Tofu and Pulled King Oyster Mushroom Burger

This recipe is brought to you from Bryant & May. 

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.

Pineapple, coconut and rum are perfect summer flavours so are combined here in our perfect summer dessert! Grilling the pineapple enhances the flavour, bringing out extra sweetness. We cook the pineapple in rounds for ease of grilling and remove the fibrous centre later.

Crisp BBQ-baked meringue nests filled with birch-smoked whipped cream, topped with elderflower-syrup strawberries and fresh basil. An elegant, smoky-sweet dessert that turns campfire technique into a delicate summer showstopper.

Scones on the BBQ – oh yes! Quick to rustle up, quick to bake and quick to eat! No need to wait for them to cool, they’ll be ready to tuck into when they come off the grill.

I’m bringing a little bit of Greece into your gardens this summer with this delicious beef hot pot, which will feed a crowd. Stifado is traditional Greek Stew made with beef, onions and tomatoes. Add in a few herbs and spices, red wine vinegar and red wine, give it a long slow cook and you’ll have meat that melts in your mouth.

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.

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.

This dish was born from my love of Turkish mangal-style mixed grills but with a fusion of my Jamaican heritage coming through in the individual flavours of each meat element. 

Grilled halloumi, cucumber, and strawberry skewers, charred over the hot bbq and served on a bright strawberry-lemon dressing. Paired with a fresh herb salad and toasted pittas, it’s a sweet-savoury summer barbecue starter that’s ready in minutes.

One of our favourite things to grill is a whole chicken and spatchcocking is the easiest way to achieve an even cook. We nibble on the wings while cooking and use any leftovers for tasty lunches. In this recipe we used beech wood to not overpower the delicate meat.

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.

If you grew up in Lebanon, you’ll know the smell of charcoal-grilled jawaneh. It’s the scent of rooftops in summer, of plastic tables pulled into alleyways, of cousins fighting over who gets the crispiest wing.

Whole trout marinated in nori, rosemary, and blood orange, then plank-smoked over the fire for a delicate, woodsy flavour. Served with a zesty crayfish tartar and a crisp new potato and green salad for a light, elegant meal for four.

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.

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.

Smoky chipotle-marinated monkfish, grilled over the BBQ and piled into warm corn tortillas with spicy chunky guacamole and sweet-tart mango salsa. A vibrant, fresh-charred taco night, finished with a squeeze of lime.

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.

As we welcome spring, a light, zesty sponge cake is the perfect treat to brighten those lingering cool, drizzly days and crisp evenings. You can put this into your BBQ to bake once you’ve removed the meat or main dish from your grills.

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.

This smoked and seared beef tenderloin slowly absorbs hickory smoke before finishing over high heat for a rich crust. Mushrooms and onions cook alongside it, while charred courgette halves round out a rustic, bold, and deeply satisfying plate.

This is something to knock up quickly on a warm evening. As is usually the way, the meat itself will benefit from marinating ahead of cooking, but here it’s a job that takes minutes, so, if you can, get it ready in the morning.

A flavour-packed burger built from a whole beer-can chicken, slow-cooked under the Kadai Lid and basted with rich gochujang butter. Served with a crunchy Asian slaw and gochujang mayo, all layered into toasted brioche buns for a burger that’s smoky, spicy and impossible to put down.

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.

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.

The rösti is the star in this recipe show. The crispy potato combined with fish and peas gives posh fish and chip vibes but the rösti would also make a delicious brunch with ham and a fried egg.

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.

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.

Tuna steaks rolled in a fragrant trio of citrus zests are seared hot and fast on a cast-iron plancha until just crusted outside and gloriously rare within, then glazed with sweet chilli for a sticky, glossy finish.

A butterflied leg of lamb, marinated overnight in lemon, olive oil, and Greek seasoning, is grilled low and slow until blushing pink, then rested and sliced alongside a showstopping traybake of caramelised potatoes, charred lemon wedges, and roasted olives. Chargrilled tenderstem broccoli on a cloud of lemony ricotta rounds out a feast that’s effortlessly celebratory and built for sharing.

Tender applewood-smoked lamb shoulder, braised low and slow in local ale with ginger, lemongrass, and jalapeño, is piled onto homemade semolina tacos and crowned with a bright rhubarb and coriander salsa.

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.

Matt Tebbutt takes over the fireplate with a sweeping seafood spread — sesame-crusted tuna, soy-glazed octopus skewers, yuzu butter scallops, grilled prawns, and crispy-skinned mackerel all cooking at once across the heat zones. It’s a masterclass in live-fire timing, finished with charred watermelon and caramelised sweet potato for a feast that’s as spectacular to watch as it is to eat.

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.

Nick Hook keeps it classic with seared sirloin steaks and a Café de Paris butter loaded with anchovies, capers, Worcestershire, fresh herbs and a kick of Tandoori seasoning that one slice melting over a resting steak is all the sauce you’ll ever need. Simple to cook, impossible to forget — and served, as Nick insists, with truffle-oil chips buried under a blanket of Parmesan.

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.

The perfect all year-round dish. The spice level can be tailored to everyone’s preferred taste and, if you don’t fancy beef, you can change it up to lamb, pork or even something more elevated like venison.

Edenmoor Picanha is cooked until perfectly caramelised and served with a vibrant homemade Chimichurri. Simple, rustic and made for sharing.

As the chill of winter lingers, you can find yourself craving hearty meals that are both satisfying and nourishing. This recipe for venison steaks with honeyed root veg, spiced chickpeas & sheep’s cheese is the perfect answer to that craving.

