Miso Marinated Salmon or Trout with Hijiki Rice Sweet-savoury miso salmon, gently roasted in the Charlie, served with fragrant hijiki rice from our Japanese Fire Cooking Class with Chef Kate Fortescue.
Smoky Chicken Wings with Roasted Pepper Dip Juicy, smoky chicken wings roasted over charcoal with a rich roasted pepper dip — all cooked in one go on the Charlie Oven. Big flavour, minimal fuss.
Green Tikka Roast Chicken This green tikka roast chicken delivers all the flavour and none of the fuss. It’s herby, spiced, and beautifully tender, thanks to an overnight marinade and the steady heat of...
Porchetta With Nduja & Black Garlic Succulent pork belly roast with crispy crackling, bold spicy nduja, and sweet black garlic. Perfect for a special roast or festive meal.
Roast Turkey Baked In A Salt Crust Transform your festive feast with Chef James Peck's salt crust turkey recipe. Juicy, tender, and perfectly seasoned, this method ensures a showstopping centrepiece that’s as delicious as it is effortless.
Roast Chicken with Dauphinoise Potatoes and Roasted Carrots Roast Chicken is a simple pleasure, and when it's cooked in the Charlie Oven, it's delicious, with a subtle, smoky flavour.
Blackened Cajun Chicken with Chicken Fat Potatoes and Lemon Aioli This is a spice lover's dish, easy to prepare, and an authentic soul food classic. Recipe from the Sam and Shauna Mardi Gras Masterclass.
Sweet Potato Fondants. Buttermilk Crema. Montgomery Cheddar. By Chef Andrew Clarke Sweet potatoes make a lovely change from normal potatoes, and fondant potatoes are an interesting alternative method to roasting. This dish absorbs the aroma of the charcoal. This side dish...
