Chances are, your barbecue has had plenty of use this summer. With the bank holiday approaching, we asked New Zealander Dane Allchorne, of the Milk House in Sissinghurst, which is holding its full fat Milk Fest this weekend, to share some of his favourite barbie recipes.

CITRUS & DILL MARINATED BARBECUED SALMON SKEWERS WITH PRESERVED LEMON MAYO

These lovely grilled salmon skewers are a simple, safe and scrumptious barbecue dish with a citrus kick, fresh flavours and mega omegas in every bite. “Seasoned with fresh dill and citrus, this family favourite goes wonderfully with a big green garden salad, a great New Zealand Sauvignon and good company!” said Dane.

(Serves 4)

½ side of salmon fillet, skinned and pin-boned

2 limes

1 orange

1 lemon

½ bunch dill

10ml olive oil

¼ preserved lemon

100g mayonnaise

1tsp caster sugar

1 lemon

Sea salt & cracked black pepper

8 bamboo skewers (soaked overnight in water)

1. Cut the fillet of salmon into eight slices approximately 2–3cm thick

2. Grate the zest of the citrus fruits and squeeze the juices into a bowl

3. Finely chop the dill and add the olive oil, juices, zest, salt and pepper to make a marinade

4. Liberally coat the salmon in the marinade

5. Thread the fish onto the skewers to form eight kebabs

6. Combine the preserved lemon and mayo, blend until smooth and add sugar to taste to balance the acidity

7. Cook the skewers for 6 to 8 minutes on a hot barbecue

8. Serve with preserved lemon mayo and a chargrilled lemon

JAMBALAYA CHARGRILLED BARBECUED CHICKEN THIGHS WITH BABY LEAVES AND HARISSA MAYO

Jambalaya is a traditional Creole mix of spices inspired by the sun. The word means “jumbled” and the result is a beautiful mix of strong flavours that’s great on the grill. “When the weather’s warm and the barbecue’s hot, this spicy dish hits the spot,” said Dane. “It’s easy to cook, tickles the taste buds and makes you smile.”

(Serves 4)

8 chicken thighs, skin off, bone out

2 limes, cut into quarters

2 tsp cayenne pepper

½ tsp paprika

½ tsp cumin

½ tsp garlic powder

½ tsp onion powder

½ tsp cracked black pepper

½ tsp sea salt

10ml Kentish rapeseed oil

50g mayonnaise

10g harissa paste

½ lemon

1 packet mixed leaves

8 bamboo skewers (soaked overnight in water)

1. Combine the spices in a large bowl with the rapeseed oil to form a paste
2. Liberally coat the chicken thighs in the jambalaya marinade and refrigerate for 24 hours
3. Combine the harissa and mayo with a squeeze of lemon juice and season to taste
4. Cut the chicken thighs into equal halves and alternate with lime quarters to form eight skewers
5. Cook the skewers for 15 to 20 minutes on a medium heat or charcoal barbecue until golden and crispy, turning often
6. Once cooked, lay on bed of mixed leaves liberally garnished with harissa mayo.

To contact the Milk House, The Street, Sissinghurst, call 01580 720200 or visit themilkhouse.co.uk