Pizza Canapés - Autumn Truffle, Serrano Ham and Tunworth Cheese Mini pizzas make delicious canapés. The combination of white truffle sauce with the Tunworth cheese and Serrano ham works so well.
Roasted Beetroot with Grapefruit, Mojo Verde and Fennel Pollen. By Chef Andrew Clarke Immerse yourself in the rich, earthy flavours of roasted beetroot, perfectly balanced with the zesty burst of grapefruit and orange. The vibrant Mojo Verde sauce brings a Mediterranean twist, while...
Chargrilled Leeks with Pistachio Romesco Sauce by Chef Andrew Clarke Make vegetables the star of the show with this inventive dish by Chef Andrew Clarke. Chargrilling leeks directly over charcoal delivers sensational results. The leeks stem on the inside at...
Fire Roasted Baby Potatoes by Chef Bart Van Der Lee Potatoes are a great carrier of smoke flavour. These potatoes are cooked slowly over fire and really take on the aroma from the fire. Dry roasting potatoes dries them out...
Chicory And Grilled Asparagus Salad with Shaved Fennel and Mustard Vinaigrette by Chef Bart Van Der Lee A delicious summer salad from the Fish and Seafood Masterclass with Chef Bart Van Der Lee. It's the perfect addition to a seafood feast.
Pickled and Smoked Jalapeños Making your own pickled Jalapeños peppers is definitely worth the effort. Start by smoking them in the Charlie Oven and create your own pickle juice. Use in Pimento cheese dip...
South Carolina Sauce South Carolina BBQ Sauce is based around mustard. This sauce is a staple of BBQ from the south. In North Carolina the BBQ sauce relies more on a vinegar base. ...
Alabama White Barbecue Sauce Inspired by Big Bob's Gibson white BBQ sauce from Alabama. Used as a dipping sauce during the cooking process when BBQing chicken which creates a lovely caramel crust. It protects the...
Baked Camembert With Garlic and Rosemary Who doesn't love hot, creamy cheese as a dip? Add the smoky notes of cooking with charcoal and you're on to a winner! Serve with lovely focaccia or baguette. Yum!!...
