In the summer time

Summer's on the way, so fire up the barbie! With two more Bank Holiday weekends, Father's Day and a World Cup to come between now and the end of August, the focus for many pubs will be on al fresco eating. With the help of chef Ben Bartlett, who is also catering development manager for The Union Pub Company, we're featuring some top barbecue tips and recipes in a forthcoming issue.

However, there is far more to summer eating than steaks, kebabs, bangers and burgers grilled outdoors. Pub barbecues are great for attracting larger groups of families and friends, but there are also those customers who like to play it lower key or who are looking for a lighter bite - crisp salads, light pastas and the classic pub ploughman's lunch are all great summer menu ideas.

Dave Howarth, trading director of Woodward Foodservice, says: "The hot weather makes for lighter choices on menus. Salads will always be a popular option during the summer months. Experiment with different ingredients to create more individual options, such as feta cheese salad with a honey glaze sauce, or a couscous salad with roasted peppers and courgettes."

Mediterranean feel

The warm summer months also present an opportunity to introduce a more Mediterranean feel to the menu. This can be quite simple - try offering dishes made from lean meats or fish, accompanied by new potatoes and salad drizzled with olive oil. It's also straightforward to add accompaniments such as crostini - slice a baguette in half and drizzle with olive oil and rub with garlic. Toast and serve covered in chunky salsa, olives, parmesan and grilled vegetables.

"People develop an appetite for food they have tried on their summer holidays. Publicans can maximise on this trend by introducing an additional European menu, either on a specials board or by placing it on tables," says Dave.

"Don't just opt for standard Italian and Spanish dishes, try introducing more usual cuisine such as Greek and French. Moussaka, mezze and Greek salads are easy to prepare."

Vegetarian trade will also benefit from some of these popular ideas. Mozzarella is an alternative to meat on kebabs, while aubergine works well instead of meat in many dishes.

Fish is also good value for money over the summer, with many popular species in season throughout June, July and August. "Fresh fish has never been so easy to get hold of," says Dave. "Salmon, trout, crayfish and skate are popular options this time of year."

The great flavour of char-grilled fish is also something many pubs overlook when putting that barbecue menu together.

Nevertheless, meat remains the pub trade's biggest seller. During the summer pubs can bring a seasonal feel to meat dishes with a little re-engineering of ingredients. Tony Goodger, British Pig Executive (BPEX) foodservice trade manager, says: "Not only is ham ideal for creating a variety of summer dishes it is equally adaptable to differing tastes through speciality cures, smokes and accompaniments.

"Research has shown consumers are enthusiastic about "real" ham sliced off the bone, so why not carve your ham in front of your customers? Increasing consumer interest in quality ingredients and fresh, local produce suggest that making a feature out of regionally sourced and cured hams on specials boards could be a winner."

In general, says Tony, make the most of seasonal and local produce to keep menus fresh and in line with demand. For example, in June green beans come into season and are a perfect vegetable accompaniment to cooked ham. "Or, for variety, use them in a pork, ginger and spring onion stir fry or pork and green bean salad," he advises.

"Ultimately, using a high standard of produce and making a feature of your sourcing policy will help increase sales and customer satisfaction this summer."Perfect dishes to serve in warmer weatherFruity Pigeon Breast SaladThis unusual summer dish was highly commended in the Lea & Perrins WorcesterChef competition 2005.

Serves: 2

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients:

• Two 115g pigeon breasts
• Fresh raspberries
• One head curly endive
• One head chicory
• 25g roquette
• One head radicchio
• 30ml Lea & Perrins Worcestershire Sauce
• Pinch salt and pepper
• One tsp Dijon mustard
• One tbsp lime cordial
• 30ml oil
• 15ml white wine vinegar
• 15ml raspberry vinegar
• 20g granulated sugar

Check the pigeon breasts for any feathers and shot and remove. Place on a tray and season with salt and pepper and a tablespoon of Lea & Perrins Worcestershire Sauce.

Make the dressing in a bowl by mixing the oil, mustard, lime cordial, remaining Worcestershire Sauce and white wine vinegar. Keep to one side.

Wash and clean the salad ingredients and break into small pieces. Toss the leaves in some of the dressing and arrange in the centre of the plates. Arrange raspberries around the edge of the salad.

Heat up some oil in a heavy-based frying pan, add the pigeon breasts and pan fry for about five minutes turning once. Drain off excess cooking fat and deglaze the pan with the raspberry vinegar, sprinkle with sugar to dissolve.

Remove from the heat, rest breasts for three minutes then carve and arrange each as a fan onto the salad. Spoon a little of the dressing onto the plates then add a splash of the raspberry vinegar cooking liquor.

Supplied by: HP Foodservice​

Pork, Ginger & Spring Onion Stir-fry

Serves: 2

Cooking time: approximately 10 minutes

• 225g lean pork loin, leg steaks or fillet
• 15ml oil
• 2cm root ginger
• One clove garlic
• Six spring onions
• 50g baby sweetcorn
• 50g green beans
• One can pineapple chunks in juice
• 60ml oyster sauce

Cut the lean pork loin, leg steaks or fillet into thin strips. Heat the oil in a large pan and cook for three to four minutes until browned.

Add the crushed garlic clove, peeled and finely sliced crushed root ginger, sliced spring onions, baby sweetcorn, green beans, and the drained pineapple chunks. Cook for further one to two minutes.

Add the oyster sauce and cook for a minute until heated through.

Serve with noodles or rice, extra stir-fried vegetables and prawn crackers.

Supplied by: Woodward Foodservce​

Spice up your fare

Customers who choose the barbecue option when dining out want to enjoy something they wouldn't typically cook in their back gardens. This is when creative yet simple lamb and beef dishes really come into their own. Ease of eating, preparation time, presentation options and cost are all issues that need to be addressed.

Hugh Judd, foodservice project manager for the English Beef and Lamb Executive (EBLEX), says: "Marinades play a vital role in locking flavours, colour and succulence into red meat on the barbecue and are great way to offer customers variety with the same cuts and specifications of meat.

"Marinated skewers of lamb leg cubes or diced chuck, served on a bed of salad or in a homemade roll or wrap, are not only easy to eat and prepare but can also be cooked indoors should the British weather prove less than friendly."Major giveaway

As with so many things in life, it's not just about the meat, it's about how you spice it up. Flavours such as Caribbean, South African, Australian and regional US are this summer's must-have barbecue varieties.

Major's new Mari-Base marinades have been developed to help chefs cater for these new trends. The range includes Caribbean jerk, honey, lemon & mustard, Moroccan and Tennessee marinades, developed to accommodate new food trends championed by celebrity chefs and inspired by foreign travel.

The four new flavours