Recipes

Elevate a humble pumpkin into a dish full of flavour. With the combination of the salty bacon butter, the sweet flesh of the pumpkin, and the caramel hit of the...

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...

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...

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...

Slowly smoked and roasted aubergines.  By slow roasting the vegetables take on a carmelised quality which is delicious.  The pomegranate seeds add a touch of colour.  This side dish is...

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...

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.

<meta charset="utf-8">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...

Cooked as part of our recently cookery class hosted by Chris Taylor.  Fondant potatoes are a nice alternative to roast potatoes.  Visually they look beautiful and make you feel like...