Three Brilliant Barbecue Recipes from Peter Sidwell
Known for his vibrant approach to cooking, every month Living North's chef Peter Sidwell creates seasonal recipes using local ingredients to share with our readers
There’s something undeniably special about cooking outdoors during the summer. As the sun shines a little longer and the evenings stretch out, the barbecue becomes more than just a way to cook – it transforms into a hub of laughter, stories, and shared moments. Whether you’re feeding the family on a quiet Sunday afternoon or firing up the grill for a gathering of friends, summer barbecues are all about bringing people together.
First up, the harissa aubergine on Greek yoghurt. With bold, smoky harissa rubbing up against rich, creamy Greek yoghurt, and homemade flatbreads that you can tear and share, it’s a dish that even meat-lovers won’t be able to resist.
Then there’s the miso glazed salmon with pickled watermelon salsa, straight out of my new cookbook, Peter Sidwell’s Kitchen: August – BBQ. This recipe is all about contrasts. You’ve got the umami depth from the miso glaze meeting the refreshing zing of pickled watermelon. It’s light, it’s vibrant, and it’s ideal for those wanting something a little different from the usual barbecue fare.
And finally, we’ve got a bit of a game-changer with the lamb with nectarine, pistachio and feta. The juicy sweetness of nectarines pairs up with tender grilled lamb, all finished off with a herby, nutty pistachio and feta dip that’s perfect for scooping up with warm pittas.
So grab your tongs, call up your mates, and let’s make the most of the season. These dishes are more than just recipes – they’re an invitation to cook, eat, and be together.
Harissa Aubergine with Greek Yoghurt and Flatbreads
This dish is a knockout for vegetarians and meat-eaters alike. The aubergine, often underestimated, takes centre stage here with its meaty texture and ability to soak up bold flavours. The harissa paste brings a smoky heat, balanced beautifully by the cooling Greek yoghurt underneath. Paired with homemade flatbreads, it becomes a vibrant sharing platter that’s just as happy on a summer barbecue table as it is on a cosy kitchen supper menu. Whether you’re cooking for a crowd or just want something hearty and flavour-packed, this recipe delivers every time.
- For the aubergine
- 4 aubergines
- 1 tsp salt
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 300g thick Greek-style yoghurt
- 1/2 tsp salt
- 2 tbsp sesame seeds
- 2 lemons
- For the flatbreads
- 500g strong white bread flour
- 7g dried yeast
- 325ml water
- 10g salt
To make the flatbreads, combine the flour, yeast, water and salt in a large bowl and mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for five to 10 minutes until smooth and elastic.
Return the dough to the bowl, cover, and leave to prove until doubled in size. Once risen, divide the dough into eight equal portions, roll into balls, then roll each out into flatbreads.
Cook on a low heat barbecue or in a dry frying pan for a few minutes on each side until golden and puffed. Alternatively, bake in a preheated oven at 180C for 15–20 minutes.
To make the harissa aubergines, slice a strip of skin off two opposite sides of each aubergine to give a flat base. Using a sharp knife, score both cut sides with a diamond pattern to help the aubergine absorb the flavours.
Sprinkle with salt and rub it into the cuts, followed by the harissa paste. Let them marinate for 10–15 minutes.
Cook on a medium barbecue grill until charred and tender, or roast in a preheated oven at 170C fan for 25–30 minutes.
To serve, spoon the Greek yoghurt onto a platter and season with a little salt. Lay the cooked aubergine over the yoghurt. Sprinkle with sesame seeds, mint leaves, and lemon zest. Serve with lemon wedges on the side to squeeze over before eating.
Leftover Tip: Chop up any leftover aubergine and mix with couscous, mixed seeds and crumbled feta for a brilliant next-day lunch.
Lamb with Nectarine, Pistachio and Feta
Lamb and nectarines might not be the first flavour combination you think of, but these two ingredients work so well together. Serve them on top of my delicious pistachio and feta dip with pitta breads, and then you're really talking!
- For the lamb kebabs
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 cloves of garlic
- 1 tbsp sesame seeds
- 1 lemon, zested
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 750g British lamb leg, cut into 3cm cubes or
- you can use rump of lamb cut into cubes
- 4 nectarines
- For the pistachio and feta dip
- 100g pistachios
- 100g feta cheese
- 100g extra-virgin olive oil
- 3 cloves of garlic
- 1 handful of coriander
- 1 handful of fresh mint
- 1⁄2 lemon, juiced
- Pinch of salt and pepper, to taste
- To serve
- 200g salad leaves
- 8 pitta breads
To make the lamb marinade, add the cumin and coriander seeds to a dry frying pan and toast on a medium heat for three to four minutes. When the spices are toasted and your kitchen is full of the fragrant aroma, pour them into a pestle and mortar and grind to a powder.
Add the spices to a mixing bowl with the garlic, sesame seeds, lemon zest, salt, pepper, olive oil and chopped rosemary. Stir the mixture together.
Place the lamb into a large mixing bowl with the marinade and stir to coat, then put it in the fridge for one hour to marinate.
When ready, cut the nectarines into wedges and thread onto a wooden kebab stick, alternating with the diced marinated lamb.
Cook the lamb on the barbecue or grill it for eight to 10 minutes until cooked through.
For the pistachio and feta dip, placee all the ingredients into a food processor, blend until smooth, and season to taste. When the lamb is cooked, serve with warm pitta bread, salad leaves, and the dip.
Miso Glazed Salmon with Pickled Watermelon Salsa
This recipe is so easy to make, but let me tell you, it is absolutely packed with flavour! The combination of savoury miso and soy, sweet brown sugar, and a tang of vinegar works perfectly on top of the salmon. Serve with pickled watermelon salsa to cut through the oily fish.
- 2 tbsp miso paste
- 2 tbsp soft brown sugar
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- 600g fillet fresh salmon
- For the salsa
- 200g watermelon
- 100ml white wine vinegar
- 2 shallots, finely chopped
- 3 tbsp olive oil
- 2 tbsp coriander leaf
Combine the miso, sugar, vinegar and soy in a bowl. Then, place the salmon portion onto a non-stick baking tray and cover with the miso paste mixture. Leave to marinate for one hour in the fridge.
Meanwhile, cut the watermelon into small cubes and coat with white wine vinegar. Leave to pickle for 30 minutes before adding the chopped shallots, olive oil and coriander leaf.
Cook the marinated salmon in a preheated oven at 170C for 20–25 minutes. When cooked, remove from the oven and serve with a generous scoop of the watermelon salsa.
