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Best of British BBQ Recipes


Butterfly Prawns with Garlic & Ginger 



16 Raw GiantKing Prawns, 

Sea Salt

10ml Olive Oil

100g Unsalted Butter

2 Red Chillies, Seeded and Finely Chopped

20g Millstone Ground Ginger

20g Millstone Garlic Granules



1. Prepare the barbecue, then soak the wooden skewers

in water for 20 minutes.  

2. Heat the butter, then add ginger and garlic to infuse.

3. Butterfly each prawn by making an incision down the   

curved back; wipe away the dark spinal vein.

4. Mix oil, chilli & sea salt, add prawns and toss to coat, 

then skewer them head first.

5. Place the prawns over high heat for about 5 minutes, turning once.

6. Pour over the hot butter, garlic & ginger and serve.


Serves 4

Serving Suggestion 

Serve with Crispy Rocket and Lime Salad with Mango and Chilli Salsa.



Pork & Lemon Skewers



300g Lean Minced Pork

10g Millstone Mint

10g Millstone Chive Rings

4 Garlic Cloves, finely chopped

10g Granulated Sugar

10ml Soy Sauce

1 Lemon, freshly squeezed

8cm x 9cm lengths of Lemon Grass Stalks



1. Place the minced pork, crushed garlic, mint, chive rings, soy sauce & lemon in a large bowl; season with salt & pepper to taste and mix well together.

2. Divide into eight portions and mould each one into a ball around the lemon grass stalk.

3. Prepare the barbecue. Cook the pork and lemon skewer for 6-8 minutes on each side, until golden and cooked.


Serves 4

Serving Suggestion

Serve with warm Pitta Bread & Cumin Curried Yoghurt Dip.



Hot & Smokey Cherry Wood Salmon



4 x 175g Salmon Fillets

Olive Oil


1 Lemon, grated rind & juice

1 Packet of Cherry Wood Chips

20g Millstone Paprika

10g Millstone Garlic Powder

10g Millstone Thyme



1. Mix together the paprika, thyme, garlic powder and grated rind. Combine the oil and lemon juice.   

2. Prepare the barbecue, add the cherry wood chips and allow to burn.

3. Cover the salmon with the mix and rub in, allow too infuse for 10-15 minutes, then brush with the lemon oil and place on the barbecue.

4. Cook the salmon for 8-10 minutes keeping covered with tin foil; when cooked serve.


Serves 4

Serving Suggestion

Serve with Mango & Basil Salsa with hot Minted New Potatoes.



Millstone Cajun Chicken



4 x 7oz Chicken Fillets 

4 Chicken Thighs

30g Millstone garlic salt

30g Millstone paprika

30g Millstone celery salt

20g Millstone cayenne pepper

20g Millstone cumin

50g Butter, melted

5g Millstone Ginger Powder



1. Mix together all the spices, then sprinkle over the chicken and allow too marinade for 2-3 hours. 

2. Prepare the barbecue. 

3. Cook the chicken pieces over medium-high heat for about 30-40 minutes or until they are cooked, turning occasionally and brushing with butter.


Serves 4

Serving Suggestion

Serve with hot Corn on the Cob, Coleslaw & hot Beans.



Spatchcocked Quail with Spices



4 Quails, cleaned

20g Millstone Ground Cinnamon

20g Millstone Ground Cardamom

20g Millstone Fennel Seeds

20g Celery Salt

10g Millstone Ground Ginger

1 Orange, grated rind & juice

1 Lime, grated rind & juice

1 Lemon, grated rind & juice

10g Millstone Ground Black Pepper

8 Wooden Skewers soaked in water



1. Wash the quails, then cut down the back of the bird removing the backbone.

2. Criss-cross the quails using two skewers and press down to flatten them.

3. Place all the dry ingredients into a bowl, mix together and then add the citrus fruit rinds.

4. Rub the marinade into the quails and leave for 1-2 hours.

5. Prepare the barbecue. Place the quail over the heat and cook for 20-25 minutes, occasionally turning and basting with the citrus juices. Keep covered with tin foil to increase temperature and cook until tender. Serve


Serves 4

Serving Suggestion 

Serve with infused Cous Cous with Beetroot & Coriander Salad.



