Sriracha Corn
Charred corn on the cob, sliced and tossed in a zesty sriracha-lime mayo dressing. A quick, punchy barbecue side that’s ready in minutes and pairs perfectly with grilled meats.
Vegetarian
Barbecued Beetroot, Goat’s Cheese Cream & Dressed Salad
Beetroot boiled with warm spices, then charred directly on the BBQ until smoky and caramelised, piled over dressed salad leaves with a smooth, tangy goat’s cheese cream.
Grilled Aubergine with Whipped Goat’s Cheese Orange Zest & Pumpkin Seeds
When it comes to veg on the grill, I think aubergines are hands-down my favourite. When people tell me they don’t like aubs, I fear they have either had them undercooked (a grim, chewy texture) or under-seasoned so they are bland. Here, they are neither. and this simple warm salad ticks all my boxes – salty, creamy, crunchy, sweet, sharp.
Grillda
Gildas are a type of tapas or pintxo from the Basque region. They make an ideal pre-dinner snack and are a flavour bomb of salty savouriness with a gentle heat.
Leek & Cheese Tart
A delicious creamy, cheese and leek filled pastry case, perfect for those lazy days when we can eat alfresco. A slice will be perfect for your lunch box too. You need to bake the pastry base blind first but this can be done on the BBQ too. Any leftover pastry, mix in some grated cheese & smoked paprika to make cheese straws.
Boozy, Fruity Cranberry & Apple Focaccia
Something a little different – a fruity focaccia with dried cranberries plumped up with sherry. It’s a bit like a light fruit cake or bread and butter pudding without the egg mixture. Topped with honey and nuts adds a little sweetness and bursts of fruit as you bite into a slice. It’s moist enough to eat on its own or serve with crème fraiche, custard or ice cream.
Roasted Onion & Anchovy Bread Sauce with Winter Veg
Bread sauce is a must on our Christmas table, and this recipe takes it to the next level. It works well for a pre-meal dip or save it for the main event. This makes 1 litre of sauce; it can be scaled down if needed, but we love bread sauce, clearly!
Sprout and Stuffing Balls with a Chestnut Crème Fraiche Dip
We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests.
Vegan Beetroot and Pulse Burgers
Bursting with garden goodness, these burgers are plant-based deliciousness that may even tempt the meat fans among us. If you use gluten-free oats, they’re not just vegan but gluten and dairy-free too.
Shredded Tofu Birria Tacos
A smoky, flavour-packed take on the traditional birria tacos, using crisp tofu and a rich, spiced broth for dipping.
Grilled Asparagus, Courgette & Goat’s Cheese Salad
Warm summer evenings require lighter bites and there’s nothing better than a fresh grilled salad.
Charred Green Veg with Feta
For this easy side dish, a simple combo of greens is charred until tender, and takes on an irresistibly smoky flavour. Once done, I drizzle over a herb and mustard dressing, which gives the veggies a lively kick. Don’t forget the crumbled feta – it adds a rich, tangy contrast.
Ember Roasted Carrots with Smoked Hummus Pistachio Dukka
Cooking the carrots directly on the embers adds an additional depth of flavour to this tasty recipe.
Chicory with Burrata, Orange, Mint and Hazelnut
Burrata is a pimped-up mozzarella with extra cream. This dish works with any bitter leaves if they are charred, as long as they can hold their shape for the oozy burrata, orange and nut mixture.
Honey, Hiver Beer and Marmalade Glaze
This glaze is ideal for pouring over precooked and studded ham to create a wonderfully sticky, bitter-sweet and tangy glaze that will caramelise and crisp with a few darker edges.
Grilled Carrots with Picada
Think of picada as a Spanish pesto. Essentially finely chopped or pulverised nuts with olive oil, herbs and garlic used to brighten and jazz up other perhaps bland dishes, particularly in austere times. The texture of the two are similar but they taste very different.
Warm Winter Cheeseboard
Abby Allen shares her recipe for the perfect warm cheeseboard during those cold winter months.
Roasted Vegetable and Pesto Tartlet with Goat’s Cheese
As the crisp autumn air sets in, there is nothing quite like saying goodbye to the summer with the comforting flavours of a BBQ tartlet to warm your soul.
Barbecue Beer & Cheese Board with Camembert
Harry Hook, from Kamado Joe, shares his beer bread recipe to accompany a melted camembert.
Welsh Rarebit Pizza
Experience the unique fusion of Welsh rarebit and pizza with Kamado Joe’s recipe. Cooked to perfection on a BBQ, this flavourful delight is the ideal companion to a Wild Beer for Championship spirit!
Beer & Honey Mustard
Elevate your dishes with Worlds Pantry’s Beer & Honey Mustard – a unique fusion of tangy mustard seeds, sweet honey, and rich BBQ beer. Your barbecues will thank you!
Grilled Pimientos de Padrón
To ensure that smaller ingredients such as Padrón chillies and mushrooms don’t fall through the grill, use a double strainer. Take two equal sized, coarse mesh strainers, put what you want to grill inside and wrap the two handles together tightly using steel wire.
Peppers stuffed with Mozzarella & Pesto
Vegetarian Recipe By: Catergory: Season: Cooking peppers over fire gives a great smoky flavour and enhances the sweetness, making them
Harissa-Spiced Sweet Potato Pizza
Enjoy a spicy twist on your usual pizza with our Harissa-spiced Sweet Potato Pizza recipe. It’s a fun, flavour-packed way to shake up your next pizza night!
