Cooking and Reuse

Summer Outdoor Dining Recipes with Catherine Fulvio

Catherine Fulvio is delighted to be involved in the Summer BBQ & Outdoor Dining campaign as reducing food waste is something that she holds close to her heart.  “In this collaboration I am delighted to have teamed up with a total of fourteen county councils and Stop Food Waste to host a cookery demonstration sharing some easy delicious recipes and helpful hints on how to make the most of your food when having a BBQ and dining outdoors this summer and of course avoid food waste.” 

Watch Summer Cooking Demo with Catherine and see full recipes below.

Rice Salad with Yoghurt Mint

Serves 6

  • 4 shallots, sliced
  • 2 garlic cloves, chopped
  • 2 celery stalks, sliced
  • 120g frozen peas
  • 2 tsp Madras curry blend
  • 1 tsp turmeric
  • 320g uncooked basmati rice
  • 600ml boiling water
  • Salt and freshly ground black pepper
  • 5 radishes, sliced
  • 5 tbsp natural yoghurt, to serve
  • 5 shredded mint leaves, to serve
  • 3 tbsp toasted flaked almonds, to serve
  • Garnish with a sprigs of fennel (optional)
  1. Heat a large saucepan with oil, add the shallots and sauté for 4 minutes until softened but not brown. Add the celery and sauté for 2 minutes. Stir in the garlic and cook for 1 minute.
  2. Add frozen peas, Madras curry blend, turmeric and cook for a further 1 to 2 minutes, stirring from time to time.
  3. Add the rice and cook for 2 minutes before pouring in the boiling water.
  4. Season with salt and freshly ground black pepper.
  5. Turn down the heat and simmer on a low heat for 11 to 12 minutes with the lid on until all the liquid is absorbed.
  6. To prepare the yoghurt, add the shredded mint leaves and yoghurt together in a bowl and place in the fridge.
  7. Use a fork to fluff up the rice. Spoon onto a serving platter.
  8. Sprinkle the radishes slices over the top as well as the almond flakes.
  9. Serve with mint yoghurt.

Tip: Leftover rice salad is delicious for egg fired rice another evening. Keep it refrigerated or freeze it to ensure it is fresh for use in the stir fry.

Beef Burgers

Makes 6 burgers

  • 900g lean minced beef
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 tbsp tomato ketchup
  • 2 tsp Worcestershire sauce
  • 2 tbsp chopped chives
  • Salt and freshly ground black pepper
  • Rapeseed oil, to brush
  • Lettuce leaves, to serve
  • 4 to 5 tbsp mayonnaise, to serve
  • 2 sliced red onions, to serve
  • 2 tomatoes, sliced, to serve
  • Crumbled feta, cheddar, parmesan or a local cheese of your choice
  • 6 brioche burger buns, to serve
  1. To prepare the burger, place the beef into a bowl, add the chopped onion, garlic, tomato ketchup, Worcestershire sauce, chives, salt and pepper and mix well. Divide the mix into 6 equal portions. Dampen your hands and shape the mix into a patty shape. Cover and place in the fridge for 30 minutes to set the burgers.
  2. Preheat the BBQ to a high heat of 200°C to sear the burgers first, then reduce the temperature to a medium heat 160°C to 170°C, by turning the gas down or moving the burgers to a cooler area of a charcoal BBQ
  3. Brush the patties with rapeseed oil and place on the grill racks. Grill for about 3-4 minutes on each side to sear and then cook on the lower temperature for 5-6 minutes until cooked through to your preferred doneness.
  4. To assemble, toast the burger buns. Spoon some mayonnaise on the base and top of the bun, add the lettuce, then the beef patty, onion and tomato sliced.  Crumble the feta or your preferred cheese over. Place the lid on top and enjoy.

Tip: Any leftover uncooked burgers can be reshaped into meatballs and refrigerated or frozen for a meal another day.

Chargrilled Vegetable Kebabs

Makes 6

For the baste

  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 2 tsp chopped thyme
  • Salt and freshly ground black pepper
  • 1 red onion, sliced into wedges
  • 6 cherry tomatoes
  • 2 medium courgettes, sliced
  • 1 yellow pepper, roughly diced
  • 1 red pepper, roughly diced
  • 1 green pepper, roughly diced
  • Bay leaves, to thread

For the lemon mayo

  • 1 lemon, zest only
  • 4 tbsp mayonnaise
  • Wooden skewers, soaked in water for at least 2 hours
  1. To prepare the baste, combine all the ingredients together in a small bowl and season with salt and pepper.
  2. Thread the skewers, starting with pieces of yellow and red pepper, red onion wedge and green pepper, a courgette piece, bay leaf, cherry tomato in the centre, bay leaf, a courgette piece, red and green pepper, a red onion wedge and yellow pepper.  Continue to complete all the kebabs.
  3. Preheat the BBQ to medium heat, brush the baste over the kebabs and place at the edge of the BBQ, cook for about 5 to 6 minutes, turning once or twice and brushing with the lemon baste from time to time until the vegetables are just tender.  Season with a little salt and freshly ground black pepper.
  4. To prepare the mayo, mix the lemon zest together with the mayonnaise.
  5. Place the vegetable kebabs on a platter and serve with the lemon mayo.

Tip: The leftover cooked kebabs are delicious in a pasta salad or a warm pasta dish the following day.

Caprese and Corn Salad

Serves 6

 For the dressing

  • 4 tbsp red wine vinegar
  • 100ml extra virgin olive oil
  • 2 finely chopped garlic cloves
  • 1 tsp honey
  • 1 tbsp chopped parsley
  • Salt and freshly ground black pepper

For the salad

  • 250g cherry tomatoes, washed (if they are large, slice in half)
  • 4 to 5 torn or shredded basil leaves
  • 150g sweetcorn
  • 120g mini mozzarella balls
  • Garnish with basil leaves
  1. To prepare the dressing, combine all the ingredients and whisk well. Season with salt and freshly ground black pepper.
  2. To assemble the salad, place the cherry tomatoes, sweetcorn and basil leaves in a bowl.
  3. Pour over a little dressing and mix well.
  4. Add the mozzarella over the top.
  5. Garnish with basil leaves.

Tip: The leftover dressing can be kept in a sealed jar in the fridge and enjoyed with another salad within the week.

Check out more Tips for Summer BBQs without Food Waste

Stay up to date with the latest News & Resources

Sign up for the Newsletter