Latest news with #NationalBBQWeek
North Wales Live
a day ago
- Lifestyle
- North Wales Live
Sizzling weather makes 2025 year of the midweek BBQ (and we're eating healthier too)
Barbecues were once reserved for the weekend but 2025's brilliant weather has led to more Brits than ever firing up the barbie midweek. More than three quarters of us (78%) believe that BBQs are no longer just a weekend pursuit, according to research by plant-based food firm Beyond Meat to mark National Barbecue Week (May 26 to June 1). This is a recent trend, coinciding with our recent warmer summers, with more than half (53%) admitting they enjoy a BBQ Tuesday to Thursday more often than they did two years ago. Lighting up the BBQ midweek isn't the only way our summer dining habits are changing as 42% of those surveyed saying they are eating less animal meat during the week more than they did in 2023. Meanwhile more than half (58%) said they now cook healthier dishes, with 47% reporting that having plant-based options on the menu is important to them, and a similar number agreeing cooking plant-based meat on a barbecue supports a balanced lifestyle. Ellie Stevens, Senior Brand Manager GB at Beyond Meat said: 'Midweek BBQing gives a great excuse to get outside and create delicious plant-based meals.' As for our favourite plant-based meal to cook on the barbie? It's corn on the cob that is our choice by a mile, with 51% saying they love cooking it. Vegetarian kebabs (32%) are second, with a plant-based burger third (31%). Ellie adds: 'Whether you're entertaining friends or looking for a quick al fresco dinner, our products are easy to cook on the barbecue, helping you cater for carnivores, vegans and flexitarians alike to deliver all the taste, with none of the worries.' To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl' has shared her favourite recipe. 'Al fresco cooking is a brilliant way to get out in the fresh air, connect and experiment with plant-based foods in a new and exciting way,' she explains. 'Plant-based meat, such as the Beyond Burger. are high in protein and lend themselves to a whole host of mid-week dishes beyond the traditional bun.' Her 'Beyond Burger Bowl' is made with Beyond Meat patties, roasted potatoes, and a vibrant salad - perfect for healthy midweek eating. The recipe is below: Ingredients (serves 2) · 2 Beyond Burger patties · 1 Maris Piper potato, cubed · 1 tsp chilli flakes · 1 tbsp olive oil · Handful of lettuce leaves · 2 large tomatoes, chopped · Cucumber, sliced · 1 tbsp red onion, finely chopped · ½ avocado, cubed For the dressing: · 1 tbsp mayonnaise · 1 tbsp tomato ketchup · 1 tsp mustard Method · Preheat your oven to 200c or airfryer at 180c · Place your cubed potatoes into a prepared oven dish · Add the oil, chilli flakes and some salt and pepper. Mix well · Roast for 45 minutes in the oven or airfryer for 20 minutes · Slice your Beyond Meat burgers into small bite size pieces · Barbecue the burgers for 8-10 minutes, flipping frequently until cooked through. · Mix the dressing ingredients together in a small bowl · Add your chopped salad to the bowl, along with the roasted potatoes and beyond meat burgers. · Drizzle over your dressing and enjoy!
Wales Online
a day ago
- Lifestyle
- Wales Online
Sizzling weather makes 2025 year of the midweek BBQ (and we're eating healthier too)
Sizzling weather makes 2025 year of the midweek BBQ (and we're eating healthier too) More than three quarters of us (78%) believe that BBQs are no longer just a weekend pursuit GP and influencer Dr Divya Sharma, aka 'Doctor Bowl's' - 'Beyond Burger Bowl' recipe (Image: Cover Images ) Barbecues were once reserved for the weekend but 2025's brilliant weather has led to more Brits than ever firing up the barbie midweek. More than three quarters of us (78%) believe that BBQs are no longer just a weekend pursuit, according to research by plant-based food firm Beyond Meat to mark National Barbecue Week (May 26 to June 1). This is a recent trend, coinciding with our recent warmer summers, with more than half (53%) admitting they enjoy a BBQ Tuesday to Thursday more often than they did two years ago. To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl' has shared her favourite recipe (Image: Cover Images ) Lighting up the BBQ midweek isn't the only way our summer dining habits are changing as 42% of those surveyed saying they are eating less animal meat during the week more than they did in 2023. Meanwhile more than half (58%) said they now cook healthier dishes, with 47% reporting that having plant-based options on the menu is important to them, and a similar number agreeing cooking plant-based meat on a barbecue supports a balanced lifestyle. Ellie Stevens, Senior Brand Manager GB at Beyond Meat said: 'Midweek BBQing gives a great excuse to get outside and create delicious plant-based meals.' As for our favourite plant-based meal to cook on the barbie? It's corn on the cob that is our choice by a mile, with 51% saying they love cooking it. Vegetarian kebabs (32%) are second, with a plant-based burger third (31%). Ellie adds: 'Whether you're entertaining friends or looking for a quick al fresco dinner, our products are easy to cook on the barbecue, helping you cater for carnivores, vegans and flexitarians alike to deliver all the taste, with none of the worries.' To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl' has shared her favourite recipe. 