With the final weeks of summer fast approaching everyone is taking advantage of every last drop of sunshine and dining al fresco. There is nothing better than sitting in the garden on a beautiful day with a cold drink and some delicious food. So fire up the barbeque, get your loved ones together and drink the last of the summer wine.,

We’ve compiled a few delicious recipes which we are certain will be a hit! To tickle the taste buds of your guests, start with a plate of asparagus wrapped in Parma ham. It’s simple to make, delicious and definitely a summer party favourite.,

• 

Here’s what you’ll need:,

• 2 bunches of asparagus (about 24 spears), woody ends removed
• 8 slices of Parma ham
• 2 tbsp of olive oil
• Small handful of fresh mint leaves, roughly chopped
• Grated zest of ½ a lemon

Now you’ve got your ingredients your ready to get grilling!,

Method:,

• Fire up the barbeque while you’re preparing your asparagus.
• Cook the asparagus spears in salted boiling water for 2 minutes. Drain, refresh in cold water, drain again and set aside.
• Using a pestle and mortar, crush the mint with the olive oil and lemon zest. Add to the asparagus and stir gently to coat.
• Make bundles of 3 spears and wrap each in a Parma ham slice.
• Place the bundles on to the BBQ and grill until the ham is crisp.

Now that you and your guests have devoured your appetizers it’s time for the main event. We’ve got you covered. We have delectable king prawn skewers, lamb koftas with delicious dips and garlicy hassle back potatoes. Sounds good? Let’s get grilling.,

• 

Here’s what you’ll need for the prawn skewers:,

•  4 tablespoons olive oil
• Juice and zest of ½ lime
• 1 garlic clove, crushed
• 1 teaspoon dried chilli flakes
• 4 chorizo sausages or black pudding cut in to thick slices
• Squirt of maple syrup
• Lime wedges

Method:,

• Soak 12 bamboo skewers in cold water for 30 minutes or use metal skewers
• Combine the olive oil, lime juice and zest, garlic and dried chilli flakes in a bowl.
• Add the prawns to the mixture, toss to coat, cover and marinade in the fridge for about 30 minutes.
• Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.
• Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2 chunks of chorizo per person. Finish with a wedge of lime.
• When the barbecue has reached medium heat grill the skewers for 3 minutes on each side until the prawns are pink and the chorizo is sizzling

Now it’s one for the meat lovers and it will definitely not disappoint! Lamb koftas with romesco and,

• 

Here’s what you’ll need:,

• 2 tbsp olive oil, plus extra for drizzling
• 1 onion, very finely chopped
• 2 garlic cloves, crushed
• 400g British lamb mince
• A few sprigs of fresh oregano, leaves stripped
• Small handful of fresh flat leaf parsley, chopped
• 4 large flatbreads
• Sea salt and sweet smoked paprika to serve.

For the romesco sauce,

• 40g shelled walnuts, finely chopped
• 10g fresh breadcrumbs
• 1 large garlic clove, crushed
• 150g roasted red peppers from a jar, drained
• 2 tsp sweet smoked paprika
• 50ml olive oil
• 100g feta, finely crumbled
• Lemon juice to taste

For the yogurt sauce ,

• 300g Greek yogurt
• 2 garlic cloves, crushed
• 2 tbsp finely chopped fresh mint
• Finely grated zest and juice of 1 lemon
• 1 tsp capers, drained, rinsed and roughly chopped

Although it may look like a lot of ingredients, it’s super easy to make!,

Method:,

• Romesco sauce: Put all the ingredients (except for the olive oil, feta and lemon juice) in to a food processor and whizz in to a thick paste. With the machine running, trickle in the olive oil to form a glossy sauce. Scoop into a bowl, taste and season well. Stir in the feta and lemon juice to taste.
• Yogurt sauce: Simply mix all of the ingredients together in a medium bowl and set aside.
• Koftas: Heat 1 tbsp of oil in a frying pan over a low heat and fry the onion for 10 minutes until soft. Add the garlic, cook for a few minutes more and then remove from the heat and tip in to a large bowl. Once cool, add the lamb and herbs and season well.
• Shape in to bite-size oval balls. Set aside.
• In the same pan, heat the remaining 1 tbsp oil over a medium-high heat.Fry the koftas for 10 minutes, turning occasionally until golden and cooked through.
• Gently warm the flatbreads in the oven, drizzle with olive oil and sprinkle with salt and paprika. Cut them into wedges and serve with the warm koftas and sauces.

To accompany your amazing mains we have a side dish to really make your summer spread spectacular – mini garlic and parmesan hassle back potatoes.,

• 

What you’ll need:,

• About 20 ‘new’ or small potatoes, washed scrubbed and dried
• 4 or 5 garlic cloves, crushed
• 3 to 4 tablespoons olive oil
• A large knob of butter (about 30 grams)
• Salt and black pepper
• About 25 grams/1 ounce of parmesan cheese, grated
• Fresh herbs to garnish – basil, chives, oregano etc. (optional)

Method:,

• Pre-heat oven to 200C/400F
• Cut each potato into slices about 3 to 4mm apart, without cutting all the way through it and place on a baking tray
• Melt the butter in a small dish in the microwave (30 seconds) or in a small saucepan if you don’t have a microwave. Add the olive oil and garlic and stir together
• Baste each potato well with the butter/olive oil/garlic mixture with a pastry/basting brush (make sure you scoop up plenty of the garlicky bits!) sprinkle with plenty of salt and pepper and then bake for 20 minutes.
• Take the potatoes out of the oven and baste again, then sprinkle most of the parmesan over them, poking plenty down into the ‘cracks’. Then return to the oven for about another 20 minutes or until the potatoes are dark golden and a bit crispy.
• Garnish with a bit more parmesan and the fresh herbs.

,

Now you are fully prepared for a tasty end of summer garden party. Bon appétit!,