A bowl of potato salad

Quick Garlic Bread

1 baguette

Generous slice of butter, softened

2 cloves of garlic

1 handful of parsley (optional)

1. Crush the garlic cloves and chop the parsley roughly and beat both of them into the butter with a fork until thoroughly combined.
2. Cut the baguette into diagonal slices, going nearly but not all the way through the loaf so that the slices are still attached.
3. Smear a generous amount of the butter in every cut.
4. Wrap your garlic bread tightly in tin foil.
5. Throw onto the embers of the barbeque for 5-10 mins, turning once.

Easy Potato Salad

1kg new potatoes, cut into smallish chunks and boiled until tender (you could pre cook them at home)

5 tbs  good quality mayonnaise

5 spring onions

Handful chives

5 boiled eggs (optional)

Handful fried bacon lardoons (optional)

1. Place the potatoes and mayonnaise in a bowl and stir to combine (if possible, do this when the potatoes are still hot).
2. Discard the ends of the onions and chives. Using clean scissors, snip short lengths of them over the potato mixture.
3. If using, cut the boiled eggs into quarters and scatter over the top with the bacon.

Pasta Salad

500g fusilli or other pasta

I jar green pesto

2 tins sweet corn

1 punnet cherry tomatoes

1 bunch basil

1. Cook the pasta according to packet instructions and drain.
2. While still hot, pour over the pesto and serve well so every bit is coated.
3. Drain the sweet corn and scatter over.
4. Cut the cherry tomatoes into quarters, add to the pasta and stir until everything is well combined.
5. Pull the leaves off the basil, rip up roughly and scatter over the salad.

Serve all these dishes on the side at a barbeque so people can help themselves to whatever they want.

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