Zesty Eton Mess

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. The residual heat left after cooking on your ceramic charcoal BBQ is the perfect way to cook the meringue low and slow.

Ingredients

SERVES 6-8

MERINGUE

4 eggs (white only)
125g/4½oz caster/superfine sugar
125g/4½oz icing/powdered sugar
1 tsp cornflour/cornstarch
1 tsp white vinegar
½ tsp vanilla extract

LEMON CURD

4 egg yolks
4 unwaxed lemons, zest and juice
110g/4oz butter (cubed)
400g/14oz caster/superfine sugar
Sterilised jars

300ml/10fl oz double/heavy cream, whipped
300g/10½oz raspberries

Method

MERINGUE

1. Let your BBQ temperature get down to 120-140°C/248-284°F. Set the BBQ up for indirect cooking.

2. Separate the egg whites from the yolks and set the yolks aside for lemon curd.

3. Whisk the egg whites to form soft peaks. Slowly sift in the sugars and cornflour while still whisking.

4. Add in the vinegar and vanilla and whisk until combined and you can no longer feel any grains of sugar.

5. With a large metal spoon, scoop on to a lined baking tray; unlike with a pavlova, you don’t need as much height, so it crisps up and is easier to break up.

6. I find placing an upturned metal bowl or baking tin under the baking tray, deflects the heat further when cooking.

7. Cook for 1 hour at 120-140°C/248-284°F.

LEMON CURD

1. While your meringue is cooking, you can make the curd. Zest and juice the lemons.

2. Add sugar, butter, lemon zest and juice to a pan over a low heat.

3. Heat until the sugar has dissolved and the butter melted.

4. Increase the heat to medium then add and whisk the egg yolks in continuously until it starts to boil.

5. Keep whisking for 1 minute as it boils.

6. Once it is coating the back of a wooden spoon it is ready to put into your sterilised jars. Seal with lids immediately. The lemon curd will keep in the fridge for 2-3 weeks.

CONSTRUCTION

1. Break the meringue into 1-2cm pieces and put into a bowl.

2. Add in your whipped cream, raspberries and drizzle through some of your lemon curd. Fold together gently.

3. Serve with a couple of extra raspberries on top and a drizzle of curd.

More Recipes Ideas from Kelly Bates

This recipe is brought to you from Bryant & May.

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Combining carbonara and pizza in one simple recipe - what's not to like!

Carbonara Pizza

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

Crispy Beef Ribs

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

Korean Pork Loin Steaks

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.

Spatchcock Chicken with New Potatoes and Wild Garlic Salsa Verde

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.

Slow Cooked Beef & Ale Stew

A seafood showstopper from Phil Yeomans for your spring entertaining.

Seared Scallops with Gremolata, Asparagus, Fennel and Apple

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.

Lamb Shoulder on Boulangère Potatoes

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.

Chocolate and Orange Swirls

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.

Pizza Oven Apple Frangipane Tart

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

Squid and Shirako Cacio e Pepe

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.

Smoked Pulled Pork

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

Ember Roasted Carrots with Smoked Hummus Pistachio Dukka

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.

Lamb Chops with Hot Honey

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.

Chicory with Burrata, Orange, Mint and Hazelnut

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.

Greek Rotisserie Lamb and Feta Roast Potatoes

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

Festive Gin Cocktail

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.

Honey, Hiver Beer and Marmalade Glaze

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

Pumpkin Pie

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.

Backyard Porchetta

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.

Sweet & Smoky Chipotle and Maple Hotdogs

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!

Massaman Curry

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.

Grilled Carrots with Picada

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.

Sprouts with Pancetta

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.

Bacon & Chipolata Stuffing Bomb

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.

Homemade Sausage and Egg 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.

Pork Belly Burnt Ends with Apple Jack Sauce

An easy winter warmer for the whole family.

All-in-One Turkey Roast

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'.

Texas Trash Pie

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!

Spiced Apple Muffins

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

Mince Pie Festive Pizza with Orange Curd, Cinnamon Crumble and Baileys Cream

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

Cranberry and Orange Glazed Ribs

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

Confit Turkey Thigh Sourdough Sanger

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

Ultimate PIB Spirals

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.

Chimi Chimi Chicken with Butternut Squash

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.

Cumin Lamb Ribs in Gravy with Grilled Celeriac

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

Warm Winter Cheeseboard

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.

Rum & Raisin Bakewell 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.

Grilled Bananas with a Whiskey Caramel Sauce

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

Poached Pears in 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.

Jack ‘n’ Coke BBQ Beans

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

Halibut Kebabs with Orange Zest Chermoula

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.

