Hello BBQ weather!

20 frozen fig halves
2 chicken breasts
1 red onion
1 green bell pepper
2 tbsp olive oil
salt & pepper
balsamic glaze (garnish)

METHOD. Thaw the figs and cut the chicken, red onion, and bell pepper in cubes of the same size. Alternate threading the ingredients onto the skewers until all ingredients are used. Drizzle the skewers with oil and season with salt and pepper to taste. Grill the skewers for 10-12 min, turning occasionally. Transfer the skewers to a serving platter and drizzle with balsamic glaze for added flavour.

250g frozen sour cherries
1 rack of pork ribs (about 1.5 kg)
60ml soy sauce
30ml rice vinegar
60ml honey
30ml hoisin sauce
2 tbsp argan oil
3 cloves of garlic
salt and pepper
1 tsp ginger powder
½ tsp dried chili flakes
pinch of cinnamon
2-3 cloves
2-3 star anise

METHOD. Remove the membrane on the back of the ribs by sliding a knife under it and pulling it off. Pat the ribs dry with paper towels.
Dice the frozen sour cherries. In a sauce pan, combine the fruit with the soy sauce, rice vinegar, honey, hoisin sauce, argan oil, minced garlic, ginger powder, chili flakes, cinnamon, cloves, garlic, and salt and pepper. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for about 10 to 15 minutes, stirring occasionally, until the cherries are softened and the sauce has thickened slightly. Remove from the heat and let it cool slightly.
 
Place the ribs in a shallow dish and pour the cooked marinade over the ribs, making sure they are well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 4 hours. Remove the ribs from the marinade and shake of any excess. Reserve the marinade for basting.

Preheat your barbecue grill to medium-heat, aiming for a temperature of around 180-200°C. Place the ribs on the grill, directly over the heat. Close the lid and cook for about 20-30 minutes per side, or until the ribs are cooked through and tender, basting with the marinade occasionally. When the ribs have a nice charred exterior, remove them from the grill and let them rest for a few minutes. Serve hot, garnished with chopped parsley.

500g frozen pineapple
50g brown sugar
1 tsp cinnamon
8 scoops of ice cream
100ml chocolate sauce
50g chopped almonds
fresh mint (garnish)

METHOD. Thaw the pineapple. Combine brown sugar and cinnamon, and toss the pineapple in the mixture until evenly coated. Skewer the pineapple chunks and grill them for 3-4 min on each side. Add two scoops of vanilla ice cream to each plate and arrange the pineapple chunks around the ice. Drizzle chocolate sauce over the ice cream and garnish with chopped almond nuts and fresh mint.

500g frozen banana
2 tbsp argan oil
a pinch of sea salt
1 tsp lemon juice

METHOD. Thaw the banana. In a bowl, toss the banana chunks with oil and a pinch of salt to coat them evenly. Add lemon juice to prevent browning. Skewer the banana and grill 2-3 minutes on each side. Arrange the banana on a serving plate and drizzle some honey on top if desired.

BEYOND THE BASICS. Serve the grilled banana with various dips: chocolate-hazelnut spread, whipped cream, spicy mango chutney, sweet chili, guacamole, or lemon-coconut dip.