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It’s almost time to bring out the BBQ and get grilling. Did you know that cooking on wood gives great results and also smells wonderful too. If you use Flamers to light your BBQ, you won’t spoil your food with those nasty paraffin smells traditional firelighters tend to exude.

Here’s a lovely recipe for kebabs that will please vegetarians, but also makes an interesting BBQ pudding.


Prep: 5 minutes

Cook: 8 minutes


1 tbsp ground ginger
2 tbsp brown sugar
1 squeezed orange
1 small liquidised pineapple
1 liquidised passion fruit
1 squeezed lime
2 cloves chopped garlic
1 tbsp soy sauce
Large strawberries
Fresh pineapple chunks
Tomato halves
Sliced corn on the cob
Whole mushrooms
Red onion, quartered
Sliced courgette
Green peppers 


Mix the ginger, sugar , salt and pepper in a bowl. Add juices, garlic and soy sauce to make the


Place the fruit and vegetables in a bag and add the marinade. Seal the bag and give it

a good shake. Put in the fridge for at least two hours. Soak wooden kebab skewers in water for

30 minutes (this will stop them from burning when you grill them later).

Place the items randomly onto the skewers. Grill on barbecue for 8–10 minutes, turning frequently.

Serve with plantains (wrapped in foil and grilled) and saffron rice.