It’s Barbecue season. That means al fresco dining and the opportunity to enjoy the finest Lincolnshire meat and salads.

From Lincolnshire sausages to locally reared beef, pork and chicken, there’s a wealth of ingredients for those who appreciate the merit of good ingredients.

However, to put a new twist on the traditional Lincolnshire sausage, and to utility late summer ingredients from the country garden, we’ve sought the advice of Lincolnshire chef Rachel Green.

From her book Sausages, available from all good county bookshops, we provide succulent suggestions for food that’s either perfect for the barbecue, or can be prepared in advance to enable you to spend time relaxing with friends and family.

Enjoy a great summer barbecue, and remember to support Lincolnshire’s best local growers, suppliers and farm shops.

Lincolnshire Sausages with Rocket and Fig Salad (Serves 4-6)
4 good quality pork Lincolnshire sausages
2 tbsp rapeseed oil
2 cloves garlic, peeled and crushed
2 large tomatoes, roughly chopped
2 tbsp parsley, finely chopped
Sea salt and black pepper
For the rocket and fig salad
4 large figs
2 tbsp balsamic vinegar
2 tsp dark brown sugar
Pinch ground cinnamon
3 tbsp rapeseed oil
3 tsp freshly squeezed lemon juice
1 tsp Dijon mustard
110g rocket leaves

1. Heat the rapeseed oil in a frying pan over a medium heat and brown the sausages on all sides for five minutes. Add the garlic, chopped tomatoes and parsley, reduce the heat and cook for a further five minutes. Season to taste with sea salt and freshly ground black pepper. Keep warm until ready to use.
2. Meanwhile, cut the figs in half lengthways. Mix the balsamic vinegar, brown sugar and cinnamon together in a bowl, add the figs and gently toss to coat. Leave to marinate whilst you heat the grill. When ready, grill the figs for 5 minutes per side, reserving any juices in the bowl. Do not overcook or the figs will become mushy.
3. To make the dressing, whisk together the reserved marinade with the rapeseed oil, lemon juice and Dijon mustard and season to taste. Place the rocket and the cooled figs in a large salad bowl, toss with the dressing and serve with the sausages.

Sausage and Bramley Apple Pie with Lincolnshire Sausages (Serves 4-6)
Preheat oven to 220°C/450°F/Gas Mark 7   
1 x 500g pack good quality **** pastry
3 tbsp sage leaves,  finely chopped
450g sausage meat
Pinch ground nutmeg
2 large Cox’s or similar sharp tasting apples, peeled, cored and thinly sliced
Beaten egg to glaze
Sea salt and black pepper

1. Roll out half the pastry and use it to line a 23cm / 9 in pie plate. Mix the chopped sage into the sausage meat and season well with sea salt, black pepper and the ground nutmeg.
2. Place half of the sausage meat over the pastry base, leaving a border around the edge. Cover with the thinly sliced apples, then top with the rest of the sausage meat mixture. Roll out the rest of the pastry. Brush the border of the bottom half of the pie with the beaten egg and cover with the remaining pastry, pressing down well to seal. Crimp the edges of the pie and cut a cross in the centre for the steam to escape whilst cooking. Place in the fridge for 30 minutes.
3. Brush the pie with the remaining beaten egg and cook in the preheated oven for 10 minutes, before turning the heat down to 180°C/350°F/Gas Mark 4 and cooking for a further 30 – 40 minutes, until puffed up and golden brown. Leave for 10 minutes before serving.

Sausage burgers with Sage & Onion, Spiced Apple and Sweet Potato Chips (Serves 4)
Barbecue or Oven cook at 180°C/350°F/Gas Mark 5
3 tbsp rapeseed oil
1 onion, peeled and very finely chopped
450g good quality sausage meat
3 tbsp fresh sage leaves, finely chopped
For the sweet potato chips
4 sweet potatoes, scrubbed and cut into wedges
2 tbsp rapeseed oil
Sea salt and black pepper
For the spiced apples
2 Cox’s apples, peeled, cored and cut into wedges
30g butter
½ tsp cinnamon
½ tsp mixed spice
1 tsp soft light brown sugar
½ tsp white wine vinegar

1. First make the burgers, heat 1 tablespoon of the rapeseed oil in a small saucepan, add the onion and stir well. Cover and cook for 5 minutes, until the onion has softened, but do not allow to brown. Remove to a mixing bowl and leave to cool. Once cool, mix in the sausage meat, chopped sage and a little freshly ground black pepper. Mix well and form the mixture into 4 burger-shaped patties.
2. For the sweet potato chips, drizzle rapeseed oil over the sweet potatoes in a large bowl so that they are all well coated. Season with black pepper and place in a roasting tin.
Roast in the preheated oven for 30 – 35 minutes until cooked through and golden brown around the edges. Season with sea salt and keep warm. For the spiced apple wedges, melt the butter in a small frying pan. Add the apple wedges, spices, sugar, white wine vinegar and stir over a low heat until the apples are caramelised and soft, around 5 minutes.
3. Brush the sausage burgers with the remaining rapeseed oil and cook on a hot barbecue for
5–10 minutes on each side, until cooked through.
Serve with the apple wedges and sweet potato chips.