How to BBQ like a pro

Former Ottolenghi and Galvin chef Joshua Katz gives his top tips

This video will teach you how to BBQ like a pro.

Joshua Katz, chef and owner of Dalston-based Middle Eastern and North African grill House Berber & Q shares his BBQ know how.

And here are some recipes to try that Joshua created using Heinz Sauces:

Heinz Peri Peri & Honey Glazed Smoked Chicken Wings

Serves 2-4

Ingredients

800g Chicken Wings (Approx 12 in number)

For the rub

1 tsp Smoked Paprika

1 tsp Cayenne

1/2 tsp Cumin, ground

1 tsp Black Pepper, coarse

For the marinade

60ml Heinz Peri-Peri Sauce

1 tbsp Lemon Juice

10ml Maple Syrup

For the glaze

150ml Heinz Peri-Peri Sauce

90ml Clear Honey

30ml Lemon Juice

1/2 tsp Black Pepper, coarse

To garnish

1 Lemon, cut into 8 wedges

1 tbsp Chopped Parsley

1 Spring Onion thinly sliced

Method

1. Start by preparing the rub. Combine all of the ingredients in a bowl and mix together thoroughly. Toss the chicken wings in the rub so that each wing is coated liberally.

2. Combine the ingredients for the marinade in a bowl and pour over the rubbed chicken wings. Allow the wings to marinate for 2 to 4 hours or preferably overnight.

3. Whilst the wings are marinating, prepare the glaze by combining all of the ingredients in a pan and reducing over a medium to high heat by approximately 25%.

4. Fire up the barbecue for direct grilling over high heat, but bank the coals to one side (if possible). Grill your wings, turning regularly whilst basting witht he glaze, unitl the skin is crisp and slightly charred and they are completely cooked through (approximately 15-20 minutes). Should the wings start to crisp on the outside too much, before being cooked all the way through, transfer them to the other side of the grill where they are not directly positioned above the coals, and place the lid on the barbecue. This will turn your barbecue in an ovn of sorts, and enable the wings to continue cooking through without burning.

5. Remove your wings from the grill and serve immediately with the lemon wedges, blackened on the grill and squeezed over the top, and some chopped parsley strewn all over.

6. Season to taste.

BBQ Whole Head of Broccoli, Harissa & Charred Spring Onion Aioli

Serves 2 as a vegetable main, or can be shared between 4 as a side

Ingredients:

1 Head of Broccoli

20ml Olive Oil

1/2 tsp Black Peppe, coarse

For the Charred Spring Onion Aioli

80ml Heinz Salad Cream

50g Creme Fraiche

2 Spring Onions, blackened on the grill and finely chopped

1 Garlic Clove, minced or finely chopped

15ml Olive Oil

15ml Lemon Juice

For Garnish

2 tbsp Harissa

3 Anchovies (optional)

1 tbsp toasted Hazelnuts, roughly chopped

Method:

1. Start by blanching the whole head of broccoli in some boiling water for 3 minutes. Remove from the water and refresh in a bowl of iced water.

2. Make the Charred Spring Onion Aioli by combining all of the ingredients in a bowl thoroughly.

3. Fire up the barbecue for direct grilling over high heat. Whilst the fire is coming to temperature, roll the broccoli in olive oil and season with salt and pepper. Grill the broccoli atop the burning coals until lightly blackened and and crisp all over.

4. Remove the broccoli from the grill and serve on a base of the Charred Spring Onion Aioli, with some reserved for spooning over the top, along with the harissa, the chopped hazelnuts and anchovies (if using) ripped into a few pieces.

5. Season to taste.

Seared Duck Breast with Heinz Classic Barbecue Sauce, Balsamic & Soy Marinade

Serves 2

Ingredients:

2 Duck Breasts, trimmed of excess fat

For the rub

1 tsp Fennel Seeds

1 tsp Chilli Flakes

1/2 tsp Black Pepper, coarse

Zest of 1/2 an Orange

For the marinade

45ml Heinz Classic Barbecue Sauce

30ml Amoy Soy Sauce

20ml Apple Juice

15ml Balsamic Vinegar

1 Garlic Clove, minced or finely chopped

30ml Maple Syrup

For the glaze

120ml Heinz Classic Barbecue Sauce

30 ml Amoy Soy Sauce

30ml Cider Vinegar

14ml Date syrup or 10ml Maple syrup

For the garnish

2 Leeks, tough dark green outer leaves removed & cut in half

1 small Red Onion, cut into quarters

1 Baby Gem Lettuce, cut into quarters

40ml Olive Oil

1tsp Black Pepper, coarse

Handful of Pomegranate Seeds

Handful of picked Flat-leaf Parsley leaves

20ml Balsamic Vinegar

100g Creme Fraiche

Method

1. To prepared the duck breasts, trim away any excess fat, score the skin and remove any unwanted sinew.

2. Prepare the rub for the duck breasts by combining all of the ingredients in a bowl and mixing together thoroughly. Rub all over the duck to ensure they are evenly covered.

3. Make the marinade by combining all of the ingredients in a bowl and stirring. Toss the duck breasts in the marinade and allow to marinate for 4 to 6 hours or preferably overnight.

4. Prepare the glaze by combining all of the ingredients together in a pan, bringing to the boil, and reducing by 25%.

5. Fire up the barbecue for direct grilling over a medium to high heat, but bank the coals to one side (if possible). Grill the duck breasts directly over the coals, skin-side down, and allow to cook until the skin turns golden brown. Baste the duck breasts intermittently with the prepared glaze, and continue to cook by turning regularly and glazing. Should the breasts start to blacken on the outside too much, before being cooked all the way through, transfer them to the other side of your grill where they are not directly positioned above the coals, and place the lid on the barbecue. This will turn your barbecue into an oven of sorts, and enable the duck to continue cooking through without burning.

6. Cook the duck to desired preference, 5-7 minutes for medium-rare, 7-9 minutes for medium, and longer than 9 minutes for medium to well done. Remove from the grill and allow to rest for 3 minutes.

7. Whilst the duck is resting, prepare the garnish salad by rolling the leeks, red onions and baby gem in olive oil and seasoning with salt and pepper. Grill the vegetables on direct heat until charred and softened. Whisk balsamic vinegar with oil to make a dressing.

8. Serve the duck breast thinly sliced alongside the grilled vegetables drizzled with dressing and with picked parsley leaves and pomegranate seeds strewn over the top. A dollop of Creme Fraiche alongside is added for cooling and to cut through the sharpness of the vinegar.

9. Season to taste.

Bereber & Q is in ARCH 338 Acton Mews, E8 4EA, London.