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Your EGG’s eight cooking modes give you almost limitless options, from roasting to smoking to baking. These amazing recipes are the proof.
199
recipes
Roasting
Sunday
Family
By Big Green Egg
Ultimate Roast Chicken
By Tom Booton
Roasted Rib of Beef with Bone Marrow Gravy
Low & Slow
Beginner recipe
Feasting
By Big Green Egg
Low & Slow Pork Shoulder
By Tom Kerridge
Root Vegetable Boulangère
Baking
Pizza Party
Family friendly
By Big Green Egg
Il Maiale
Low & slow
Sunday
By Big Green Egg
Slow Cooked Lamb Shoulder
BREAKFAST
ONE-PAN
By Big Green Egg
Full English Breakfast
By Big Green Egg
Herby Duck Fat Roast Potatoes
By Big Green Egg
Brussels Sprouts, Bacon and Chestnuts
Low & Slow
Beginner recipe
Feasting
By Big Green Egg
Low & Slow Pork Shoulder
50th Anniversary
By Ed Fisher
ED’S FAMOUS CHICKEN WINGS
By James Whetlor
Whole Turbot
By Big Green Egg
Dirty neeps
By Big Green Egg
Simple Cauliflower Cheese
By Emily Scott
Seashell madeleines
By Big Green Egg
Sausage Meat Stuffing
By Tom Booton
Grilled red cabbage slaw
By Tom Aikens
GLAZED ROTISSERIE PICANHA WITH CHILLI SALT
By Allan Lamb
Seared Venison Loin with Balsamic and Maple Dressing
Roasting
Baking
Sunday
By Big Green Egg
Suet Pudding
By Joshua Hunter at Holland & Holland
Haunch of Muntjac with Kabocha Squash, Kale and Buttermilk
By Ross Geach
Pork Chops with Braised Butter Beans and Brassica Salsa Verde
By Mark Kempson
Grilled Muntjac Cutlets, Pickled Walnut Ketchup, Autumn Radish and Pear Salad
By Jim Brown
Maple-glazed salmon with roasted beetroot and whipped feta
By Abigail Ahern
Persian chicken with hummus and flatbreads
By Goodwood, Mike Watts & Stephanie Moore
SMOKED BEEF BRISKET WITH FERMENTED CABBAGE AND NETTLE SALSA VERDI
By Goodwood, Mike Watts & Stephanie Moore
HARISSA LAMB LEG WITH CARROTS AND PICKLED BEETS
Pan cooking
Party food
One-pan wonder
By José Pizarro
Mar y Montaña Paella
By Tom Kerridge
Pastrami Spiced Rib of Beef with Mustard and Horseradish Mayonnaise
By Lisa Snowdon
Chicken Caesar Salad
By Tom Hamblet
Rotisserie Lamb Belly Kebabs
By Lisa Snowdon
Roasted cauliflower with tahini and pomegranate
By HG Walter & Lee Cadden
King of Pork Pies
Grilling
Classic
By HG Walter & Lee Cadden
BEEF WING RIB WITH BONE MARROW BUTTER
By Tom Hamblet
Rotisserie Lamb Belly Kebabs
Reverse sear
Roasting
Sunday
Family
By Big Green Egg
Roasted Forerib of Beef
By Tom Hamblet
Cinnamon Buns with a sticky toffee sauce
By Gill Meller
New potatoes with seaweed butter and Cornish Gouda
By Emily Scott
Fish curry
By Emily Scott
Prawn Tacos
By Gill Meller
Smoked Pig’s Cheeks with Rhubarb and Lovage Sauce
By Gill Meller
Ember-Roasted Beetroot, Hot-Smoked Mackerel, Horseradish and Dill
By Matt Burgess
Salted Pork Salad With Blak Fire Dressing
By Tom Aikens
BAKED SEA BASS WITH LEMON AND FENNEL
By Matt Burgess
Smoked Cod, Curried Rice, Boiled Eggs
By Matt Burgess
Heihei Huri Rotisserie Chicken
By Matt Burgess
Salted Pork Salad With Blak Fire Dressing
By Jack Stein
SURF AND TURF WITH CHARGRILLED WEDGE SALAD
By Big Green Egg
Smash Beef & Bone Marrow Burgers
By Jack Stein
GRILLED SHELLFISH WITH GARLIC AND LEMON
By Tom Booton
RIBEYE STEAK AND GRILLED MUSHROOMS WITH MALT GLAZE