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.

Tender, slow-smoked beef cheeks are paired with buttery garlic prawns for a bold and indulgent taco filling.

With the game season well underway and with warming stews, casseroles and one pot meals on the menu, this one is a firm favourite for those cold days. The red wine enriches the sauce and the redcurrant jelly adds a touch of sweetness.

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.

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!

For those festive get togethers, this will be a hit for all ages.

Sweet maple-glazed bacon and perfectly seared scallops come together in a rich brioche bun layered with peppery rocket. Finished with a punchy chilli crisp mayo, this indulgent sandwich balances smoky, sweet, and spicy flavours in every bite.

A showstopping centrepiece of tender lamb with a crisp, herby breadcrumb crust. Perfect for using up the wild garlic you stored in the freezer from spring.

Oak-smoked cod brings a deep, savoury richness to fragrant coconut curried rice infused with warming spices and sweetness. Finished with boiled eggs, crispy onions, and a fiery drizzle of sauce, this dish delivers a bold balance of smoke, spice, and comfort.

There is so much flavour in lamb neck, which is why this cut is often used in the traditional Welsh stew – cawl. It takes time and patience for this neglected cut to reach its potential but it’s well worth it. In our recipe, the beans and oil add a touch of refinement against this rustic stew.

Slow-smoked venison haunch is gently braised with winter vegetables, red wine, and aromatic spices to create a rich, deeply comforting stew. Served alongside savoury cheese and fig scones, this dish balances hearty warmth with a subtle sweetness for a perfect cold-weather feast.

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!

Juicy pork and beef meatballs are gently cooked and finished in a rich, creamy gravy infused with warming spices and a hint of smoke. Paired with fragrant spiced red cabbage and a sweet-tart cranberry and apple sauce, this dish delivers a comforting balance of savoury depth and festive brightness.

A rich, smoky venison chilli is simmered with tomatoes, spices and a hint of sweetness, creating a bold and hearty filling. Served in warm tortillas and topped with fresh, zesty garnishes, these tacos deliver a perfect balance of heat, freshness and comfort.

A scrumptious chicken stew to warm you on those colder winter days

Serve this octopus hot of the grill with a wedge of lemon

I went to Kansas City for the 2014 American Royal BBQ Competition and was lucky enough to be invited to the opening party to hang out with barbecue royalty. Things got blurry quite quickly and I put that solely down to the delicious, tangy, smoky-sweet, bourbon-laced, grilled lemonade they were serving up by the gallon.

The Caipirinha is a refreshing Brazilian cocktail that is perfect for a warm evening, made from only three ingredients, so as we were cooking food churrasco style we thought it would be a shame not to give this traditional drink a Worlds Pantry BBQ twist.

Originating in southern Brazil, churrasco is a means of cooking just about any meat on a long swordlike skewer placed above an open pit or simple grill. We chose to season the churrasco meat using chimichurri.

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.

Rum, pineapple, lime, ginger and caramel – probably one of the best flavour combinations undoubtedly created by pirates. Add the smoky complexity of charcoal and you’ve got a stunning pudding with theatre.

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

Matt Tebbutt, chef and presenter, shares his recipe for the perfect sea bass showstopper.

Paul Ainsworth shares this mouth watering and succulent chicken recipe

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.

If you’ve still got apples left over from the autumn, this is a hearty comfort pudding which you can serve from the BBQ straight to the table and dive in with a big spoon.

A different take on fries but still delicious!

This wild salmon recipe is a welcome addition to any table.

We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests.

A savoury recipe for the croissant lover.

This fool proof beefy crowd pleaser makes a great alternative to serve at winter parties. Prepare the beef in advance and load up these beef-filled rolls when the time is right. The sauce and thin raw onions gives it just enough bite.

A traditional Cumbrian dessert our boozy & fruity ‘Rum Nicky’ tastes so rich and indulgent that a little goes a long way and it won’t break the bank.

These smoked buns bring all the spicy winter flavours to the table.

However, you don’t need to splurge on a fancy festive menu and with a few simple tricks and shortcuts, you can put on a showstopping Christmas spread without compromising on quality or flavour.

It’s the time for comfort food and your lidded BBQ can be used as a slow cooker. I cooked this scrummy stew in my Kamado Joe Jr, which is very economical on charcoal and retains the heat for a very long time

Lamb hearts are a wonderful winter warmer, served with your favourite trimmings.

An amazing hammer recipe served up by Phil Yeomans.

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.

This marinated chicken with homemade flatbreads and garlic sauce combine to make an incredibly tasty meal.

Tom Shanklin shares his Big Dragon Burger recipe to help you through the Rugby Six Nations!

It’s apple season and this is an easy sweet treat to make. The main ingredients are apples and ready-rolled puff pastry. The hardest bit is grating the apples!

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.

A beautifully marinated steak, finished with an extra flambé of rum.

Quite possibly the best way to make burgers, influenced from the origins from America’s finest burger joints.

A simple Indian flavoured delight that makes for a quick dinner or snack.

The longer you can marinade these steaks in the Sri Lankan rub the better for this tasty recipe!

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.

Some of our favourite Thai dishes are gai yang (grilled chicken) and som tam (green papaya salad) this recipe combines similar flavours into this all-in-one grilled salad.

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.

The Cajun rub really adds a kick to these pork ribs, beautifully finished off with the white BBQ sauce.

