If you’re looking for impressive but surprisingly simple, good value BBQ recipes and drink pairings, England cricket legend turned fire chef and grill guru, Matthew Hoggard, has created two recipes guaranteed to light up your garden table this August…

Matthew has teamed up with Southern Aussie family-owned wine brand, Andrew Peace, to devise the recipes that can be paired with the brand’s accredited, well-loved range, which is available from Tesco stores nationwide.

After many years on the cricket pitch, Hoggy’s passion for great food won over when he set up his Hoggy’s Grill School in beautiful Rutland Waters.  This summer, he’s dedicated himself to proving that grilling can be good value as well as great tasting, as research by Andrew Peace shows that Brits are going back to BBQ basics as purse strings tighten…

Hoggy has created a BBQ Glazed Halloumi dish, served with charred pepper and sweetcorn salsa and paired with Andrew Peace’s dark cherry-spiked Cabernet Sauvignon, and flavoursome Soy-Ginger Marinated Chicken Thighs which is dished up with mango and pomegranate chilli salsa and matched with the Andrew Peace Chardonnay which has tropical and citrus flavours.

The wines and wallet-friendly ingredients are widely available, good value and super tasty. Both dishes serve 4.

BBQ Glazed Halloumi Flatbreads with Charred Pepper & Sweetcorn Salsa

WINE MATCH – Andrew Peace Masterpeace Cabernet Sauvignon 2023/24 (13% abv) 75cl – £6.75

Fruity, rich, bold and generous with red berry, dark cherry, blackberry and blackcurrant flavours with mocha and subtle spices, the palate of the gorgeous Cab Sauv is fruit-filled and complex with a silky-smooth finish.

Ingredients:

For the halloumi:

  • 2 blocks halloumi (approx. 450g)
  • Olive oil

For the finishing BBQ glaze:

  • 2 tbsp tomato ketchup
  • 1 tbsp honey or brown sugar
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce (veggie version or swap for soy)
  • 1 tsp Dijon or yellow mustard
  • 1 tbsp cider vinegar or lemon juice

For the flatbreads:

  • 250g self-raising flour
  • 150g natural yogurt
  • 1 tbsp oil + extra for brushing
  • Pinch of salt

For the salsa:

  • 1 red pepper
  • 1 yellow pepper
  • 1 corn cob or tin sweetcorn
  • 1 red onion
  • 1 lime
  • Handful coriander (optional)

Method:

  1. Prep the glaze
  • Mix all glaze ingredients in a small bowl.
  1. Grill the halloumi
  • Slice halloumi into 1.5cm thick slabs. Pat dry and brush lightly with oil.
  • Grill over medium-high BBQ heat for 2–3 mins per side until golden and marked.
  • Once off the heat, brush both sides with the glaze.
  1. Flatbreads
  • Combine flour, yogurt, oil, and salt into a dough. Divide, roll out, and grill 1–2 mins each side until puffed and charred.
  1. Charred salsa
  • Grill whole peppers and corn until blackened. Peel, deseed, dice peppers; slice corn off cob.
  • Mix with finely diced red onion, lime juice, oil, and chopped coriander.

To Serve:

Layer grilled halloumi on warm flatbreads, top with charred salsa, and drizzle with leftover glaze. Garnish with extra herbs or lime.

 

 

 

Thickened Soy Ginger Marinade Chicken Thighs with Mango Pomegranate Chilli Salsa

WINE MATCH – Andrew Peace Masterpeace Chardonnay 2024 75cl (abv 12%) £6.75

Rich and refreshing with tropical fruit and delicate citrus flavours, this sensational juicy Chard will match grilled chicken and salads with its subtle lemon and lime zip. Vegan friendly.

Ingredients:

For the chicken:

  • 4 bone-in, skin-on chicken thighs
  • Salt

For the marinade:

  • ¼ cup soy sauce
  • 2 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp sesame oil
  • 1 tsp cornflour (cornstarch)
  • 2 tbsp cold water
  • Optional: 1 small red chilli, finely chopped

For the salsa:

  • 1 ripe mango, peeled and diced
  • ½ cup pomegranate seeds
  • 1 small red chilli, finely chopped (seeds removed for less heat, optional)
  • 1 banana shallot, finely diced
  • Juice of 1 lime
  • Zest of ½ lime (optional, for extra zing)
  • Small handful of fresh coriander, finely chopped
  • Glug of olive oil (adds richness and helps bind the flavours)
  • Salt and cracked black pepper, to taste

Method:

  1. Marinade:
  • In a small saucepan, combine soy sauce, ginger, garlic, honey (or sugar), vinegar, sesame oil, and chilli if using.
  • In a separate small bowl, mix the cornflour with cold water to create a slurry.
  • Bring the marinade to a gentle simmer over medium heat.
  • Stir in the cornflour slurry and cook for 1–2 minutes, stirring constantly, until the marinade thickens to a glaze-like consistency.
  • Remove from heat and let cool slightly before using.
  1. Chicken
  • Pat thighs dry and season with salt,
  • Place skin-side down over medium BBQ heat, crisping for 6–8 mins. This is done with the lid down and the air vents closed down so only a small amount of air can get in.
  • Cook until golden brown on the skin side and internal temp is74c or juices run clear
  • Once off the grill, brush generously with the BBQ sauce. Let rest 5 mins.
  1. Salsa
  • Mix the mango, pomegranate seeds, chilli, and finely diced shallot in a bowl.
  • Add lime juice, zest, olive oil, and seasoning.
  • Fold in the chopped coriander gently.
  • Let it sit for 10–15 minutes (or chill for up to an hour) to allow flavours to develop –  ideal to prep just before firing up the BBQ.

To Serve:

Slice the chicken, spoon on salsa, and garnish with extra sauce or a dollop of yogurt. Serve with grilled lime wedges and a chilled glass of Andrew Peace Chardonnay.