Barbecue Beef Fillet



3lb Beef Fillet

10g Millstone Black Pepper

Olive Oil

50ml Beer (Bitter)

20g Millstone Celery Salt

20g Millstone Paprika

20g Horseradish Relish



1. Rub the Beef fillet with horseradish and olive oil, then roll in the dry ingredients i.e. black pepper, celery salt & paprika.

2. Cover and leave the beef for 3 hours. Use the leftover ingredients to mix with the beer creating a mop for the meat.

3. Prepare the barbecue. You may want to use some flavoured woods like oak or pecan.

4. Place the Beef fillet on the BBQ and cook for 30-40 minutes, turning and basting all the time.

5. Rest the meat when cooked for about 15 minutes in a plastic food bag with sealable edges. Serve thinly sliced.


Serves 4

Serving Suggestion 

Serve with warm Baked Bread, Mayonnaise & roasted Garlic Potatoes.



Chilli BBQ Pumpkin



1kg of Pumpkin

Olive oil


20g Millstone Crushed Chillies

20g Millstone Chinese Five Spice

20g Millstone Celery Salt

20g Brown Sugar

50g Sour Cream

1 Bunch of fresh Chives, finely chopped



1. Cut the pumpkin into boat shape pieces. Scoop out and discard the seeds & fibres.

2. Mix the sour cream & chives together and allow too infuse.

3. Mix the dry ingredients together, rub oil over the pumpkin and then sprinkle with mixture.

4. Prepare the barbecue, cook over a medium-high heat for 20 minutes or until tender, basting regularly until the pumpkin flesh is tender. 

5. Serve with chive sour cream over the top.


Serves 4

Serving Suggestion

Serve with Cous Cous Salad with Plum Tomato & Chilli Salsa and Corn Bread



Flamed Bananas 



4 x Bananas, slightly under ripe

150ml Double Cream

40g Butter

40g Sugar

4 Millstone Vanilla Pods, split and deseeded

100ml Brandy



1. Whisk the cream, 10g sugar and half the vanilla pod seeds in a bowl; put to one side.

2. Prepare the barbecue. Warm the butter, sugar & vanilla in a pan, split the bananas down the back and pour over. Wrap the bananas individually in foil for 8 minutes.

3. Meanwhile gently warm the brandy in a small pan. Open each banana parcel and pour over the brandy. Carefully ignite with a long match. 

4. Serve with a spoonful of vanilla cream.


Serves 4 

Serving Suggestion 

Serve with Maple Syrup Ice Cream & warm Chocolate Sauce



Barbecued Chicken Tikka



4 x Chicken Breast Fillets

150ml Natural Yoghurt


50g Millstone Tikka Seasoning

1 Lime, rind grated



1. Mix all the ingredients together and marinade for 12 hours, allowing the flavours and colours to develop.

2. Prepare the barbecue; maybe use some flavoured wood like coconut or apple.

3. Place the chicken onto the barbecue and cook for 1 hour, or until tender. Keep brushing the marinade over the chicken each time you turn. Serve.


Serves 4 

Serving Suggestion

Served with warm Steamed Coconut Rice, Corn on the Cob & Apple Coleslaw 



Barbecue Thai Scallops



12 x Fresh Scallops in the half shell

Olive Oil


3 Shallots, finely sliced

10g Millstone Thai Seasoning

1 Lemon, grated rind & juice

2 Fresh Green Chillies

2 Fresh Red Chillies



1. Prepare the barbecue. Sprinkle all the ingredients over the scallops evenly.

2. Position a grill rack over the coals to heat.

3. Place the scallops, in there half shells on the grill and cook for 2-3 minutes. Once warm & tender remove onto a serving platter and serve.


