Combining honey, garlic, and tomato paste, this sauce is sticky, sweet, and savory—perfect for brushing on chicken, ribs, or tofu.
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Sweet and sticky with just the right amount of tang, this honey BBQ sauce is perfect for glazing grilled chicken, ribs, or meatballs.
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Tender shredded BBQ chicken piled on buns with crisp slaw or pickles. A classic, satisfying sandwich that's perfect for parties, picnics, or weeknight dinners.
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Elote, a classic Mexican street food, is grilled corn, smothered in mayo, cheese, lime and chilli. Gaz Oakley's gives it a vegan makeover with plant-based mayo, cheese and chipotle.
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East meets west as the intense savoury flavour of Japanese miso paste combines with the fruity bitterness of British beer in this chicken recipe. We cooked it on the barbecue but it’s just as good baked in the oven.
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Celebrating gorgeous UK made mozzarella, this roasted peach salad reminds me of lovely sunny lunches in Sydney. I’ve said to grill the peaches and ciabatta on a griddle pan but if you fancy lighting a barbecue, particularly a charcoal one, the result is extra special.
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Making the most of kitchen garden herbs, Marcus Waring uses bay, thyme and rosemary in a sweet recipe. A refreshing bay leaf ice cream with thyme crumble and sweet and sticky rosemary glazed nectarines.
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Cook these veggie kebabs on the barbecue or under the grill. If you're short on time use teriyaki sauce instead of the marinade and ready-made satay sauce in place of the dressing.
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Chicken drumettes are smothered in a mouthwatering barbecue sauce made from scratch.
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