Central American inspired BBQ Marron with lime and thyme salt, lime mayonnaise and James Squire Golden Ale.

About eight years ago, I had an amazing time travelling around Mexico. Central America has an incredibly rich palate, in both colour and taste. The markets are so intense there; walking past stalls packed with green avocados and limes, orange mangoes and bright red chillis was always a mouth-watering experience.

I did the trip on a shoestring and had so much fun staying in campsites, fishing in the ocean and bartering with stall holders for the best price on all my ingredients. I just couldn’t resist all those fresh limes in the markets so I often used their juice and zest in my cooking on that trip. Since then I’ve developed a recipe for BBQ marron with lime and thyme salt, lime mayonnaise and James Squire Golden Ale along the same lines.

This is a perfect ‘weekend BBQ with friends enjoying good company and good beer’ recipe. This recipe can also be adapted to yabbies, bugs and prawns. The only thing that you will need to alter is how much seafood to buy - if buying marron and yabbies make sure they are very fresh, alive and feisty for the best quality meat and flavour. When they hit a hot BBQ you will immediately be struck by a smoky, sweet aroma that will leave no doubt as to what to drink with it; a glass of James Squire Golden Ale. The salad and the mayonnaise will last for ages so use as much as you want and keep the rest for another day.

BBQ marron with lime and thyme salt and lime mayonnaise
Beer match: James Squire Golden Ale