BBQ Feast Box And Recipes For Food Lovers

Based in the heart of the Yorkshire Wolds, Charlie & Ivy's creates award-winning artisan oils, dressings and mayonnaises and marinades. Packed full of flavour, the products are made by them on their farm using the very best ingredients including their own cold-pressed rapeseed oil and make perfect gifts for food lovers.

The perfect Barbecue Feast Box for all those foodies out there. With marinades, dressings and mayonnaise, all your favourite barbecue must haves are bundled together to make your Summer Barbecue the best! Also making an unique gift and the perfect Summer treat!

Along with your selection of Charlie & Ivy's products, there's a recipe booklet to help inspire you when cooking over the coals and arm you with some delicious sides.

All the recipes are super simple to follow and packed full of flavour.

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil

SPICY CHIPOTLE, SWEET POTATO & BLACK BEAN SALAD (V)
A flavour packed spicy salad, the perfect side to any barbecue, made with Charlie & Ivy's Chipotle Chilli Mayonnaise.

INGREDIENTS - Serves 4 as a side

1 large sweet potato (around 500g)
380g tin black beans, drained
1 small red onion, finely chopped
2 handfuls chopped coriander
195g tin sweetcorn, drained
2 tbsp Chipotle Chilli Mayonnaise
Juice of ½ lime
Cold Pressed Rapeseed Oil, for cooking

METHOD

Peel and slice your sweet potato into bite sized chunks, pop onto a baking tray and drizzle with a little rapeseed oil, season and roast until cooked in a pre heated oven (160C Fan / 180C / 350F / Gas Mark 4). Once cooked, set aside to cool.

Whilst roasting your potatoes, drizzle a little more rapeseed oil into a frying pan over a medium-high heat. Drain your sweetcorn and fry for a few minutes until the corn starts to caramelise. Set aside to cool.

In a large serving dish add the cooled sweet potato, sweetcorn, black beans and onion. Stir together. Drizzle over your lime juice, coriander and add your Chipotle Chilli Mayonnaise. Stir until all the ingredients are combined, and serve.

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil

PERI-PERI BARBECUE CAULIFLOWER STEAKS (V / VG)
Quick and simple to make, these spicy cauliflower steaks are a perfect plant based addition to the barbecue. Enjoy as a main or a side, these are proven to please both veggies and meat eaters alike! We've used Peri-Peri Marinade but any of our Charlie & Ivy's marinades would be delicious.

INGREDIENTS - Makes 4 steaks

1 large cauliflower head, leaves removed
Peri-Peri Marinade

METHOD

Start by slicing the cauliflower into 2cm thick steaks.

Shake your marinade well then drizzle over your cauliflower. Use a brush or your hands to make sure the cauliflower is completely covered in marinade. Cover and refrigerate for 1 hour, longer if you have the time.

Cook your steaks on the barbecue, turning occasionally. Alternatively, these can be cooked in a griddle pan, or in the oven.

For information on any recipes click here

To purchase the feast box click here