Fig Leaf Baked Cheesecake A rich, creamy baked cheesecake cooked on a bed of fresh fig leaves. As the leaves warm, they release their unique fragrance and gently perfume the cheesecake as it cooks....
Milk Fed Lamb Braised in Red Wine with Green Lentils and Garlic Aioli Spanish milk-fed lamb legs from Brindisa Foods, slowly braised in red wine in the Charlie Oven and served whole over green lentils and cavolo nero with a garlic, chilli and...
Topside of Beef Roast Dinner A full Sunday roast cooked in Charlie, with rosemary-seared topside gently roasted in red wine and beef stock, crisp beef-dripping potatoes, caramelised carrots, charred buttery hispi cabbage and rich red...
Baharat Spiced Sausage Rolls Juicy pork, gently seasoned with warm, fragrant baharat, wrapped in crisp, golden puff pastry and finished with sesame and nigella seeds.
Papas Arrugadas with Mojo Rojo Canarian potatoes simmered in salted water and dried in the Charlie Oven until wrinkled and lightly salt-crusted. Serve them warm with Andrew Dickens’ punchy mojo rojo, made with roasted red...
Reverse-Seared British Tomapork Steaks with God Fyr Gooseberry Glaze and Garden Sauce Thick British Toma-pork steaks gently smoked, glazed with sweet and sharp gooseberry, then seared over charcoal until dark and sticky.
Sri Lankan Curry Hasselback Squash with Kiri Hodi Sauce Roast Sri Lankan curry Hasselback squash in the Charlie Oven and serve it with Andrew Dickens’ coconut, red pepper and lime kiri hodi sauce.
Charred Spiral-Cut Pineapple with Maple Syrup Pineapple caramelised low over the charcoal until dark and sticky, then finished with maple syrup.
Gluten-Free Triple Chocolate Brownies Rich and fudgy with a thin, cracked top, these gluten-free brownies are packed with dark, milk and white chocolate.