A smoky, flavour-packed take on the traditional birria tacos, using crisp tofu and a rich, spiced broth for dipping.

Indian spices tickle this delicious salmon dish, using the last of the summer vegetables – tenderstem broccoli, tomatoes and potatoes. The star of the dish is the chargrilled chickpeas cooked in a sieve directly over the coals.

Lovely overnight ribs to go with your morning coffee!

A wonderfully tasty and warming casserole for those cooler evenings.

Succulent, smoky monkfish cooked over open flames and served with vibrant toppings for the ultimate taco experience.

Picanha is a popular Brazilian cut, also known as rump cap or sirloin cap – taken from near the tail. It’s super beefy – the fat renders down beautifully and bastes the meat leaving it tender with one hell of a flavour.

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.

Bibimbap is a Korean rice dish. The term ‘bibim’ means mixing and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating!

Phil Vickery replaces the burger bun with a Yorkshire Pudding in this delicious burger recipe.

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!

I’m bringing a bit of America here for this summer dessert – BBQ baked cheesecake! It’s got a buttery biscuit base and I’ve topped it with my favourite summer fruit mixed in with some of my homemade strawberry jam – the British strawberry season will be in full swing by now.

What says summer more than strawberries?  Aston Prideaux shares his upside down cake recipe for perfect summer dessert.

A wonderful warming ginger cake with pineapple and butterscotch sauce for a sweet treat.

A fragrant and spiced lamb kofta, cooked over open flames, served with a cooling harissa yogurt and fresh Greek-style salad. A perfect side dish for your next Kadai gathering.

Warm summer evenings require lighter bites and there’s nothing better than a fresh grilled salad.

Scallops are in my top three favourite ingredients ever; I love to prepare them as much as I love to cook with them. If you can afford to, I really recommend buying hand-dived scallops, which are sourced sustainably and gathered in a way that respects the ocean floor.

Thinking of summer holidays, sunshine and food… so I’ve taken you to Greece (virtually, of course) with this zesty chicken souvlaki, charred on the grill to get those gnarly bits, sliced and topped onto filled flatbreads of a gorgeous colourful Greek salad and drizzled with tzatziki.

Think steak and fries with truffle and blue cheese but in a lettuce wrap to save washing up the cutlery.

Ben Forte fires up his Kamado Joe for this slow cook beef. The longer you marinade the meat before cooking, the better the flavour.

Dive into this bowl of warmth and flavour with Phil Roberts’ meatball recipe.

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.

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.

We’re using tender skirt steak for these exotic and totally irresistible skewers. A vibrant, Thai-style marinade delivers a brilliant punch of citrusy, savoury goodness.

Luke Vandore-Mackay bring you this delicious and easy seafood recipe for your summer table. 

A simple but tasty vegetarian offering for your summer entertaining.

This is a Caffè Rojano classic that has been on the menu pretty much since the day we opened. It can be a snack, a small plate or a sharing dish that works well in a number of ways. It’s really simple to make, and the taste of spanking-fresh mackerel combined with the flavours of the juicy salsa and crunchy toast is amazing.

Succulent chicken thighs with a sweet and savoury honey garlic glaze, topped with fresh herbs and spices for a flavour-packed dish.

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.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Who doesn’t love wings? I have [...]

A wonderfully zesty tart full of the flavours of spring.

A German classic! Essentially, we are braising the sausages in the beer and caraway seeds and that keeps them super succulent and incredibly tasty!

Combining carbonara and pizza in one simple recipe – what’s not to like!

Think crispy beef bacon! These are delicious and will disappear in seconds.

This Korean inspired recipe is a real eye catcher for your dinner table. 

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.

Perfect for the cooler spring evenings, close the lid of your BBQ and let it sit there for several hours. Using different ales will give different flavours.

A seafood showstopper from Phil Yeomans for your spring entertaining.

Lamb shoulder is incredibly forgiving and very hard to overcook, so you can literally stick it in and forget about it. The meat should fall apart with the slightest pressure.

You can use Terry’s chocolate orange, which I did for this recipe, or plain dark or milk chocolate. Any leftovers will make a delicious bread and butter pudding.

Baking this tart in a pizza oven not only adds a touch of rustic charm but also ensures an evenly cooked, golden-brown crust that is both crisp and tender.

Dave Pynt serves up a wonderful seafood recipe using fresh Shirako and Squid.

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.

Cooking the carrots directly on the embers adds an additional depth of flavour to this tasty recipe. 

The balance of fatty lamb chops and honey sweetness is a match made in BBQ heaven. You can experiment with your own mix of ingredients, but once you start, you’ll find it hard to go back.

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.

This is a showstopper lamb dish absolutely perfect for Easter Sunday. The flavours are bold enough to stand up to caramelised lamb – even better with a side of spring sunshine.

A tasty gin cocktail to offer your guests during the festive period!

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.

Luke Vandore-Mackay shares his recipe for this easy sweet treat on those winter nights.

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.

Using canned potatoes is a fantastic hack when you’re short of time or out and about. They’re flavour sponges and melt into the sauce – use them with pride!

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.

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.

An easy winter warmer for the whole family.

Hailing from Round Top, Texas this is a fantastically simple dish that can be switched up as you like and can utilise all four corners of your pantry but trust me with everything you throw in this, it is far from ‘trash’.

A warming treat that’s quick to rustle up – no whisking for these tasty muffins and once you’ve grated and chopped the apples, weighed out all the ingredients, and cooked they will be straight out of the BBQ into your bellies!