Serves 4

Serving Suggestion 

Serve with oven-baked Garlic Bread & Crunchy Salad



Cajun Tiger Prawn Skewers



12 x large, raw, shelled Tiger Prawns

8 Leafs of Basil

8 Leafs of Flat Parsley

20g Parmesan Cheese, grated

3 Garlic Cloves, chopped

Olive Oil


20g Pine nuts

20g Millstone Cajun Seasoning

4 wooden skewers, soaked in water



1. To make the Cajun pesto, place the nuts, parsley, basil, garlic, cheese and some oil in a food processor and process until finely chopped.

2. Mix half the pesto paste with the prawns in a bowl, toss them well, then cover and chill for 1 hour.

3. Prepare the barbecue. Thread the prawns on the skewers and cook them over the hot coals on an oiled grill rack, turning once. Serve with the remaining pesto.


Serves 4

Serving Suggestion

Oven-baked jacket potato with melted cheese & Smoked Tomato Salsa



Moroccan Lamb 



1 1.8kg/4lb Shoulder of lamb

2 Garlic Coves, crushed

60g Millstone Moroccan Seasoning

Olive Oil

20g Mint, finely chopped



1. Rub the shoulder of lamb with the garlic and the Moroccan seasoning, sprinkle over the excess and chill for 3 hours.

2. Mix the mint and oil together and allow too infuse.

3. Prepare the barbecue, Place the lamb shoulder on the grill over a medium–high heat 225oc, Cook for 30 minutes to seal in the flavours and crisp the outside.

4. Wrap the joint in tin foil, cook for a further 2-3 hours until tender, basting every 20 minutes to retain the moisture.

5. Once the lamb is cooked, remove from heat & rest for 20 minutes before carving.


Serves 4

Serving Suggestion

Serve with warm New Potatoes & roast Italian Vegetables.



Seared Charentais Melon



2 Melons, Charentais

10g Millstone Ground Cinnamon

50g Honey

30g Sugar



1. Prepare the barbecue. Cut the melon into four, scoop out the seeds. Brush the melon with honey then sprinkle over the sugar and cinnamon.

2. Lay the melon on the barbecue, having cleaned the grill rack. Grill for 2-3 minutes brushing with the honey each time you turn.

3. Serve hot.


Serves 4

Serving Suggestion

Serve with Pecan Ice Cream & fresh Blueberries






4 Baguettes, sliced length ways, cut into 2 pieces

2 Garlic Cloves, crushed

10 Black Olives, sliced


Olive Oil

20g Millstone Italian Seasoning 

20 Plum Tomatoes

10g Millstone Crushed Chilli

8 Fresh Basil Leaves



1. Prepare the barbecue. 

2. To make topping, plunge the tomatoes into boiling water for 20 seconds, then refresh in cold water. Peel away the skin, remove the seeds and core and roughly chop the flesh. Mix with some oil, garlic and Millstone Italian seasoning and fry in a large pan.

3. Once the tomatoes start to sizzle add the chilli and try to evaporate the liquid from the tomatoes.

4. Toast the bread on both sides pushing down with a pair of tongs to get a good stripe effect.

5. Pile the mixture on to the toasted baguettes. Scatter over with torn basil leaves and black olives and drizzle with olive oil.


Serves 4

Serving Suggestion 

Serve with a selection of Italian Cured Meats



Millstone Satay Sauce



250ml Coconut Cream

70g Peanut Butter

10ml Worcestershire Sauce

10g Millstone Chilli Powder

20g Millstone Madras Curry Powder

1 Lime, grated rind and juice



1. Prepare the Barbecue. 

2. Pour the coconut cream into a small pan and heat.

3. Add the peanut butter and stir until blended.

4. Add Worcestershire sauce, lime and spices; gently heat for 4-5 minutes.

5. Pour into a serving bowl.


Serves 4

Serving Suggestion

This sauce goes great with any of the dishes in the book.

Last Updated - Sunday, 31 May 2009