50 Recipes
We’re constantly blown away by how many chefs and celebrities choose to cook on a Big Green Egg either at work or at home. So, to help celebrate our 50th birthday, we tasked this star-studded community with creating 50 brand-new recipes that capture what they love about the EGG.
Join the Celebrations 50 recipes from our famous friends
THE FARMER & CHEF ROSS GEACH
BEST OF BRITISH
Seventh-generation farmer, former Rick Stein head chef and evangelist for the Big Green Egg, Ross Geach was the man we chose to create the official British dish at EGGtoberfest 2024 in Atlanta, Georgia. For his 50th birthday contribution, Ross has shared the recipe that caught the attention of hundreds of visitors at this global gathering of EGG enthusiasts: high-welfare pork chops with braised butter beans and a brassica salsa verde.
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THE FOUNDER ED FISHER
THE ORIGINAL RECIPE
The very first food cooked on a Big Green Egg was a batch of spicy chicken wings rustled up by our founder Ed Fisher outside his shop in Atlanta, Georgia, five decades ago. Ed’s idea was that grilling some delicious wings out on the street might lure some customers in to check out his new kamado ovens. And lure them it did. Fifty years later, we’re sharing Ed’s life-changing recipe: simple, quick, unpretentious, but guaranteed to draw a crowd.
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THE COMPETITON WINNER JIM BROWN
RECIPE FOR SUCCESS
Jim Brown is the worthy winner of our Instagram competition to find the most inspiring new dish created by a Big Green Egg owner. Jim, a physiotherapist who lives in East Sussex, cooks on his EGG at least twice a week all year round, from big gatherings to weekday family dinners. The recipe he shared is the one most loved by his family and friends: a spectacular hot-smoked side of salmon with roasted autumn veg and garlicy whipped feta.
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THE INTERIORS EXPERT Abigail Ahern
A FEAST FOR THE EYES
Interiors expert, designer and retailer Abigail Ahern has put a lot of thought to the look and feel of her home’s outdoor space. All year round, she finds peace and contentment in her garden, while cooking simple, flavoursome food on her Big Green Egg. For her 50th birthday contribution, Abigail produced a Persian chicken dish with homemade hummus and flatbreads and – as you’d expect of someone with her eye – made it all look beautiful.
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THE FARM-TO-TABLE CHEF MIKE WATTS & GOODWOOD
GUT-HEALTH GASTRONOMY
Mike Watts is executive chef of the Goodwood Estate, an iconic sporting venue deep in the Sussex countryside. Working closely with Stephanie Moore, the clinical nutritionist who runs the estate’s gut-health wellness retreats, Mike used produce from Goodwood’s own regenerative farm to create two dishes designed to nourish both the body and the soul: harissa lamb leg with carrots and pickled beets, and a smoky brisket with fermented cabbage and nettle salsa verdi.
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The Presenter Lisa Snowdon
Caring and sharing
TV presenter, radio host and author Lisa Snowdon is obsessed with the positive influence that sharing nutritious food can have on health and wellbeing. She’s also a highly accomplished cook, as witnessed during her victorious stint on Celebrity MasterChef. For her simple, healthy, crowd-pleasing recipes, Lisa created a Caesar salad served with a herby roast chicken, and a spicy roasted cauliflower with a tahini dressing and fruity bursts of pomegranate.
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THE BUTCHER CHEF LEE CADDEN & HG WALTER
THE BUTCHER, THE BAKER
Lee Cadden is the in-house chef at HG Walter, the famous London butchery business that provides high-quality, skilfully butchered meat to over 100 Michelin-starred restaurants (and Big Green Egg’s fantastic new Steak Box!). For his recipes, Lee included one of HG Walter’s magnificent dry-aged steaks: a reverse-seared wing rib with bone marrow butter. He also shared the secrets to a butcher’s shop classic: a regal-looking pork pie, cooked using the EGG’s baking mode.
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THE COASTAL COOK EMILY SCOTT
A FEAST ON THE BEACH
Award-winning chef, restaurateur and author Emily Scott draws endless inspiration from the countryside, coastline and peerless seasonal produce of her home county of Cornwall. For her recipes, Emily produced a simple but stunning three-course menu, perfect for cooking on the beach on her much-loved MiniMax EGG: garlicky, chilli-laced prawn tacos followed by the quickest of fish curries and a round of sweet, crumbly madeleines, cooked in buttered scallop shells.
