Luke runs High Grange with his wife Sara – an award-winning venue and catering company in Devon, specialising in feasting and retreating, and with a fire cookery school. Luke is also an ambassador for several leading BBQ brands.
Rolled lamb belly smoked low and slow until it gives up, chilled, sliced and grilled over the coals, then piled onto cold sesame noodles in a Sichuan dressing with smashed cucumber and crack dust peanuts. LUKE VANDORE-MACKAY of High Grange builds it on the Leviathan offset, finished hot and fast on the Arcadian Pro.
Sizzling wok-fried prawns, garlic, and chilli tossed with rice and sweet kecap manis for a smoky, high-heat take on nasi goreng. Topped with a fried egg and fresh garnishes, it’s a quick, punchy one-wok meal.
Grilled pineapple, caramelised over the coals and simmered in a boozy rum and star anise syrup. Layered with salted caramel or coconut ice cream and fun toppings, it’s an indulgent barbecue sundae with real showstopper appeal.
Tandoori-marinated chicken, spit-roasted until deeply charred and juicy, served with a rich, slow-simmered dhansak sauce and smoky burnt beetroot raita. A show-stopping feast for 4-6, piled into warm naan with fresh coriander.
Nutty brown butter frangipane is topped with grill-caramelised pear halves and baked until golden, giving these individual tarts a rich, smoky depth you won’t get from an oven. A generous drizzle of smoked salted caramel and a scattering of lemon thyme finish them off for a dessert that’s indulgent yet beautifully simple.
Lamb rumps, fragrant with rosemary and olive oil, are slow-spun on the Joetisserie until perfectly pink and juicy, then rested to let every drop of flavour settle. They’re carved and laid over a rich, smoky pearl barley risotto stirred through with wild mushrooms, Parmesan, and butter — a deeply satisfying dish where the barbecue does the work of both the grill and the hob.
Baby back ribs rubbed with jerk seasoning, smoked over wood chunks until fall-off-the-bone tender, then glazed with jerk sauce for a finish that’s sticky, spiced and impossible to resist.
A staple of Chinatown restaurant windows, there are few more beautiful things than a lacquered slab of properly roasted Char Siu. Deeply savoury, sweet and a little smoky, this version uses pork collar – the perfect cut for this dish, rich with flavoursome fat and juicy meat that stays tender over fire.
Luke Vandore-Mackay bring you this delicious and easy seafood recipe for your summer table.
