YR BBQ Burgers
YR BBQ Burgers
Homemade beef burger patties made with YR Brown Sauce for great depth of flavour, cooked on the barbecue until nicely charred. Served in brioche buns with YR Original Tomato Relish, sauteed onions, peppery rocket and aged Cheddar.

For the sauteed onions:
Knob of butter
1 tbsp rapeseed oil
2 onions, sliced
Salt and black pepper

For the burgers:
½ a medium onion
500g beef mince
2 tbsp YR Brown Sauce
½ tbsp Worcestershire sauce
½ tbsp Dijon mustard
Vegetable oil, for the barbecue grates

To build:
8 slices of mature white cheddar
4 brioche buns, split
4 tbsp mayonnaise
YR Original Tomato Relish
4 handfuls of rocket

Serves 4
Prep time: 20 minutes
Total time: 35 minutes
Difficulty: Easy
Cooking Time:

15 minutes

  1. First, make the sauteed onions. Melt the butter with the rapeseed oil in a pan over a medium heat and add the onions. Season with salt and pepper and cook for 10 minutes until browned and soften, stirring occasionally. Set aside.
  2. For the burgers, grate the onion and squeeze out any liquid. Place the onion in a large bowl and add the beef mince, YR Brown Sauce, Worcestershire sauce, mustard and some salt and pepper. Mix together until just combined.
  3. Divide the mixture into four equal portions and form into 1cm-thick patties. Use your thumb to press an indentation into the centre of each one.
  4. Brush the barbecue grates with a little vegetable oil. Cook the burgers on the barbecue over a high heat for two minutes on each side until nicely charred, then move them to indirect heat and cook for another five minutes per side or until completely cooked throughout. Add two slices of cheddar to each burger and allow to melt.
  5. Lightly toast the cut sides of the brioche buns. Spread the top buns with a little mayonnaise. Add a generous dollop of YR Tomato Relish to the bottom buns, and top with the sauteed onions and some rocket.
  6. Place the cheesy burgers over the rocket and add the top buns. Enjoy immediately with plenty of napkins!

Nutritional Information:
Per serving 603kcals, 29.1g fat (11.1g saturated), 48.2g carbs (11.2g sugars), 35.4g protein, 1.8g fibre, 0.708g sodium.
Spicy Chicken Taco Salad
Spicy Chicken Taco Salad
Lightly spiced chicken fillets, cooked on the barbecue and then served over a tossed salad of mixed leaves, charred sweetcorn, chopped avocado and a lime dressing, scattered with fresh coriander and served in tortilla wrap bowls. Serve with a generous dollop of YR Habanero Spicy Relish.

For the Tortilla Bowls:
4 large tortilla wraps
Cooking spray

For the Burgers:
3 chicken fillets
3 tbsp olive oil
1 tbsp taco or fajita spice mix
1 bay leaf
2 garlic cloves, crushed
1 tsp dried oregano
Juice of ½ a lemon
Salt and black pepper
Vegetable oil, for the barbecue grates

For the Salad:
2 corn on the cob
1 butterhead lettuce, washed and chopped
2 avocados, pitted, peeled and chopped
1 small red onion, finely chopped
Handful of fresh coriander, chopped
4 tbsp YR Habanero Spicy Relish

For the Dressing:
4 tbsp lime juice
4 tbsp extra-virgin olive oil
1 garlic clove, crushed
1 tsp honey
2 tbsp fresh coriander, chopped

Serves 4
Prep time: 10 minutes
Difficulty: Easy
Cooking Time:

30 minutes
[Plus 1-4 hours marinating time]

  1. To make the tortilla bowls, preheat the oven to 220°C/200°C fan/gas mark 7. Soften the tortillas in the microwave for 20-30 seconds until soft and pliable.
  2. Lightly spray the tortillas with cooking spray on both sides. Form each tortilla into a loose bowl shape and tuck between cups of an upside down muffin tin, pressing down in the middle of each one so that it will have a flat base. Bake for 8-10 minutes until golden brown and crispy all over. Set aside and allow to cool.
  3. Place the chicken fillets between two sheets of cling film. Use a rolling pin to pound them until even in thickness at both ends.
  4. In a shallow, non-metallic bowl or sealable bag, combine the olive oil, taco spice, bay leaf, garlic, oregano, lemon juice and some salt and black pepper. Add the chicken and turn to coat. Cover with cling film or carefully seal the bag, then refrigerate for at least one hour, or up to four.
  5. Preheat the barbecue and brush the grates lightly with vegetable oil. Add then corn on the cob and cook for 10 minutes or until nicely charred all over, turning regularly. Set aside to cool.
  6. Remove the chicken fillets from the marinade, shaking off any excess. Cook over direct heat 5-6 minutes er side or until completely cooked throughout. Transfer to a plate, tent with foil and allow to rest for 8-10 minutes.
  7. Once the corn is cool enough to handle, stand each cob on its end on a chopping board. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting the corn kernels from the cobs.
  8. In a large bowl combine all of the ingredients for the dressing. Add a pinch each of salt and black pepper and whisk to combine well. Add the charred corn, lettuce, chopped avocado and red onion and toss to coat in the dressing, then divide evenly amongst the tortilla bowls.
  9. Slice the chicken fillets and divide evenly over the tops of the salad bowls. Drizzle over any remaining dressing from the salad bowl, then finish each portion with a generous spoonful of the YR Spicy Habanero Relish and some fresh coriander.

