A perfect family BBQ

The smell and taste of smoky burgers, sizzling kebabs and charred corn can only mean one thing: it’s summer! We’re making the most of veg, meat and fish with mix-and-match recipes that cater for all, including veggies and vegans. So, throw open the doors and fire up the coals – or a griddle pan, if the weather isn’t quite as scorching

- CASSIE BEST and ESTHER CLARK

Molten-cheese-stuffed burgers

Take burgers to the next level by stuffing them with a combo of cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce. Use the best quality mince you can get – it shouldn’t have any more than 10 per cent fat content.

SERVES 4 PREP 45 mins plus chilling COOK 35 mins MORE EFFORT

1 ½ tbsp olive oil

1 onion, very finely chopped

70g smoked pancetta, finely chopped

1 garlic clove, crushed

4 thyme sprigs, leaves picked

500g lean beef mince (no more than 10% fat)

50g fresh breadcrumbs 1 egg yolk

60g mature cheddar, grated

60g grated mozzarella

For the herby burger sauce

120g mayonnaise

2 ½ tsp English mustard

½ small bunch of parsley, finely chopped

½ small bunch of basil

50g baby gherkins, finely chopped

To serve

4 seeded burger buns, split

2-3 Little Gem lettuces, leaves separated

2 ripe tomatoes, sliced

50g crispy fried onions

1 Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.