Big, meaty hunks of succulent, smoky beef…… These are meat lollipops at their very best.
I love a good pickle and here’s how to make them yourself – you’ll be eating them in just a couple of days.
This recipe is adapted from the awesome Bacon Explosion invented by The BBQ Addicts I’ve seen loads of versions spring up on the web and several varieties have passed along the judges table at our own Grillstock ‘King of the Grill’ competition too. I decided to put a twist as … More Bacon Stuffing Bomb
Everyone loves a BBQ and I’ve cooked more than you can shake a stick at.
Here are my top tips to make your fiery festivities a success.
Classic salsa verde or green sauce recipe with a bit more complexity. Awesome with fish or grilled steak. 4-5 anchovies from a jar small handful of capers 1 clove garlic splash white wine vinegar – 2tbsp approx 1 tbsp dijon mustard juice of a lemon big bunch parsley roughly chopped … More Green Sauce
Apparently 80% of Italy’s fish is caught off the 800km coastline of Puglia and judging by the local fish markets and restaurants I would say one of the most popular would be Orata, or as we know them better the gilt head sea-bream. This box of Orata arrived onto the … More Orata in Puglia
It’s early august so we’re right in the middle of Aubergine season and the farmer’s markets are full of them. They’re originally from India where they were grown 5000 years ago and made their way into Europe via Italy around the 13th century as a result of trade with the … More Melanzana alla Parmigiana
If you can make soup, you can brew fantastic craft beer at home. I use a method called ‘Brew in a Bag’ that was developed and became popular in Australia. It is a process of brewing full all-grain beer without the need for the expensive and complex equipment most serious … More Brew in a Bag – A Step By Step Beginner’s Guide to Brewing All Grain Beer At Home
This makes a refreshing change from the usual creamy slaw. It replaces the white cabbage for fennel and also uses a touch of lime juice to give it a zingy, citrussy lift and cut through the sticky and sometimes fatty BBQ food. A mandolin is pretty essential for this. You … More Fennel, Apple & Lime Coleslaw
Monkfish is superb on the grill,which ever way you choose to prepare it. It holds up to stong flavours well so you can use BBQ rubs or powerful spices with it and it is meaty enough to sear at a hight temperature to develop a lovely crust. The monkfish tails … More Monkfish & Chorizo Kebabs
A super quick and easy recipe that uses my favourite fish – Gurnard with a sprinkling of piri-piri seasoning. Continue reading Piri Piri Gurnard
I love asparagus, and surely there’s no better way to cook it than slinging some on the grill? Continue reading Grilled Asparagus
Baked a great loaf this evening and thought I’d share the details and a few of the tips and tricks I’ve picked up. Continue reading A Crusty, Golden, Spelt & Rye Loaf
Sand sole is a new one for me. Never cooked one and don’t remember having eaten it in a restaurant, but, as Neal the head fishmonger at Rockfish pointed out, it’s roughly 1/3rd of the price per kg of dover sole and every bit as tasty. I chose one of … More Great Grilled Sand Sole
If you have a mandolin, you can make up this salad in minutes. Looks fabulous, absolutley PACKED with goodness to boost the immune system. A terrific lunch on its own or great served with fish or chicken as a side dish. It’s based on a cucumber recipe I saw in … More Ultimate Salad to Boost The System!