Quick & easy BARBECUE

Tasty grills with minimal prep and maximum flavour

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Chimichurri chorizo hot dogs

Use mild or spicy sausages in these rolls, inspired by South American street food choripán.

SERVES 4

PREP 15 mins COOK 10 mins

* 4 cooking chorizos (about 280g total)

* 2 peppers, halved

* 1-2 strands cherry tomatoes on the vine

* 1 long baguette, cut into 4

* Mayonnaise, to serve (optional)

* 65g rocket leaves

FOR THE CHIMICHURRI SAUCE

* 1 long red chilli

* Bunch spring onions

* Small bunch each coriander and parsley, finely chopped

* 2 garlic cloves, crushed

* 125ml extra virgin olive oil

* 2tbsp red wine vinegar

* 1tsp caster sugar

1. Heat the barbecue to high. Drizzle the chorizo, peppers, tomatoes, plus the chilli and spring onions for the chimichurri, with oil. Grill, turning until the veg is charred and tender, and the sausages are cooked through (about 10 mins).

2. When they’re almost ready, split the baguette portions and warm them under the grill.

3. Meanwhile, mix the remaining chimichurri ingredients in a mixing bowl with some salt, to taste. When the chilli and spring onions are charred and tender, finely chop and mix them into the chimichurri.

4. Spread the baguette portions with mayonnaise, if using. Stuff each with rocket, 1 sausage, split lengthways, a piece of pepper and a few tomatoes. Drizzle over 1-2tbsp of the chimichurri and serve warm.

Kimchi chicken skewers

Inspired by the flavours found in Korean cuisine, if you can't find gochujang, swap for miso.

SERVES 4

PREP 15 mins COOK 20 mins

* 450g boneless chicken thigh fillets

* 1 head Chinese leaf (cabbage), cut into 6-8 wedges