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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

BBQ roast chicken & chunky chips
BBQ roast chicken & chunky chips
A star rating of 4.3 out of 5.10 ratings

A naughty takeaway favourite made into a real meal. This chicken and chips combo just needs a bit of salad to ensure your halo

Sticky ribs with roast potato salad
Sticky ribs with roast potato salad
A star rating of 4.1 out of 5.12 ratings

When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option

Nutrition: per serving

  • kcal294
  • fat23g
  • saturates13g
  • carbs19g
  • sugars2g
  • fibre2g
  • protein4g
  • salt0.4g
    low
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Method

  • step 1

    Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.

  • step 2

    Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Recipe from Good Food magazine, July 2012

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.7 out of 5.7 ratings

jahcormier

This will become your summer side bbq favourite aways a hit . Try it its sooo good

lizleicester

A star rating of 4 out of 5.

The lime zest is the best addition to this. I used a fresh red chilli (without the seeds), and took the advice of dand666 to boil the cobs first, and then just wrapped them in foil baked them in the oven for about 20 mins with some of the buttery loveliness to give them lots of flavour.

dand666

A star rating of 4 out of 5.

Tastes lovely, but may i suggest cooking the corn in a pan of boiling water for 15 mins, then toasting in a griddle pan for colour.

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