PICK N MIX BARBECUE - full list of dishes

BBQ Starters & dessert kit

Grilled bread

Grilled bread, rubbed with garlic and doused with oil, features on tables from the North to the South of Italy. It is excellent on it’s own, even better when piled high with antipasti, ready to be scoffed, and perhaps at its finest used as a scarpetta- the ‘little shoe’ that wipes your plate clean when you’ve finished a dish, soaking up all the oil and juices.

Your pack serves two and contains:

  • Some slices of bread
  • A clove of garlic


  • Grill the bread over a medium flame, or a medium hot griddle pan – too high will scorch it while leaving the insides cool, and too low will dry it out
  • When ready, rub lightly with the garlic clove – a couple of strokes will suffice – then drizzle with a little fine olive oil

Roast marinated peppers with burrata

Peppers, blackened over an open flame, then left to soften and stew in their own steam, must be one of life’s greatest pleasures. We scorch them, and rest them, clean and peel them, then dress them with fine oil, a little vinegar, garlic, chilli & wild herbs. We send them to you alongside a whole burrata, mozzarella’s rather less virtuous cousin. You nestle them snugly on a plate, and feast.

Your pack serves two and contains:

  • A burrata
  • Some peppers, roasted & marinated by us


  • Let all ingredients come to room temperature (a half hour or so before you wish to eat)
  • Heap the peppers onto a suitable serving dish
  • Tuck the burrata in next to them
  • Enjoy!


Smoked ricotta with grilled marinated aubergine, tomato, chilli & mint 

Ricotta mustia, from Sassari, the second city of Sardinia, is the most esteemed of smoked ricottas, aromatic with the smoke of the wild Sardinian herbs used to flavour and preserve it. Here, it is married with grilled aubergines marinated with roasted tomatoes and spiked with chopped chilli, garlic & fresh mint, and it is wonderful. 

Your pack serves two and contains:

  • Grilled aubergines, marinated with roasted datterini tomatoes, chilli, garlic, mint, wine vinegar and spectacular oil
  • Sheep ricotta, delicately smoked
  • A few leaves of fresh mint


  • Remove the aubergine and ricotta from the fridge at least half an hour before you wish to eat them
  • Arrange the aubergine neatly on a plate, then either crumble the ricotta in big pieces atop, or slice it neatly and lay it alongside
  • Chop the mint leaves and sprinkle over


There is something insanely satisfying about retro foods, and tiramisù is no exception. It is almost the definition of a cliché dessert – very safe… and very vanilla, to couch it in a bedroom term. It is hard to describe my delight when I learned its origins are not so salubrious as one might imagine. Tira-mi-sù means ‘pick me up’ – a rather charming name for a cheery pudding, spiked as it is with espresso. The academy of tiramisù (yes, there is such a thing – Italy treats its culinary heritage with due import, and every dish of note has its own guild or knighthood or foundation) tells a different story: ‘… this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso. The “Siora” who ran the premises developed this aphrodisiac dessert to offer to customers at the end of the evening in order to reinvigorate them and solve the problems they may have had with their conjugal duties on their return to their wives.’ Not such a frumpy dessert after all...

Your pack serves two and contains:

  • A tiramisù, to share


  • Remove from the fridge 10-15 minutes before eating, to take the edge off
  • Spoon gently onto plates, then eat


This is a wonderful time of year for young vegetables – florence fennel is still at its late season peak, asparagus is nearing its zenith & baby gem lettuces begin to have real flavour again after the wintery months. Here we offer them ready to grill – potatoes & fennel blanched and softened, asparagus trimmed & the lot accompanied by our finest olive oil, from La Bandiera in Tuscany.  

