This is the husband and wife team of Andrew Scourfield and Laura Waters. They are both NHS doctors in London and in their spare time cook adventurous live fire dishes together.
Instagram: @Flame_and_Dame
Pineapple, coconut and rum are perfect summer flavours so are combined here in our perfect summer dessert! Grilling the pineapple enhances the flavour, bringing out extra sweetness. We cook the pineapple in rounds for ease of grilling and remove the fibrous centre later.
One of our favourite things to grill is a whole chicken and spatchcocking is the easiest way to achieve an even cook. We nibble on the wings while cooking and use any leftovers for tasty lunches. In this recipe we used beech wood to not overpower the delicate meat.
The rösti is the star in this recipe show. The crispy potato combined with fish and peas gives posh fish and chip vibes but the rösti would also make a delicious brunch with ham and a fried egg.
Gildas are a type of tapas or pintxo from the Basque region. They make an ideal pre-dinner snack and are a flavour bomb of salty savouriness with a gentle heat.
Bread sauce is a must on our Christmas table, and this recipe takes it to the next level. It works well for a pre-meal dip or save it for the main event. This makes 1 litre of sauce; it can be scaled down if needed, but we love bread sauce, clearly!
There is so much flavour in lamb neck, which is why this cut is often used in the traditional Welsh stew – cawl. It takes time and patience for this neglected cut to reach its potential but it’s well worth it. In our recipe, the beans and oil add a touch of refinement against this rustic stew.
We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests.
Some of our favourite Thai dishes are gai yang (grilled chicken) and som tam (green papaya salad) this recipe combines similar flavours into this all-in-one grilled salad.
Warm summer evenings require lighter bites and there’s nothing better than a fresh grilled salad.
Think steak and fries with truffle and blue cheese but in a lettuce wrap to save washing up the cutlery.
The balance of fatty lamb chops and honey sweetness is a match made in BBQ heaven. You can experiment with your own mix of ingredients, but once you start, you’ll find it hard to go back.
Burrata is a pimped-up mozzarella with extra cream. This dish works with any bitter leaves if they are charred, as long as they can hold their shape for the oozy burrata, orange and nut mixture.
Lamb ribs, often underrated, are transformed by a flash of flame and hint of smoke from cooking over charcoal. These fatty little bites combine perfectly with cumin flavours and the sweetness of the gravy balances the earthy celeriac beautifully.
This warming dish uses charred aubergine slices as the base, topped with a spicily flavoursome layer of pork mince and onion – just the ticket for a cooler evening. Any leftovers can be chopped up, warmed through, and served over rice.
Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination.
We love potted shrimp. These tasty little fellas smothered on thickly buttered toast are one of our favourite snacks.
We often have a bottle of anise-flavoured spirit like Pernod or Ricard Pastis lurking at the back of the cupboard. While they can be used to make cocktails, they also add great flavour to sauces such as this light summer stew.
We love katsu curry… and if we get enough of a lunch break at work, it’s our first choice. So here is our cheat’s version: katsu fried potatoes. They work great as a side but are perfect with fish, like this hot smoked halibut.
Spring is wild garlic season, and this versatile tasty plant has so many uses. In this recipe we use the wild garlic to create a rustic pesto style sauce.
The bitter chicory, salty feta, and sweet, hot and spicy pecans provide a great mix of taste and texture and elevate good old chicken thighs to something special.
The inspiration for this dish comes from one of our favourite pasta dishes, cacio e pepe, which translates as cheese and pepper. The dish uses chickpeas to form the base for a salty, cheesy, chickeny stew.
Nyama choma is Swahili for grilled meat, a popular dish in East Africa that our Kenyan friend, Angelina, introduced to us. Traditionally it is made using goat but other meat, such as beef, can be used.
These tasty cheesy meatballs are delicious with the simple vibrant tomato sauce on pasta or, alternatively, make a first-class meatball sandwich.
Courgettes are easy and tasty to grill, and this recipe uses pesto and goats’ cheese to add extra layers of flavour.
We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests. We use oat crème fraiche to make it vegan-friendly, but you can use the standard one if you prefer.
This slaw uses charred vegetables to create a rustic, smoky, crunchy side dish. We used the wild garlic pesto we made in the spring, but if wild garlic is out of season, you can replace it with basil or rocket.
Filipino BBQ is famous for pork dishes and many of the marinades use carbonated soft drink for acidity and sweetness, along with banana ketchup.
This dish is simple but so tasty. It makes a great side dish for grilled meat but has the flavour to stand alone as a main dish. We like to have it on its own for a hearty breakfast with chunks of bread and butter.
Spring is the time for lamb, and shoulder is one of our favourite cuts to slow cook.
Dashi is a light Japanese broth made from umami packed ingredients like seaweed and fermented fish, and forms the base for many classic Japanese dishes, including miso soup.
Summer calls for lighter meals and a flavourful salad, like this chicory and pear salad, makes a perfect accompaniment to grilled meat.
This is the perfect Christmas starter, main and dessert all rolled into one.
This is a great burger that combines texture and flavour from the crispy coated tofu and sweet, sticky pulled king oysters
