Our restaurant Waterman has been awarded a Michelin Bib Gourmand.

HERE are two weekend recipes you can most definitely use when you are barbecuing in the garden.

There is nothing better than cooking and eating outdoors when the weather is agreeable, and these two dishes are super quick and easy – orzo with roasted tomatoes and pesto dressing, and barbecue prawns.

I tend to always overload on the sides and salads when barbecuing as it is a great way to fill your guests up, plus they always make delicious leftovers.

This pasta can be made in advance, leaving you plenty of time to entertain your guests.

Make sure to get some extra bread for the prawns to dip into that tasty garlicky butter sauce.

For more information, or to book an experience at the brand–new Waterman Cookery School, visit www.cookinbelfast.co.uk.

Barbecue Prawns

(Serves 6)


600g large prawns, peeled and deveined
100g butter
20ml virgin olive oil
6 cloves garlic, chopped
1 chilli deseeded and chopped
1 tsp smoked paprika
80ml dry sherry
2 stalks flat leaf parsley, destalked and chopped


Place a large piece of tin foil, approximately 60cm, on the work surface and line with baking parchment, fold together in half and turn over the edges to make an envelope.

Place the prawns in the envelope, season with salt and pepper and set aside.

Add the butter, oil, garlic, chilli, paprika and sherry into a small pot, suitable for the BBQ, and set on the heat to melt for 2 minutes.

Remove from the heat and pour the melted butter mixture over the prawns, seal the envelope ensuring no steam escapes and set on the white coals of the barbecue for 10 –12 minutes.

Remove from the barbecue and be careful when opening as there will be a lot of steam.

Tip the prawns and butter sauce onto a serving dish, garnish with the parsley and serve.

Orzo with roasted tomatoes and pesto dressing

(Serves 4)


400g vine ripe cherry tomatoes
Olive oil
Sea salt
Black pepper
250g dried orzo
100g rocket leaves

For the pesto dressing:
50g pine nuts, toasted
80g basil
50g parmesan, fine grated
150ml olive oil


Start by heating the oven to 220C and place the tomatoes in a roasting tin, drizzle with olive oil, season and roast for 20 minutes.

Place the orzo pasta in a large pan with boiling water and cook following the instructions.

Strain and leave to the side with a tablespoon of the cooking water to cool.

Place all the ingredients for the pesto into a bowl and combine with a hand–held blender.

Spoon the dressing over the orzo and place the roasted tomatoes on top.

Garnish with the rocket leaves, basil and toasted pine nuts and parmesan.

Season with salt and pepper.

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