For all those pizza lovers out there, here is a festive spin on an old classic for a sweet treat.

Experience the joy of having ribs at home with Aston Prideaux’s simple, yet delicious, recipe.

Phil Roberts introduces the ultimate turkey sanger packed full of flavour. 

Phil Robert shows us how to make a showstopping pig in a blanket using sausage swirls.

Chimi Chimi because the chicken gets ‘chimied’ twice! Firstly to marinate it and secondly to dollop over the top of the dish once it’s cooked, so you need to make plenty for this. This chimi has a bit of a chilli kick to it.

Lamb ribs, often underrated, are transformed by a flash of flame and hint of smoke from cooking over charcoal. These fatty little bites combine perfectly with cumin flavours and the sweetness of the gravy balances the earthy celeriac beautifully.

Abby Allen shares her recipe for the perfect warm cheeseboard during those cold winter months.

This recipe combines the aromatic kick of Hattiers rum for some Caribbean flair with a buttery French classic almond tart. Bake it in a lidded BBQ like a ceramic Kamado Joe, which will consistently hold its heat, for a complex smoky undertone that adds to the caramelised notes of the tart.

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.

This is a warming dessert and so easy to make. Two main ingredients ­– pears and a bottle of red wine!

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.

Fiery and zesty, chermoula is a classic Moroccan marinade for flavouring fish and chicken cooked in tagines and over the charcoal grill.

One of my favourite little fish to grill. A touch fiddly to assemble but very speedy to cook and they make a great lunch or snack.

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.

A hearty pasta dish for the autumnal season.

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.

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.

Harry Hook, from Kamado Joe, shares his beer bread recipe to accompany a melted camembert.

We love these lamb burgers with a regal twist – made all the better for being cooked on Masterbuilt’s charcoal grill.

A fresh and colourful vegan BBQ dish fit for the autumnal season.

Mitch Tonks shows you how to create this eye catching scallop salad. 

Phil Roberts shares his tip on the best way to cook octopus in this spicy and flavoursome recipe.

An easy and mouth watering recipe from Aston Prideaux, making use of those seasonal berries.

When it comes to kamado-style barbecuing, grilling, smoking, low & slow and pizzas tend to steal the show. But pan cooking shouldn’t be overlooked. After all, anything you can cook on your hob, you can cook on your Big Green Egg, but better. Here, the clean, subtle smoke of charcoal adds an extra dimension to this light, summery stew in a way that simply wouldn’t be possible indoors.

Experience a culinary adventure with Nicolas Kersting’s Okonomiyaki smoked trout recipe – a Japanese savoury pancake topped with homemade smoked trout.

This is a real showstopper and a perfect meal to serve on a summer’s evening with everyone gathered around the barbecue.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Catching mackerel and barbecuing on the [...]

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!

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!

Start by soaking the planks in water for at least 1 hour. Tip- these cedar planks also work great with cubes of salmon.

I am blessed with the quality of seafood along our beautiful Devon coastline, and the maritime larder is especially full at this time of year, just in time for when most people are firing up their BBQs.

Gin-Cured Smoked Salmon recipe. Infused with gin and enriched with beetroot and orange zest, this smoked delight is a game-changer for your BBQ repertoire.

Salmon is a delicate fish, so cooking on a plank such as maple or cedar keeps it from falling apart and helps to not overcook it, and you can add extra flavours, such as the lemon and marjoram herbs.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer These scallops are one of our [...]

This salad is amazingly vibrant, packed full of interesting flavours and textures.

I love a charred octopus, but baste it with spicy nduja butter and you have possibly my perfect dish.

oodfired escabeche has to be one of our favourite fish dishes and perfect for lunch; the pinky-orange red mullet skin we use here looks fantastic with zingy orange zest, bright green fresh parsley and black olives.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer If your image of eating squid [...]

We’re blessed in the UK with some wonderful seafood, but many struggle with cooking it on a BBQ without it all going wrong, and usually sticking and falling apart.

Try Phil Yeomans’ recipe for Cedar Plank Trout paired with a zesty spring salad. A fresh and vibrant dish perfect for any mealtime.

Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination.

Feast on Phil Yeomans’ exquisite barbecue monkfish and chorizo skewers, served with a vibrant romesco salsa. Perfect for sharing!

Summer is finally here. Get the beers in, friends over and make the most of the sunshine. If you’ve never tried salmon on the grill, get ready for a special treat.

Discover Dan Cooper’s unique BBQ recipe for a warm mackerel salad with orange. Packed with flavour, it’s a fresh spin on traditional barbecue cuisine.

One of the most majestic, delicious fish in the ocean, Dover sole is delicate, buttery and is always worth seeking out. Even better when grilled over charcoal for a complex sweet and meaty flavour.

We love potted shrimp. These tasty little fellas smothered on thickly buttered toast are one of our favourite snacks.

Not quite a paella, but full of colour, flavour and baked in a paella pan. It’s quick to cook and a delicious fishy one-pan dish. Serve straight from the BBQ to table and dive right in.

We often have a bottle of anise-flavoured spirit like Pernod or Ricard Pastis lurking at the back of the cupboard. While they can be used to make cocktails, they also add great flavour to sauces such as this light summer stew.

We love katsu curry… and if we get enough of a lunch break at work, it’s our first choice. So here is our cheat’s version: katsu fried potatoes. They work great as a side but are perfect with fish, like this hot smoked halibut.

