Cook This: 3 recipes for summer grilling from How to BBQ, including corn on the cob

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The fire-cooking world can be prone to posturing, adds Taylor, but barbecuing doesn’t need to be complicated.

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The chapter titled “Small Fire” is the biggest example of this, with recipes for one or two people, such as the accompanying grilled corn with ‘nduja butter and grilled eggplant with whipped goat’s cheese. “When you’re struck by the moment, it’s a beautiful evening, and you just want to be outside. It’s just a handful of ingredients, no particularly fancy kit, and you can make something really memorable for dinner.”

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GRILLED CORN WITH ‘NDUJA BUTTER & MANCHEGO

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If you’re pescatarian or vegetarian, Genevieve Taylor suggests swapping the ‘nduja (a spicy, spreadable fermented pork salume) for salted anchovies or capers, respectively. Photo by Jason Ingram

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Serves: 2

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2 husk-on corn cobs
50 g (1 3/4 oz) butter, softened
30 g (1 oz) ‘nduja (see note)
A sprig of fresh rosemary, needles picked and chopped
Sea salt and freshly ground black pepper

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To serve:
15-20 g (1/2-3/4 oz) manchego or Parmesan, freshly and finely grated

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Step 1

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Fire up the barbecue ready for direct grilling.

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Step 2

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Take each corn cob and peel back the husks. Pull out and discard the silky threads, then wrap the husks back around the corn as best you can. Set the corn on the grill bars over the fire and cook for 15 minutes or until the husks are charred all over, turning regularly to cook evenly. Transfer to a plate and allow to cool for a couple of minutes.

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Step 3

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Put the butter and ‘nduja into a shallow bowl. Add the rosemary and salt and pepper to taste and mash together with a fork.

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Step 4

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Peel back a few layers of husk from one side of each corn cob and spread the butter onto the exposed kernels. Fold the husk back over and return to the grill, butter-side up, for a few minutes to allow the butter to melt.

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Step 5

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Transfer to a plate and peel the top husks back one last time. Scatter over the grated cheese and serve while really hot.

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Note: If you’re pescatarian or vegetarian, swap the ‘nduja (a spicy, spreadable fermented pork salume from Calabria in southern Italy) for salted anchovies or capers, respectively, and use a vegetarian cheese.

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GRILLED EGGPLANT WITH WHIPPED GOAT’S CHEESE, ORANGE ZEST & PUMPKIN SEEDS

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Eggplants are Genevieve Taylor’s favourite vegetable to grill. “They’re kind of like a sponge for flavour, and you can send them any which way you want, really.” Photo by Jason Ingram

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Serves: 2-4, depending on what else you are eating

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2 eggplants, sliced into 1-cm (1/2-in) discs
2 tbsp olive oil
25 g (1 oz) pumpkin seeds
1 orange
A little fresh flatleaf parsley, chopped, to garnish
A drizzle of runny honey or Smoked Hot Honey (recipe follows)
A drizzle of extra virgin olive oil
Sea salt and freshly ground black pepper

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For the whipped goat’s cheese:
100 g (3 1/2 oz) soft goat’s cheese
3 tbsp full-fat Greek yogurt

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Step 1

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Fire up the barbecue ready for direct grilling.

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Step 2

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Crumble the goat’s cheese into a mixing bowl, add the yogurt and some black pepper. Use a spatula (or electric whisk) to beat together until smooth and creamy. Set aside.

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Step 3

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Spread the eggplant discs out onto a baking sheet and drizzle with the olive oil. Season with salt and pepper and take to the grill. Set the discs, oil-side down, onto the grill bars and grill until lightly charred on both sides. Slide away from the fire to finish softening all the way through.

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Step 4

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Set a small pan over the fire and tip in the pumpkin seeds. Toast for a couple of minutes until a shade darker, then transfer to a small bowl. The grill work is now done, so shut the lid and vents to preserve the fuel or use it to cook something else.

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Step 5

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Spread the eggplant over a serving plate. Finely grate the orange zest all over the top, dot with little spoonfuls of the whipped goat’s cheese and scatter over the pumpkin seeds and parsley. Drizzle with the honey, then give a generous glug of extra virgin olive oil and a sprinkling of black pepper before serving still warm.