Butterflied Sardines Stuffed with Raisin and Caper Crumbs

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.

Eastern Eggplant

A hearty pasta dish for the autumnal season.

Cotechino with a Rich Tomato Sauce & Cannellini Beans

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.

Roasted Vegetable and Pesto Tartlet with Goat’s Cheese

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.

Sausage Stew with Mushrooms and Ciders

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

Barbecue Beer & Cheese Board with Camembert

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

Coronation Lamb Burgers

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

Curry Cauliflower Steaks

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

Scallop, Fennel and Orange Salad

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

Gochujang Octopus

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

Smoked Chicken Wings with a Blackberry Barbecue Sauce

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.

Fish Stew

Okonomiyaki Smoked Trout

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

Grilled Lobster with Laver and Garlic Butter

BBQ Mackerel with Sea Lettuce

Spicy Pepperoni 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!

Welsh Rarebit Pizza

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

Cedar Plank Scallops with Garlic Butter

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.

Plank Grilled Devon Sea Trout

Gin-cured Smoked Salmon

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.

Planked Salmon in a Wood-fired Oven

Wood-fired Scallops with Garlic and Parsley

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

Asian Smoked Mackerel Salad

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

Nduja Butter-Basted Grilled Octopus

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.

Red Mullet Escabeche

Squid with Lemon Mayo

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.

Sea Bream with Chimichurri

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

Cedar Plank Chalk Stream Trout with Asparagus, Radish, Sorrel & Spring Onion Salad

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

Prawns with Chilli Garlic Butter & Pineapple Salsa

Barbecue Monkfish

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.

Grilled Sriracha Salmon

Warm Mackerel Salad with Orange

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.

Dover Sole with Cannelini Mash

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

Brown Crab & Shrimp Bok Choy

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.

Mediterranean Fish & Tomato Bake

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.

Prawn & Monkfish Saffron 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.

Fish, Chips & Curry Sauce

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.

Wild Salmon Fillets with honey & soy sauce

Pan-fried Garlic King Prawns with Italian Grissini

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

Grilled Prawn Saganaki

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.

Skate Wings with Prawns and Brown Butter

Surf & Turf

Hot Dogs

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

Rich Chocolate, Prune & Almond Cake from the Wood-Fired Oven

Honey & Fig Sponge Cake

Beer & Honey Mustard

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.

Grilled Pimientos de Padrón

Peppers stuffed with Mozzarella & Pesto

Harissa-Spiced Sweet Potato Pizza

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

Filipino Charred Aubergine

Neapolitan Pizza

Coal-Roasted Baba Ganoush

Smoked Tomato Salsa

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

Wood-fired Mushroom, Spinach and Goat’s Cheese Khachapuri

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.

Roasted Cauliflower Tacos, Zingy Ginger Salsa & Avocado

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

Cranberry & Brie 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!

Roast Butternut Squash, Ricotta, Chilli and Sage Pizza

Corn on the Cob

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.

Spring Asparagus, Zucchini, Goat’s Cheese, Chilli Salad

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.

Perfect Pork & Halloumi Burgers

Low and Slow Pork Belly Burnt Ends

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.

Wood-Fired Flammkuchen Flatbread

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.

Cold-Smoked Pork Feijoada

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.

Vietnamese Pork and Mango Burger with Belgian Chocolate Mayonnaise

Beer & Bacon Mac’n’Cheese

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.

Easy Pulled Pork

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.

Filipino Pork Barbecue & Carrot Atchara

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.

BBQ Baby Back Ribs

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.

Roasted Butternut Squash with Sausage, Apple, Apricot and Pecan Stuffing

Savour these juicy, marinated orange and miso pork belly skewers, perfectly charred and paired with a fresh, vibrant fennel salad.

Orange & Miso Pork Belly Skewers with Grilled Fennel and Orange 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.

Grilled Butterflied Lamb Leg with Kentucky Mop Sauce

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!

Crusted Lamb Shoulder with Middle Eastern Beetroot Salad

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.

Smoked Rack of Lamb with Pumpkin and Feta

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

Slow Roast Lamb Shoulder with Mint and Mustard

Mongolian Lamb Pancakes

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.

Herb Crusted Rack of Lamb

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.

Smoked Lamb Ribs, Spiced Honey Baste

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.

Apricot, Honey and Ginger Glazed Leg of Lamb and Roasted Hasselback Potatoes

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.

Lamb Chops with Rustic Wild Garlic Pesto & Anchovy Cabbage

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.

Spiced Lamb Cutlets with Roasted Red Pepper Salsa and Labneh

Red Smoked Chicken Wings

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.

Grilled Chicken & Chicory Salad with Candied Pecans

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!