Grill up restaurant-worthy Wild Salmon at home with Marco Biasetti’s mouthwatering recipe for BBQ Magazine! This simple dish features succulent wild-caught fillets glazed in a sweet & savory honey-soy sauce, delivering perfectly charred & juicy perfection every time.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Experience the delight of wood fired [...]

A sagani is a cooking vessel with two handles and saganaki the term given to Greek dishes cooked in this type of pan.

Skate wings are a real winner when it comes to fish on the BBQ or in a wood-fired oven; they are substantial, affordable, meaty and very tasty.

This Surf & Turf recipe brings together the bold, smoky flavours of a perfectly grilled rib-eye steak and succulent prawns. Paired with a fresh chimichurri, vibrant romesco salsa, and a tangy soy-lime dressing, it’s a delicious BBQ dish that’s sure to impress.

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.

A delicious and rich chocolate cake – gluten free and gorgeously moist – from the woodfired oven, cooked in the falling heat.

This Honey & Fig Sponge Cake brings a delightful twist to your baking with its unique BBQ preparation. Infused with the natural sweetness of honey, fresh figs, and a touch of lavender, it’s a perfect dessert for spring gatherings.

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!

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.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Cooking peppers over fire gives a [...]

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!

The combination of umami and sweet flavours complement the rich, charred flesh of the aubergine in this stunning barbecued vegetable dish.

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.

Lisa’s coal-roasted baba ganoush: a simple delight off a monolith grill, blending smoky aubergine with tahini and a touch of pomegranate.

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.

Indulge in Wood-Fired Khachapuri: Phil Yeomans’ creation with mushrooms, spinach, and goat’s cheese. A taste of doughy delight cooked to perfection!

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.

This delicious festive twist is easy to make and can be enjoyed all year round.

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!

Try these sweet corn on the cobs with with chilli-lime butter. A classic BBQ side from James Martin

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.

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.

This dish looks really impressive when served on a big platter or chopping board with some delicious sides with some mint and rosemary as garnish.

Jackie Weight’s Crusted Lamb Shoulder pairs perfectly with a vibrant Middle Eastern Beetroot Salad. Smoky beetroot, creamy feta, juicy pomegranate seeds, and homemade flatbreads create a BBQ feast that’s sure to impress!

I love the simplicity of a lightly smoked rack of lamb and having grown quite a few pumpkins found that this paired with it really well.

Discover Roz Cooper’s succulent slow-roast lamb shoulder, uniquely marinated with mint and mustard, for an unforgettably delicious meal. Perfect for all occasions!

Experience an Asian twist on lamb with Gyles Foster’s Mongolian Lamb Pancakes, marinated in a unique blend and served with hoisin sauce. Truly unique!

Nothing will impress friends more than serving barbecued rack of lamb fresh from the charcoal. This delicate cut delivers rich and tender meat, only made better when gnawed straight off the bone like a smoky lamb lollipop.

Yet another 3-2-1 ratio smoke-wrap-baste rib cook, this time using harder-to-find lamb ribs. The cooking times will be a little reduced because they are slimmer beasts than pigs. You might be looking at a one and a half hours’ smoke, an hour wrap and a 30-minute baste but as usual in BBQ, it’s done when it’s done.

Dive into Andy Kennedy’s BBQ recipe of Apricot, Honey and Ginger glazed Leg of Lamb paired with crispy hasselback potatoes for a flavourful feast.

Spring is wild garlic season, and this versatile tasty plant has so many uses. In this recipe we use the wild garlic to create a rustic pesto style sauce.

Aston Prideaux’s spiced lamb cutlets are marinated with aromatic spices like cumin, paprika, and cinnamon, and paired with a smoky roasted red pepper salsa and creamy labneh. Garnished with crispy dates and almonds, this dish bursts with vibrant Middle Eastern flavours.

Get ready for a finger-licking, smoky experience with Jess Pryles’ Red Smoked Chicken Wings recipe. Packed with the vibrant flavours of the Hardcore Carnivore Red seasoning and bathed in a unique beer-based brine, these wings are a showstopper at any BBQ feast.

The bitter chicory, salty feta, and sweet, hot and spicy pecans provide a great mix of taste and texture and elevate good old chicken thighs to something special.

The combination of mustard and honey lend themselves perfectly to a sensationally simple barbecue marinade for chicken. It’s a one-pot wonder and you don’t need to add anything else!

This is a very versatile recipe as the paste can be used for all types of meat, fish, and seafood. Leaving the ingredients to marinade overnight is essential for the flavours to really kick in.

Enjoy Sanjay Aggarwal’s Jerk Chicken Skewers, paired with herby potato wedges, tangy blue cheese slaw, and vibrant mango salsa. A feast for all senses!

This is a classic Burns Night dish, or delicious on any autumn evening when venison and roots are well in season and last year’s batch of sloe gin is ready for opening. Don’t waste the marinade – transform it into a delicious rich sloe gin butter sauce.

Get a taste of smoky perfection with Aston Prideaux’s Smoked Venison Stew, featuring hearty vegetables and rosemary dumplings. A BBQ delight!

Experience a delectable spin on barbecue with our Venison Kofta Kebabs, expertly seasoned and grilled to perfection. Best with tzatziki.

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!

Experience an Italian-inspired alfresco meal with this Chargrilled Artichoke Antipasti in Oil. Perfect with a chunk of warm focaccia.

Enjoy a festive twist with this Dark Spiced Fire-Baked Gingerbread by Roz Cooper. Baked on the BBQ, this gingerbread blends black treacle, warming spices, and optional spiced rum for a rich, smoky treat. Perfect with cream or salted caramel sauce!

