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Hurray for Bar-B-Girls

Forget the stereotypical image of pasty men in shorts flexing their tongs in front of a mountain of burnt sausages - 2008 is the year of the Bar-B-Girls! We Brits love a good barbecue and this year Eat in Colour is throwing down the oven mitt! It’s high time that girls reclaimed the patio and received the recognition they deserve as the real heroines of the Bar-B-Q.

We are all familiar with the summer ritual. At the first hint of sunshine the nation’s menfolk dash to the service station or garden centre and return triumphant with a sack of charcoal briquettes. Donning a humorous apron they set out to show off their culinary flair and give us the afternoon off.

But things don’t really work out that way:

1. Woman does the shopping
2. Woman prepares salads, vegetables and dessert
3. Woman hands man utensils and ready-to-cook meat
4. Man places meat on the grill and loiters with a beer
5. Woman sets table
6. Woman informs man he is burning meat
7. Woman serves up food, clears up and does the dishes
8. Everyone praises man for his efforts
9. Man asks woman if she has enjoyed her afternoon off

Barbecues are a great way to enjoy good food and good company but it’s the ladies that make sure we enjoy a balanced diet, preparing sizzling salads to serve up alongside the traditional bangers, burgers and drumsticks.

Samantha and Amanda Marchant, supporters of the Eat in Colour Bar-B-Girls campaign, say: “We’re encouraging girls to say no to a mountain of meat, take control of the tongs and experiment with yummy alternatives and delicious side dishes for an altogether more healthy, tasty and colourful Bar-B-Q experience.

Us Bar-B-Girls don’t want to gorge on burnt meat and piles of bread. We need to remember that barbecue season leads into bikini season, so it’s time to throw some colour on the coals and add decent portions of fruit and veg to the menu.”

To make it as easy as possible for budding Bar-B-Girls, the team at have designed simple recipes and top tips for salads, dips, sauces and desserts to wow friends and family. In fact, Eating in Colour is so easy, even the man of the house could do it…

What could be easier than a salad to go with those grilled meats? Just open a bagged salad and add your favourite dressing. Cut whole red, green and yellow peppers in half, remove the white pithy bits, brush with olive oil and throw on the Bar-B-Q. Skewer a cherry tomato, a piece of red onion, a button mushroom, a chunk of courgette, a cube of aubergine and a par-boiled new potato. Brush with olive oil and grill over the coals until golden brown. Hey presto! The perfect veggie kebab.

Visit to learn more about quick, easy and tasty ways to enjoy fruit and vegetables all year round.


For further information and colourful photography contact:

Claire Forster, Jemma Watkins or Rachel Groves
Bray Leino PR
T: 0117 973 1173
F: 0117 906 4542

Notes for editors, including some great Eat in Colour Bar-B-Girl recipes…

Luscious Leafy Salad

A crunchy leafy salad has got to be the quickest and easiest barbecue dish to prepare.

If you have time to do more than open a bagged salad (and why not?) pick up three or four varieties of lettuce and maybe a bunch or bag of watercress. Tear the leaves of lettuce into bite sized pieces, rinse in cold running water and shake dry in a colander. Throw in a bowl and toss with a drizzle of olive oil and a squeeze of lemon or add a dash of your favourite dressing. Done!

Eat in Colour Coleslaw

You’ll need:
300g of thinly sliced cabbage (red or green)
2 carrots peeled and grated
1 red onion finely chopped
2 peppers (1 red, 1 green), deseeded and sliced
3tbs mayonnaise
1tbs vinegar
1tsp mustard
Salt and pepper to season
Put the thinly sliced cabbage, grated carrots, chopped onion and sliced peppers in a large bowl. Mix all the vegetables together.

Separately mix the mayonnaise, mustard, vinegar, salt and pepper, then add to the vegetables until everything is smothered in dressing.

Spicy Tomato Salsa

You’ll need:
500g of fresh tomatoes
1 tbs coriander leaves, chopped
1 spring onion, washed, and roughly chopped
1 tbs tomato chutney or ketchup
¼ tsp chilli powder

Pop all the ingredients in your food blender for a few seconds and whiz until you have a chunky salsa.
Keep refrigerated until you need it. If you can’t get hold of fresh coriander, use parsley instead.

A Rack of Carrots

You’ll need:
Olive Oil
Wooden Skewers

Take your chosen amount of carrots, depending on how many you are cooking for, peel and slice in half lengthways.

Part boil them for four minutes and then remove from the water. Laying the carrots next to each other, thread the skewers through the carrots to make your rack.

Dribble some olive oil over them and season with pepper. Place on your grill and cook for around 15 minutes.

Top Tip - Soak your wooden skewers in for an hour to stop them from charring

Deep Filled Mushrooms

You’ll need:
4 Large mushrooms
1 Red pepper
1 Green Pepper
2 Cloves of garlic

Scoop out the centres of the mushroom and set aside. Dice and deseed the peppers. Finely chop the onion and crush the two cloves of garlic. Now stir-fry these in a little olive oil for four minutes, adding in the set aside mushrooms too. Stuff the mushrooms with the mixture and barbecue for five minutes.

Naughty Chocolate Bananas

You’ll need:
A bar of chocolate

Cut into the skin of your banana, slitting it from one end to the other. With a fork, mash the contents until gooey. Insert four blocks of chocolate or centimeter thick slices of your favourite chocolate bar and close the skin. Cook on the barbecue for around 5 minutes or until the skin is black and then enjoy the scrumptious contents.

About Eat in Colour

The Eat in Colour Campaign has been created by the Fresh Produce Consortium (FPC), the trade association committed to the support and development of the UK fruit and vegetable industry. The campaign has secured financial backing from producers and importers across the industry as well as Tesco, Asda and Somerfield to commence an ambitious programme of communication and education.

About the Fresh Produce Consortium
The Fresh Produce Consortium is the trade association which represents producers, packers, importers, wholesale, food service, retailers and floral within the UK fresh produce and floral industry.

This press release was distributed by ResponseSource Press Release Wire on behalf of Bray Leino in the following categories: Health, Leisure & Hobbies, Women's Interest & Beauty, Food & Drink, for more information visit