techniques

Techniques

Pork chops with caraway seed rub

Grill or barbecue juicy pork chops with a caraway seed rub. Serve with easy pull-apart bread rolls crammed with mozzarella for a simple BBQ dinner.

Techniques

Ben Tish pork belly ribs with roasted peaches and fennel

Slow-cooked pork belly is a thing of wonder – especially if you cook it on the bone. Ben Tish, chef-director of London pub group Cubitt House, pairs it with wedges of fennel, sweet peaches and a cider-rosemary glaze which brings everything together beautifully.

Techniques

Baked Ziti with Shrimp and Spinach

There are very few things that can beat pasta for me — I absolutely love it. I love that pasta

Techniques

Spatchcock saffron chicken (joojeh kabab)

If you’re looking for a new and interesting way to barbecue a spatchcock chicken, the good news is, you’ve found it! This recipe comes from Leyli Homayoonfar chef-owner of award-winning Bab Haus.

Techniques

Rosemary Baked Chicken Drumsticks Recipe

We are obsessed with these drumsticks. We love dark meat, we love crispy chicken skin and we love easy meals.

Techniques

Miso ginger coleslaw

This refreshingly zingy miso ginger coleslaw is delicious as part of a barbecue in summer, or with roast ham or leftover turkey in winter.

Techniques

Barbecued new potato, morcilla sausage and scallop kebabs

Morcilla is Spanish blood sausage made with pork, lots of onions and spices and usually rice. Think black pudding turned up a notch. Combined with scallops and new potatoes, this is a winning trio.

Techniques

Charred lamb with smoky aubergine labneh

This barbecue recipe by John Gregory-Smith combines charred Welsh lamb loin with a smoky aubergine labneh dip for a wonderful summer dish. It really showcases the best of Welsh lamb season, between the months of August and November.