Filipino Charred Aubergine
The combination of umami and sweet flavours complement the rich, charred flesh of the aubergine in this stunning barbecued vegetable dish.
Neapolitan Pizza
There’s something truly magical about the simplicity and authenticity of a Neapolitan pizza. With its thin, chewy crust, vibrant tomato sauce, and bubbling mozzarella, it has won hearts and taste buds all over the world. But mastering the art of making the perfect Neapolitan pizza requires attention to detail and the right tools.
Coal-Roasted Baba Ganoush
Lisa’s coal-roasted baba ganoush: a simple delight off a monolith grill, blending smoky aubergine with tahini and a touch of pomegranate.
Smoked Tomato Salsa
Dive into a smoky twist on salsa: Lisa’s Smoked Tomato Salsa is a blend of charred tomatoes, tangy Romesco puree, and fresh basil, all with a delightful BBQ touch.
Wood-fired Mushroom, Spinach and Goat’s Cheese Khachapuri
Indulge in Wood-Fired Khachapuri: Phil Yeomans’ creation with mushrooms, spinach, and goat’s cheese. A taste of doughy delight cooked to perfection!
Roasted Cauliflower Tacos, Zingy Ginger Salsa & Avocado
The ginger mango salsa is what elevates these simple tacos to something really special. Mango adds a colour pop and burst of sweetness and fresh ginger and all the spices will give your immune system a boost.
Cranberry & Brie Pizza
This delicious festive twist is easy to make and can be enjoyed all year round.
Roast Butternut Squash, Ricotta, Chilli and Sage Pizza
This recipe creates a gourmet pizza with roasted butternut squash, creamy ricotta, fresh sage, and a touch of heat. Perfect flavours and ideal for your Ooni pizza oven. Ready in minutes with easy steps!
Corn on the Cob
Try these sweet corn on the cobs with with chilli-lime butter. A classic BBQ side from James Martin
Spring Asparagus, Zucchini, Goat’s Cheese, Chilli Salad
Enjoy a vibrant Spring Asparagus, Zucchini, Goat’s Cheese, and Chilli Salad. Grilled veggies topped with goat’s cheese, mint, pine nuts, and a zesty lemon-honey dressing.
Chargrilled Artichoke Antipasti in Oil
Experience an Italian-inspired alfresco meal with this Chargrilled Artichoke Antipasti in Oil. Perfect with a chunk of warm focaccia.
Grilled Avocados with Mezcal & Lime Dressing
Avocados trees grow all over California and their fruits are a big part of everyday meals. Grilling them deepens the flavour, while dousing them in a perfumed mezcal and lime dressing is divine. Next time you make guacamole, try charring the avocados on the grill before mashing them.
Olive & Rosemary Breadsticks
I’ve adapted my usual focaccia bread recipe for these delicious breadsticks, which are lovely and light. Ideal to snack on, dip into oils, dips or with soup.
Grilled Courgettes with Pesto and Goat’s Cheese
Courgettes are easy and tasty to grill, and this recipe uses pesto and goats’ cheese to add extra layers of flavour.
Sprout and Stuffing Balls with a Chestnut Crème Fraiche Dip
We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests. We use oat crème fraiche to make it vegan-friendly, but you can use the standard one if you prefer.
Charred Slaw
This slaw uses charred vegetables to create a rustic, smoky, crunchy side dish. We used the wild garlic pesto we made in the spring, but if wild garlic is out of season, you can replace it with basil or rocket.
Pizza Classico Fiorentina
Some say this pizza was invented as a breakfast pizza in the city of Florence, and I like that idea. Eggs for breakfast – good. Pizza for breakfast – good.
Pizza Di Patate
Pizza bianca just means ‘white pizza’. There are tons of versions, but the main thing is that none of them are topped with tomato sauce. These are my favourite kind of pizzas, as they really allow the rest of the ingredients to show themselves off.
Damn Fast, Awesome Pickles
Vegetarian Recipe By: Catergory: Season: Back in the day, we served these pickles on every tray of food in the
Charred Leek Rafts
This is a wonderful vegetarian alternative to the sausage rafts that were in my Skewered book. But equally delicious with the charred leek smothered with melty cheddar cheese and chimichurri. A truly delicious combination.
Cauliflower Mustard Crumble
A whole cauliflower oozing with cheese and topped with a crumble of crispy cooked onions can be a real centrepiece for a feast.
Provolone Cheese with Oregano and Chilli
Provolone cheese is great when grilled, with crispy edges and a soft oozy centre. Load it up with a zingy dressing similar to chimichurri that will cut through the richness of the cheese.
Miso-Charred Aubergines
Experience the fusion of flavours with Miso-Charred Aubergines, a delightful blend of aubergines and Asian-inspired ingredients, cooked to perfection on a BBQ for a unique dining sensation.
Asparagus with Lemon Vinaigrette
Grilled asparagus makes a terrific foundation for all kinds of sauces and toppings, like this bright, lemony version with seeds.
Cheesy Cedar Plank Nachos with Black Beans and Salsa
So simple but oh so good! Perfect for a party. … nachos never get tired…especially when they’re grilled with all the goodness of this recipe.
