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.
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!
A German classic! Essentially, we are braising the sausages in the beer and caraway seeds and that keeps them super succulent and incredibly tasty!
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.
Experience a culinary adventure with Nicolas Kersting’s Okonomiyaki smoked trout recipe – a Japanese savoury pancake topped with homemade smoked trout.
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!
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.
This salad is amazingly vibrant, packed full of interesting flavours and textures.
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.
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.
A sagani is a cooking vessel with two handles and saganaki the term given to Greek dishes cooked in this type of pan.
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.
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!
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.
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
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.
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.
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!
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.
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.
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!
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.
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.
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.
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.
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!
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.
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.
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.
Unleash your inner baker with Phil Yeomans’ Smoked Spring Rhubarb and Ginger White Chocolate Blondie – a delightful blend of sweetness and smoky tang.
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.
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.
I’ve spent a large part of the past 12 years cooking, eating and writing about authentic American low and slow BBQ.
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.
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!
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.
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!”
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.
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.
Spring lamb is wonderful and a real seasonal treat. What better way to cook it than on the BBQ.
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.
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 Maple & Bourbon Chicken Wings recipe. Sweet, smoky, and just the right amount of heat.
Use lamb shoulder for these kebabs as it holds up well on a hot grill and marinating overnight helps to tenderise the meat.