By Tom Booton
LAMB BELLY SKEWERS WITH GREEN PEPPERCORN SAUCE
By Tom Booton
MACKEREL, CUCUMBER, APPLE AND PONZU
By Karan Gokani
Lamb Rogan Josh
By Karan Gokani
Indian Easter Feast on the EGGspander
By Karan Gokani
Burnt Aubergine Raita
By Karan Gokani
Chaat Masala Potatoes
By Tom Booton
Grilled red cabbage slaw
By Karan Gokani
Lachha Parathas
By Will Greenwood
Chicken Pad Thai
By Will Greenwood
Nam Pla Prik Prawns
By Tom Aikens
SCALLOPS WITH LEMON AND THYME
By Tom Aikens
GRILLED HISPI CABBAGE with GREMOLATA
By Tom Aikens
SPICED FLATBREADS
By Big Green Egg
Burnt Plums with Burrata, Pine Honey & Granola
Baking
Pizza Party
Family friendly
By Pizza Pilgrims
Classic Margherita Pizza
By Big Green Egg
Indian Banquet on the EGGspander
By Pitt Cue Co
Pitt Cue Co Low & Slow Beef Featherblade
FISH
Roasting
By James Whetlor
Slow herb roasted side of Salmon
Roasting
Reverse sear
Sunday
Family
By Big Green Egg
Sirloin of Beef
Smoking
Vegetarian
By Big Green Egg
Pecan Smoked Aubergine with Pomegranate & Pine Nuts
Curry
Family
By Big Green Egg
Chicken Curry
Learn how to set up your EGG
READ MORE
By Big Green Egg
Fish Supper on the EGGspander
Baking
Pizza Party
Family friendly
By Pizza Pilgrims
Classic Margherita Pizza
Sweet
boozy
By Big Green Egg
Rotisserie Rum Glazed Pineapple
By Big Green Egg
Sunday Roast on the EGGspander
Roasting
Sunday
Family
By Big Green Egg
Rotisserie Chicken
Vegetarian
Dirty cooking
Dairy
By Gill Meller
Baked Beetroot with Labneh, Dill, Lovage & Lemon
By Big Green Egg
Porchetta with herby roast vegetables
By Helen Graves
Pomegranate Lamb
Vegetarian
By Big Green Egg
Rotisserie Cauliflower with North African Yoghurt
Rotisserie
Sunday roast
By Big Green Egg
Rotisserie Leg of Lamb with Brassica Salsa Verde
Rotisserie
Christmas
Feast
By Big Green Egg
Pork Loin with Sticky Potatoes and Apple & Fennel Sauce
By Big Green Egg
Tapas night on the EGGspander
By Big Green Egg
Mac & Cheese
By James Whetlor
Goat Shoulder Pomegranate Raan
By Berber & Q
Cauliflower Shawarma, Pomegranate, Tahini & Pine Nuts
By Big Green Egg
Mexican Fiesta on the EGGspander
EXCLUSIVE CLUB RECIPE
By Big Green Egg
Rotisserie Brill with lemon, garlic and thyme
EXCLUSIVE CLUB RECIPE
By Big Green Egg
Grilled slaw
Learn how to set up your EGG
READ MORE
Seafood
Dirty cooking
Beach
By James Whetlor
Scallops in Shell with Hazelnut & Herb Butter
By Big Green Egg
Hot Smoked Chicken
By Big Green Egg
Duck, griddle pan waffles, fried egg and rhubarb sauce
By Big Green Egg
Chicken Dhanzak
By Big Green Egg
Fish Tacos with Burnt Salsa
By Big Green Egg
Corn Ribs with Coriander and Paprika Butter
By Big Green Egg
Spiced Roast Potatoes
By Big Green Egg
Carnitas
By Big Green Egg
Mattar Paneer
By Matt Burgess
Berber-Spiced Loin of Pork, Black Garlic, Burnt Lime
By Big Green Egg
Tenderstem Broccoli with Flaked Almonds and Anchovies
EXCLUSIVE CLUB RECIPE
By Big Green Egg
Grilled new potatoes
By Matt Burgess
Charred Sweet Potato, Miso, Five Spice
By Big Green Egg
Beef Massaman
By James Whetlor
Fragrant Sichuan Short Ribs
By Big Green Egg
Dan Dan Noodles
Smoked
Baking
Dessert
By Big Green Egg
Sticky Toffee Pudding
Roasting
By Big Green Egg
Pork Belly with Membrillo Alioli
By Big Green Egg
Burnt Apple Sauce
