Dan Hull Deli: What’s hot on the barbecue?

No camping or glamping experience would be complete without a barbecue. Cooking over coals is the ideal way to spend an evening on the campsite, indulging in some tasty barbecue treats.
At Osea we’ve recently invested in top-of-the-range barrel barbecues for our happy glampers, which are ideal for feeding large families or groups. Don’t forget we’re always happy for our campers and glampers to bring their own barbecues and firepits, we just need them to be raised off the floor.
What’s Cooking?
We’ve teamed up with local chef and man behind the up-and-coming deli brand, Dan Hull – www.danhullpreparedfoods.co.uk. Dan’s just appeared at the Essex Fine Food Show at Chelmsford Racecourse, and has been kind enough to share with us his favourite barbecue recipe. Here’s his recipe for lamb, our advice would be to opt for locally reared saltmarsh lamb – delicious!
Marinated butterflied leg of lamb
Ingredients:

• 5 cloves Garlic
• 
1 whole lemon zest and juice
• 10 grams fresh rosemary
• 
10g fresh mint
• 10g Maldon sea salt
• Splash olive oil
• 5g cracked black pepper

Method:
Rub all ingredients into a flattened butterflied leg of lamb and wrap into a foil parcel ready to go onto the BBQ. Cook 10-15 mins each side depending on how rare you would like it. Turn just once and leave to sit for 10 mins after cooking. To crisp up the meat, take the meat out of the foil and return to the BBQ, retaining the juices collected in foil. Slice lamb and pour the juices back over the lamb to finish.
Fennel, watercress and orange salad with a whole grain mustard dressing
Ingredients:

• 1 large fennel bulb
• 2 oranges segmented
• 250g watercress

Dressing:

• 30g wholegrain mustard
• Splash olive oil
• Splash of cider vinegar (Aspalls is my favoured choice)

Method:
Mix salad ingredients together and pour over dressing and toss!
Top tips for the barbecue
Everyone thinks they’re the best chef ever when they’re behind the barbecue, but here’s some top tips to ensure your dishes are cooked to perfection.

• • Light your barbecue a good while before you want to eat – make sure it reaches a searing temperature before you place your meat on the grills.
  • Marinade your meats the night before to give real flavour to your dishes.
  • Choose a couple of dishes to heat on the charcoals, rather than lots of different meats that you would never normally eat together.
  • Always make sure your meat is cooked through – a sharp knife will help you see if it’s well-cooked. Leave the meat to rest before dishing-up.
  • Remember you can also cook-up vegetables on the barbecue, and why not experiment with fresh fruit too?
  • And finally, never leave your barbecue – make sure it’s always safe.