Caramelised Rum Pineapple with French Toast
This recipe is brought to you from Bryant & May.
Chris Mackett
Chris is the former head chef at The Hand & Flowers in Marlow. “Chris’s ability to build flavour layers is not just produce-driven, but method-focused, so BBQ and fire pit cooking absolutely suits his style,” says Tom Kerridge.
Whisky Barrel Plank Smoked Trout with Seaweed & Crayfish Tartar
Whole trout marinated in nori, rosemary, and blood orange, then plank-smoked over the fire for a delicate, woodsy flavour. Served with a zesty crayfish tartar and a crisp new potato and green salad for a light, elegant meal for four.
New York-style Sloppy Joe Hot Dog
The perfect all year-round dish. The spice level can be tailored to everyone’s preferred taste and, if you don’t fancy beef, you can change it up to lamb, pork or even something more elevated like venison.
Smash Burgers with Caramelised Onions, Comte Cheese and Toasted Brioche Bun
Quite possibly the best way to make burgers, influenced from the origins from America’s finest burger joints.
Honey, Hiver Beer and Marmalade Glaze
This glaze is ideal for pouring over precooked and studded ham to create a wonderfully sticky, bitter-sweet and tangy glaze that will caramelise and crisp with a few darker edges.