By Big Green Egg
Dover Sole En Papillote with Crayfish and Caper Butter
By Big Green Egg
Crown Roast Lamb
By Big Green Egg
Salt-Baked Carrots with Cumin
By Big Green Egg
Berrichonne Potatoes
By The Salt Box
Ginger Sponge with Rhubarb
Baking
Bread
By Paula McIntyre
Soda farls
By Big Green Egg
Fish Stew
By Pitt Cue Co
Pitt Cue Co Low & Slow Beef Featherblade
By Big Green Egg
Crispy leftover featherblade with smoked potatoes, Baron Bigod and onions
By Big Green Egg
Burnt Plums with Burrata, Pine Honey & Granola
By Big Green Egg
Hot smoked, seaweed cured side of salmon
By Big Green Egg
Thai fish cakes with chilli and tamarind dipping sauce
By Big Green Egg
Leftover Beef Ragu
By José Pizarro
Patatas Bravas
Learn how to set up your EGG
READ MORE
By Big Green Egg
Tapas night on the EGGspander
By Big Green Egg
Grilled Scallops & Jamon
By Big Green Egg
Chorizo with Red Wine
By José Pizarro
Wild Mushroom Tortilla
By José Pizarro
Spinach, Blue Cheese & Pine Nut Empanadas
By José Pizarro
Black Pudding & Apple Croquetas
Coronation special
By Andy Clarke
Coronation Rhubarb & Ginger Whisky Sour
By Due South Restaurant
Basque Cheesecake
By James Whetlor
Whole Ham with Spiced Port Glaze
By Big Green Egg
Salmon, leek, spinach and parsley lasagne
By Tom Kerridge
Umami Mushroom & Halloumi Burgers
Smoking
Baking
Large gathering
By Tom Griffith
Smoked Beef Naan
Grilling
By River Cottage Cookery Class
Grilled Leg of Mutton with Salsa Verde
Reverse sear
Beef
Grill
By Big Green Egg
Reverse Seared Picanha
SMOKING
FISH
By Ross Geach
Plank-cooked mackerel with chermoula & Moroccan Beets
Pan cooking
Curry
By James Whetlor
Trini Duck Curry
Pan cooking
Party food
One-pan wonder
By Big Green Egg
Chicken & Seafood Paella
Baking
By Big Green Egg
Sourdough Starter
Baking
Bread
By Big Green Egg
Sourdough Loaf
By River Cottage Cookery Class
Hand Dived Scallop Pad Thai
SPICY
VEGETARIAN
By Big Green Egg
Harrisa Baked Cauliflower
By Big Green Egg
Fresh Spider Crab Tacos with Little Gem, Radish & Gooseberries
By Chetna Makan
Aubergine Curry
SWEET
FEAST
By Big Green Egg
Pear Tarte Tatin
Coronation special
By Ross Geach
Mutton Flatbreads with Spring Green Slaw
By James Whetlor
Orange Blossom Honey & Pistachio Pastilla
By Big Green Egg
Shakshuka
By Tom Kerridge
Fish in newspaper
By Tom Kerridge
Butterflied Chilli & Lime Prawns
By Matt Burgess
Chinese Greens, Ginger, Sesame, Soy
By Tom Kerridge
Squid and Chorizo Skewers
By Tom Kerridge
Beer-can Chicken with Gochujang Butter
By Tom Kerridge
Fennel & Nduja spiced Porchetta
By Big Green Egg
Tandoori Prawns with Peppers, Chilli and Onion
By James Whetlor
Paratha
By Big Green Egg
Smoked Chilli
By Matt Burgess
Jerk-Brined Chicken
By Matt Burgess
Fried Plantain, Pimento Salt
By Big Green Egg
Clafoutis
By Big Green Egg
Salt & Pepper Squid
By Big Green Egg
Moussaka
By Big Green Egg
Muhammara
By Big Green Egg
Dirty-grilled Ribeye on the Bone with Bone Marrow
By Big Green Egg
St Louis style ribs
By Big Green Egg
Brisket burnt ends
By Big Green Egg
Campfire Beans
By Big Green Egg
Dry Rub
By Big Green Egg
Barbecue Sauce
By James Whetlor
Roasted Partridge with ’Nduja, Sultanas & Sweet Marsala
By Big Green Egg
Ratatouille
By Berber & Q
