Celebrity chef Mark Sargeant shares summer recipes for the family

Megan Mower

Megan Mower

Other 27th June 2022
Megan Mower

Celebrity chef Mark Sargeant shares summer recipes for the family

As temperatures soar and the long school holidays stretch ahead, celebrity chef Mark Sargeant is dreaming of summer barbecues with his family.

Kent-born Mark, who has worked with Gordon Ramsay as well as making a number of TV appearances, is particularly keen to hero Maidstone-grown strawberries from Hugh Lowe Farms in his seasonal recipes. 

The Michelin-star chef said: “What can be more British than enjoying some fresh strawberries with the family in the sun. They don’t have a long season so we have to enjoy them while we can.” 

Dad Mark will be cooking for his family when work allows and he was keen to share some of his favourite recipes for the perfect outdoor gathering.

“Everyone loves a barbecue and I like to make sure there are dishes that will appeal to all ages.” 

If you want some inspiration, here are Mark’s suggestions: 


4 stalks fresh rhubarb, trimmed and chopped into 1-inch pieces 
Juice of 1 orange 
2 to 3 tbsp raw honey, or to taste 
10 strawberries, stemmed and halved, plus 4 additional strawberries for garnish, sliced halfway through centre from bottom 
1/3 cup unsweetened pomegranate juice 
1/4 cup fresh lime juice, plus 4 thin lime wheels for garnish 
4oz rum 


1. In a medium saucepan, add rhubarb, orange juice and honey; cover with 1½ cups water. Bring to the boil then reduce heat to medium-low and simmer for about 8 minutes, stirring frequently.

Remove from the heat and set aside to cool to room temperature. Transfer to a blender and purée.

Press rhubarb mixture through a fine mesh strainer with a spoon or ladle, discarding any solids. 

2. Prepare up to 24 hours in advance; cover and refrigerate. 

3. In a blender, add the rhubarb purée, 10 strawberries, pomegranate juice, lime juice, rum and 2 cups of ice. Pulse until slushy and coarse in consistency, adding additional ice as needed. Divide among glasses and garnish each glass with 1 strawberry and 1 lime wheel


Juice of 1 orange 
2 to 3 tbsp raw honey, or to taste 
10 strawberries, stemmed and halved, plus 4 additional strawberries for garnish, sliced halfway through centre from bottom 
1 can of sugar-free lemonade 
1/4 cup fresh lime juice, plus 4 thin lime wheels for garnish 


In a blender, put 10 strawberries, lime juice, orange juice, honey and 2 cups of ice. Pulse until slushy and coarse in consistency, adding additional ice as needed. 

Divide among glasses and top up with sugar-free lemonade, then garnish each glass with 1 strawberry and 1 lime wheel 


12 chicken thighs, boneless and skinless 
2 tbsp soy sauce 
1 tbsp sesame oil
thumb-sized piece ginger, grated 
2 cloves garlic, crushed
4 spring onions, sliced 

For the glaze:
3 tbsp ketchup and 1 tbsp sriracha chilli sauce 
2 tbsp honey 
Juice ½ lime 
1 tbsp soy sauce 
1 tsp sesame oil 
2 tbsp sesame seeds 


1. Toss the chicken in the soy sauce, sesame oil, garlic and ginger. 

Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it’s packed on to the skewers tightly. 

Chill until you’re ready to cook. Mix the ingredients for the glaze. 

2. Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. 

Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning the kebab often. 

3. Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions. 


400g pork fillet 
4 tbsp light muscovado sugar 
60ml cider vinegar 
1 tsp soy sauce
½ small pineapple, peeled, cored and cut into chunks 
1 red pepper, deseeded and cut into squares (optional) 
4 spring onions, trimmed and cut into 4 equal lengths 
Small bunch coriander
warm pitta, to serve 


1. Cut the pork into cubes. 

Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the soy sauce and cool. 

Tip in the pork and mix well so that all the cubes are covered in sauce. Leave to marinade for at least 3 hours or overnight. 

2. Heat the barbecue. 

Thread the pork and pineapple on to skewers, alternating pieces with the pepper and spring onion. 

3. BBQ the skewers for 3-4 mins each side until cooked and caramelised.

Sprinkle with coriander, then slide into pitta breads. 



Ice cream:
150g caster sugar 
450g strawberries, hulled and quartered 
350ml/12fl oz whole milk 
150ml whipping cream 
30g glucose syrup 
50g skimmed milk powder 

3 free-range egg whites 
½ tsp fresh lemon juice 
100g caster sugar 
50g icing sugar sifted 

200g raspberries 
1 tbsp icing sugar 
450ml double cream whipped to soft peaks 


1. To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. 

Cover and leave to stand at room temperature for an hour, stirring occasionally so the strawberries break down and bleed their juices. 

2. Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature. 

3. Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. 

Transfer to a sealable container and freeze for 2 hours stirring the mix every 15 minutes until it’s thick. 

4. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper. 

5. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice.

Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. 

Fold in the icing sugar. 

6. Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer and bake for 2 hours until crisp. Allow to cool completely.

Peel the paper away from the meringue sheet and break into shards. 

7. Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes. 

8. To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards. 

Mark is culinary director at Seasoned and is due to open The Brasserie MS as part of the Seasoned group in Folkestone, Kent in July. 

For more information on Seasoned, click the link below. 

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