4 ways to spice up your summer BBQ with Tracklements

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What do you tend to grill when it comes to BBQ season?

Is it shop-bought sausages, burgers and kebabs? Do you make your own? And, if so, how do you season them?

I’ve got to admit, I’m often guilty of either buying ready-made stuff (if it’s a last-minute BBQ invite), or sticking to the same old recipes I always make. Not very exciting, I’m sure you’ll agree.

So when the team at Tracklements got in touch, I relished (no pun intended) the chance to think up something new, quick and easy…

Who are Tracklements?

Wiltshire-based Tracklements make over 60 different artisan condiments, with their range including chutneys, jellies, mustards, ketchups, sauces and more. Every single product is handmade in small batches, and they know the origin of every single one of the natural ingredients they use.

Pretty impressive, right?

They’ve been around since 1970, and you can buy their range either online via their website or, in Bristol, from stockists that include Waitrose, Chandos Deli, Scoopaway and Henleaze Butchers.

The hardest part? Choosing which of their vast range to incorporate into BBQ recipes. In the end, I narrowed it down to four…


Tracklements - Products


What would you make with these for a summer BBQ? Read on for our four creations…

Beef and horseradish burgers

Roast beef and horseradish sauce is a classic combination for Sunday roasts, so I was intrigued to see if it worked just as well in burger form... (it does, by the way)
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: burger
Servings: 2


  • 250 grams extra lean beef mince
  • 2 tbsp Tracklements Strong Horseradish Cream plus extra to serve
  • Salt and pepper
  • 2 wholemeal rolls
  • 2 slices cheese
  • Additional burger toppings of your choice


  • Add the horseradish cream to the beef mince in a bowl, mix well, and add salt and pepper to taste. Shape into two burgers.
  • Chill if not using straight away. Before grilling, take the burgers out of the fridge and bring them closer to room temperature (they grill more evenly that way).
  • Place on the grill (or in a griddle pan, if cooking indoors), and cook on both sides until cooked to your liking. Serve in a wholemeal roll spread with a little more horseradish cream, your choice of cheese (yes, I have a bit of a thing for plastic cheese slices...), and any additional toppings you want.

Grilled halloumi with chilli jam

Being part Turkish Cypriot, halloumi is a staple of all of our family barbecues! We normally cook it on its own, but it's equally good spiced up with a slather of chilli jam...
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Turkish
Keyword: halloumi
Servings: 2 people


  • 100 grams light halloumi
  • 1 tbsp Tracklements Fresh Chilli Jam


  • Slice the halloumi as thick as you want. Pat dry with kitchen towel.
  • Brush both sides of each slice with the chilli jam.
  • If cooking on the BBQ, place carefully on the grill and grill for a couple of minutes on each side until the cheese has griddle marks. To make it easier to turn, you could insert a wooden skewer lengthways through the cheese. If cooking on the hob, heat a small frying pan, and dry fry for a minute or two on each side until golden.

Sweet mustard ketchup sausages

Sausages are a BBQ staple. This recipe works best with plain pork sausages - flavoured sausages are best cooked as they come to get the full flavour.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: BBQ
Keyword: sausages
Servings: 3 people


  • 6 pork sausages of your choice
  • 2 tbsp Tracklements Sweet Mustard Ketchup


  • Brush the sausages to coat with the sweet mustard ketchup.
  • Cook on the BBQ (or under the grill, if cooking in the kitchen), turning regularly to ensure that they are cooked through.

Potato salad with dill mustard sauce

A barbecue isn't just about the grilled ingredients...what you serve with it is just as important! A green salad always goes down well, and a potato salad is a must - here's an easy version with delicious dill and mustard flavours.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: BBQ
Keyword: potatoes
Servings: 3 people


  • 350 grams baby new potatoes
  • 2 spring onions, both white and green parts, thinly sliced - plus extra to serve
  • 5-6 cornichons, sliced
  • 5 tbsp fat-free Greek-style yoghurt
  • 1.5 tbsp Tracklements Dill Mustard Sauce


  • Boil the potatoes until tender. Drain and leave to cool, then cut into quarters or halves, depending on their size.
  • Make the sauce. Mix the yoghurt with the dill mustard sauce, the spring onions and the cornichons, then stir through the potatoes until fully coated.
  • Chill until ready to serve, sprinkling with the remaining spring onions before serving.

So there we have it. Four quick and easy barbecue recipes using Tracklements products: easy ways to add more flavour to your BBQ food without needing to slave away for hours to do so.

What would you make with these four products? And is there anything else on the Tracklements website that you’d use in a BBQ recipe?


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