Summer Entertaining Ideas : Easy BBQ Recipes & Outdoor Dining

by Claire | May 20, 2026 | Lifestyle, Recipes

Updated for Summer 2026: A refreshed Woman on a Mission guide to relaxed outdoor entertaining, seasonal recipes and effortless summer gatherings.

If you’re looking for summer entertaining ideas that feel relaxed, stylish and genuinely enjoyable, this Woman on a Mission guide brings together easy BBQ recipes, outdoor dining inspiration and simple ideas for effortless garden gatherings.

Why I Love Relaxed Outdoor Entertaining

For me, the best summer gatherings have never been about striving for perfection or spending hours hidden away in the kitchen. They’re about creating a relaxed atmosphere where conversation flows, food can be prepared ahead of time and everyone, including the host, gets to properly enjoy the moment.

Perhaps it’s my years of nursing, fitness retreats and busy family life, but I’ve always believed that the simplicity of an impromptu summer BBQ often creates the most memorable experiences. Sometimes, a few comfortable chairs, festoon lighting as evening falls, food that tastes of summer and people you love nearby, that’s usually more than enough.

And whilst traditional barbecues may once have meant little more than sausages and burgers, outdoor cooking has come a long way. Whether you’re cooking over charcoal, experimenting with a ceramic grill or simply bringing food outdoors from the kitchen, summer entertaining feels wonderfully relaxed when the food is simple and full of flavour.

So if you’re planning a garden gathering, family barbecue or simply looking for fresh inspiration for outdoor dining, here are some favourite recipes and ideas I think you’ll love.

WWOO Outdoor Kitchen from Garden House Design

Easy BBQ Recipes for Summer Evenings

Fish Skewers (serves 4)

It’s hard to beat these fragrant fish skewers. Marinated in lemon juice, garlic and green herbs, these succulent cod, salmon and king prawn kebabs taste incredible served straight off the grill. 10 mins to prepare and 10 mins to cook, plus marinating. Recipe source and inspiration Tesco Food.

Ingredients

2 tbsp olive oil

2 lemons, 1 juiced and zested, 1 cut into wedges, to serve

2 garlic cloves, finely grated

handful dill, finely chopped

handful flat-leaf parsley, finely chopped

400g (14oz) boneless, skinless cod loin, cut into 16 chunks

400g (14oz) boneless and skinless salmon, cut into 16 chunks

16 raw king prawns

16 bay leaves

Method

1. Soak 4 wooden skewers in water, so they won’t burn on the barbecue. Preheat the barbecue.
2. In a large bowl, mix together the olive oil, lemon juice, garlic, dill and parsley. Stir in the cod, salmon and prawns, season and put in the fridge to marinate for 1 hour.
3. Thread 2 pieces of cod, 2 pieces of salmon, 2 prawns and 2 bay leaves onto each skewer. Cook on the barbecue for 8-10 minutes, turning regularly, or until the fish and prawns are cooked through.
4. Scatter over the lemon zest and serve with the lemon wedges.

Steak, cooked to perfection, the Big Green Egg way.

This approach to cooking steak takes inspiration from the team at Big Green Egg, who know a thing or two about outdoor cooking. You might wonder whether steak really needs a recipe, but sometimes it’s the simplest techniques that make the biggest difference. This method creates beautifully consistent results, restaurant-style grill marks and delicious flavour. And it isn’t just for steak, the same approach works beautifully for pork chops, lamb cutlets and other cuts of meat too.

1. Remove your steak from the fridge and let it come to room temperature. Pat dry with a kitchen towel.

2. Don’t remove any excess fat from the steak. Fat carries flavour into the meat whilst cooking. You can always remove it afterwards.

3. Season the steaks with a generous amount of salt on both sides. Don’t use the black pepper at this stage as it burns and turns bitter at high temperatures.

4. Lay them down and leave them to develop clearly defined searing marks

5. How quickly you turn your steak depends on the thickness of the steak and how well you like it cooked. An inch-thick steak cooked medium will need turning after about 3 minutes.

6. Turn the steaks, this time preferably moving them to a different area of the grid. This ensures that you are placing the uncooked side of the steak onto a freshly hot area of the grid.

7. After a further 2 minutes, perform a touch test. Touch your hand where the base of your thumb joins to the fleshy part of your palm, in 3 positions, to compare to the touch of the steak. Your palm relaxed and open signifies the loose resistance of touching a rare steak. Gently close your palm and the base of your thumb joining your palm will be firmer. Tightly close your fist and this area will become tighter still, representing a well cooked steak.

