Food writer, PR and recipe developer, Harry Hook is at her happiest when feeding friends and family. Based in Devon with food photographer husband Nick, there’s rarely a day the coals aren’t lit.
Instagram: @Harrycornwall
Rum, pineapple, lime, ginger and caramel – probably one of the best flavour combinations undoubtedly created by pirates. Add the smoky complexity of charcoal and you’ve got a stunning pudding with theatre.
A wonderful warming ginger cake with pineapple and butterscotch sauce for a sweet treat.
Using canned potatoes is a fantastic hack when you’re short of time or out and about. They’re flavour sponges and melt into the sauce – use them with pride!
This recipe combines the aromatic kick of Hattiers rum for some Caribbean flair with a buttery French classic almond tart. Bake it in a lidded BBQ like a ceramic Kamado Joe, which will consistently hold its heat, for a complex smoky undertone that adds to the caramelised notes of the tart.
Harry Hook, from Kamado Joe, shares his beer bread recipe to accompany a melted camembert.
