National BBQ Week: James Haywood’s recipes for success

If you want to try out the barbecue outside your Center Parcs Lodge, or perhaps want to celebrate the bank holiday weekend with a grill-off, these recipes are real crowd-pleasers. Don’t forget to read my tips first though to avoid any mistakes!

Zingy and sweet potato salad dressing
Zingy and sweet potato salad dressing
Zingy and sweet potato salad dressing
Zingy and sweet potato salad dressing

Moroccan Marinade
This marinade is great for lamb and chicken, but could also work well for king prawns. As I cook my chicken in the oven I marinade the chicken up to 24-hours before, but if you were putting the meat straight on to the barbecue, follow my tip above and add the marinade post-cooking.

  • 1/2 cup olive oil
  • 1/2 cup of finely diced onion 
  • Juice of 2 lemons 
  • 5 cloves of garlic, minced 
  • 1 tablespoon fresh chopped coriander
  • 3 teaspoons ground cumin 
  • 2 teaspoons crumbled bay leaves 
  • 2 teaspoons paprika 
  • 1/2 teaspoon ground turmeric

Add all ingredients into a bowl or tub, and mix well. Keep in the fridge until adding to your meat.

Oriental chargrilled tender-stem broccoli
Spicy, crunchy and very moreish! I don’t tend to cook vegetables on my barbecue, but when I do I always make this oriental broccoli.

  • Blanch 200g tender-stem broccoli until it’s cooked but still has a slight bite
  • Shake off excess water and drizzle 2tbsp chili oil over the steams and heads
  • Chargrill on your barbecue for a few seconds on either side before throwing slices of fresh garlic (2-3 cloves) on top
  • Take off the heat and sprinkle 1tbsp of toasted sesame seeds on top before serving.

German style potato salad
This simple but effective potato salad can be made the morning before your barbecue and is perfect for large groups. Although it’s so tasty you might need to make two servings!

  • Cook your new potatoes until firm. Around 500g should be enough.
  • Make up a dressing of 1tsp Dijon mustard, 1tbsp white wine vinegar and 4 tbsp olive oil
  • Finely chop four spring onions and add to the dressing
  • Remove your potatoes and cut them into thick slices. Put into a bowl
  • Mix the onion and mustard dressing with the potato slices while they are still warm
  • Cover and leave for an hour or so, adding salt and plenty of white pepper.


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James Haywood

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James Haywood

I’ve been working for Center Parcs since 2006 and, as Group Executive Chef, I am responsible for all restaurants on our Villages, from recipe development to quality control. Tuck in to my monthly posts to get a taste of my day-to-day life, as well as discovering recipes and tips.