, remove foil from dish and bake for a further 30 minutes.

Multi-Coloured Coleslaw

This deliciously light coleslaw is made from natural yoghurt as well as a touch of cream for added richness. The raisins give it a natural sweetness while the vegetables add a nice crunch to bring texture. This multi-coloured ’slaw goes well with kebabs, burgers, pulled pork – any barbecued meat, in fact.

INGREDIENTS

½ red cabbage, shredded
2 medium carrots, peeled and coarsely grated
1 small yellow pepper, seeded and finely sliced
6 spring onions, trimmed and finely sliced
50g raisins
½ small celeriac, about 200g, cut into thin matchsticks

DRESSING

150ml natural yogurt
2 tbsp single cream
½, garlic clove crushed
2-3 tsp lemon juice

METHOD

Fill a bowl with all the ingredients and stir gently.
For the dressing, combine the yoghurt with the cream and garlic. Add a pinch of salt, ground black pepper and lemon juice. Tip-over the veg and shake gently. Serve alongside your mains.

Mexican-Style Corn on the Cob

You’d be mistaken for thinking this mouth-watering spiced corn on the cob was bought from a Mexican street stall. In fact, it gets its pop of flavour from spicy Korean gochujang sauce. If you struggle to find it, use Sriracha sauce instead – it’s a wonderful way to add some zing.

INGREDIENTS

6 corn cobs
rapeseed oil
50g Parmesan, finely grated
lime wedges to serve

ELOTES SAUCE

5 tbsp mayonnaise
6 tbsp soured cream
150g feta cheese, finely crumbled
1 lime, zested and juiced
2 tbsp gochujang/Sriracha sauce
1/4 tsp smoked paprika
2 tbsp finely chopped coriander

METHOD

In a bowl, stir together the sauce ingredients then transfer to a shallow baking dish or tray (doing so will make it easier to coat the corn).
Heat the barbecue. Rub the corn cobs with a smidgen of oil then grill, turning occasionally until they’re charred all over.
Dip them into the sauce, rotating the cobs to cover them completely. Add the Parmesan and serve with lime wedges and any remaining sauce.

These great sides will create a barbecue everyone will remember. From lemon- and mint-flavoured courgettes to barbecued potatoes slathered in sour cream and bacon, these recipes will impress guests at your next ‘cue.