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THE MASTERCHEF WINNER TOM HAMBLET
Next generation
The ludicrously talented Tom Hamblet crashed into the public consciousness last year by winning the hotly contested BBC cookery competition MasterChef: The Professionals, dazzling the judges with a near-faultless performance in the final. Still aged just 24, Tom is now carving a path as a head chef. He is also getting to grips with his brand-new Big Green Egg. The EGG recipes he’s provided us with are delicious but completely attainable: a spit-roasted lamb kebab, and some beautifully sticky cinnamon buns.
Tom Hamblet's 50 Recipes
THE OUTDOORSMAN GILL MELLER
IMMERSED IN NATURE
Based in Dorset, Gill Meller is an award-winning food writer, a River Cottage chef and cookery teacher, and a man who fully embraces the outdoor life – immersing himself in nature, foraging for wild food, and constantly firing up his Big Green Egg. For his recipes, which include several foraged ingredients, Gill has conjured up a warm beetroot and smoked mackerel salad, some smoky new potatoes with seaweed butter, and slow-cooked pig’s cheeks with a rhubarb and lovage sauce.
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THE MAORI FIRE MASTER MATT BURGESS
BOLD & BALANCED
A proud New Zealand Maori, Matt has been living and working in the UK since 1998, lending his fearless approach to flavour to some of London’s most popular restaurants. In recent years, after thrilling the festival circuit with his fire cooking as part of the DJ BBQ crew, he’s become a highly skilled proponent of the Big Green Egg. For his recipes, he has conjured up three typically bold, balanced recipes: a spiced rotisserie chicken, a sticky pork belly salad and a dish of curried rice topped with smoked cod.
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The Cornish royalty Jack Stein
Land and sea
Jack, son of the legendary Rick, has taken over from his father at the helm of the Stein family’s much-loved restaurants. Jack is firmly rooted in Cornwall and is a passionate advocate for the county’s sustainable, small-scale food producers. He also loves cooking on the Big Green Egg. For his two recipes, he’s rustled up the simplest of grilled shellfish platters followed by a classic surf and turf: best of the sea, best of the land.
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The Dorchester prodigy Tom Booton
Park Lane Legend
Tom Booton, executive chef at London's Dorchester hotel, has brought a new sense of adventure to the kitchens of this historic Park Lane institution, including the regular use of two MiniMax EGGs. Tom has taken three of the fantastic dishes from the menu of the hotel's acclaimed Grill restaurant and reshaped the recipes for you to recreate at home.
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THE HOPPERS RESTAURATEUR Karan Gokani
OPEN-FIRE MAGIC
Karan Gokani grew up in Mumbai before moving to the UK to pursue a short-lived career as a lawyer. His real passion was always food. Inspired by the open-fire cooking of Sri Lanka and South India, he opened his first Hoppers restaurant in Soho in 2015, followed by two more London branches. Karan has been cooking at home on a Big Green Egg for several years. He loves the versatility it offers and the sense of control. The flavours it creates, he says, are like “someone lighting a fire in autumn down your street and you being able to smell it when you come outside”.
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The England rugby legend Will Greenwood
Vibrant Thai flavours
World Cup-winning rugby union centre Will Greenwood owns a Big Green Egg and loves firing it up to feed his family and friends. He doesn’t claim to be quite as adept with an EGG as he was with an egg-shaped ball, but he’s slowly building his skills, cook by cook. For his two recipes, he rustled us up a chicken pad thai with a side of spicy prawns – simple, healthy, but absolutely packed with vibrant flavours.
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The Michelin-starred maestro Tom Aikens
Elevated ingredients
At work, Tom Aiken is a master of Michelin-starred dining, overseeing acclaimed restaurants everywhere from Tokyo to London. At home, he looks to simpler fare, using his EGG to elevate the flavours of high-quality ingredients. He has gifted us five fantastic recipes, including a whole baked sea bass, a Brazilian-style steak, and a scallop dish so uncomplicated it doesn’t need plating.
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