Shish kebabs, peri peri chicken and antipasti: chef Hasan Semay's barbecue feast

The Guardian

6 days ago

I spent a lot of my childhood sitting in the passenger seat of my dad Kamil's Volvo, on the barbecue run, listening to Turkish radio. We would usually get the same things: chicken breasts for mum, boneless thighs for the rest of us, and some sort of lamb on the bone for dad. He would purposely butcher it poorly, leaving bits of meat on the bone to grill slowly and pick at as he cooked for the rest – a 'trick' he had learned from his dad. My love for barbecues, cooking over live fire, and entertaining, definitely stems from him.
Barbecues would always start with an impromptu announcement at the table after Sunday morning family breakfast. Mum would begrudgingly agree, knowing the mess my dad can produce in about 20 minutes. It didn't take much persuading in my house to get the mangal [Turkish barbecue] lit. We didn't need perfect blue skies. A dry day and enough sunlight to see us through to the evening would be enough to seal the deal, although dad has been known to barbecue under a tree in a bin bag if the weather didn't cooperate.
One of us kids would get dragged to the Yasar Halim mediterranean market in Haringey, north London. Excuses of 'but I've got homework!' and 'football's on!' would be thrown around the table, leaving me, the youngest, in the firing line. Dad's finger would point straight down the table to me. 'Put on your shoes, boy.'
We had a routine: we would split up to shop. I would grab the herbs, vegetables and rice or bulgur. Dad would be talking to the butcher, eating the unwashed grapes in his basket, and pulling off bits of bread.
As Turks, hospitality was always a big thing in our household. It's a value I've inherited, and live by as an adult. Guests are a blessing, and watching my friends and family stuffing their faces while I sit in front of a mangal in a vest, socks and sandals, with a semi-dirty tea towel over my left shoulder, is my happy place.
These days, I don't always have the time to be running around supermarkets for a last-minute barbecue, so I plan ahead just a little bit more. Ordering from Ocado means I can get the essentials sorted quickly, while knowing everything I'm serving is good quality.
If there's one thing I've learned in my many years at the grill, it's to strategise. I like to take my time with barbecues, but I don't want people starving while they wait so I fill a table with picky, dippy and pully bits. Guests arrive, you say hello, hand them a drink, usher them over to the grazing table and leave them there. Antipasti, cured meats, dips to dunk breadsticks in – Ocado Moroccan inspired houmous is a go-to – and something pickled to keep the palate entertained before the show starts.
For the starters table
M&S Collection red pepper & walnut dipM&S grilled Turkish olivesM&S sundried tomatoesOcado Moroccan inspired houmousM&S sunburst peppers Ocado Spanish mild chorizo ringUnearthed Spanish style picklesRamona's original houmousOcado pitted green olivesM&S balsamic marinated onions
The secret to barbecuing meat is choosing cuts with a high fat content. Fat + charcoal = smoke which leads to flavour. Crispy bits of dancing fat and acidic garnishes for me are the memories of my childhood, think chimichurri (this one from Ocado hits the spot), salsa verde, or just a squeeze of lime to give meat vibrancy. Something to eat alongside a nicely dressed salad or way too much potato salad …
For the mains
M&S lamb merguez sausagesM&S grill new yorker chicken flattiesM&S 4 lamb shish kebabsChimilove medium chimichurriM&S spicy pickle potOcado peri peri chicken grillsM&S Grill 4 king prawn skewers with nduja marinade
We often finish barbecues at mine with fresh fruit. Growing up, the fruit of choice was always watermelon. There's nothing like biting into a slice and letting the juice cleanse your palate – plus, it helps keep everyone hydrated. Watermelon can be hit or miss in the UK, but Ocado fruit is fresh and tasty. That being said, with the sun shining bright and a stomach full of delicious things, who can actually say no to ice-cream …
And for afters
Ocado watermelonHäagen-Dazs crunchy cookies & cream stick barTwister pineapple lemon-lime and strawberry mini ice-cream lollies
Choosing the right charcoal is just as important as selecting the right food – and being able to order it from Ocado alongside everything else keeps things fabulously simple. Make sure your charcoal is running white hot and spread it evenly in your barbecue to avoid flare ups and inconsistent cooking.
Eating barbecue is almost as messy as cooking it, and nobody likes to be patronised by a grownup drink in a child's cup, so make sure you've got the essentials in order, too …
Equipment
Villeroy & Boch white wine glassesLemon Fresh picnic dinner plateBig K 5kg hot brix grade briquetteEmma Bridgewater polka dots napkins
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