GLAZED ROTISSERIE PICANHA WITH CHILLI SALT  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

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.

GLAZED ROTISSERIE PICANHA WITH CHILLI SALT  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Join the Celebrations 50 recipes from our famous friends

HG Walter and Lee Cadden | Big Green Egg | 50 Recipes

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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Emily Scott | 50 Recipes | Big Green Egg

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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Tom Hamblet | 50 Recipes | Big Green Egg

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
Gill Meller | 50 Recipes | Big Green Egg

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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Matt Burgess | 50 Recipes | Big Green Egg

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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Jack Stein 50 Recipes | 50th Celebrations | Big Green Egg

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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Tom Booton | 50 Recipes | Big Green Egg

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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Karan Gokani Chef and Founder of Hoppers restaurants | 50 recipes | 50th Anniversary | Easter Feast | Slow cooked Lamb Shoulder | Big Green Egg

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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50th Anniversary | 50 recipes | Will Greenwood | Big Green Egg

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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Tom Aikens

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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