Try making traditional Hot Cross Buns on the BBQ! Soft, spiced dough studded with sultanas, topped with a cross, and glazed with apricot jam.

This cake is quick to prepare and cook. TIP: You can skip the smoking; in a bowl, mix the first 4 ingredients with warmed brandy. Leave to marinate for 1 hour.

Apart from the colour and an unappealing sand-like texture, there’s very little to showcase the flavour of the charcoal. This ice cream, on the other hand, isn’t black but is packed full of the kaleidoscope of sensations you’d expect from those flaming fragrant embers.

In Britain, these would be known as scones. And if you want to know why Americans call these biscuits rather than scones – blame the Atlantic Ocean. Call them what you want, these flaky pillows will leave you speechless.

Indulge in DJ BBQ’s S’mores Brownies, a delectable treat to serve 12-15. Bake in a wood-fired oven at 180°C with love and enjoy!

Grilled mango with a hint of cinnamon and a refreshing coconut ice cream. A delicious and easy-to-make dessert for your next BBQ.

When your guests come over, you want to make a statement with something bright and spectacular. Nothing does that better than fizz. I love the freshness of lemon – it gives you that summer feeling whatever time of year it happens to be.

I adore pineapple and all of its fruity charms. When something is so beautifully fragrant and sweet, I find I want to corrupt it with heat, especially in the summer!

I want to share a simple crowd-pleaser of a cocktail that uses just two ingredients: Cava and rhubarb gin.

A lovely cake to cook in a Morso wood-burning stove.

The addition of beer in this recipe produces a more ‘cake’ like brownie than the traditional ‘fudgey’ variety. We used pecans but you can swap for nuts of your choice or chocolate chips.

Baking in your BBQ – as long as you’ve got a lid – is relatively easy and a great way to use that residual heat. I usually bake indirect and put an upturned baking tin on top of my grills to prevent the base from burning. It acts as a deflector from the heat underneath.

An all-out extravaganza of caramelised sugar, s’mores are one of those desserts that have no rules. Have fun by wrapping the marshmallows up in doughnuts, then toasting them and dunking them in a wonderful spice-infused chocolate sauce.

This is a showstopper, believe me. Grilled panettone topped with sozzled apricots, lavishly dolloped with orange cream and a decadent drizzle of honey. It is the most delicious dessert to serve when apricots are in season.

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.

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.

I love to cook puddings on the BBQ and these delicious chocolate pots are a real treat. Cook them just right and they will still be gooey in the middle.

If you have a BBQ with a lid, why not use the residual heat from your coals and rustle up a delicious cake? I love to bake in my Kamado Joe. My top baking tips are to cook indirect at a slightly lower temperature and cook for a little longer. This cake is eaten best on the day you make it and while it’s still warm.

When life gives you lemons – and you’ve residual heat in your BBQ – how about baking a delicious, zingy lemon tart? You can use shop-bought pastry but it’s very easy to make your own.

I love making desserts with whatever fruit is in season and in spring, you can quite often get the early pink rhubarb, which has more delicate flavour, or the more chunkier crop a little later in the year, which has more flavour and deeper in colour.

It’s the weather for warm, sticky puddings and this cake hits the spot. All you need is a big jug of creamy custard to go with it. No need to cook the pears first and it’s not a cake you turn out of the pan like an upside-down cake so, once cooked, grab a spoon and dive in.

If you’ve still got apples left over from the autumn, this is a hearty comfort pudding which you can serve from the BBQ straight to the table and dive in with a big spoon.

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.

Grab your passport and I’ll take you on a trip to Morocco. You can rustle up this delicious dish in your back garden and pretend you are on holiday. I cooked this on my Kadai Firebowl, using ingredients you might have in your cupboards, so no need to rush out and buy lots of ingredients.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Coq au Vin is traditionally made [...]

Indulge in a tenderly roasted goat shoulder, marinated with warm spices and expertly cooked by Phil Roberts, using the MEATER app. Perfect for creative cooks!

Succulent lamb chops with a fresh herb sauce, grilled to perfection on the BBQ.

Phil Roberts’ Smoky Buffalo Roast Chicken delivers a spicy twist on classic roast chicken, packed with a tangy homemade sauce, smoked to perfection on a BBQ.

This is a tasty chicken dish, which is a perfect for summer dining al fresco with friends. It’s a one-pan wonder and with asparagus and fresh peas in full swing, adds a lovely colour.

Experience the delight of woodfire chicken skewers marinated in a unique dry rub, served with homemade flatbreads for an outdoor feast.

Explore Aston Prideaux’s unique BBQ recipe for Coronation Chicken Wings, a novel blend of creamy curry mayo and sweet mango chutney. A real crowd-pleaser!

These juicy chicken kebabs can also be made with minced turkey. If purchasing your meat from a butcher, ask them to finely mince chicken thighs as they have the most flavour. Chicken seekh kebabs can be a bit dry, which is why I add rendered beef or lamb fat to mine.

This smoky, salty, zesty sharing feast is a great one for the BBQ on summer evenings, or for waking up dreary winter days. Serve with a big green salad and cocktails. You can add the smoked element in several ways – through the salt, limes, honey and cooking process.

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.

This one will have you licking ya fingers without a doubt. One of my all-time favourites to do on the barbecue. You want to build up a really good char on the chicken.

A Japenese take on these barbequed chicken wings, using the Meater to check the meat cooking temperature.

