RONEYS

What's the inspiration behind your Now Then 10 BBQ item?

After some thought on what we can do to celebrate your 10th anniversary at Now Then, I’ve come up with a sun-dried tomato & basil sausage with a hit of all things Sheffield, including Henderson’s Relish. We make all our own sausages from free-range pork shoulders sourced from Elliott’s in Chesterfield.

Sausages can be tricky to get right. What's your method?

We’ll start by boning out our shoulders and removing any gristle, then I’ll mince the meat twice to give a good break down, then mix in the preservatives and seasoning and add the water. The next bit is my favourite: filling the skins. It’s a task in itself to get just the right amount of meat into them without bursting them as I’m linking them.

Tell us what's on your perfect BBQ this summer?

My perfect BBQ would be minted lamb chops, a couple of our melt-in-the-middle burgers, a peppercorn sauce, and of course three or four of our Now Then 10 sundried tomato & basil sausages.

What about accompanying drinks and dessert? What do you recommend?

As for drinks, I love vodka and lemonade when it’s as hot and nice as it has been, or a cheeky Jäger, and desert always as to be a vodka and raspberry jelly.

The Now Then 10 sausage is on sale at Roneys now.

James Lock

BOSH!

What's your Now Then 10 BBQ item?

Our vegan BBQ recipe is our portobello mushroom burgers from our book. Mushrooms cooked right can be surprisingly meaty and really delicious when seasoned with herbs. You can’t have a BBQ without a burger and the BBQ gives it a really gorgeous, rustic and smokey flavour.

BBQs are traditionally very meat-heavy. What tips do you have for getting the most from vegan BBQs?

There are loads of vegan sausages and burgers that you can buy or make, which can be cooked on the BBQ exactly the same way you can with meat. On the side, we’d have some griddled marinated vegetables, potato salad and vegan kebabs. We always say to 'eat the rainbow' and that’s essential to make a banging side salad too - fill it with loads of different colours to create really tasty salad to complement your BBQ and to get in your greens.

For a rich, creamy dressing, soak some cashew nuts for 20 minutes then blitz up and add in some seasoning.

And to drink?

This would have to be our Watermelon Jägerbomb Punch, which had 20 million views within a week on our channels. It’s really fun for a party and super refreshing - perfect for a summer’s day.

BOSH! by Henry Firth and Ian Theasby is published by HQ, Harper Collins in hardback. You can also find more BOSH! recipes at bosh.tv.

Sam Walby


PORTOBELLO MUSHROOM BURGERS

Recipe by BOSH!
Serves 4

The herbs are absolutely delicious in this dish and perfectly complement the earthy, rustic flavour of the Portobello mushrooms. You could make these with pitta bread if you want a healthier option, then fill the bread with as many veggies as you see fit.

8 Portobello mushrooms (about 325g)
4 garlic cloves
6 sprigs fresh thyme
3 sprigs fresh rosemary
4 tsp olive oil
4 tsp balsamic glaze
4 good-quality burger buns
1 beef tomato
1 baby gem lettuce
½ small red onion
4 tbsp ketchup
4 tbsp vegan mayonnaise
Salt and black pepper

Preheat oven to 200°C or heat the BBQ. Cut 8 squares of foil big enough to wrap your mushrooms.

Lay the mushrooms out on a clean surface with the stalks pointing up. Peel and mince the garlic and spread it evenly over the mushrooms. Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop and sprinkle evenly over the mushrooms.

Drizzle each mushroom with olive oil and balsamic glaze and lightly season with salt and pepper. Wrap each mushroom in a square of foil and place them on the baking sheet or on the hot BBQ. Put the tray in the oven, if using, and cook for 20 minutes.

Meanwhile, slice the burger buns in half. Slice the tomato, separate the lettuce leaves and peel and thinly slice the onion. Drizzle some ketchup over the base of each bun and vegan mayo over the tops.

Take the mushrooms out of the oven or off the BBQ. Carefully remove the foil (watch out for steam) and place two mushrooms on each bun base. Add the tomato slices, a couple of lettuce leaves and a few slices of onion, put the tops on and enjoy.