'Al fresco cooking is a brilliant way to get out in the fresh air, connect and experiment with plant-based foods in a new and exciting way,' she explains. 'Plant-based meat, such as the Beyond Burger. are high in protein and lend themselves to a whole host of mid-week dishes beyond the traditional bun.' Her 'Beyond Burger Bowl' is made with Beyond Meat patties, roasted potatoes, and a vibrant salad - perfect for healthy midweek eating. The recipe is below: Ingredients (serves 2) · 2 Beyond Burger patties · 1 Maris Piper potato, cubed · 1 tsp chilli flakes · 1 tbsp olive oil · Handful of lettuce leaves · 2 large tomatoes, chopped · Cucumber, sliced · 1 tbsp red onion, finely chopped · ½ avocado, cubed For the dressing: · 1 tbsp mayonnaise · 1 tbsp tomato ketchup · 1 tsp mustard Method · Preheat your oven to 200c or airfryer at 180c · Place your cubed potatoes into a prepared oven dish · Add the oil, chilli flakes and some salt and pepper. Mix well · Roast for 45 minutes in the oven or airfryer for 20 minutes · Slice your Beyond Meat burgers into small bite size pieces · Barbecue the burgers for 8-10 minutes, flipping frequently until cooked through. Article continues below · Mix the dressing ingredients together in a small bowl · Add your chopped salad to the bowl, along with the roasted potatoes and beyond meat burgers. · Drizzle over your dressing and enjoy!
Daily Mirror
3 days ago
- Lifestyle
- Daily Mirror
Brits enjoy midweek BBQs thanks to sizzling weather with healthier food on menu
More than three quarters of people believe that BBQs are no longer just a weekend pursuit - and many say they are eating less animal meat during the week more than they did in 2023 Barbecues were once reserved for the weekend but 2025's brilliant weather has led to more Brits than ever firing up the barbie midweek. More than three quarters of us (78%) believe that BBQs are no longer just a weekend pursuit, according to research by plant-based food firm Beyond Meat to mark National Barbecue Week (May 26 to June 1). This is a recent trend, coinciding with our recent warmer summers, with more than half (53%) admitting they enjoy a BBQ Tuesday to Thursday more often than they did two years ago. Lighting up the BBQ midweek isn't the only way our summer dining habits are changing as 42% of those surveyed saying they are eating less animal meat during the week more than they did in 2023. Meanwhile more than half (58%) said they now cook healthier dishes, with 47% reporting that having plant-based options on the menu is important to them, and a similar number agreeing cooking plant-based meat on a barbecue supports a balanced lifestyle. Ellie Stevens, Senior Brand Manager GB at Beyond Meat said: 'Midweek BBQing gives a great excuse to get outside and create delicious plant-based meals.' As for our favourite plant-based meal to cook on the barbie? It's corn on the cob that is our choice by a mile, with 51% saying they love cooking it. Vegetarian kebabs (32%) are second, with a plant-based burger third (31%). Ellie adds: 'Whether you're entertaining friends or looking for a quick al fresco dinner, our products are easy to cook on the barbecue, helping you cater for carnivores, vegans and flexitarians alike to deliver all the taste, with none of the worries.' To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl' has shared her favourite recipe. 'Al fresco cooking is a brilliant way to get out in the fresh air, connect and experiment with plant-based foods in a new and exciting way,' she explains. 'Plant-based meat, such as the Beyond Burger. are high in protein and lend themselves to a whole host of mid-week dishes beyond the traditional bun.' Her 'Beyond Burger Bowl' is made with Beyond Meat patties, roasted potatoes, and a vibrant salad - perfect for healthy midweek eating. The recipe is below: Ingredients (Serves 2) · 2 Beyond Burger patties · 1 Maris Piper potato, cubed · 1 tsp chilli flakes · 1 tbsp olive oil · Handful of lettuce leaves · 2 large tomatoes, chopped · Cucumber, sliced · 1 tbsp red onion, finely chopped · ½ avocado, cubed For the dressing: · 1 tbsp mayonnaise · 1 tbsp tomato ketchup · 1 tsp mustard Method: · Preheat your oven to 200c or airfryer at 180c · Place your cubed potatoes into a prepared oven dish · Add the oil, chilli flakes and some salt and pepper. Mix well · Barbecue the burgers for 8-10 minutes, flipping frequently until cooked through. · Mix the dressing ingredients together in a small bowl · Add your chopped salad to the bowl, along with the roasted potatoes and beyond meat burgers. · Drizzle over your dressing and enjoy!
