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1. Firstly, make the meringues. Whip the egg white until fluffy then gradually add the caster sugar whilst whisking. When stiff peaks form, add the mixture to a piping bag.
2. Pipe out lots of mini meringues onto a lined baking tray and bake for 50 minutes on 130c / 270f.
3. Meanwhile, soak the gelatine in water for 5 minutes then heat the cream up in a saucepan (don’t let it boil).
4. Remove any excess water from the gelatine then stir into the cream. Leave to cool.
5. Add the cream cheese, icing sugar and vanilla extract to a mixing bowl. Mix until smooth.
6. Stir in the gelatinous cream then leave to set in the fridge for 20 minutes.
7. 5 minutes before the cheesecake is ready, smash the digestive biscuits into crumb size pieces.
8. Melt the butter in a saucepan and stir in the biscuits.
9. For each cheesecake ball (2 per kabob), spoon out some cheesecake mix and cover in the buttery biscuit crumbs.
10. Place on greaseproof or parchment paper and leave to set in the fridge for at least 1 hour.
11. When the meringues are baked, remove from the oven.
12. Assemble the kabobs with 3 strawberries, 2 pieces of meringue and 2 cheesecake balls.
13. Leave in the fridge until they’re ready to come out and eat within 5-10 minutes of coming from the fridge.

Check out all my other recipes that are great for a BBQ.

1. Add the milk and basil to a food processor and blitz until the basil is chopped into small pieces.
2. Pour into a saucepan over a low heat on the stove. Add the cream, stir, and bring up to a gentle simmer.
3. Meanwhile, pour the egg yolks and sugar into a mixing bowl. Use a whisk to beat together until thick and pale.
4. When the milk and cream are simmering, pour the egg yolk and sugar in. Stir continuously for 15 minutes to thicken. Remain over a low heat so the eggs don’t scramble.
5. When thickened, pour into a heatproof bowl and leave to chill completely in the fridge.
6. When cool, pour into the bowl of an ice cream maker and set to churn until you’re happy with the consistency of the ice cream.
7. Serve straight away or store in the freezer for up to a week.

Love basil? Check out all my other recipes that use this lovely herb.

1. Add the egg yolks, Quark cheese, milk and 2 tbsp of honey to a saucepan.
2. Over a low heat on the stove, stir continuously (10-15 minutes) until the mixture thickens and is smooth. Remember to keep it on a low heat so the egg doesn't scramble.
3. Remove from the heat and leave to chill completely in the fridge.
4. Blitz the peaches (without the stones) in a food processor until smooth.
5. Add the peach and 1 tbsp of honey to a clean saucepan. Reduce down and thicken over a low heat for 10 minutes. Then leave to cool in the fridge.
6. Add the cooled mixtures to the bowl of an ice cream maker and begin churning.
7. Once the machine has finished, enjoy straight away or store in the freezer.

Love ice cream? Check out all my other ice cream recipes.

1. Mince the onion and garlic in a food processor.
2. Add to a large bowl along with the rest of the ingredients. Season generously with salt and pepper and thoroughly mix together.
3. Separate the mixture between 4 and make 4 burger patties between the palms of your hands.
4. Place on greaseproof or parchment paper and leave to firm up in the fridge for at least a couple of hours.
5. Cook under the grill or on the BBQ until cooked through. Serve in buns garnished with more fresh coriander.

Check out all my other Indian inspired recipes.

1. In a bowl add the egg yolks and 75g of caster sugar. Whisk until thick and pale in colour then set aside.
2. Place a saucepan over a low heat on the stove. Add the milk and cream, stir and bring up to a gentle simmer.
3. Add the egg yolk mixture to the pan. Stir over a low heat for 10-15 minutes until thickened and the custard sticks to the back of a spoon.
4. Pour into a heatproof dish and leave to chill in the fridge.
5. Meanwhile, blend the tomatoes, basil, oregano, garlic and salt.
6. Pour into a clean saucepan with the remaining 50g of caster sugar. Stir and reduce down over a low heat for 10 minutes. Then pour into a heatproof dish and cool in the fridge.
7. When both mixtures are completely cool, add to the bowl of an ice cream maker.
8. Leave to churn until the desired hardness of your ice cream is reached.
9. Serve straight away or store in the freezer for up to a week.

Like pizza and like ice cream, but maybe not together!? Check out all my pizza recipes and ice cream recipes.

1. Add the egg yolks, Quark cheese, milk and honey to a saucepan.
2. Over a low heat on the stove, stir continuously (10-15 minutes) until the mixture thickens and is smooth. Remember to keep it on a low heat so the egg doesn't scramble.
3. Remove from the heat and leave to chill completely in the fridge.
4. Add the bananas to a food processor and blitz until smooth.
5. Add the cooled mixture and banana to the bowl of an ice cream maker and begin churning.
6. Once the machine has finished, enjoy straight away or store in the freezer.

TIP! For extra flavour, chocolate chips go great with banana ice cream.

1. Chop the green parts of the spring onion and add to a food processor.
2. Add the basil and blitz briefly.
3. Add the rest of the ingredients and blitz for another minute to mix everything together.
4. Serve drizzled over salad leaves and enjoy.

TIP! This low FODMAP salad dressing should be enjoyed at no more than 2 tbsp per serving as part of a healthy low FODMAP diet.

1. Slice the onion and pepper, and chop the spring onion. Then add to a bowl.
2. Also add the bean sprouts, baby corn, sugar, soy, tomato puree, mustard and pineapple juice.
3. Drizzle over some olive oil and season with salt and pepper.
4. Thoroughly mix together until all the veg is covered in sauce.
5. Lay out a large sheet of aluminum foil and pour half the veg into the centre.
6. Place the chicken on top then pour the rest of the veg over the chicken. Top with the pineapple ring.
7. Close up the foil parcel ensuring it’s sealed at the ends.
8. Place the foil parcels on the grill of a hot BBQ and cook with the lid on for 25-35 minutes.
9. Remove from the grill and open the parcels. Check the chicken is cooked through and enjoy.

TIP! Grill the chicken and pineapple for a couple of minutes for even more flavour.

1. Coat the chicken in the plain flour.
2. Heat some oil in a large saucepan on the stove. Brown the chicken all over then set aside.
3. Finely chop the onion and garlic. Slice the pepper and chop the carrots.
4. Add some more oil to the pan and fry the onion, garlic, pepper, carrots and washed mushrooms for 5 minutes.
5. Add the Olives, tomato puree, rosemary, sage, plum tomatoes and crumble in the stock cube. Season then add the wine.
6. Stir and bring up to a gentle simmer. Add the chicken to the pan, mix into the sauce and add the bay leaf.
7. Place a lid on the pan and leave to simmer for 20-30 minutes until you’re happy with the consistency of the sauce.
8. Serve straight away, garnished with fresh parsley and enjoy.

Check out all my other Italian recipes for more inspiration.

1. Add half the ice to a cocktail shaker along with the vodka, Tia Maria and cream.
2. Place a lid on the cocktail shaker and shake for 30 seconds.
3. Place the remaining ice in a glass and sieve the cocktail in.
4. Serve straight away and enjoy.

TIP! For more servings, simply multiply the ingredients up with 2 parts vodka to 1 part Tia Maria and 1 part Cream.