Tom Aikens' picnic barbeque

Picnic Barbecue

BURGER

Ingredients

Makes six or seven burgers

1kg minced beef

400g minced-beef fat

300g finely diced onion

15g garlic

20g salt

2g thyme

10g chopped parsley

2g oregano

1 whole egg

METHOD

Mix all the ingredients and mould into approximately 150g sections for a nice-sized burger. Then grill for about three or four minutes each side on a medium heat.

TOMATO KETCHUP

Ingredients

Makes 2.5 litres

3.5kg tomatoes, roughly chopped

1kg apples, peeled, cored and chopped

900g onions, peeled and chopped into 1cm cubes

800g sugar

1 litre malt vinegar

25g sea salt

1g cayenne pepper

2g whole black pepper corns

2g whole allspice

1g cloves

METHOD

Put all the spices into a tied muslin bag and place all the ingredients into a pan. Turn the heat to full and bring to the boil, then turn down the heat and simmer, cooking the ingredients until they're a pulp (about two hours). Stir the mixture now and again so it doesn't burn. Turn off the heat, ladle the pulp into a blender jug to only half full and purée until it's nice and smooth. Tip this into a fine sieve over a clean pan and press the liquid through using a small ladle. Return the pan to the heat and re-boil for two to three minutes. Place into sterilised jars and bottles and sterilise following the correct procedure.

BAKED SEABASS

Ingredients

1 x 2kg scaled and gutted bass with no head

50ml white wine

100ml olive oil

Juice and zest of one lemon

3 bay leaves cut in half

Small bunch of dill roughly chopped

2g thyme leaves

2g sea salt

Place two sheets of foil together, about 40in long, then fold it over and make a boat shape so the sides come up. Take the bass and slash through the flesh to 0.5cm deep, about 10 times each side. Rub in the olive oil and put the bay leaves and dill into the slashes. Add the lemon juice, peel and white wine, then the salt. Wrap this up well to transport for the barbecue, then cook it on a low heat so it steams in the foil. Alternatively, you can take it out of the foil and place it on the grill for about six to eight minutes each side. Just before you cook the fish, add the salt. This should be very tasty.