Hot Wholegrain Mustard Barbecued Chicken

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.

Chicken Tikka with Raita and Green Chutney

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!

Jerk Chicken Skewers with Garlic & Thyme Potato Wedges, Blue Cheese Slaw and Mango, Chilli and Lime Salsa

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.

Venison Steak with Sloe Gin, Juniper and Thyme

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

Smoked Venison Stew with Rosemary Dumplings

Venison Kofta Kebabs

Pork Baby Back Ribs

Chargrilled Artichoke Antipasti in Oil

Dark Spiced Fire-Baked Gingerbread

Hot Cross Buns

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.

Woodfire Christmas Cake

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.

Charcoal Ice Cream

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.

Backyard Biscuits

S’mores Brownies

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

Grilled Mango with Coconut Ice Cream

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.

Lemon Drop Fizz

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!

Pineapple Smash

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

Gin Cocktail: Rhubarb Sparkler

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

Blueberry Madeira Cake

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.

Beer and Pecan Chocolate Cake Brownies with Cream Cheese Frosting

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.

Summer Fruit Pavlova

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.

Grilled Doughnut S’mores with Chilli 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.

Sozzled Apricot Bruschetta with Orange Cream

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.

Grilled Avocados with Mezcal & Lime Dressing

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.

Spicy Pork Satay Skewers with Roast Salted Peanut Sauce

Chocolate Pots

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.

Spiced Orange Cake

Lemon Tart

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.

Rhubarb Clafoutis

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.

Pear and Gingerbread Cake

Skillet Pan Apple Crumble

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.

Olive & Rosemary Breadsticks

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.

Moroccan Spicy Chicken

Coq au Vin

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!

Pulled Goat Shoulder

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

Chimichurri Lamb Chops

Smoky Buffalo Roast Chicken

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.

Summertime Chicken with Asparagus and Peas

Woodfire Chicken Skewers

Coronation Chicken Wings

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.

Chicken Seekh Kebabs

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.

Smoked Lime & Honey Chicken

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.

Jambalaya

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.

Chinese Barbecued Chicken Char Siu

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

Miso, Wasabi & Honey Chicken Wings

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.

Texas BBQ Smoked Chicken

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.

Grilled Chicken & Cheesy Chickpeas

Classic BBQ Chicken

Roasted Turkey Crown

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!

Turkey & Cranberry Meatballs with Spiced Cranberry Sauce

Bonfire BBQ Franks & Beans

Sausagemeat, Sage and Onion Stuffing

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.

Spring Pulled Lamb Shoulder with Greek Rub

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.

Chicken Curry

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.

Turkey Pie

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.

Fire-Roast Turkey Schnitzel with Stuffing Balls and 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.

The Jingle Burger

Wood-Roasted Christmas Goose with Stuffed Sausage Meat, Apricot and Chestnuts

Spiced Duck with Orange Sauce

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.

Shawarma Kebabs

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.

Nyama Choma with Kachumbari

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

Cheesy Lamb Meatballs in Tomato Sauce

Smoked Spring Rhubarb and Ginger White Chocolate Blondie

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

Grilled Courgettes with Pesto and Goat’s Cheese

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.

Sprout and Stuffing Balls with a Chestnut Crème Fraiche Dip

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.

Charred Slaw

Pork Belly Burnt Ends

Filipino BBQ is famous for pork dishes and many of the marinades use carbonated soft drink for acidity and sweetness, along with banana ketchup.

Filipino Pork Skewers with Spicy Vinegar Dipping Sauce

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.

Sherry Beans

Grilled Babybel Cheese Wrapped in Prosciutto

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

Lamb & Leek Croquetas with Pea & Mint Dip

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

BBQ Lamb Shank with 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.

Yuzu & Sumac Poussin

Steak Tagliata with Chimichurri

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

Chapli Kebabs

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.

T-Bone Steak with Balsamic Crusted Tomatoes, Watercress and Roasted Garlic Pesto

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.

Smoked Beef Shin braised in Mirin Dashi Broth with Miso Butter Carrots, Sesame Truffle Mash & Chilli Garlic Kale

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

Onglet & Chichory, Pear & Maple Pecan Salad

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 Classico Fiorentina

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.

Pizza Di Patate

Damn Fast, Awesome Pickles

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

Smoked Pork Ribs with Slaw and Greens

Pigs Cheek Tacos with Lime Crema

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.

Al Pastor Tacos with Pineapple Salsa

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.

Butterflied Stuffed Pork Tenderloins

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.

Hawaiian Yakitori Chicken

Albondigas

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.

