Our range of salt-aged steaks, moreish sauces and tasty posh dogs will take your al fresco feast to a whole new level of deliciousness
This is not just any beef. This is our award-winning salt-aged beef, expertly aged in salt chambers containing Atlantic sea salt and hand-harvested Irish carrageen seaweed to produce a uniquely nutty taste.
What’s more, our marinades and seasonings are the perfect accompaniment to your steak. Try rich, robust rump smothered in our piri piri spice rub; tender, lean fillet with our sweet and sour house barbecue sauce; or melt-in-the-mouth sirloin with our moreish special burger sauce and a side of fries.
Cook the steaks on a hot barbecue until the meat caramelises and the fat renders to create a crisp, crackling-like texture. Don’t forget to rest the meat, loosely covered in tin foil, for a few minutes for extra succulence.
Our posh puppies and posh dogs not only taste great, they’re made with outdoor-bred British pork from M&S Select Farms. Choose from mini posh puppies or chilli cheese posh puppies, smoky posh dogs, caramelised onion posh dogs and more. Serve with our smokehouse tomato ketchup or savoury special burger sauce, or try these homemade topping ideas:
Zingy slaw: finely shred carrot, red onion and red cabbage, then mix with lime juice and finely-diced red chilli to create a naked slaw with a hint of heat.
Slow-cooked caramelised red onions: simmer sliced red onions in olive oil and a little salt for 15 minutes, stirring regularly to avoid sticking. Add a couple of tablespoons of brown sugar and balsamic vinegar and continue to fry for a further few minutes until the onions are brown and sticky.
Charred tomato salsa: char halved large tomatoes and chillies on the barbecue, allow to cool then roughly chop. Mix with lime juice and chopped fresh coriander for a piquant salsa.
Summer is all about getting out in the garden with family and friends and firing up the barbecue. Cue this year’s amazing grill range: a selection of lip-smacking dishes that mean you won’t have to spend ages in the kitchen.
Serve our new chilli cheese posh puppies in soft white rolls (adding caramelised onions for extra flavour) and our spicy barbecue beef meatballs that come in a fiery chilli seasoning. Or win people over with our new pineapple bacon streakies – thick-cut bacon with a sticky-and-sweet glaze. They go beautifully with slices of charred pineapple.
For freshness and texture add some short-cut sides, such as our ready-prepped roasting vegetables (simply garnish with few fresh basil leaves) and Plant Kitchen grain pouches – delicious mixed with a spoonful of harissa. Finish your feast with your favourite condiments and a few ice-cold beers.
Tender and succulent, our flavour-packed Korean barbecue flat-iron steak is sure to become your new favourite.
First, cook on a pre-heated barbecue, turning occasionally until both sides are charred and the steak is to your liking – this should take no more than 6-10 minutes. Allow to rest for 5 minutes before serving.
Next, use the steak to stuff burgers or wraps, or to top salads such as the one shown: a fresh, light combo of shaved cucumber, steamed edamame beans, sliced radishes and a sprinkling of red chilli.
Get inspired with our food editor’s ideas for al fresco dining, that are as easy as they are delicious
Chef Chris Baber has created speedy family dishes that make the most of summer’s abundant produce