Flavour of the month

Eat alfresco this August

Make the most of the barbecue weather and dine outdoors. Why not try including this month’s tasty recipes from Donald Russell and Riverford Organics?

Barbecued ribs taste best when marinated and coated in a sticky barbecue glaze – follow Donald Russell’s recipe for a deliciously tangy result. Riverford Organics’ simple salad makes the perfect cool accompaniment – fresh, colourful and piquant.

Barbecued beef back ribs

Serves 3-6

Barbecued beef back ribs

Barbecued beef back ribs


  • 3 beef back racks (whole)
  • 3 tsp salt and pepper, mixed
  • 2 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • Half tsp chilli powder
  • 2 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp molasses, honey or golden syrup
  • 1 tsp Tabasco sauce

First, pat the racks dry with kitchen paper and cut down between the bones, taking care not to slice all the way through. Rub the salt and pepper all over the racks. Combine the garlic, lemon juice, oil and chilli, and brush the mixture over the racks. Cover with foil and leave to marinate in the fridge.

Next, prepare the barbecue glaze by combining the ketchup, Worcestershire sauce, honey and Tabasco sauce to taste. Set aside.

Before you cook the racks, allow them to come to room temperature. Barbecue the racks on a gas or charcoal grill over a medium heat for approximately 60 to 90 minutes. During the last 15 to 20 minutes, regularly brush the glaze onto the ribs. Once cooked, remove from the grill and cover with foil. Leave in a warm place to rest for 10 to 15 minutes before serving.

Chef’s tip: If the weather is too poor for a barbecue, you can cook the ribs in an oven instead. Cook at 180°C/350°F/Gas 4 for 60 to 75 minutes, and brush the glaze onto the ribs during the last 15 to 20 minutes as above.

Check out Donald Russell's barbecue hints and tips for further recipe ideas.


Fennel, feta and radish salad with nigella and dill

Serves 4

Fennel, feta and radish salad

Fennel, feta and radish salad


  • 1 fennel bulb, shaved thinly on a mandolin
  • Half a cucumber, deseeded, shaved thinly on a mandolin
  • 6 radishes, shaved thinly on a mandolin
  • 125g feta cheese, cubed
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 2 sprigs of dill, chopped
  • Sprinkling of nigella seeds

Mix the shaved fennel, cucumber and radishes with the feta cheese – a potato peeler works just as well as a mandolin to thinly shave the ingredients. Dress with the lemon and olive oil, and season with salt and pepper.

Place on a serving dish and sprinkle with the nigella seeds and dill.

Place a regular order with Riverford Organics and receive a free Riverford Farm cookbook, worth £16.99.

Full details


(24 October 2013)