The Herald Scotland
3 days ago
- Lifestyle
- The Herald Scotland
Sizzling weather makes 2025 year of the midweek BBQ
This is a recent trend, coinciding with our recent warmer summers, with more than half (53%) admitting they enjoy a BBQ Tuesday to Thursday more often than they did two years ago. Lighting up the BBQ midweek isn't the only way our summer dining habits are changing as 42% of those surveyed saying they are eating less animal meat during the week more than they did in 2023. GP and influencer Dr Divya Sharma, aka 'Doctor Bowl's' - 'Beyond Burger Bowl' recipe (Image: Cover Images) Meanwhile more than half (58%) said they now cook healthier dishes, with 47% reporting that having plant-based options on the menu is important to them, and a similar number agreeing cooking plant-based meat on a barbecue supports a balanced lifestyle. Ellie Stevens, Senior Brand Manager GB at Beyond Meat said: 'Midweek BBQing gives a great excuse to get outside and create delicious plant-based meals.' As for our favourite plant-based meal to cook on the barbie? It's corn on the cob that is our choice by a mile, with 51% saying they love cooking it. Vegetarian kebabs (32%) are second, with a plant-based burger third (31%). Ellie adds: 'Whether you're entertaining friends or looking for a quick al fresco dinner, our products are easy to cook on the barbecue, helping you cater for carnivores, vegans and flexitarians alike to deliver all the taste, with none of the worries.' To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl' has shared her favourite recipe. 'Al fresco cooking is a brilliant way to get out in the fresh air, connect and experiment with plant-based foods in a new and exciting way,' she explains. 'Plant-based meat, such as the Beyond Burger. are high in protein and lend themselves to a whole host of mid-week dishes beyond the traditional bun.' Her 'Beyond Burger Bowl' is made with Beyond Meat patties, roasted potatoes, and a vibrant salad - perfect for healthy midweek eating. The recipe is below: Ingredients (Serves 2) · 2 Beyond Burger patties · 1 Maris Piper potato, cubed · 1 tsp chilli flakes · 1 tbsp olive oil · Handful of lettuce leaves · 2 large tomatoes, chopped · Cucumber, sliced · 1 tbsp red onion, finely chopped · ½ avocado, cubed For the dressing: · 1 tbsp mayonnaise · 1 tbsp tomato ketchup · 1 tsp mustard Method
Scotsman
3 days ago
- Lifestyle
- Scotsman
National BBQ Week: The most popular foods for 2025
It's time to fire up the barbecue 🔥 Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... National BBQ Week takes place from May 26 to June 1 A BBQ expert has shared the most popular barbecued foods of 2025 BBQ chicken takes the top spot with 5,192 searches As we approach the warmer months of the year, it seems only right that we are starting to host barbecue's in our gardens. We are also right in the middle of celebrating National BBQ Week, a dedicated week to celebrating delicious barbequed food. Advertisement Hide Ad Advertisement Hide Ad From Monday May 26 to Sunday June 1, National BBQ Week is being held, giving people across the country the ideal opportunity to fire up the barbecue. To mark the celebration, a BBQ expert from Old Railway Line Garden Centre has shared the most popular BBQ foods for 2025, as well as expert tips on how to grill to perfection. National BBQ Week: The most popular foods for 2025 and tips for grilling to perfection | New Africa - What are the most popular BBQ foods for 2025? While burgers and sausages are usually known as the top barbecue foods, the study by Old Railway Line Garden Centre has found that Brits are now searching for a modern twist on the typical barbecued meat. BBQ expert Liam Cleary has shared the top five most popular barbecued foods, as most searched by Brits across the UK, with BBQ chicken taking the top spot. Advertisement Hide Ad Advertisement Hide Ad Other popular searches include; BBQ ribs, BBQ corn on the cob, BBQ burger and BBQ sausages. How do you perfectly grill chicken according to a BBQ expert? Liam Cleary has shared his top tips to grilling chicken to perfection. Tips include; skipping the marinade, not using a meat thermometer, and cooking it on direct heat. Liam said: 'Chicken can easily dry out on the BBQ if you don't marinade it properly, and I don't mean just coating it in sauce right before you pop it on the grill. You need to prep it in advance. Infuse the chicken with those amazing flavours and let it soak in overnight. Advertisement Hide Ad Advertisement Hide Ad 'One of the biggest challenges with BBQ chicken is getting the temperature right. It's so easy to end up with burnt skin and raw meat in the middle. But using a meat thermometer can take out the guessing. The internal temperature should reach 75°C to be safe to eat, while still being nice and juicy.' Says Cleary In regards to cooking on direct heat, Liam said: 'People often think that to get crispy BBQ chicken, it has to cook over direct heat the whole time. But that will leave you with dry, burnt chicken' explains Cleary. 'To get the skin crisp and golden while ensuring the inside is still juicy, the trick is to use indirect heat to cook the chicken through first for roughly 20-30 minutes, then move it to direct heat for a few minutes at the end to get that perfectly crispy skin.' If you have a food and drink story to share with us, we'd love to hear from you. You can now send your stories to us online via YourWorld at It's free to use and, once checked, your story will appear on our website and, space allowing, in our newspapers.
