Smoky chorizo, sweet peppers, and creamy butter beans slow-cooked together in the grill, soaking up rich, smoked flavour as the sauce thickens. A splash of balsamic and fresh parsley finish this hearty, low-effort one-pot dish.
Sticky soy-marinated pork belly skewers, spit-roasted until crisp-edged, served alongside a fast, crunchy wok stir-fry of peppers, onions, and mushrooms. A zippy jalapeño mayo and fresh coriander bring bright heat to this bold, smoky feast.
Packed with lemongrass, lime leaves, chilli, and ginger, these fragrant pork meatballs are skewered and cooked low and slow before being finished directly over the coals and basted in a sticky tamarind and palm sugar glaze.
Phil Roberts takes the humble sausage roll somewhere it’s never been before — smoky pulled pork and crumbled Stilton folded into seasoned sausage meat, wrapped in all-butter puff pastry and baked low and slow on the pellet grill with a kiss of apple or oak smoke.
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.
It’s great to cook this on your smoker or BBQ, even in the embers of a log fire as it picks up the gentle aroma of woodsmoke. It looks a little lengthy, but it’s really pretty quick and easy to make. Plus, a big pot of this will go a long way and accompany any smoked meats perfectly. Feel free to add some bacon at the start!
I’m always looking out for new delicious ways to serve my smoked meats, and these tasty little cheese baskets are certainly a winner. Loaded here with smoked short rib meat, sour cream and chipotle sauce, you can fill with whatever you like.
All the fillings of your quiche in a skillet pan without the pastry. No need to worry about making or baking blind the pastry as the skillet pan is the dish.
Grilled pineapple, zesty lime and sweet chilli just sing the bright and sunny flavours of the Caribbean. Try these easy skewers when you next fire up the barbie.
A British classic! And perfect in a wood oven. This recipe makes one large toad-in-the-hole or 12 individual Yorkshire puddings in a muffin tray.
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.
The Cajun rub really adds a kick to these pork ribs, beautifully finished off with the white BBQ sauce.
These skewers are a tasty and colourful edition to any table.
Phil Yeomans shares this Asian inspired pigs cheek recipe to add something different to your autumn table.
This take on the Welsh Rarebit is served up by Tom Shanklin on his Kamado Joe.
Finn Russell shares his recipe for breakfast, including haggis, for a great start to the day!
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.
Nothing shouts of summer quite like the vibrant dish of paella. Cooked with ease on the BBQ, the traditional Spanish dish is loved worldwide. This simple recipe is the essence of sunny days and festive gatherings, every bite is a celebration of the BBQ season.
A German classic! Essentially, we are braising the sausages in the beer and caraway seeds and that keeps them super succulent and incredibly tasty!
Pulled pork is one of the most quintessential dishes of Southern barbecue, and it’s an easy dish to succeed at because it can withstand a bit of overcooking. And when you bite into that smoky flavour, it’s just so good.
Porchetta is ace to cook over coals, giving a tasty char to the crispy crackling and a heady kick and depth of flavour to the succulent, juicy meat.
This recipe is one of my go-to quick snacks on a day off, but this would also be perfect for a fireside treat on a cool night. In the time it takes for the coals to hit the sweet spot, all the preparation for this cook will be ready to go. It’s so quick and simple, but completely delicious.
Well, for me, the humble sprout has gone a full 180° and now sits near the top of the charts in favourite veg. We all know that bacon makes pretty much everything taste better and this dish is no exception, but the real heroes are the lovely little charred, al dente sprouts that really come into their own.
Here’s a twist on the standard fatty recipe, which makes a great side dish for chicken or Christmas turkey, using sage and onion stuffing with chipolatas as the filling, all wrapped with a delicious bacon weave.
As the winter sets in, why not fire up the coals or plancha on a weekend morning and treat yourself and the family to a super-easy homemade sausage pattie, egg, and melted cheese piled high in a warm English muffin.
Pork belly cubes in a sweet paprika rub, slowly smoked over applewood pellets finished with a sweet Apple Jack Daniels glaze and topped with a slice of fresh jalapeno to add that little twist of heat.
Experience the joy of having ribs at home with Aston Prideaux’s simple, yet delicious, recipe.
Phil Robert shows us how to make a showstopping pig in a blanket using sausage swirls.
My top way to cook these beans is in a Dutch oven on a shelf of a smoker placed directly underneath a rack of ribs.
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.
Stews and one pot dishes are warming wonders when the nights are drawing in and getting cooler, and this one is quick to make. Use your favourite sausages. I used my local butcher’s best traditional pork sausages, which have a great flavour.
Embrace the art of BBQ cooking with Ben Forte’s BBQ Pizza Recipe, showcasing a Spicy Pepperoni Pizza. This recipe takes you through preparing your own dough and adding a kick with passata, mozzarella, pepperoni, and jalapenos as toppings. Cooked on the BBQ, it’s a game-changer for pizza lovers!
Let’s take a moment to appreciate the humble banger. From spring barbecues through to Bonfire Night, hot dogs will never go out of style, but don’t stop at just topping with ketchup or relish.