Winter, spring, summer or fall, chicken is always a winner on the plate. But when the chicken legs or thighs are beautifully seasoned and oak smoked they explode with a juicy flavour that is delicious as the main event, while the leftovers (if there are any!) liven up a salad or any chicken dish.

The inspiration for this dish comes from one of our favourite pasta dishes, cacio e pepe, which translates as cheese and pepper. The dish uses chickpeas to form the base for a salty, cheesy, chickeny stew.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Chicken with a classic rub and [...]

Indulge in a gourmet feast with our Roasted Turkey Crown dinner recipe. Effortlessly elevate your turkey crown using the Gourmet Roast function. Deliciously crafted in 2 hours 35 minutes!

Experience the festive fusion with Aston Prideaux’s Turkey & Cranberry Meatballs. Grill-perfect turkey, bacon, and cranberry blend, glazed to perfection. Served with spiced cranberry sauce – a BBQ delight!

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.

Pulled lamb is so versatile, we love ours piled on to flatbreads with a good dollop of tzatziki and Greek salad. But why not try it loaded into burger buns, stirred through pasta with a spicy barbacoa sauce or simply with new potatoes and a delicious green salad.

This curry was inspired by a great friend of ours, and the aroma and flavours of this dish are just too good for words. Cooked on our Kadai firepit.

A thrifty way to make the most of your Christmas budget is to familiarise yourself with Christmas leftover recipes. ‘TwixTmas Pie’ (T for turkey & T for tarragon!) is the ultimate in comfort food, uses up all the roast dinner leftovers and will feed a hungry family.

Elevate your Christmas feast with this Fire-Roast Turkey Schnitzel by Roz Cooper. Tender turkey steaks are breaded and grilled, served alongside oat and beetroot stuffing balls and homemade cranberry sauce.

The ultimate festive burger for BBQ fanatics to try this christmas. TV BBQ chef, podcast host and Kamado Joe marketeer, Ben Forte reveals…The Jingle Burger.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Once the presents have been opened, [...]

Try our Spiced Duck with Orange Sauce, a tantalising mix of zesty citrus and aromatic spices. Perfect with new potatoes. By Mike Tomkins for Kamado Joe.

You’ve got to love a good shawarma kebab! Perfectly marinated pieces of meat that are nice and crisp on the exterior and juicy and tender in the centre.

Nyama choma is Swahili for grilled meat, a popular dish in East Africa that our Kenyan friend, Angelina, introduced to us. Traditionally it is made using goat but other meat, such as beef, can be used.

These tasty cheesy meatballs are delicious with the simple vibrant tomato sauce on pasta or, alternatively, make a first-class meatball sandwich.

Unleash your inner baker with Phil Yeomans’ Smoked Spring Rhubarb and Ginger White Chocolate Blondie – a delightful blend of sweetness and smoky tang.

Courgettes are easy and tasty to grill, and this recipe uses pesto and goats’ cheese to add extra layers of flavour.

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.

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.

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.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer On our last trip to Margate, [...]

Spring is the time for lamb, and shoulder is one of our favourite cuts to slow cook.

Embark on a culinary journey with a succulent BBQ Lamb Shank, paired with a medley of spring vegetables.

Experience the exotic fusion of Yuzu & Sumac in Phil Yeoman’s spring chicken recipe from Hill House Farm. Indulge in 48 hours marinated poussin, grilled veggies, and charred radishes.

Experience a light summer BBQ with Phil Yeomans’ Steak Tagliata with Chimichurri. Quality sirloin grilled to perfection, topped with parmesan, rocket, and a tangy chimichurri sauce.

These kebabs are incredibly versatile and work very well with salad, raita, and green chutney.

Steaks cook really well in a Morso wood-fired oven; they can be barbecued and will stay moist and juicy and are ideal with fresh pesto and seasonal veg.

Dashi is a light Japanese broth made from umami packed ingredients like seaweed and fermented fish, and forms the base for many classic Japanese dishes, including miso soup.

Summer calls for lighter meals and a flavourful salad, like this chicory and pear salad, makes a perfect accompaniment to grilled meat.

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 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.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Back in the day, we served [...]

I’ve spent a large part of the past 12 years cooking, eating and writing about authentic American low and slow BBQ.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Ask any butcher and they’ll tell [...]

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.

Yakitori is Japanese skewered meat (usually chicken or pork) grilled over fire and the wood oven does an amazing job of replicating the searing heat usually associated with cooking this dish.

A classic Spanish tapas, albondigas are rich with smoked paprika and delicious washed down with a glass of Rioja in the sunshine.

The perfect barbecue showstopper, under the smoky surface of this cheesecake lies a creamy, just-set velvety interior. Serve with warm vanilla-infused mulled apples.

Try this delicious vegetarian burger from Ben Forte for Kamado Joe.

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.

Authentic Pad Thai with a BBQ twist! This recipe from Ben Forte at Kamado Joe uses chicken & tofu, eggs, and a sweet and sour sauce. Serve with lime wedges and chopped coriander.

Turkey legs are where you’ll find the best flavour, they produce the most tender meat and you won’t believe how cheap they are.

Turkey in a Blanket Burger by Ben Forte, Masterbuilt, is a mouthwatering twist on the classic burger, perfect for the holiday season!

Ready for a burger that’ll make you rethink every burger you’ve ever eaten? Ben Forte’s Smash Burgers are a griddle-cooked delight that will have your taste buds singing.

