Summer’s here and it’s time for the great British BBQ. Whether you’re going to be flipping chicken burgers, searing kebabs or sizzling sausages, we’ve got some great BBQ recipe suggestions for you as well as some useful BBQ tips to make sure your summer celebration goes well.

Sizzling meat on the BBQ, enjoying the temperamental weather and spending time with friends and family is one of our favourite British traditions. This year, we’re asking you to start a new tradition that will help us to improve the lives of farmed animals across the country.

Spotlight on the Side Dishes

When we think of BBQ, it's easy to focus on the sizzling main attractions but don’t forget about the delicious range of side dishes that can transform your summer celebration into a full-on feast.

From smoky grilled veggies to crisp and crunchy salads, and creamy dips, we’ve got some exciting ideas to bring a variety of tastes, colours and textures to your outdoor table. Side dishes are also a great way to embrace Eat Less, Eat Better and ensure you’re eating a balanced diet.

Hummus: You can buy it pre-made at the store or make your own hummus at home. To make your own, simply blend chickpeas, tahini, garlic, olive oil and lemon juice in a food processor until smooth.
Coleslaw: Combine shredded cabbage, carrot and onion with May-Ho mayonnaise, vinegar, sugar, and mustard. Mix well and chill before serving.
Potato Salad: Boil potatoes until tender, then drain and allow to cool. Combine with diced onion, celery and hard-boiled RSPCA Assured eggs. Stir in May-Ho mayonnaise, mustard, vinegar, and seasonings.
Greek Salad: Toss together diced tomatoes, cucumbers, red onions and bell peppers. Add Kalamata olives and dress with olive oil, lemon juice and oregano.
Corn on the Cob: Cook the corns on the grill, turning occasionally, until charred and tender. Serve with organic butter and seasonings as desired.

Mixed Vegetable Skewers: Thread chunks of bell peppers, courgettes, red onion, mushrooms, and cherry tomatoes onto skewers. Brush with olive oil and grill until charred and tender.
Grilled Sweet Potato with Pomegranate and Tahini Yoghurt Dressing: Slice sweet potatoes into wedges, toss in olive oil, and grill until tender. Sprinkle with pomegranate seeds and drizzle with a dressing made of tahini, lemon juice and garlic.
Baby Gem and Radicchio Salad with Lemon: Toss whole leaves of baby gem lettuce and radicchio with a simple dressing of olive oil and lemon juice then season with salt and pepper.
Heritage Tomato Salad with Salsa Verde: Slice various types and colours of tomatoes and arrange them on a platter. Drizzle with salsa verde and serve.
Grilled Vegetables: Slice portobello mushrooms, aubergines, asparagus and peppers. Toss in olive oil and grill until tender. Serve with a squeeze of lemon juice or a sprinkle of your favourite herbs.

Become a BBQ Master

Ready to master the art of the Summer BBQ? From novice grillers to seasoning pros, we’ve got some tips to make sure your BBQ goes well. Just remember a better BBQ starts with ensuring you’re supporting higher welfare and buying RSPCA Assured whenever possible.

Preparation is Key: Make sure your grill is clean before you start, and oil the grates to prevent food from sticking. By prepping your ingredients before you start grilling, you leave yourself free to focus on the cooking.
Add A Little Extra Flavour: Using lump wood charcoal will give your meat more taste and by adding woodchips you can get an even richer flavour.
Get the Heat Right: Understand the difference between direct and indirect heat. Direct heat (over the flames) is perfect for searing and cooking thin cuts of meat, while indirect heat (beside the flames) is great for slow-cooking thicker cuts.
Patience is a virtue, particularly when BBQing: While you’re eager to get out there and start grilling, you should aim to let your charcoal burn for at least 20 minutes before cooking. Give about ten minutes for preheating, if you’re using a gas BBQ. And of course, remember to ensure any meat is cooked all the way through before serving.

Marinate Your Meat: Marinating before grilling enhances the flavour. A simple marinade could include oil, vinegar, salt, and spices. If possible, marinate for several hours or even overnight in the fridge.
Avoid Flare-Ups: Too much fat can cause a flare-up, which can char your food. Trim off excess fat and consider using a drip pan under your grates.
Don't Overcrowd the Grill: Leaving space between items on your grill allows for even heat distribution and makes flipping easier.
Keep the Lid Down: Unless you're flipping food or adding more to the grill, keep the lid down. As the expression goes "If you're looking, it ain't cooking".
Let Your Meat Rest: Allow your food to rest after grilling so the juices can redistribute. This will ensure it’s juicier and full of flavour.

Find RSPCA Assured Chicken at Your Favourite Supermarket

Aldi Co-op Lidl Marks & Spencer Morrisons Sainsbury's Tesco

RSPCA Assured Chicken Welfare

You can find out more about the higher welfare standards of chicken on RSPCA Assured farms.

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Find RSPCA Assured Bacon at your Favourite Supermarket

Aldi Co-op Lidl Marks & Spencer Sainsbury's Tesco

RSPCA Assured Pig Welfare

You can find out more about the higher welfare standards of pigs on RSPCA Assured farms.

RSPCA Assured Higher Welfare for Pigs

Find RSPCA Assured Sausages at your Favourite Supermarket

Aldi Co-op Lidl Marks & Spencer Sainsbury's Tesco

RSPCA Assured Pig Welfare

You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.

RSPCA Assured Higher Welfare for Pigs

RSPCA Assured BBQ Recipes

Whether you're going to be basking in the glorious sunshine for your BBQ or braving the English elements, we hope you’ll have a better BBQ and choose higher-welfare products.