Wherever we went in the States, burgers were always a sure-fire hit. Every town or city seemed to have numerous impressive burger joints filled with hungry diners of every demographic, from grandparents to hipsters. This particular burger recipe was standout for us.
Get your BBQ sizzling with our Low and Slow Pork Belly Burnt Ends! Glazed with honey and your favourite BBQ sauce, these sticky, sweet and smoky bites are unforgettable!
If you fancy a change from pizza or are thinking brunch with friends from the wood-fired oven would be a great way to start the weekend, try this Flammkuchen – thin, crispy and full of flavour.
This Brazilian pork and bean stew contains a delicious combination of smoked ingredients, including smoked paprika in the chorizo. It has real depth of flavour, and is excellent served with rice andmaybe some slices of orange on the side.
Experience an extraordinary fusion of flavours with Worlds Pantry’s Vietnamese Pork and Mango Burger. Paired with an innovative Belgian Chocolate Mayo, this recipe redefines the classic burger.
Dive into Worlds Pantry’s Beer & Bacon Mac’n’Cheese, where crispy bacon meets creamy Cheddar and beer for a comforting, flavour-filled delight.
Experience the joy of making pulled pork at home with Liz Evans’ simple, yet delicious, recipe. It’s a perfect dish for any low-key gathering or family meal.
Chef Rex De Guzman’s Filipino flavours are perfect for cooking on the BBQ and sharing with friends and family, alongside Andy Clarke’s vibrant cocktails. Here, Rex shares two recipes showcasing sticky sweet pork and unctuous aubergine: the ultimate barbecued taste of the Philippines.
We tend to think of ribs as a barbecue classic, but for many outdoor cooks, the fear of turning out a plateful of tough, chewy bones is enough to make them opt instead, for the ‘safer’ sausage or burger option. Now discover just how easy ribs are.
One of our favourite vegetables on the grill is the deliciously versatile butternut squash, which is at its best, this time of year. In our featured recipe, we have combined the earthy sweetness of the squash with apple, pecan, and good quality sausage to create an easy but hearty autumnal meal.
Savour these juicy, marinated orange and miso pork belly skewers, perfectly charred and paired with a fresh, vibrant fennel salad.
Enjoy this sweet and spicy Pork Baby Back Ribs recipe. Slow-cooked and slathered in homemade Dr Pepper BBQ Sauce, these ribs are the ultimate BBQ delight!
These spicy pork skewers dipped in peanut sauce are heaven on a stick. They are great for weekend get-togethers, when you want to make delicious, easy food with minimum kitchen time. You can also pop these on a barbecue grill and forgo the stovetop.
Hang on to summer with this warming, one-pan wonder. With flavours from South Africa, Louisiana, Spain and France, this tasty dish is a cross between a jambalaya, gumbo and paella.
Get ready to warm up your autumn nights with our Bonfire BBQ Franks & Beans! A hearty stew of onions, smoked frankfurters, and a medley of delectable ingredients, slow-cooked to perfection over hot coals.
Worlds Pantry’s Sausagemeat, Sage, and Onion Stuffing! Grill-cooked perfection featuring sausagemeat, sage, and apple. A flavoursome delight for your festive table.
Phil Yeomans presents a summer evening treat, the Pork Belly Burnt Ends, infused with the richness of a BBQ rub, smoked to perfection, and served with an apple compote. A sure hit at any party!
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.
I’ve spent a large part of the past 12 years cooking, eating and writing about authentic American low and slow BBQ.
Al Pastor tacos are the definitive street food of Mexico City. Typically, layers of marinaded pork strips are stacked up on a vertical spit or rotisserie like a Middle Eastern shawarma.
Pork loins are pretty lean and a little bland on their own. You can rev them up with a good, punchy barbecue rub, but they lend themselves to being stuffed to pack in extra flavour.
A classic Spanish tapas, albondigas are rich with smoked paprika and delicious washed down with a glass of Rioja in the sunshine.
Celebrate with Kamado Joe’s patriotic Venison & Smash Haggis Burger, a delicious mix of flavours paired perfectly with a Wild Beer. It’s more than a meal, it’s a taste of Championship spirit!
Take your BBQ game up a notch with this crowd-pleasing recipe from Ben Forte. Juicy sausages are grilled to perfection, topped with melted mature cheddar, and finished with a punchy homemade chimichurri.
Elevate your festive feast with Ben Forte’s Joetisserie Gammon. Scored and glazed with an irresistible mix of orange, whisky, and cranberry. A Kamado Joe masterpiece.
Turkey in a Blanket Burger by Ben Forte, Masterbuilt, is a mouthwatering twist on the classic burger, perfect for the holiday season!
You should be able to pick up the boerewors sausages pretty easily these days. The authentic wood to use for flavour is a Namibian hardwood kameeldoring (camelthorn).
I love this recipe and brought the big guns out for it – my 1m-long churrasco skewers – and cooked the meat over applewood embers.
A good pork chop is a wonderful thing, but not easy to get right; you need the right sort of heat to ensure a good sear and crispy crackling.
There have been some wonderful twists to the traditional recipe. My favourite tweak has been to add a sprinkle of black pudding on the inside with the sausage meat.
Aromatic, spicy and sweet, this Chinese-style pork dish hits all the right notes.