Leg of Lamb with Green Chermoula & Mejaderah
By Tom Kerridge
Suya Beef
By Big Green Egg
Cassoulet
By Big Green Egg
Polpo a la Luciana
By Big Green Egg
Rabbit Cacciatore
By Berber & Q
Middle Eastern Feast on the EGGspander
By Big Green Egg
Moroccan Lamb Shanks
By Big Green Egg
Jamaican-style Curry Goat
By James Whetlor
Goat biriyani
By James Whetlor
Goat Shoulder Pomegranate Raan
By James Whetlor
Filled Baked Potato, two ways
By Honey & Co
Dirty sweet potatoes, with almond tahini and smoked almonds
By Tom Booton
Leftover Bubble & Squeak
By Honey & Co
Chicken shish with sweet confit garlic
Rotisserie
Christmas
By Big Green Egg
Rotisserie Turkey & the trimmings
By Big Green Egg
Confit duck
By Big Green Egg
Roasted Butternut squash
Rotisserie
Christmas
By Big Green Egg
Rotisserie Turkey & the trimmings
By Tom Booton
Brussels sprouts and smashed pigs in blankets
By Big Green Egg
Leftover root vegetable gratin
Christmas Dinner
Roasting
By Big Green Egg
Roasted Turkey
Rotisserie
Christmas
By Big Green Egg
Rotisserie Turkey & the trimmings
By Tom Kerridge
Marmalade Glazed Turkey with Rye Bread Sauce
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Christmas
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Recipes
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Recipe
Rubs & Sauces
Recipes
Goat
Recipes
Roasting
Sunday
Family
By Big Green Egg
Ultimate Roast Chicken
By Tom Booton
Roasted Rib of Beef with Bone Marrow Gravy
Low & Slow
Beginner recipe
Feasting
By Big Green Egg
Low & Slow Pork Shoulder
By Tom Kerridge
Root Vegetable Boulangère
Baking
Pizza Party
Family friendly
By Big Green Egg
Il Maiale
Low & slow
Sunday
By Big Green Egg
Slow Cooked Lamb Shoulder
BREAKFAST
ONE-PAN
By Big Green Egg
Full English Breakfast
By Big Green Egg
Herby Duck Fat Roast Potatoes
By Big Green Egg
Brussels Sprouts, Bacon and Chestnuts
Low & Slow
Beginner recipe
Feasting
By Big Green Egg
Low & Slow Pork Shoulder
50th Anniversary
By Ed Fisher
ED’S FAMOUS CHICKEN WINGS
By James Whetlor
Whole Turbot
By Big Green Egg
Dirty neeps
By Big Green Egg
Simple Cauliflower Cheese
By Emily Scott
Seashell madeleines
By Big Green Egg
Sausage Meat Stuffing
By Tom Booton
Grilled red cabbage slaw
By Tom Aikens
GLAZED ROTISSERIE PICANHA WITH CHILLI SALT
By Allan Lamb
Seared Venison Loin with Balsamic and Maple Dressing
Roasting
Baking
Sunday
By Big Green Egg
Suet Pudding
By Joshua Hunter at Holland & Holland
Haunch of Muntjac with Kabocha Squash, Kale and Buttermilk
By Ross Geach
Pork Chops with Braised Butter Beans and Brassica Salsa Verde
By Mark Kempson
Grilled Muntjac Cutlets, Pickled Walnut Ketchup, Autumn Radish and Pear Salad
By Jim Brown
Maple-glazed salmon with roasted beetroot and whipped feta
By Abigail Ahern
Persian chicken with hummus and flatbreads
By Goodwood, Mike Watts & Stephanie Moore
SMOKED BEEF BRISKET WITH FERMENTED CABBAGE AND NETTLE SALSA VERDI
By Goodwood, Mike Watts & Stephanie Moore
HARISSA LAMB LEG WITH CARROTS AND PICKLED BEETS
Pan cooking
Party food
One-pan wonder
By José Pizarro
Mar y Montaña Paella
By Tom Kerridge
Pastrami Spiced Rib of Beef with Mustard and Horseradish Mayonnaise
By Lisa Snowdon
Chicken Caesar Salad
By Tom Hamblet
Rotisserie Lamb Belly Kebabs
By Lisa Snowdon
