Food & Drink

Get Set for the Last Sizzle of Summer with these Ocado Recipes

The long-promised heatwave is finally here – and with it, the possibility of firing up the barbecue this weekend. With this in mind, Ocado has put together a range of globally-inspired alfresco recipes, guaranteed to set your tastebuds alight.

Japanese-Style Hot Dogs with Seaweed

These Japanese-inspired dogs are a must-try for anyone looking to try one of the latest street-food trends.


  • 4 sausages
  • 4 hot dog buns
  • 1 tbsp butter
  • 4 lettuce leaves
  • 2 tbsp mayonnaise
  • 4 spring onions, sliced
  • 1 sheet nori, shredded with scissors
  • 2 tsp sesame seeds , toasted
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 3 tbsp sake
  • ¾ tbsp sugar


  • To make the teriyaki sauce combine the soy sauce, mirin & sake in a saucepan and bring to the boil. Remove from the heat and mix in the sugar until dissolved.
  • Pan fry or grill the sausages over a medium heat for about 8 mins until cooked through, shaking the pan to brown them evenly.
  • While the sausages cook, warm the buns in the oven.
  • When ready, slit the buns, spread a little butter inside, add the lettuce and sausage, then drizzle the teriyaki sauce on. Squeeze the mayo over the top in a zig zag pattern, then sprinkle with spring onion, sesame seeds and nori.



Fenugreek and Yoghurt Lamb Kebabs with Peppers and Aubergine

A smooth and delicately spiced marinade makes for wonderfully tender meat in this Middle Eastern-inspired main.


  • 1 kg boned lamb leg, cut into pieces
  • 200g greek yoghurt
  • 2 tbsp fenugreek seeds, toasted and ground
  • 4 garlic cloves, crushed or grated
  • 1 red onion, cut into 6 wedges, pulled apart into slivers
  • 2 red peppers, cut into 2-3cm cubes
  • 2 aubergines, cut into 2-3cm cubes
  • 100ml olive oil, plus 3 tbsp for drizzling
  • 20g mint, leaves chopped
  • 2 red chillies, finely sliced


  1.   Tip the lamb into a bowl; add the yoghurt, fenugreek, 3 of the crushed garlic cloves, a grind of pepper and some salt. Mix together, then cover and marinate in the fridge for 24 hrsideally, or at least 2 hrs.
  2.  Thread the marinated lamb and the slivers of onion onto 4-6 metal skewers. Set aside.
  3.  Thread the pepper and aubergine onto 4-6 metal skewers; drizzle with the olive oil. Season well; set aside.
  4.   Prepare the barbecue for direct and indirect cooking by banking the lit charcoal to one side, leaving the other side free. The barbecue is ready when the flames have died down, leaving hot embers.
  5.  Meanwhile, make the chilli mint oil by mixing the extra virgin olive oil, mint, chillies and remaining crushed garlic together in a bowl. Set aside at room temperature until needed.
  6.  Rest the veg skewers directly over the hot embers; lightly char all over for 8-10 mins. Slide to the other side to finish cooking; rotate occasionally while you cook the lamb.
  7.  Rest the lamb skewers directly over the hot embers; grill for 10-12 mins until golden.
  8.  Serve the veg and meat skewers on a big plate and spoon the chilli mint oil on top to eat all together.


Ultimate Double Beef Burger Stack

Ocado’s BBQ staple is the ultimate USA-inspired burger recipe.


  • 2 tbsp olive oil
  • 2 large onions, sliced
  • 8 quarter pounder beef burgers
  • 8 slices Monterey Jack
  • 4 brioche burger buns, sliced open
  • 4 tbsp tomato ketchup
  • 8 leaves iceberg lettuce
  • 16 sliced pickles (we used Dino’s Famous Sweet Stacker Pickles)
  • 2 tomatoes, sliced
  • 4 tsp american mustard
  • 1 bunch of coriander leaves
  • 1 onion, sliced


  1.     Prepare the barbecue for cooking. When the flames have died down to hot embers, put a cast-iron or barbecue-safe frying pan over the direct heat. Add the oil and onions and fry for 10 mins, stirring often, until golden. Alternatively, use a regular frying pan on the hob inside. Remove from the direct heat but keep warm.
  2.   Place the beef burgers on the barbecue over the direct heat and cook for 4 mins each side for medium (increase to your liking if you prefer a well-done burger). Add a slice of cheese to each, pop the lid of the barbecue on and cook for 30 secs to melt the cheese. Remove to a plate to rest.
  3.   Place the buns cut-side down on the barbecue to lightly toast – this should only take a matter of secs.
  4.   To assemble each burger, spread 1tsp ketchup on the bottom half of the bun, add a lettuce leaf, then two slices of pickle and a burger patty. Next add some fried onions, a second burger patty, two more slices of pickle, a second lettuce leaf, some tomato slices and mustard – and finally, the top of the bun.


Thai-style Lettuce Cups with Sticky Tamarind Prawns

Sonali Shah’s Thai-Style lettuce cups act as the perfect vessel for a light side, infusing classic Thai flavours with sticky tamarind prawns.


  • 30g desiccated coconut
  • 1 tbsp vegetable oil
  • 25g ginger, peeled and finely chopped
  • 3 garlic cloves, crushed or grated
  • 1 red chilli, finely chopped
  • 25g light brown soft sugar
  • 2 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 40g roasted peanuts, roughly chopped
  • 165g raw king prawns
  • 2 little gem lettuces, leaves separated
  • 2 salad onions, finely sliced


  • Heat a large non-stick frying pan over a medium heat, add the desiccated coconut and cook for 3-4 mins until toasted; remove to a plate.
  • Put the pan back on the heat and add the oil. Once hot, add the ginger, garlic and chilli and cook for 1-2 mins, until fragrant. Add the sugar, tamarind paste, fish sauce and soy sauce and stir to combine.
  • Add the toasted coconut, chopped peanuts and prawns, and cook for 3-4 mins, or until the prawns are pink and cooked through and the sauce has thickened slightly. Add a splash of water if the pan looks a little dry. Transfer to a serving bowl.
  • Arrange the lettuce leaves on a serving platter and set on the table alongside the sticky tamarind prawns and a bowl of sliced salad onions, ready to assemble and season to taste.


Spicy Sweetcorn Slaw

The perfect summery BBQ side – this zesty American twist on a Dutch classic is the ‘ultimate coleslaw.’


  • ½ small white cabbage
  • ½ small red cabbage
  • 1 red onion
  • 1 handful radishes
  • 1 tin sweetcorn, drained
  • 2 red chillies, finely chopped
  • 1 handful coriander, chopped
  • ½ lemon, juiced
  • 3 tbsp mayonnaise


  1.    Grate the cabbages, onion and radishes into a large mixing bowl. Add the sweetcorn, chilli and coriander, then stir through.
  2.   In a small bowl mix together the lemon juice and mayo, then season with salt and pepper.
  3.   Combine the contents of both bowls, mix well, then serve.



With thanks to and Will Waldron at


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