BBQ Hot Smoked Hoisin Duck Succulent, smoky, mouth-watering duck that brings the word aromatic to life! It looks impressive too. It's very easy to cook.
Yakitori Chicken and Leeks with Sticky Tare Sauce Charcoal-grilled chicken and leeks glazed in sticky tare sauce, cooked on the Charlie Turkish Skewer Rack for perfect caramelisation.
Beef Tataki with Asian Salad, Ponzu Lotus Crisps Beef Tataki with Asian Salad, Ponzu & Lotus Crisps – seared rare beef, zesty ponzu, and silky black garlic emulsion. A show-stopping starter.
Roasted Aubergine and Broccoli with Goma-ae Fire-roasted aubergine and broccoli, charred in the Charlie Oven and tossed in a nutty sesame dressing. A Japanese Fire Cooking Class recipe with Chef Kate Fortescue.
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.
Baked Japanese Cheesecake with Miso Caramel Baked Peaches Baked Japanese Cheesecake with Miso Caramel & Baked Apples or Peaches – light, airy cheesecake with smoky baked fruit and savoury-sweet caramel, finished with pistachio crunch.
Beef Short Ribs with Stout and Black Treacle Charcoal-seared beef short ribs slow-cooked in stout and black treacle until tender, with a rich, sticky glaze.
Hanging BBQ Pork Ribs Fire-kissed pork ribs slow-cooked in the Charlie Oven. Hung from the top rack for a true fire-pit effect, these ribs are glazed with a sticky mix of stout, soy, brown...
Mini Shallot Tart Tatins Caramelised shallots with brown sugar, vinegar, and thyme baked under golden puff pastry in the Charlie Oven. Add Brie or goat’s cheese for extra richness. Perfect as a starter or...
