Collins Bespoken


Collins Bespoken



recipes: bank holiday barbecue special

The August bank holiday is nearly here - yippee!

Our customers love to cook in their beautiful bespoke kitchens. They quickly become the social-spot of the home - and, cooking becomes an enjoyable experience.

But, there really is something quite special about going ‘Al fresco’, don’t you think?

As the forecast is looking fabulous - we thought we’d be really helpful and put together a few delicious recipes ready for your summer BBQ




Credit to Anna at:

serves: 4 as a starter or 2 as a main course

prep: 5 minutes
cooking: 30 minutes
total: 35 minutes

difficulty: easy


1.3kg pork loin rib racks

for the marinade:
2 tbsp olive oil
1 chopped onion
4 garlic cloves crushed
2 tbsp honey
2 tbsp soy sauce
2 tbsp worcestershire sauce
1 tsp english mustard
1 tsp cumin
1 tbsp mild chilli powder
2 tbsp tomato purée
1 tsp maldon salt

For the marinade soften the chopped onion in a pan with the oil for 5 minutes. Add the garlic and cook for another minute.Take the pan off the heat and add all the other marinade ingredients. Stir and leave to cool. Then blitz in a food processor or blender. Spoon the marinade over the pork racks.

To cook on the barbecue, start by searing the ribs on a medium heat then reduce the heat (if using gas) or move to the edges (if using coal) and continue to cook the racks turning every 5 minutes on a low heat for 30 minutes. Spoon over any remaining marinade from the bowl mid way through the cooking.



Credit to Becky at:


1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1/2 tsp salt
1/2 tsp hot chilli powder

1 tin chickpeas, drained
Rapeseed, or other oil
2 cloves garlic
1 lemon, juiced
4 tsp tahini
3-4 sundried tomatoes
Fresh coriander

So firstly, get everything together: preheat the oven to 180 C/gas 4, drain the tin of chickpeas (important: reserve the liquid!), and mix up the spice blend. Next, take a heaped tablespoon of the chickpeas and place them on a small baking tray. Drizzle with oil and about 2 tsp of the spice blend and pop them in the oven to roast – they’ll take about 15 – 20 minutes – perfect timing for you to get on with the hummus.

Heat a small frying pan, just on a gentle heat, and add in the chopped garlic and about 2 tbsp of the oil.  Cook the garlic gently for a few minutes until softened and just golden brown – don’t leave it too long or it will get frazzled and taste bitter. Add the remaining chickpeas and the rest of the spice mix to the pan and stir until coated.  Turn off the heat and pop the contents of the pan into the food processor along with the lemon juice, tahini and 3 or four pieces of sundried tomato.  Whizz it all together until it’s nice and smooth – if the mixture is too thick, here’s where your reserved chickpea juice comes in.  Add a little of the liquid until you have a lovely, creamy texture.

Et voila! Serve your hummus topped with the spiced, roasted chickpeas, a dribble of the sundried tomato oil and some fresh coriander, plus some fresh veggies or even just chunks of crusty bread for dipping.



Credit to Anna at:

serves: 4

prep: 5 minutes
cooking: 25 minutes
total: 30 minutes

difficulty: easy



4 aubergines halved lengthways
1 tsp za’atar
1 tbsp olive oil
½ tsp salt and pepper
2 tbsp pomegranate molasses
3 tbsp pomegranate seeds
fresh coriander leaves
2 tbsp toasted almonds

For the tahini dressing:-
4 tbsp fresh tahini
juice of 2 limes
1 crushed garlic clove
1 tbsp olive oil

Whisk together the garlic, tahini and lime juice adding olive oil and more lime if it becomes too thick. Score the aubergine flesh in a criss-cross pattern. Rub all over with the olive oil. Sprinkle over the Za’atar, salt and pepper.

Put directly on the grill of a low-medium barbecue and cook for 20 minutes turning every two minutes. If the barbecue is too hot the aubergines will burn. You can turn up the heat for the final minute when you cook the aubergines flesh side down if you’d like char marks! Alternatively follow the above instructions and cook on a griddle or place on a baking tray and roast in a hot oven for 25 minutes at 200 degrees.

Remove to a serving platter to rest. Drizzle over the pomegranate molasses, then the tahini dressing. Finally sprinkle with the toasted almonds, pomegranate seeds and coriander leaves.



Credit to Becky at:


a punnet or two of big fat british cherries

a few sprigs of mint

brown sugar

a couple of limes

white rum

soda water

Firstly, pit your cherries - very important! You can get gadgets for this - or just do it the old fashioned way!

Pop a few cherries in the bottom of each glass along with some mint leaves and a teaspoon of brown sugar (adjust the sweetness to taste). Muddle it all up ( Becky uses a wooden citrus reamer but the handle of a wooden spoon will do) so you release the juice of the cherries and the flavour of the mint.

Add in a large slug of your alcohol of choice, plus a generous squeeze of lime.

Add a handful of ice cubes and top up with soda water.




Credit to Anna at:

serves: 4

prep: 5 minutes
cooking: 45 minutes
total: 50 minutes

difficulty: easy



1 head of cauliflower
1 tsp zatar
400g halloumi cut into slices
2 avocados roughly chopped
300g cooked beetroot (not out of a jar!! You can buy it vacuum packed in the fresh section) cut into wedges or disks
leaves – mix of spinach and beetroot
2 tbsp pumpkin seeds

For the dressing:
juice of 2 limes
1 tsp dijon mustard
4 tbsp extra virgin olive oil
1/2 maldon salt
1 crushed garlic clove


Sprinkle the whole cauliflower with salt, pepper and the Zatar and drizzle over some olive oil. Roast at 180 degrees for 45 minutes. If you’re cooking your own beetroot place the bulbs alongside the cauliflower in the oven. Shake your dressing ingredients in a jam jar. Roughly break your cauliflower head into florets. Peel your beetroot if you have cooked your own.

Arrange your leaves, beetroot, avocado and cauliflower in a bowl or on plates. Sear your Halloumi in a hot frying pan for 1-2 minutes on each side and add the slices to the salad.

Finish with the pumpkin seeds and the dressing.



Credit to Anna at:

serves: 4

prep: 5 minutes
cooking: 10 minutes
total: 15 minutes

difficulty: easy



4 sirloin or ribeye steaks 2cm thick⠀
juice of 1 orange⠀
juice of 1 lime⠀
2 tbsp soy sauce⠀

For the Chimichurri:-⠀
1 garlic clove crushed⠀
1 red chilli finely chopped⠀
handful of Coriander, parsley, oregano & mint chopped⠀
1 tsp smoked paprika⠀
1/2 tsp ground cumin⠀
100g extra virgin olive oil⠀
juice of 1 lemon⠀

Mix together the orange, lime and soy in a bowl and leave the steaks in the marinade for 30 minutes minimum – up to 3 hours. Mix together all the ingredients for the Chimichurri.⠀
⠀Pat dry the steaks, season with pepper and rub with olive oil. Sear on a griddle or barbecue for 2 minutes each side for medium.⠀

Allow to rest for 5 minutes. Drizzle over the Chimichurri and enjoy!

Crisi PComment