Burnt Basque Cheesecake with Mulled Cider Apples

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

Halloumi and Avocado Burger

Venison & Smash Haggis Burger

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.

Sausage, Cheese and Chimichurri Skewers

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.

Orange, Whisky and Cranberry Glazed Joetisserie Gammon

Pad Thai

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 Legs with Lemony Lentils and Olives

Turkey in a Blanket Burger

Smash Burgers

Roast Beef, Horseradish, Yorkshire Pudding Burrito

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.

Hanger Steak with Cavolo Nero, Chimichurri and Eggs

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.

Charred Leek Rafts

A whole cauliflower oozing with cheese and topped with a crumble of crispy cooked onions can be a real centrepiece for a feast.

Cauliflower Mustard Crumble

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.

Provolone Cheese with Oregano and Chilli

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.

Venison Heart Anticuchos

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).

Boerewors, Cheese and Chutney

I love this recipe and brought the big guns out for it – my 1m-long churrasco skewers – and cooked the meat over applewood embers.

Pork Loin with Parmesan Crust

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.

Coffee, Rum and Maple Glazed Pork Chops

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.

Barbecue Scotch Egg

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.

Barnsley Lamb Chops with Spanish-style Rice and Chimichurri

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

Spring Leg of Lamb

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

Pizza Chicken Drumsticks

BBQ Turkey

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

Smoky Bone Marrow Gravy

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.

Hanger Steaks with Dirty Baste and King Oyster Mushrooms

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

Nduja Smashburger

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.

Stinking Bishop Stuffed Burger

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.

Dirty Steak and Swiss Chard Sandwich

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

Jamaican Jerk Chicken

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

Piri Piri Cornish Game Hens

Pinchos Morunos

Coffee-Smoked Orange Brownies

Miso-Charred Aubergines

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

Asparagus with Lemon Vinaigrette

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.

Cheesy Cedar Plank Nachos with Black Beans and Salsa

Jerk Chicken Lollipops

Roast Turkey

Maple & Bourbon Chicken Wings

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.

Pastrami-style Brisket

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

Soy Rosemary Flank Steak

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

Argentinian-style Picanha with Chimichurri Sauce

Dexter Beef Ribs

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!

BBQ Philly Cheesesteak

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.

Beef Bourguignon

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

Reverse-Seared Tomahawk Steaks

Oklahoma Onion Burger

BBQ côte de boeuf

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

Beef Fillet Ramen with Beetroot Eggs

Smoked Pulled Beef using chuck not brisket

These BBQ tacos with bavette steak are really something special.

BBQ Flank Steak Tacos

Beef Tomahawk Wellington

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

Christmas Pudding Wellington with Sherry Sauce

Texas-style BBQ Short Ribs

Moroccan-spiced lamb shoulder

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

Peking-style Roast Pork

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

Mint & Lemon Thyme Kebabs

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

Lamb Smash Burgers

This is a great burger that combines texture and flavour from the crispy coated tofu and sweet, sticky pulled king oysters

Tofu and Pulled King Oyster Mushroom Burger

Dr Pepper BBQ Wings

Back to Recipes

Catergory: Puddings & Desserts

Season: Summer

Method

MERINGUE

1. Let your BBQ temperature get down to 120-140°C/248-284°F. Set the BBQ up for indirect cooking.

2. Separate the egg whites from the yolks and set the yolks aside for lemon curd.

3. Whisk the egg whites to form soft peaks. Slowly sift in the sugars and cornflour while still whisking.

4. Add in the vinegar and vanilla and whisk until combined and you can no longer feel any grains of sugar.

5. With a large metal spoon, scoop on to a lined baking tray; unlike with a pavlova, you don’t need as much height, so it crisps up and is easier to break up.

6. I find placing an upturned metal bowl or baking tin under the baking tray, deflects the heat further when cooking.

7. Cook for 1 hour at 120-140°C/248-284°F.

LEMON CURD

1. While your meringue is cooking, you can make the curd. Zest and juice the lemons.

2. Add sugar, butter, lemon zest and juice to a pan over a low heat.

3. Heat until the sugar has dissolved and the butter melted.

4. Increase the heat to medium then add and whisk the egg yolks in continuously until it starts to boil.

5. Keep whisking for 1 minute as it boils.

6. Once it is coating the back of a wooden spoon it is ready to put into your sterilised jars. Seal with lids immediately. The lemon curd will keep in the fridge for 2-3 weeks.

CONSTRUCTION

1. Break the meringue into 1-2cm pieces and put into a bowl.

2. Add in your whipped cream, raspberries and drizzle through some of your lemon curd. Fold together gently.

3. Serve with a couple of extra raspberries on top and a drizzle of curd.