The Final BBQ

Over the bank holiday weekend a friend of mine hosted a BBQ and as it was to be the last one before I went back to work, I decided it was time to throw out my cocktail making skills (or lack of)!

The basis of these cocktails is prosecco, which is a firm favourite tipple of myself and my girls. They’re fresh and sweet and can have a bit of a kick if you add a little too much gin (ahem..).

Along with cocktails I also decided to make some halloumi skewers to add to the BBQ fun and also because they’re scrummy! As a vegetarian it can get a little boring constantly eating veggie burgers or sausages from the grill, so these beauties are a great alternative and so easy to make.

The halloumi I used had been spiced up with a bit of chilli and melted gorgeously in the mouth instead of the usual rubbery taste. I bought it at Bert’s Barrow, a super cute family run farm in Hillam, North Yorkshire. They grow an amazing selection of vegetables, (which can be hand delivered to you if you choose) as well as a range of oils, jams, chutneys and sweet treats all locally sourced in Yorkshire.

As BBQ season is coming to an end (sob!) the skewers can also be enjoyed on the grill indoors with a cocktail in hand. Versatile and delicious, what more do you need?

Prosecco Cocktails



  • prosecco
  • gin
  • lemon cordial
  • elderflower cordial (I used elderflower & apple)
  • mint leaves
  • ice cubes
  1. Add 1/4 cup of lemon cordial, elderflower cordial and slightly less than 1/4 cup of gin to a glass, then add ice cubes and stir up together. If you have a cocktail shaker you could bash everything in there and give it a proper shake!
  2. Top the glass up with prosecco and finish off with a few mint leaves.

You can then tweak the recipe to your own personal taste, super easy!


Halloumi Skewers


Ingredients (makes 4/5 long skewers)

  • 150g of halloumi cheese
  • 1 courgette
  • 1 red pepper
  • cherry tomatoes
  1. Chop the halloumi and peppers into 2cm cubed pieces and place to one side.
  2. Create courgette ribbons using a mandolin or a regular old peeler, I used the latter and it was quite easy. Start on one side of the courgette and peel off long strands, continue on the SAME SIDE (I got this wrong..) until the width of the courgette is too big for your peeler, then turn to another side. You will have to discard the first few ribbons.
  3. Slide your ingredients onto the skewers making a pretty pattern in the process. Finished!

Top tip: When bbq-ing these, place some tin foil underneath as the halloumi may start to melt off the skewer.



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