The sun’s out, so it’s time to take the cooking outside!

BBQ Hot Dogs

Serves: 6

Don’t just settle for a sausage in a bun this BBQ season, upgrade your hot dogs with some delicious toppings. .

• 6 Moving Mountains Hot Dogs

• 6 hot dog bread buns

The Classic:

• 1 pickled cucumber, sliced

• 1 tomato, chopped or diced

• Mustard

The Mexican:

• 2 tbsp jalapeños (from jar), roughly chopped

• 1 sweetcorn (cook on BBQ)

• ½ baby gem lettuce, sliced

• Ketchup

The BBQ Vegetable:

• Courgettes, sweet peppers and red onion

• Vegan sour cream (1 tbsp olive oil and 1 tbsp vegan sour cream)

• 1 spring onion, sliced

1 First, cook the Moving Mountains Hot Dogs – following the instructions on the packet. While the Hot Dogs simmer, add your sweetcorn and roasted vegetables to your BBQ with a drizzle of olive oil.

2 Once warmed through, add your Moving Mountains Hot Dogs to the BBQ grill to get that chargrilled smoky flavour.

3 Lightly toast your hot dog buns in a dry pan. Now assemble your hot dogs!

4 For The Classic: top with all of your prepared ingredients then finish with your mustard and a pinch of salt and pepper.

5 For The Mexican: slice your corn off the cob and mix with your lettuce and jalapeños. Load up your hot dog, then finish with a drizzle of ketchup.

6 For The BBQ Vegetable: roughly chop the roasted vegetable (from step 1). Top your hot dog with the vegetables, then load it up with some dollops of vegan sour cream and spring onions.

7 Mix and match, or pick your favourite. There is no wrong answer!

• Recipe by Moving Mountains, @movingmountainsfoods

Lemon Pepper Tofu

Serves: 2

A recipe for a delicious tofu bowl, but you can make the tofu with marinade for your BBQ and serve it with the sides of your choice.

For the tofu and asparagus:

• 1 block extra firm tofu

• 1 small bunch asparagus

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried parsley

• 1 lemon, juiced

• 1 tsp lemon pepper seasoning

• Pinch sea salt

• Pickled onions, to top (optional)

For the rice:

• 190g (6.7 oz) brown rice

• 700ml (1.2 pints) vegetable broth

• 240l (8 fl oz) water, as needed

You will also need:

• Bamboo skewers, for grilling (soak in water for 10 minutes before using)

1 Start with making the rice as it takes the longest to cook. Rinse the brown rice to remove any starch from the surface and place into a medium sized pot or rice cooker with vegetable broth. Bring to a boil and cook according to package directions adding water if needed halfway through – this usually takes about 30-45 minutes.

2 Prep the tofu; drain the liquid, press it to remove any extra liquid and let it rest for 15 minutes. Cut into 2 inch cubes, and put onto skewers.

3 To make the marinade, add the olive oil, garlic powder, dried parsley, lemon juice and seasoning to a small mixing bowl and whisk to combine.