From chorizo skewers to steak flatbreads, Blur bassist Alex James’ BBQ recipes are smokin’!

We've enlisted the help of Blur bassist Alex James who's shared two of his best hot and spicy recipes bound to make your guests go crazy with delight.

Patatas bravas chorizo skewers

Serves: 6

 

Prep time: 10 mins

Cooking time: 45 mins

Cals: 347/Sat fat: 6g

For the skewers:

  • 500g baby new potatoes
  • 6 cooking chorizo, sliced into 3cm chunks
  • 400g mixed peppers
  • 2tbsp olive oil
  • Zest 1 lemon
  • 1tbsp dried oregano

For the sauce:

  • 2tbsp olive oil
  • 1 small white onion, very finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 2tsp smoked paprika
  • 3 x large vine tomatoes, grated or finely chopped
  • 50g tomato purée

Chimichurri steak flatbreads

Serves: 6

Prep time: 10 mins

Cooking time: 10 mins

Cals: 702/Sat fat: 21g

  • Handful coriander, finely chopped
  • Handful parsley, finely chopped
  • 1 echalion shallot, peeled and finely chopped
  • 1 large clove garlic, peeled and finely chopped
  • 1 green chilli, finely chopped
  • 1tsp dried oregano
  • 6tbsp olive oil
  • 4tbsp red wine vinegar
  • 2 x 250g sirloin steaks
  • 2tsp smoked paprika
  • 2 x 250g packs halloumi, sliced
  • 6 flatbreads
  • 150g sour cream
  • 60g rocket leaves

Prop styling: Jenny Hodges

Food styling: Liberty Fennell

Stockist: Tesco Express (Tesco.com)

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