Spice up your BBQ!

AINSLEY HARRIOTT on how to turn up the heat on outdoor dining

- STEVEN PERKINS

AINSLEY'S GOOD MOOD FOOD

SATURDAY, 11.35AM, ITV COOKERY

What better time to fire up the coals for a barbecue than a bank holiday? And with this May's three-day weekend VVAinsley Harriott is bursting with ideas on how we can pep up al fresco dining, as he showcases a vegan recipe for island black-bean burgers in this week's episode of Ainsley's Good Mood Food on ITV, which celebrates the power of herbs and spices in creating mouth-watering meals.

Here, in an exclusive interview, Ainsley, 65, tells TV Times how we can ensure our BBQ recipes are hot and sizzling even on those days when the weather isn't...

BLACK-BEAN BURGERS WITH AVOCADO SALSA

‘These vegan burgers are full of texture and Caribbean spice,' says Ainsley. The crunchy peanut butter and bite of the cashew nuts adds a nice bit of body, and the polenta gives a good crisp coating.

I love them spicy, but you can leave the chilli out if you prefer. If you have a nut allergy, try using tahini in place of the peanut butter, and stir in some sunflower seeds instead of the cashews.'

1 small garlic clove, minced

1 medium-hot red chilli, deseeded and finely chopped

1tbsp jerk seasoning

45g cashew nuts

1x 400g tin black beans, drained, rinsed and patted dry

125g ready-to-eat brown rice or bulgur wheat 1heaped tbsp crunchy peanut butter Itbsp vegan mayo

25g panko breadcrumbs

Handful of coriander leaves

Zest of 1/2 lime

Sea salt and black pepper

3tbsp fine polenta

FOR THE AVOCADO SALSA

1 large avocado, peeled, stoned and finely diced

2 ripe vine tomatoes, deseeded and finely chopped

1/2 red onion, finely chopped