Make your next barbecue a sizzling success with Mrs Crunch’s tasty recipes


THIS week’s heatwave has seen many of us ditch the kitchen to cook and eat outside.

Dining al fresco is a great way to enjoy fresh food alongside plenty of cooling bowls of salad.

Try our three delicious barbecue recipes with a twist to help crown you king – or queen – of the grill

To get started, simply stock up on the essentials such as finger rolls which are half-price at Morrisons this week.

Here are three delicious barbecue recipes with a twist to help crown you king – or queen – of the grill.

Mrs Crunch recipes in association with Morrisons

Spatchcocked barbecue chicken

Serves 4 – £2.48 per serving

If you find your chicken is browning too quickly, simply lift the grill further away from the heat

Preparation time: 15 minutes

Cooking time: 55 minutes, plus 30 minutes chilling and 15 minutes


  • 1 large whole chicken
  • 1 lemon, juice only
  • 35g barbecue seasoning
  • 430g tomato passata
  • 5 tbsp clear honey
  • 2 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1½ tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 2 cloves garlic, peeled and crushed

METHOD: To Spatchcock your chicken, place the chicken on a chopping board. Cut away the wing tips and the lower leg joint of each drumstick and discard.Using a knife, cut along one side of the backbone of the chicken, right up to the neck. Next, cut along the other side and discard the backbone.

Remove any excess neck skin. Place chicken breast-side upwards and gently press to flatten it. Slash the chicken skin a few times using a sharp knife and rub with the lemon juice and then the barbecue seasoning, so it is coated all over. Cover and refrigerate for 30 minutes. Meanwhile, place remaining ingredients into a pan to make the sauce. Bring to the boil, stir well and simmer for 20 to 25 minutes, stirring frequently until thickened and glossy. Season to taste.

Place chicken skin-side up on the barbecue and cook for 20-25 minutes with lid closed. Turn and cook for a ­further 15 to 20 minutes with the lid up. Push a metal skewer into thickest part of the thigh and breast to see if the juices run clear. If they are still pink, cook for a further five minutes and test again.

Once juices run clear, brush skin of the chicken with some of the barbecue sauce and cook for another five minutes. Remove chicken from barbecue and put on a plate, cover with foil and leave to rest for ten to 15 minutes. Serve with remaining sauce.

Tex Mex tortillas

Serves 8 – £1.82 per serving

Great to cook with kids, you can serve with soured cream, avocado and mild salsa for little ones

Preparation time: 5 minutes

Cooking time: 20 minutes


  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 120g red kidney beans
  • 1 tsp paprika spice mix
  • 23g Mexican spice mix
  • 70g fresh wholemeal breadcrumbs
  • 1 egg
  • 500g minced beef
  • 150g Mexicana cheese, grated
  • 2 tbsp flat-leaf parsley, chopped
  • 8 flour tortillas
  • 2 little gem lettuces, shredded
  • 1 red chilli, sliced (optional)

METHOD: Heat the oil in a pan and gently fry the onion and garlic until softened. Add the kidney beans, paprika spice rub and Mexican spice mix.

Blitz briefly and tip into a mixing bowl with breadcrumbs, egg, minced beef, parsley and 50g of the grated cheese.

Mix together thoroughly and divide into 32 small equal-sized portions, then roll into balls. Thread on to eight skewers (four per skewer) and barbecue for ten to 12 minutes, turning frequently.

Serve the meatballs on a flour tortilla with lettuce, the remaining grated cheese and chilli if needed.


Serves 4 – 87p per serving

This deliciously herby Middle Eastern salad works well with barbecue dishes

Preparation time: ten minutes

Cooking time: 15 minutes


  • 100g flat leaf parsley, finely chopped
  • 20g mint, finely chopped
  • 100g bulgur wheat, cooked
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 1 tomato, fresh, deseeded and chopped
  • 4 baby gem lettuce leaves

METHOD: Boil the bulgur wheat in water for ten to 15 minutes. Finely chop the flat leaf parsley and mint.

Place in a bowl along with one deseeded and diced tomato. Stir in the cooked bulgur wheat. Squeeze over the lemon juice and drizzle with two tablespoons of olive oil.

Season to taste with salt and pepper and divide between four baby gem lettuce leaves to serve.

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