Dishes from grill extraordinaire and author of veggie barbecue book Charred, Genevieve Taylor, to cook outside with the kids this summer...


A drizzle of olive oil

4 stalks of rainbow chard, stems and leaves separated

A slick of butter

2 generous slices of sourdough bread

1 bird's-eye chilli, finely chopped, or more to taste

75g extra mature Cheddar

1tbsp mango chutney

Salt and freshly ground black pepper

1. Drizzle a little oil over the stems and leaves of the chard, rubbing it in so they are evenly coated. Rest the stems on your griddle and turn on the heat so they begin to soften as it comes up to temperature, or set them on the grill, slightly away from the fire. Turn them over regularly as they cook so they caramelise all over. Once the stems are almost cooked, about 10 minutes, add the leaves to the hot grill and allow them to wilt and start to char in places.

2. Spread just a little butter on both slices of bread. Turn one slice over and layer on the grilled chard leaves. Roughly chop the stems and toss together on the chopping board with the chilli. Scatter them over the leaves and top with the Cheddar. Turn over the other slice of bread and spread the mango chutney on the unbuttered side, then invert over the sandwich and press down firmly so the buttered side is on top. Transfer to the grill carefully, using a fish slice and tongs to keep everything together, and cook for a couple of minutes each side.

3. It's ready when the bread is nicely toasted and the cheese is melting. Slice in half and allow to cool for a minute or so before eating - the molten cheese will be burn-your-tongue hot.


1 x 500g bunch of carrots, preferably with the tops on

2tbsp olive oil

1tbsp cumin seeds, lightly crushed in a pestle and mortar

1tsp soft dark brown sugar

1tsp dried chilli flakes, ideally chipotle chilli flakes

1 clove of garlic, crushed

250g ricotta

1/2 bunch of spring onions, thinly sliced

50g pecans, toasted and chopped

A small bunch of coriander, chopped

Extra virgin olive oil, to drizzle

Salt and freshly ground black pepper

1. Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger - you want them to be approximately finger-thickness.

2. Fill a pan with boiling water and add a little salt, then set over a high heat and bring back to the boil. Once boiling, add the carrots and blanch for three minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.

3. Once you are ready to cook, fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob. Lay the carrots on the grill bars or griddle and cook for 15-20 minutes, turning regularly, until they are nicely caramelised. If you are barbecuing, you can add a few smoking wood chunks or chips to up the smokiness. Use a brush to baste the carrots with

any excess marinade from the bowl as you turn them.

4. Once soft and caramelised, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.

SMOKY SWEETCORN POLENTA CAKES WITH GREEN TOMATO SALSA (makes about 12, serving 4 as a snack)

2 corn on the cob, grilled until golden (yields 250g corn)

1tsp olive oil, plus a little extra for frying

200g Greek yoghurt

100g instant polenta

1/2 bunch of spring onions, thinly sliced

2/3 big bunch of coriander, chopped

2 large eggs

1tsp bicarbonate of soda

Salt and freshly ground black pepper

For the green tomato salsa:

250g green tomatoes, cut in half

2tbsp olive oil

1/2 bunch of spring onions, finely chopped

1-2 cloves of garlic, crushed, to taste

1/3 big bunch of coriander, chopped

1-2 green chillies, finely chopped, to taste

Juice of 1 lime

1/2-1tsp caster sugar, to taste

1. Preheat your barbecue ready for direct grilling, or set a griddle pan on the hob to heat up.

2. Lightly brush the corn with oil and season all over with salt and pepper. Lay on the hot grill bars or on the griddle and cook for 25-30 minutes, turning regularly until lightly charred all over. Remove to a board and set aside until cool enough to handle.

3. Meanwhile, brush the green tomatoes with a little of the oil and cook them cut side down on the grill or griddle for about five minutes, until lightly charred. Don't try to turn them too early or they may stick to the grill. Flip them over and cook for another five minutes. Remove to a chopping board, finely chop and place in a bowl. Stir in the rest of the olive oil and the spring onions, garlic, coriander, chillies, lime juice and caster sugar. Season with salt and pepper and set aside.

4. Use a sharp knife to slice off the cooled corn kernels and tip them into a mixing bowl. Add the yoghurt, polenta, spring onions, coriander and eggs. Season really well with salt and pepper and stir together thoroughly. Set aside.

5. Set a frying pan or plancha on your barbecue or hob and leave it to get really hot for a good 10 minutes. Once hot, drizzle on a little oil and use a scrunched-up piece of kitchen paper to spread it into a very thin layer.

6. When you are ready to cook, quickly beat the bicarbonate of soda through the batter. Spoon mounds of the batter on to the plancha or pan, leaving space between them. Cook for a couple of minutes on each side. Transfer to a plate and loosely cover to keep warm while you cook the rest. To serve, top each corn cake with a little salsa and eat while warm.

Charred by Genevieve Taylor, photography by Jason Ingram, is published by Quadrille, £16.99.