Christmas BBQ Goose Christmas goose is rich, warm and full of flavour. Cooking it over charcoal brings out its natural sweetness and makes a beautiful change from turkey on the big day.
Goose Fat Fire Roasted Potatoes with Rosemary and Garlic Roast potatoes cooked in goose fat with rosemary and garlic turn crisp, fluffy and full of flavour in the steady heat of the Charlie.
Baked Ham with Marmalade and Star Anise Glaze This festive ham turns glossy and sweet as the marmalade glaze caramelises into the fat: every slice is juicy perfection.
Beef Bourguignon A classic French dish with a Charlie twist, slow-cooked over real charcoal for deeper, richer flavour. The beef turns tender, the sauce turns glossy, and the whole pot feels made...
Hot Smoked Cedar-Planked Salmon with Lemon and Dill Hot smoked salmon with lemon and dill, cooked on a cedar board or on the perforated plancha in the Charlie Oven. A show-stopping charcoal-fired recipe with gentle smoke, perfect texture...
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.
