Kelly Bates

Marmalade Hot Cross Bread & Butter Pudding

A spin on a British classic and a good way to use up hot cross buns that are nearing best-by date, or like I did, bake your hot cross buns on the BBQ too (I used Phil Yeomans’ recipe, link below). You could also add chocolate chips or mini chocolate eggs for extra indulgence.

Fillet of Beef in an Umami Marinade

A simple dish to impress family or guests. The punchy marinade complements the richness of the beef and brings out the umami flavours. Served best with a fresh chimichurri sauce and salads. Ask your butcher to trim the sinew off for you or do this before marinating

Sign up with your email address to receive news and access to our rewards.

Join The BBQ Mag community. Sign up to receive our newsletter packed with BBQ stories, recipes, event news, and exclusive partner offers. By signing up, you agree that The BBQ Mag may use your details to send you emails about our content and offers. Emails are sent via a trusted third-party email provider. We don’t share your data with any other third parties. You can unsubscribe at any time

Scroll to Top