Your pack serves 2 and contains:

  • Some wedges of florencve fennel, blanched with lemon & bay
  • Baby gem lettuce
  • New season asparagus
  • Potatoes, boiled and sliced
  • Some very fine olive oil


  • Heat your barbecue until the flames have died and the hottest white embers remain – or alternatively, heat a griddle pan until smoking.
  • Slice your lettuce in half and leave attached by the root
  • Season all your veg with coarse salt, and rub with half the olive oil
  • Grill for approximately (turning over halfway through the cooking time):
    • 10-15 (most of the time cut side down), minutes for the potatoes
    • 5-6 minutes for the lettuce
    • 5-6 minutes for the fennel
    • 5-6 minutes for the asparagus
  • When all the veg is cooked (crisp & golden), remove it from the heat, arrange neatly on a serving platter, and drizzle with the remaining oil


Originally a way to use leftover bread, Panzanella is now a nationwide staple in Italy – at its most simple just softened bread and ripe tomatoes, or as here more complex with capers, onions, garlic, wine vinegar, basil and oil. This is a taste of Italy, and a taste of summer– burstingly ripe tomatoes from the slopes of Mount Vesuvius, sun drenched onions from Tropea in Calabria, wild rocket and Italian basil. And a bit of stale bread from Soho. Enjoy!

Your pack makes one large salad and contains:

  • Sliced bread & a clove of garlic
  • Some rocket & basil
  • Some cuore del vesuvio tomatoes, tropea onions & italian cucumber
  • a dressing of wine vinegar and fine olive oil, blended with datterini tomatoes, basil & garlic, and pantelleria capers


  • Grill (or toast) your bread until crisp and golden, then rub with the garlic
  • Chop the tomatoes in rough chunks and season well with salt
  • Finely slice the onion, and coarsely slice the cucumber, and add these to the tomatoes
  • Add the rocket and basil also
  • Tear the bread into rough chunks, then pour half the dressing on the bread, and half on the salad
  • Mix the bread well with the dressing, then add this to the salad, and mix well

    Grilled octopus, gremolata & olive oil

    Octopus are such amazing animals – beautiful, intelligent, otherworldly – one does well to examine one’s conscience before eating them. In my case, I am tempted by their delicious flesh but do feel guilty about it.

    Your pack contains:

    • ¼ large octopus, boiled until just tender
    • Some fine olive oil
    • A little gremolata (a mix of finely chopped parsley, garlic & lemon zest)
    • A small Sorrento lemon


    • Brush or rub the octopus with oil on all sides
    • Lay it flat on the grill. It will take a good 5-8 minutes to get well browned, which is the point
    • Turn it over, and repeat the other side
    • Remove to a serving dish, scatter with gremolata and douse with oil, and serve the lemon alongside

    Grilled native lobster, sorrento lemon & gremolata

    Few things are more suited to the grill than a lobster, plump and succulent inside its rigid carapace. We blanch them, which loosens the flesh from the shell a little, then half them, remove any wobbly bits, and crack the claws. You grill them, to the adoration of friends and family alike, then eat them messily. Buon appetito!

    Your pack contains:

    • A native lobster, blanched, halved and cracked
    • Some gremolata (a finely chopped mix of lemon zest, garlic & parsley)
    • A small Sorrento lemon
    • Some fine olive oil


    • Heat your barbecue until the flames have died and the embers are white hot – or alternatively, heat a griddle pan until smoking.
    • Use a touch of the oil to lubricate the flesh, then season lightly with salt & pepper.
    • Grill, cut side down, for 2 minutes over a high heat, until the flesh is golden, then turn over and cook for a further 2-3 minutes until the flesh feels just firm to the touch, and the liquid inside the shell is bubbling a little.
    • Remove from the heat, scatter with gremolata and douse with oil, and serve with lemon wedges alongside.

    Grilled brined spring chicken, lemon & olive oil

    Spring chickens (galletti) are a delight – crisp, bronzed skin and juicy legs – and their small size makes them ideal for barbecuing. Brining makes them more so – the sweet and salty solution plumps and seasons them.

