Collection
Quick Weeknight Grills
BBQ does not have to be a weekend project. These recipes are designed for the everyday cook, focusing on cuts and techniques that deliver great flavour over fire in under 45 minutes.
Bavette Steak
Bavette is one of the most underrated cuts on the cow — deeply flavoured, inexpensive, and perfectly suited to fast, high-heat grilling. The key is to not overcook it and always slice against the grain.
Garlic Butter Prawn Skewers
Tiger prawns threaded onto skewers, grilled hard and fast over direct charcoal heat, and basted with a garlic, chilli and lemon butter as they come off the fire. Ready in under 10 minutes — one of the fastest things you can cook on a BBQ.
Grilled Halloumi and Veg Mezze
A full mezze spread from the BBQ: halloumi slices, courgette, aubergine, and peppers all grilled over direct heat and arranged on a platter with hummus, olives and warm flatbreads. A great vegetarian centrepiece or an opener for a longer feast.
Teriyaki Salmon
Salmon fillets lacquered with a simple homemade teriyaki glaze and grilled over medium-high charcoal heat until caramelised and just cooked through. Served with grilled pak choi and steamed rice.
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 Sourdough
Thick slices of good sourdough grilled directly over charcoal until charred, smoky and crisp on the outside. The simplest thing on the BBQ and the perfect companion to chimichurri, salsa verde, and anything saucy.
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.
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.
Simple Green Salad
A properly dressed green salad — not an afterthought. Mixed leaves, cucumber and spring onion dressed at the last moment with a sharp Dijon vinaigrette. The refreshing counterpoint to piri piri chicken and any bold, smoky main.