Rum Tarte Tatin
Discover our mouthwatering tarte tatin recipe, where caramelised apples are paired with buttery puff pastry and a splash of dark rum. This decadent dessert may take a bit of effort, but the delicious results are well worth it.
Kelly Bates - BBQ Magazine
As creative director of BBQ magazine, Kelly designs these pages. She loves outdoor cooking, a passion that started in her native Australia. Kelly cooks on a variety of grills at BBQ HQ in Sussex.
Zesty Eton Mess
I know lemon isn’t a traditional Eton Mess ingredient, but Eton Mess is only as traditional as a deconstructed (dropped) Australian Pavlova anyway, right? And, as we don’t like to waste ingredients here at BBQ magazine, it made sense to use up the leftover egg yolks from the meringue and make a lemon curd.
Burnt Blackberry & Fig Jam
Inspired by the famous Australian chef Maggie Beer and her Burnt Fig Jam. You must be brave with this recipe and let the fruit burn just enough to get that perfect combination of bitter, sweet, smoky and completely moreish consistency.
Corn & Edamame Fritters & Whipped Feta
An upgrade on a childhood favourite. Great for planchas and hot plates or perfect for a skillet over gas, charcoal or fire. I used the Weber Slate for this cook. Delicious for brunch, canapés or even cold for picnics.
Spatchcock Chicken with New Potatoes and Wild Garlic Salsa Verde
A quick and even way to cook a whole chicken. If you’re not confident spatchcocking your chicken yourself, get your butcher to do it for you. This sauce will freeze well in ice cube trays, so it is available for year-round use.
Grilled Bananas with a Whiskey Caramel Sauce
A quick, simple dessert. Perfect cooked on live fire, charcoal or gas. The whiskey caramel sauce could be used across many other desserts or just over vanilla ice cream.
Classic BBQ Chicken
Kelly Bates - BBQ Magazine Recipe By: Catergory: Season: Chicken with a classic rub and basted in a BBQ sauce
