Dips

Blistered tomatoes, mellow garlic and sherry vinegar make a smoky BBQ dip pot for potatoes, flatbreads, grilled veg and charred meat.

Tamarind, dates and chilli create a dark, glossy BBQ dip for beef skewers, giving sour-sweet depth, gentle heat and proper smoky cling.

Tart green apple, mustard and dill make a cool rib dip with crunch, tang and enough creaminess to balance smoky pork fat.

Quick-pickled red onion, lime and coriander bring crunch, heat and juicy sharpness to skewers, tacos and smoky grilled meats straight from the BBQ.

Grilled lemons, capers and parsley make a sharp BBQ dip for chicken, with smoky citrus, briny bite and enough olive oil to cling beautifully.

Cucumber, mint, lemon and Greek yoghurt make a cooling BBQ dip for hot wings, with creamy tang, fresh herbs and crisp texture.

Smoked paprika, sriracha and roast garlic turn mayo into a creamy, lively dip that works with chicken skewers, grilled corn, sweet potatoes and mixed barbecue spreads.

Mango chutney, lime, mayo and Greek yogurt make this creamy dip fruity, tangy and especially good with chicken, pork, flatbreads and chilli-spiked barbecue dishes.

Creamed horseradish, fresh chives and English mustard give this cool dip the sharp edge rich beef, sausages, potatoes and smoky barbecue plates really need.

Gochujang, sour cream and pickled jalapeños turn into a cool, savoury dip with a fermented chilli edge, ideal for sticky ribs, beef skewers and grilled corn.