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.
Smoked New England Fish Chowder ender potatoes and generous flakes of gently smoked fish in a rich, creamy chowder cooked in cast iron in the Charlie Oven. Finish with fresh chives and serve with crisp...
Charred Hispi Cabbage with Miso Ancho Butter Sweet, tender Hispi cabbage brushed with miso, ancho chilli and garlic butter, then charred over charcoal until dark and caramelised.
Ember-Cooked Denver Steak with Pickles and Rainbow Slaw | American BBQ Classics Denver steak cooked directly on glowing charcoal for a deeply smoky crust, then finished over the coals and served medium rare with sharp homemade pickles and a crisp, colourful slaw.