Roasted cauliflower with tahini and pomegranate
By HG Walter & Lee Cadden
King of Pork Pies
Grilling
Classic
By HG Walter & Lee Cadden
BEEF WING RIB WITH BONE MARROW BUTTER
By Tom Hamblet
Rotisserie Lamb Belly Kebabs
Reverse sear
Roasting
Sunday
Family
By Big Green Egg
Roasted Forerib of Beef
By Tom Hamblet
Cinnamon Buns with a sticky toffee sauce
By Gill Meller
New potatoes with seaweed butter and Cornish Gouda
By Emily Scott
Fish curry
By Emily Scott
Prawn Tacos
By Gill Meller
Smoked Pig’s Cheeks with Rhubarb and Lovage Sauce
By Gill Meller
Ember-Roasted Beetroot, Hot-Smoked Mackerel, Horseradish and Dill
By Matt Burgess
Salted Pork Salad With Blak Fire Dressing
By Tom Aikens
BAKED SEA BASS WITH LEMON AND FENNEL
By Matt Burgess
Smoked Cod, Curried Rice, Boiled Eggs
By Matt Burgess
Heihei Huri Rotisserie Chicken
By Matt Burgess
Salted Pork Salad With Blak Fire Dressing
By Jack Stein
SURF AND TURF WITH CHARGRILLED WEDGE SALAD
By Big Green Egg
Smash Beef & Bone Marrow Burgers
By Jack Stein
GRILLED SHELLFISH WITH GARLIC AND LEMON
By Tom Booton
RIBEYE STEAK AND GRILLED MUSHROOMS WITH MALT GLAZE
By Tom Booton
LAMB BELLY SKEWERS WITH GREEN PEPPERCORN SAUCE
By Tom Booton
MACKEREL, CUCUMBER, APPLE AND PONZU
By Karan Gokani
Lamb Rogan Josh
By Karan Gokani
Indian Easter Feast on the EGGspander
By Karan Gokani
Burnt Aubergine Raita
By Karan Gokani
Chaat Masala Potatoes
By Tom Booton
Grilled red cabbage slaw
By Karan Gokani
Lachha Parathas
By Will Greenwood
Chicken Pad Thai
By Will Greenwood
Nam Pla Prik Prawns
By Tom Aikens
SCALLOPS WITH LEMON AND THYME
By Tom Aikens
GRILLED HISPI CABBAGE with GREMOLATA
By Tom Aikens
SPICED FLATBREADS
By Big Green Egg
Burnt Plums with Burrata, Pine Honey & Granola
Baking
Pizza Party
Family friendly
By Pizza Pilgrims
Classic Margherita Pizza
By Big Green Egg
Indian Banquet on the EGGspander
By Pitt Cue Co
Pitt Cue Co Low & Slow Beef Featherblade
FISH
Roasting
By James Whetlor
Slow herb roasted side of Salmon
Roasting
Reverse sear
Sunday
Family
By Big Green Egg
Sirloin of Beef
Smoking
Vegetarian
By Big Green Egg
Pecan Smoked Aubergine with Pomegranate & Pine Nuts
Curry
Family
By Big Green Egg
Chicken Curry
Learn how to set up your EGG
READ MORE
By Big Green Egg
Fish Supper on the EGGspander
Baking
Pizza Party
Family friendly
By Pizza Pilgrims
Classic Margherita Pizza
Sweet
boozy
By Big Green Egg
Rotisserie Rum Glazed Pineapple
By Big Green Egg
Sunday Roast on the EGGspander
Roasting
Sunday
Family
By Big Green Egg
Rotisserie Chicken
Vegetarian
Dirty cooking
Dairy
By Gill Meller
Baked Beetroot with Labneh, Dill, Lovage & Lemon
By Big Green Egg
Porchetta with herby roast vegetables
By Helen Graves
Pomegranate Lamb
Vegetarian
By Big Green Egg
Rotisserie Cauliflower with North African Yoghurt
Rotisserie
Sunday roast
By Big Green Egg
Rotisserie Leg of Lamb with Brassica Salsa Verde
Rotisserie
Christmas
Feast
By Big Green Egg
Pork Loin with Sticky Potatoes and Apple & Fennel Sauce
By Big Green Egg
Tapas night on the EGGspander
By Big Green Egg
Mac & Cheese
By James Whetlor
Goat Shoulder Pomegranate Raan
By Berber & Q
Cauliflower Shawarma, Pomegranate, Tahini & Pine Nuts
By Big Green Egg
Mexican Fiesta on the EGGspander
EXCLUSIVE CLUB RECIPE
