(soft chime music)
- Hello everyone, we're Billy and Jack
and we're outside in this beautiful weather today
because we've been challenged by This World Can
to create a vegetarian barbecue.
- We're gonna show you that veg can be
just as delicious as meat on the barbie.
- And at half the price.
- And better for your health.
- Mate the barbie's on, let's get cracking
we've got a lot to do.
- First things first, we're going to be doing
an amazing peanut butter and butter bean burger
with a big old kick of chilli in there as well.
So, we've got some beautiful butter beans here,
peanut butter and egg as well, very important,
chilies, got a bit of smoked paprika,
and we've got some flour as well and an onion.
And we're basically gonna chuck all that
into the food processor and you're done.
(rumbling, grinding)
Obviously not the world's best food processor.
- And while you're doing that mate, I'm going
to create a three cabbage slaw.
So, it's going to be white cabbage, red cabbage,
and a little bit of sauerkraut,
with that just a few chopped chives.
And then the dressing which is a simple three vinegar,
equal parts malt, white wine, red wine.
- Right, now we're gonna shape these patties
so they can get ready to go on the grill.
Dust that in a little bit of flour
to stop it sticking to your hands.
That is a banging little peanut butter
and butter bean burger.
If you can't keep up don't worry,
all the recipes and ingredients for everything
we've done today is on the link below.
Okay, now we're gonna do some grilled mushrooms
on some flat breads with a charred spring onion pesto.
I'm gonna get these bad boys on the barbecue.
- [Billy] Char them up.
- Boom, now we're gonna make our pesto.
Pine nuts, a squeeze of lemon juice,
we've got some parsley here, just add that in
and we're gonna put some salad leaves in this as well.
Now we've got some beautiful watercress leaves here
and they're gonna really give
a nice peppery finish to the pesto.
(crinkling, crackling)
Just gonna get those in there.
A bit of oil.
Chuck a garlic in there.
All right, let's look at these bad boys.
- [Billy] Get a dab on
- [Jack] Look at those!
Trim off the roots there, trim off the top bits there,
chuck those into our pesto.
(rumbling, grinding)
Okay, get loads of oil for these, it soaks in and salt.
- Right, now we've got some banging sides to come.
- So, we're gonna start off with some ♫ sweet potato.
- You're favourite and I love it too.
- How easy is this? Foil.
- Go on.
- (swishing, raspberry)
A sweet potato, oil, wrap.
- So this next side is a beer can roasted cauliflower.
- Oh!
- Just get your head around that.
It's roasted in a beer can,
so we've got a lovely little beer here.
- Oof, Chelsea blonde?
- You can have half of it as well,
'cause you only need half. - Ooh.
- Stick the cauliflower in the top,
a bit of butter, foil over the top,
in the barbecue, let it roast away
and it is delicious.
And we're also gonna be doing.
- We're gonna do a charred broccoli salad
with a really beautiful tahini dressing.
So you can just slice that all the way through.
Lots of lovely oil, and then.
- And while you were doing that, I'm just.
- Sorry mate, I'll just lean across there.
- I'm just crafting the root of the cauliflower,
just to go on top of the beer.
And we go straight on with the cauliflower,
there he goes.
- (laughing) Look at that!
- Just to help it roast off, always add
a little bit of butter.
Cover him up, come on then mate, barbecue time.
Here we go. - Sweet potato.
- These are gonna go literally, pop them away.
- [Jack] Oh, look at that.
Woo hoo, beer can cauliflower,
which we're just gonna put off the heat there.
Aren't we?
And then we're gonna get the broccoli on as well.
So, it's easy as this, boom.
- How long do you reckon? - Sizzling away.
Five minutes. - Five minutes, tops.
Mate, I'm really loving this challenge.
I mean, how many barbecues in the country
are gonna have broccoli and a cauliflower on them?
- And obviously you know like not only does this stuff
taste amazing, but it's cheaper and it's
better for the environment.
- And the UK seasons as well, we have some
of the best veg available in this country
and it needs to be eaten and it is great
on a barbecue.
- [Jack] These are looking great now, ooh.
- So, everything is off the barbecue now
and it's smelling delicious.
All we've got to do is assemble it.
- [Jack] So, I'm just cutting all the beautifully
kind of burned caramelised florets off the broccoli.
We're gonna mix that with some salad leaves,
chuck some leaves in there.
We've got some oranges in here as well.
- [Billy] A bit of zing, yeah, I love it.
- And then finally, we've got our beautiful tahini dressing,
just gonna drizzle that all over there.
- That looks great.
We've got our lovely cauliflower,
put it in this bowl and then with the actual beer
that it was being cooked on, I just quickly knocked up
a bit of a cheese sauce.
'Cause you wouldn't want cauliflower without cheese.
- Ah, and we've got our potatoes and these
were roasting in the coals. - They're lovely.
- That's absolutely perfect.
- Looks like a bit of coal and so you get the knife out
and then, boom, bright orange.
- We'll put a little bit of chilli on there.
- [Jack] It goes really well with the sweetness
of the potato.
Feta.
- Just literally plated this flat bread
with the three lovely roasted mushrooms on it.
- The smell coming off that pesto's just incredible.
So, I've got chilli mayonnaise,
apply that to the bottom.
Gonna put a few salad leaves on there as well.
Bean burger is gonna go on top.
A little touch of slaw, beautiful colour there.
And then on top there, like that.
Guys, this is a vegetarian barbecue
and I for one am not missing any meat here.
This looks fantastic.
- Mate, this is sensational
and we challenge you to go out there
and see what you can do with the humble vegetable
on a barbecue.
(slow, jazzy music)