IN FOR A GRILLING?

A summer BBQ doesn’t need to be burgers and steaks and kebabs. If you’re looking for a meat-free alternative, then look no further! Highland Park’s trademark smoky and sweet flavour profile makes it the perfect accompaniment to these delicious dishes.

HIGHLAND PARK CAULIFLOWER CHAR

INGREDIENTS (serves 4)

One whole cauliflower

A handful of whole hazelnuts

Plenty of olive oil

METHOD (or just watch the film below!)

1. Remove outer leaves and slice the cauliflower into ‘steaks’ – around 2-3cm thick.

2. Brush the steaks generously with olive oil and sear over the BBQ, adding more olive oil as you go until you’ve got a nicely charred finish and the steaks are cooked through.

3. While the cauliflower is grilling, quickly toast and toss the hazelnuts in a small frying pan.

4. Heap the cauliflower steaks into a serving dish and top with the hazelnuts and your favourite salad garnish for a delicious summer dish.

Perfect with a glass of The Light 17 Year Old – skål!

HIGHLAND PARK PINEAPPLE CHAR

INGREDIENTS (serves 4)

One whole pineapple

Simple syrup made from one part water to one part sugar

Scoops of fruit sorbet

METHOD (or just watch the film below!)

1. Slice pineapple in half and then lengthways into eight fingers, leaving skin and stalk on

2. Brush generously with syrup

3. Sear over the BBQ, adding more syrup as required, until nicely charred

4. Heap on a serving platter and serve with a bowl of cool sorbet

Perfect with a glass of your favourite Highland Park – skål!