    Your pack contains:

    • A plump and succulent bird, spatchcocked
    • A small Sorrento lemon
    • Some fine olive oil


    • Heat your barbecue until the flames have died and the heat cooled a little – or alternatively, heat a griddle pan over a medium heat.
    • Season the bird with pepper but no salt, as it will already be seasoned by the brine, then place it on the grill, skin side down.
    • Keep an eye on the bird – the sugar from brining makes it prone to darkening quickly, and a medium heat is much better than a high one.
    • When the skin is golden and crisp, turn over and continue cooking on the other side – it will likely take 20 minutes or so, depending on heat – to check, either use a cooking thermometer to probe it to 75C, or cut into the thigh right down to the bone and check it’s not bloody.
    • When ready, remove from the heat and let rest in a warm spot for ten minutes or so.
    • While resting, cut the lemon in half, grill on high heat flesh side down until chard and squeeze over the chicken

      Salsiccia leccese (Pork, veal & bay sausage)

      Salsiccia Leccese is THE sausage of Lecce at Puglia’s southern tip. It is made with a mix of veal and pork, and perfumed with lemon zest, bay leaves, cinnamon and cloves. It is superb.

      Your pack contains:

      • 400g salsiccia leccese


      • Heat your barbecue until the flames have died and the hottest white embers remain – or alternatively, heat a griddle pan until smoking.
      • Grill the sausage for a total of 12-14 minutes, turning once halfway through
      • We serve our sausages a touch pink but if you prefer it fully cooked, keep grilling until a meat thermometer registers 75C or just cut into it and check the juices are clear
      • Serve

      Tagliata (28 day aged UK ex-dairy cow sirloin) with rocket, parmesan, balsamic & rosemary

      Tagliata just means ‘sliced’ – a steak which is sliced when grilled. Sometimes, they are served plain – other times, with porcini mushrooms, or asparagus, or butter and sage, or rocket & tomato, or…


      At any rate, at Bocca di Lupo we buy whole sirloins of 28-day aged British ex-dairy cows, and cut them into whopping 800g steaks ‘for 2’, though they are big enough probably for 3 and serve with rocket salad on the side, everything garnished with rosemary oil, balsamic vinegar and parmesan shavings


      The trick with steak is to get great, deep browning all over the outside, and cook the inside to an even temperature Most cooks like to cook all the way then rest. I like to cook a little, rest a little, cook a little, rest a little


      For a 2.5-3cm thick steak, you get to blue in 2 minutes on each side (high heat), then 2 mins rest. Subsequent stages (rare, mid-rare, medium, etc) are each about 1 min each side & 1 min rest. I like to cook to blue and rest, then cook to rare and rest, then cook to mid-rare and rest. Then I serve it, cos I like my steak medium rare – but if you like it more cooked, continue in the same manner. For a steak twice as thick (5-6cm), double all the cook and rest times.


      If you have a meat thermometer, internal temperatures are


      How do you like it

      Before resting

















      Well Done




      Your pack serves 2 as a main, and contains 

      • A bone-in slab of sirloin
      • Wild Rocket
      • 24 month aged Parmesan shavings
      • Rosemary oil mixed with balsamic vinegar

      You can cook the steak on a BBQ, on a griddle pan, in a frying pan or under an overhead grill (high up, and on high)


      • Heat your grill smoking hot. You should be able to hold your hand 5cm above it for 5 seconds without burning yourself (don’t touch it, obviously)
      • Take the steak from the fridge at least 30 minutes before cooking
      • Season well with salt on both sides
      • Warm your serving platter
      • Grill the steak on 1 side for 2 minutes. Move it only if it starts to flare. Grill the other side, the same.
      • Then rest 2 minutes and the steak is blue.
      • Cook a further 1 minute each side and 1 minute rest for rare
      • Same again for medium rare
      • DO NOT BE AFRAID to carve your steak too raw – if it looks too bloody when you cut it, you can cook it more before or even after cutting
      • DO BE AFRAID of overcooking it. There is no ‘wrong’ in liking your steak well done – but if you cook it more than you like, there is no going back…
      • Carve the steak off the bone then slice thinly. If the bone is configured to permit standing it up in priapic glory, go for it. Arrange the meat slices carefully around.
      • Mound the rocket up next to the carved steak. Sprinkle some salt over the rocket (and maybe a bit over the carved beef)
      • Scatter the parmesan shavings, drizzle the rosemary oil and balsamic vinegar.

      ENJOY! Steak isn’t cooked piping hot, so should be eaten soon after cooking, before it gets too cold