Nutritional Information:
Per serving 603kcals, 29.1g fat (11.1g saturated), 48.2g carbs (11.2g sugars), 35.4g protein, 1.8g fibre, 0.708g sodium.
Pork Belly
Pork Belly
Pork Belly with YR Balsamic Red Onion Relish, butternut squash and Fondant potatoes by Marcus O'Laoire.

1kg pork belly, skin on
3 red onions
1 large shallot
½ jar YR Balsamic Red Onion Relish
3 cloves garlic, minced

3 potatoes per person, peeled and cut into fondant shapes
2 tbsp butter
4 sprigs of thyme
4 peeled cloves garlic
500ml chicken stock

1 butternut squash, peeled and cut into chunks
300ml chicken stock
70ml cream
pinch white pepper
  1. Begin by preheating your oven as hot as it will go, around 230c.
  2. Peel and slice your onions and shallot, place in the base of a roasting pan and add garlic, butter, salt, pepper, and half jar of YR Balsamic Red Onion Relish, mix until all combined.
  3. Season pork belly on all sides with S&P and place skin side up on seasoned onions, season skin with salt and rub with oil. Add chicken stock to the pan so that it covers onions and comes just to the level below the skin of the belly. this will ensure tender meat and cracking skin!
  4. Pop into oven at max heat for 30 mins, and then drop to 170c for a further 2 hours.
  5. Heat just enough chicken stock in a pot to cover your chopped, peeled butternut squash, add garlic and thyme and simmer until tender and strain, reserving about half a cup of braising liquid.
  6. Add squash to a blender and blitz until you have a smooth consistent puree, taste and adjust seasoning and keep warm until ready to serve.
  7. Peel potatoes and cut so that they can stand lengthways in a pan, melt butter in an oven safe pan and fry on one side until golden. Turn over so that they're standing the other way and add chicken stock, thyme and garlic. pop into oven for 30 minutes.
  8. To serve, create a base of butternut squash puree and add two chunks of pork belly. Arrange fon-dant potatoes around pork and spoon YR Balsamic Red Onion Relish braised onions around the plate as desired. Enjoy.
Roasted Cauliflower
Roasted Cauliflower
Whole Roasted Cauliflower with YR Original Tomato Relish glaze, Dukkah and herb pickle salad by Marcus O'Laoire.

1 head of cauliflower, leaves removed
2 tbsp YR Original Tomato Relish
good plug olive oil
2 cloves garlic
½ tsp cumin
½ tsp paprika
½ tsp ras el hanout

70g bunch flat leaf parsley
70 g bunch mint
70 g bunch coriander
2 red onions
100ml lemon juice

Handful hazelnuts, toasted
5g coriander seed
5g cumin seed
5g sesame seeds

500ml natural yoghurt
2 tbsp YR Original Tomato Relish
1 tbsp tahini
25ml lemon juice
3 cloves garlic
  1. Combine YR Original Tomato Relish with olive oil, minced garlic, cumin, paprika, ras el hanout, salt, pepper into a thick paste and cover whole cauliflower in it, making sure to work in between the florets.
  2. Place in pot with small bit of water inside and pop into 180c oven with a lid on for 20 mins, then remove lid and allow to roast until charred and golden.
  3. Slice onions into thin slices, place in bowl with salt, pepper, sugar, and juice of 2 lemons, allow to sit for 15 minutes to quickly pickle. Just before service, mince all fresh herbs and add to onions to make herb salad.
  4. Mix natural yoghurt, tahini, minced garlic and lemon juice and YR Original Tomato Relish to make sauce.
  5. Toast hazlenuts and chop, by hand or in food processor with coriander, cumin, sesame and salt and pepper.
  6. To serve, put a layer of yoghurt sauce on the base of a plate, add roasted broccoli on top, ar-range herb salad around and sprinkle with dukkah. Enjoy!
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