Port Erin TT pork burgers

SERVES 4

For the burgers 1kg pork mince

1 egg yolk

50g fresh breadcrumbs 1-2tbsp olive oil

For the sauce 2 Cox’s apples, diced 1 Bramley apple, diced 2tbsp gochujang chilli paste

For the salad 1 red onion, finely sliced 2 celery sticks, thinly sliced small bunch flat-leaf parsley, chopped

1 green chilli, diced

1 little gem lettuce, sliced 2tbsp mayonnaise juice 1 lemon

To serve 4 brioche buns, halved through the middle 1-2tbsp olive oil a few walnuts, chopped

4 long cocktail sticks

If using, light your barbecue. When the coals are silvery in colour, it’s ready to cook on. Alternatively, heat a large flat griddle pan over a medium heat until hot.

Start by making the sauce. Set a flameproof non-stick saucepan on the barbecue or over a medium heat. When hot, add the apples, gochujang paste and 2tbsp water and bring to the boil, then simmer for 2-3 minutes. Remove from the heat and set aside.

For the burgers, mix the pork, egg yolk, breadcrumbs and plenty of seasoning together in a large bowl. Roughly divide the mixture into 4 pieces, then shape each into a large burger and drizzle a little oil over each one. Place onto the barbecue or the griddle pan and cook for 4 minutes, then flip and cook for a further 4 minutes.

Mix all the ingredients for the salad together in a large bowl and season well to taste.

To serve, drizzle the cut-side of each brioche bun with a little oil and toast on the barbecue or griddle pan, cut-side down, until lightly toasted. Spoon a little sauce onto the bottom of each brioche bun, place a burger on top and sprinkle with the chopped walnuts. Pile on the salad, pop the bun tops on and secure each in place with a long cocktail stick.

Barbecued lamb baguette

SERVES 4-6 8 lamb sausages

2-3tbsp olive oil

1 bunch spring onions, trimmed

For the sauce 600g lamb mince

2 shallots, diced

1 garlic clove, sliced

1 green chilli, diced

200g soft dark brown sugar 100ml ketchup

50ml soy sauce

50ml white wine vinegar

2tbsp chipotle paste small bunch coriander, chopped small bunch mint, chopped

To serve 1 large baguette

25g garlic butter, at room temperature small bunch coriander, chopped small bunch mint, chopped 2tbsp crispy fried onions (shop-bought)

Light your barbecue. When the coals are silvery in colour, it’s ready to cook on. Heat a nonstick flameproof frying pan on the barbecue. When hot, add all the ingredients for the sauce and bring to the boil. Simmer for 10 minutes, stirring occasionally.

Drizzle the sausages with 1-2tbsp of the oil and pop onto the barbecue or into a separate non-stick frying pan over a medium-high heat. Barbecue or fry for 10 minutes, turning every couple of minutes, until golden and cooked through.

Drizzle the spring onions with the remaining oil and cook on the barbecue alongside the sausages for a couple of minutes, turning occasionally, until charred.

To serve, split the baguette lengthways through the middle and spread with the garlic butter. Fill with the herbs and pile the sausages on top. Spoon over the sauce, top with the griddled spring onions, then sprinkle over the crispy fried onions. Slice into 4-6 pieces and let everyone dig in.