By Big Green Egg
Rotisserie Brill with lemon, garlic and thyme
EXCLUSIVE CLUB RECIPE
By Big Green Egg
Grilled slaw
Learn how to set up your EGG
READ MORE
Seafood
Dirty cooking
Beach
By James Whetlor
Scallops in Shell with Hazelnut & Herb Butter
By Big Green Egg
Hot Smoked Chicken
By Big Green Egg
Duck, griddle pan waffles, fried egg and rhubarb sauce
By Big Green Egg
Chicken Dhanzak
By Big Green Egg
Fish Tacos with Burnt Salsa
By Big Green Egg
Corn Ribs with Coriander and Paprika Butter
By Big Green Egg
Spiced Roast Potatoes
By Big Green Egg
Carnitas
By Big Green Egg
Mattar Paneer
By Matt Burgess
Berber-Spiced Loin of Pork, Black Garlic, Burnt Lime
By Big Green Egg
Tenderstem Broccoli with Flaked Almonds and Anchovies
EXCLUSIVE CLUB RECIPE
By Big Green Egg
Grilled new potatoes
By Matt Burgess
Charred Sweet Potato, Miso, Five Spice
By Big Green Egg
Beef Massaman
By James Whetlor
Fragrant Sichuan Short Ribs
By Big Green Egg
Dan Dan Noodles
Smoked
Baking
Dessert
By Big Green Egg
Sticky Toffee Pudding
Roasting
By Big Green Egg
Pork Belly with Membrillo Alioli
By Big Green Egg
Burnt Apple Sauce
By Big Green Egg
Dover Sole En Papillote with Crayfish and Caper Butter
By Big Green Egg
Crown Roast Lamb
By Big Green Egg
Salt-Baked Carrots with Cumin
By Big Green Egg
Berrichonne Potatoes
By The Salt Box
Ginger Sponge with Rhubarb
Baking
Bread
By Paula McIntyre
Soda farls
By Big Green Egg
Fish Stew
By Pitt Cue Co
Pitt Cue Co Low & Slow Beef Featherblade
By Big Green Egg
Crispy leftover featherblade with smoked potatoes, Baron Bigod and onions
By Big Green Egg
Burnt Plums with Burrata, Pine Honey & Granola
By Big Green Egg
Hot smoked, seaweed cured side of salmon
By Big Green Egg
Thai fish cakes with chilli and tamarind dipping sauce
By Big Green Egg
Leftover Beef Ragu
By José Pizarro
Patatas Bravas
Learn how to set up your EGG
READ MORE
By Big Green Egg
Tapas night on the EGGspander
By Big Green Egg
Grilled Scallops & Jamon
By Big Green Egg
Chorizo with Red Wine
By José Pizarro
Wild Mushroom Tortilla
By José Pizarro
Spinach, Blue Cheese & Pine Nut Empanadas
By José Pizarro
Black Pudding & Apple Croquetas
Coronation special
By Andy Clarke
Coronation Rhubarb & Ginger Whisky Sour
By Due South Restaurant
Basque Cheesecake
By James Whetlor
Whole Ham with Spiced Port Glaze
By Big Green Egg
Salmon, leek, spinach and parsley lasagne
By Tom Kerridge
Umami Mushroom & Halloumi Burgers
Smoking
Baking
Large gathering
By Tom Griffith
Smoked Beef Naan
Grilling
By River Cottage Cookery Class
Grilled Leg of Mutton with Salsa Verde
Reverse sear
Beef
Grill
By Big Green Egg
Reverse Seared Picanha
SMOKING
FISH
By Ross Geach
Plank-cooked mackerel with chermoula & Moroccan Beets
Pan cooking
Curry
By James Whetlor
Trini Duck Curry
Pan cooking
Party food
One-pan wonder
By Big Green Egg
Chicken & Seafood Paella
Baking
By Big Green Egg
Sourdough Starter
Baking
Bread
By Big Green Egg
Sourdough Loaf
By River Cottage Cookery Class
Hand Dived Scallop Pad Thai
SPICY
VEGETARIAN
By Big Green Egg
Harrisa Baked Cauliflower
By Big Green Egg
Fresh Spider Crab Tacos with Little Gem, Radish & Gooseberries
By Chetna Makan
Aubergine Curry
SWEET
FEAST
By Big Green Egg
Pear Tarte Tatin
Coronation special