Embrace Championship spirit with Kamado Joe’s Roast Beef, Horseradish, Yorkshire Pudding Burrito. It’s a mouthwatering BBQ recipe perfectly paired with a Wild Beer Co Madness IPA!”

Depending on the season, you can go traditional and use flat leaf parsley. The cavolo nero adds an earthy, bitter note that pairs well with the tang of red wine vinegar and steak.

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.

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 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.

A hugely popular street food dish in Peru is the spicy anticuchos skewer, commonly made using ox heart (or from any of many other beasts). Here I used fallow deer heart as it‘s readily available to me here in south-west of England.

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.

A Barnsley chop is a beautiful thing, a wing of juicy tender lamb with butterfly handles for you to grab hold of, and when you nail the crispy fat, oh boy, it’s wonderful. Here I serve them up with some Spanish-style rice and chimichurri.

Spring lamb is wonderful and a real seasonal treat. What better way to cook it than on the BBQ.

What do you get when you cross a chicken drumstick with a pizza?

Often I find the most simple way to cook BBQ turkey is the best. I’ve tried brines and they are great, but sometimes a bit of faff. For me my favourite way is to simply inject the breasts with a huge amount of butter.

A real treat if you are cooking up a Sunday-roast style BBQ meal, or just to go with a selection of BBQ meats…

A hanger steak can sometimes be hard to get hold of – the butcher or abbatoir often keep them for their lunch! Here I pair them up with some delicious king oyster mushrooms cooked in butter and a lovely herby baste.

A cheeseburger needs to really work its way hard into my affections. This is one of the few that has made it…

Stinking Bishop, as its name suggests, is a strong, pungent cheese, but it is also very creamy and works really nicely with dry-aged beef. The cheese goes really melty and oozy.

A caveman or dirty steak – meaning it is cooked directly on the coals – is just about my favourite way to cook a steak. I went with a lovely dry-aged sirloin with creamy fat for this dish.

This recipe hails from Jamaica and habanero chillies are the key ingredient.

Serve these hot off the grill with a cooling citrus-honey sauce and a large crispy green salad.

Bring a taste of Spain to your BBQ with Dan Cooper’s Pinchos Morunos recipe. Marinated skirt steak, seasoned with a blend of spices, grilled to perfection.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Experience dessert on the grill with [...]

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.

Grilled asparagus makes a terrific foundation for all kinds of sauces and toppings, like this bright, lemony version with seeds.

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.

Spice up your BBQ with Dan Cooper’s Jerk Chicken Lollipops. Drumsticks marinated in a homemade jerk sauce, grilled to perfection – a fun, flavourful twist on traditional barbecue chicken.

Delight in Dan Cooper’s Weber Roast Turkey! Infused with a festive blend of rosemary, cranberries, and cinnamon butter. BBQ perfection for a memorable feast.

Spice up your BBQ with Dan Cooper’s Maple & Bourbon Chicken Wings recipe. Sweet, smoky, and just the right amount of heat.

Similar in style to the hot pastrami sandwiches they serve up at the legendary Katz’s Delicatessen in New York, which some argue to be the best pastrami in the world.

This delicious soy and rosemary marinade can be used for beef roasts, beef ribs, pork loins, and short ribs. In this recipe, Diva Q opts for Flank steak

Argentinian Picanha with Chimichurri Sauce: Juicy, grilled steak with a flavourful herb sauce, perfect for a summer BBQ.

Savour the delectable taste of Dexter beef ribs by Phil Roberts using MEATER. Get ready for juicy, tender goodness, ideal for creating epic sandwiches!

This is a recipe straight from our food truck to your kitchen table. I’ve taken the tastes from my childhood in Philadelphia and added some smoky flavours to make this oh-so-gooey and moreish meal!

Slow-cooking chuck steak in the Kamado Joe produces the most tender, flavoursome beef stew. Comforting and full of big flavours, it’s perfect bowl food for colder days.

A tomahawk steak needs to be smoky in flavour, nicely charred and medium rare in the centre.

The Oklahoma Onion burger is an awesome experience. You get sweet caramelised onion plus lots of little gnarly bits that catch on the grill combined with the juicy patty for an umami hit that is insanely addictive.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer To be honest, grilled and roasted [...]

Enjoy this authentic Japanese soup with the added vibrancy of beetroot eggs. Cooked on the Kamado Joe.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Brisket is king of the BBQ [...]

These BBQ tacos with bavette steak are really something special.

Phil Roberts’ Beef Tomahawk Wellington combines a juicy tomahawk steak, seared to perfection, wrapped in prosciutto, mushroom duxelles, and puff pastry.

This is the perfect Christmas starter, main and dessert all rolled into one.

Abby Allen’s Texas-style BBQ Short Ribs are slow-cooked to perfection. Marinated in a rich, smoky chipotle and bourbon sauce, these tender ribs are glazed and garnished with fresh chilli, spring onions, and ginger for a fiery finish.

Tofu and Pulled King Oyster Mushroom Burger Recipe By: Flame & DameCatergory: BurgersSeason: Summer Experience Lisa's sumptuous Moroccan-spiced lamb shoulder, [...]

Aromatic, spicy and sweet, this Chinese-style pork dish hits all the right notes.

Use lamb shoulder for these kebabs as it holds up well on a hot grill and marinating overnight helps to tenderise the meat.

Smash burgers are – as the name implies – smashed burgers!

Dr Pepper BBQ Wings from executive chef Phil Yeomans, Lainston House & Season Cookery School