Barbecued Surf ‘n’ Turf & Vegetable Skewers Recipe

A couple of weeks ago, I was invited to a BBQ event hosted by John Lewis. It was my first BBQ of the year and there was lots of sun, prosecco and food! Pretty idyllic. I arrived at Brunswick Studio in West London and was met by the lovely Erica who immediately poured me a glass of bubbly and I met some of my fellow bloggers.

Keep reading to find out about all the yummy food we ate!

As we waited for all the other bloggers to arrive, we chilled outside in the blazing sun (strange for May in the UK!), drinking prosecco and taking a look at the John Lewis BBQs on display. Things soon got going and we were introduced to Ed Smith from the food journal Rocket and Squash who was to be our chef/guide for the evening. One of the first things he taught us was that you shouldn’t be afraid to burn things on the BBQ. He showed us some completely blackened red onions which had been sat in the bottom of the BBQ for ages, which actually turned out to be super sweet and juicy once you peeled the burnt bits away. Ed then turned this into a beautiful beetroot and ember onion salad – a winner if you ask me!

Beetroot and Ember Onion Salad

Ed was obviously the star of the event and having gone from being a corporate lawyer to a successful chef and full-time foodie, this man just may be my new idol. He’s just released a new book called “On The Side”, which is a cookbook entirely dedicated to sides! People always forget about the sides but they’re just as important as the main in my opinion so I’m glad I’ve got my hands on this (signed!) book full of ideas. Maybe some of the sides we created later will end up in a book one day…

Before we were allowed to eat, we were tasked with creating our own recipe from a selection of products. Cue panic. Whilst I may eat a lot of food and write restaurant reviews, I rarely, if ever, cook myself. Unless if we’re including pasta, which most people wouldn’t. I teamed up with Mel from Le Coin de Mel to make some skewers from the selection of meat and veg we had. Keep reading to find out the recipe!

When everyone had finished creating their side dishes, we finally sat down to eat. Who am I kidding? We’re food bloggers, next up was the photoshoot! The photographer for the event was Charlie Richards, the Waitrose food photographer. It was really inspiring to watch him work as somehow he made the dishes look even more impressive in the photos than they did in real life! We were able to ask him a few questions about food photography and he reiterated that fancy equipment isn’t necessary, but good lighting is.

Once the photoshoot was over, we were allowed to eat. All the dishes we had created, as well as the pork prepared by Ed himself was laid out on the table – what a feast! The side dishes included: barbecued sweetcorn with salsa dressing, smoky-n-crunchy barbecue pineapple dessert and barbecued halloumi and asparagus salad.

For dessert, Ed served up cinnamon and pecan baked apples with ice cream, which was absolutely divine and really took me by surprise. I am not a huge fan of fruit based desserts, sure, I love apply crumble, but I like mine heavy on the crumble and light on the fruit. Ed’s baked apple, which was cooked in tin foil on the BBQ(!), was filled with butter and cinnamon. Need I say more? I’m a real sucker for cinnamon flavoured desserts and this one did not disappoint.

So without further ado, here’s our BBQ surf n turf and vegetable & halloumi skewer recipes!



Red pepper
Red onion
Lettuce leaves


1.Slice the haddock and chorizo into fine layers.

2. Cut up red onion, red pepper, halloumi and courgette into small pieces or cubes.

3. Push the surf n’ turf ingredients and the vegetables and halloumi onto the skewers.

4. Place on to the barbecue for 3 minutes.

5. Turn the skewers over for a further 3 minutes.

6. Serve on a bed of lettuce.


Preparation time: 15 minutes

Cooking time: 6 minutes

Serves 6-8

Click to check out the recipe on the John Lewis website too.

Pin this for later! 

* I was invited to this event hosted by John Lewis but all opinions are my own. Photography generously provided by Charlie Richards Photography Limited on this occasion. 

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