Collection
Garden to Grill
Recipes that start in the soil and end on the fire. The heart of Smoke & Soil — grow it, cook it, eat well.
Charred Corn on the Cob
Corn cooked directly on the grill until deeply charred in patches, the natural sugars caramelising against the heat. Finished with butter and flaky salt. One of summer's most reliable pleasures on the BBQ.
Grilled Peppers and Tomatoes
Whole peppers and tomatoes grilled directly over the coals until charred and blistered, served alongside Turkish kebabs in the traditional manner. The charring is what transforms them — not a garnish, but a course in themselves.
Grilled New Potatoes
New potatoes parboiled until just tender, then finished in a cast iron pan over direct coals until golden and crispy on the outside. Simple, completely satisfying, and far better than any potato cooked indoors.
Grilled Pak Choi
Pak choi halved and grilled cut-side down over direct coals until charred and the leaves are wilted but the stems still have bite. Finished with sesame oil and soy sauce. The natural companion to teriyaki salmon and any Asian-style BBQ dish.
Apple and Fennel Slaw
A lighter, more interesting slaw — fennel and apple with a mustard and cider vinegar dressing. The aniseed freshness of the fennel and the sharp sweetness of the apple make it the perfect counterpart to rich pork belly strips.
Roasted Red Pepper and Tomato Salad
Peppers and tomatoes charred directly on the BBQ, then dressed with olive oil, sherry vinegar and a little cumin. A warm, smoky salad that works alongside Moroccan chicken, halloumi mezze, or any Middle Eastern-style grilled meat.
Watercress and Lemon Salad
A handful of peppery watercress dressed simply with lemon juice and good olive oil. The sharpest, cleanest side on the table — designed to cut through the richness of oily grilled fish like mackerel.
Chimichurri
The Argentinian herb sauce that belongs alongside any grilled beef. Made with flat-leaf parsley, garlic, red wine vinegar and olive oil — it is sharp, herby, and cuts through the richness of charred meat perfectly.
Salsa Verde
The Italian herb sauce — sharp, green and punchy. The natural partner to grilled fish, roast vegetables, and anything that needs cutting through. Properly made with capers, anchovies and Dijon mustard.