8. Remove from the grill and let rest, season with cracked black pepper. They are delicious as they are but you could always add a dab of garlic butter. Serve with your favourite sides.

“Obviously, everyone’s different, but I love just settling down and having a barbecue with my friends at the house.”

Harry kane

Honeyed Mediterranean Vegetables With Spiced Yoghurt Dressing. (Serves 4)

An easy vegetarian grill or barbecue dish, served with pittas. This recipe is from Waitrose and is so simple and full of flavour. Just 10 minutes to prepare and 20 minutes to cook.

Ingredients

1 red pepper, cored and cut into strips

1 aubergine, cut into 1cm slices

2 courgettes, cut into 1cm slices

3 tbsp olive oil

1 tbsp honey

1 tsp cumin seeds

1 tbsp toasted pine nuts

4 wholemeal pitta breads

100g natural yogurt

½ lemon, juice

1 tsp harissa paste

Method

1. Start the barbecue, if using, or preheat the oven grill to high. Toss the vegetables in 1 tbsp olive oil and, in 2 batches, barbecue over hot coals covered in a light layer of ash, or grill on a baking sheet, for 3–4 minutes each side, until charred and cooked through. Put in a large bowl.
2. Combine the honey, cumin seeds and remaining 2 tbsp olive oil, then toss into the grilled vegetables. Scatter with the pine nuts.
3. Barbecue or grill the pittas. Mix the yogurt, lemon juice and harissa to make a dressing. Serve with the vegetables and pittas.

Summer Tomato Focaccia.

There’s something rather lovely about homemade focaccia.

Sweet tomatoes, rosemary and sea salt create a bread that feels quietly impressive and smells incredible while baking. Yes, it takes a little patience — it is bread, after all — but the results are absolutely worth it. This is an adapted recipe I’ve made over the years and it’s wonderfully versatile too. Think sliced red onion, roasted garlic or olives if you fancy experimenting.

Serve warm and watch it disappear.

Ingredients

2 cups of warm water

2 tsp yeast

2 tsp table salt

4 cups bread flour

Olive Oil

2 fresh rosemary leaves – or 3 tbs

1 pint cherry tomatoes

Grated parmesan and sea salt for sprinking

Method

1. Set the oven to 425F
2. Put the yeast in a large mixing bowl and pour in the warm water.
3. Add the salt and 2 cups of the flour, mix into a soft sticky dough. Add the remaining 2 cups of flour and mix well. (The dough will be sticky)Cover aqnd let it rise for 40 minutes in a warm place.
4. Press out the dough on a well oiled lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13 inches, give or take.
5. Put the olive oil in a small bowl and dip your fingers into the oil and then all over the bread, poking the bread surface and leaving little pools ofm oil. Do this all over the bread. Don’t skimp, this will result in great flavour after the bread is baked.
6. Arrange the tomatoes accross the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly accross thew surface. Sprinkle sea salt over all and finally top off with a dusting of parmesan cheese.
7. Bake for 18-20 minutes until lightly golden.
8. The rosemary will crisp up in the oven, so you may wish to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavour and give it visual appeal.

S’mores.

I first discovered s’mores during time spent in America before nurse training and I’ve loved them ever since. They’re nostalgic, slightly messy and guaranteed to disappear quickly.

1. Toast your marshmallows over the BBQ until crunchier on the outside and gooey in the middle. (On a rainy day, preheat the oven to 180C. Spread the marshmallows on a baking tray lined with greaseproof paper. Bake for 2-3 minutes, until golden and melting.)
2. Meanwhile, spread each cookie with the melted chocolate. (We often let the marshmallows do the melting so skip this bit!)
3. Spoon the toasted marshmallows onto cookies, then place the remaining cookies on top and squidge down to make a sandwich.

This is a treat you can have real fun with. I suggest you play around with a variety of biscuits and chocolate – the variations are endless! Although Marks and Spencers All Butter Chocolate Chip Cookies are the gold star! (image below) Lindt chocolate with sea salt or chilli are also great additions to your S’mores menu! They aren’t just for the children!

There is no real need for decorations when throwing a barbecue party – let the summer garden, in all its vibrant and luscious splendour, speak for itself.

Pippa Middleton