Cornish tuna in a Cajun and sesame crust, seared hard on the bars and left raw in the middle, folded into warm tortillas with a mango avocado guacamole. Twenty minutes on the gas, start to finish. Enders demo chef and ambassador HILARY ANDERSON builds them on the Enders gas grill.
Pork belly strips hung over the embers while a Catalan noodle dish cooks in the same fire below. Chicken, chorizo, saffron stock and a crust worth fighting over. STEPHANE DELOURME, host of the Le Creuset Fire & Food Quarter, hangs the belly from the crossbar of the Metartal asado grill and cooks the pan in Le Creuset.
Snails and scallops in the same shell, with a parsley and Cognac butter and sourdough croutons fried in beef dripping. Four minutes in the oven, two hours of arguing over who gets the last one. Twenty five years with Rick Stein, STEPHANE DELOURME cooks it in the Gozney Dome XL, in one Le Creuset pan.
Rolled lamb belly smoked low and slow until it gives up, chilled, sliced and grilled over the coals, then piled onto cold sesame noodles in a Sichuan dressing with smashed cucumber and crack dust peanuts. LUKE VANDORE-MACKAY of High Grange builds it on the Leviathan offset, finished hot and fast on the Arcadian Pro.
Cornish octopus simmered gently in the kamado until a knife glides through, then charred hard over the coals and laid over seared new potatoes with a smoky mojo rojo. A Galician market dish gone west. Twenty five years with Rick Stein and now host of the Fire & Food Quarter, STEPHANE DELOURME cooks it on the Monolith kamado.
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.
Quite possibly the best way to make burgers, influenced from the origins from America’s finest burger joints.
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.
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!
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.
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.
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.
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.
Try these sweet corn on the cobs with with chilli-lime butter. A classic BBQ side from James Martin
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.
Get a taste of smoky perfection with Aston Prideaux’s Smoked Venison Stew, featuring hearty vegetables and rosemary dumplings. A BBQ delight!
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!
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.
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.
Succulent lamb chops with a fresh herb sauce, grilled to perfection on the BBQ.
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.
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 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.
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.
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.
A whole cauliflower oozing with cheese and topped with a crumble of crispy cooked onions can be a real centrepiece for a feast.
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).
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.
Aromatic, spicy and sweet, this Chinese-style pork dish hits all the right notes.
