According to the Grillstock cookbook, a backyard bbq sauce needs to go with anything, from a beautiful rack of ribs to scrambled eggs on toast – this is my take on a proper backyard bbq sauce and I reckon it gives that challenge a pretty good go!
Whether I’m cooking memphis style ribs with a thick bark or sticky sweet baby backs this is my go to rub to start the process off. It gives a beautiful balance to begin the lengthy but wonderful cooking process but feel free to add more heat, spice, smoke and aromatic flavours. Continue reading
A local Garden Spider, who had woven her web on top on the shed at the back of the house. I have never been a massive fan of spiders but I thought some of these shots were rather beautiful and very apt with Halloween coming!
If you hear burger what do you think of? Beef patty, topped with cheese, maybe bacon and whatever takes your fancy laid on top? What about a beef patty with all those delicious ingredients stuffed inside instead? Here was my attempt at some stuffed burgers! Continue reading
It’s not often that I cook a vegetarian dish but this combination of spinach, ricotta and pine nuts was a delight. Rich, creamy ricotta with the distinct flavour of spinach and the crunch of toasted pine nuts, all contained in a delicate parcel of pasta and finished off in a creamy sauce – I can guarantee you won’t go to bed dissatisfied!
When we had a few friends up for a Sunday roast the other day, I decided I wanted to do something a little more interesting than the usual roast chicken, delicious as that is. So we popped into the butcher to see what they had available; as soon as I saw it I knew what we were cooking, and before long we were heading home with 3kg of prime rib on the bone.
When Marcus Bawdon asked me to write an autumnal recipe for UKBBQ Mag I quickly worked out I wanted to go for Pork three ways. But the hardest thing to decide was what to serve with it – it took a little while, but once we had chosen it was obvious we had a winner – hasselback “hedgehog” dauphinoise.
Pumpkin or squash take on smoke really beautifully and when paired with chestnut provide a sumptuous stuffing for pork tenderloin. And to be honest, no matter what stuffing you use, can anything sound better than pork three ways! Bacon! Tenderloin! Sausage meat!
I love warm porridge in the winter and a good old english breakfast when you have a bit of time, but there is something infinity exciting about throwing together some fresh ingredients to celebrate those warm summer mornings. Since we have had a bit of sunshine this week, I thought it was a good chance to reblog a favourite summer breakfast of ours at home – works as a perfect template no matter what mix of fruits you happen to have!