Serves: 1

Time to prep: 45 minutes

Ingredients:

300g grass-fed diced beef chuck

1 tbsn finely rosemary

1tsp garlic, minced

1 tbsn olive oil

1 tbsn jalapeno brine

100g jalapeno pickles (1 jar drained, reserve brine)

80g horseradish cream

275g sour cream

50g mayo

2g salt

Method:

In a large bowl, combine the olive oil, minced garlic, finely chopped rosemary and jalapeno brine. Mix well.

Add the diced beef chuck to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow flavours to develop.

Thread the marinated beef chunks onto skewers.

Preheat the BBQ to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the beef is charred on the outside, medium in the middle.

In a blender, add the salt, horseradish cream, sour cream, jalapeno and mayonnaise.

Blend until smooth and creamy.

Plate the skewers hot off the grill with the creamy dipping sauce on the side.

serves: 2 

time to prep: 25 minutes

Method:

2 x grass fed beef burgers

2 x burger buns 

6 rashes streaky bacon

2 x Dairylea cheese slices 

60g ranch dressing 

4 tbsn sour cream

2 tbsn mayonnaise

1 tbsn finely chopped fresh parsley

1 tbsn finely chopped fresh dill

1 tbsn finely chopped fresh or dried chives

½ tsp onion granules

½ tsp garlic powder

1/8 tsp sea salt

fresh black pepper

Method:

Preheat your bbq to medium-high heat.

Place the burgers and streaky bacon on the bbq.

Cook the burgers for 4-5 minutes per side until cooked through, and the bacon until crispy.

In a bowl, mix the ranch dressing, sour cream, mayonnaise, parsley, dill, onion granules, garlic powder and chives to make a herby sauce.

Lightly toast the burger buns on the bbq for 1-2 minutes until golden.

Assemble the burgers: place a beef patty on the bottom bun, crispy bacon add a slice of Dairylea cheese and a generous dollop of the herby sauce. Top with the other bun.

Serves: 4

Time to prep: 1 hour

Where: campfire cooking

Ingredients

8 lamb kofta 

4 free range eggs

1 red pepper, large dice

½ red onion, peeled, large dice

1 tsp cumin seeds roasted and crushed 

1 tsp coriander seeds roasted and crushed  

½ tsp black pepper

1 small can (400g) tinned tomato’s 

1 tbsn rose harissa

4 tsp greek yogurt

1small bunch of parsley 

1 tbsn Aleppo chilli

Method:

Heat a drizzle of oil in a large pan over live fire, medium heat. Shape the lamb kofta balls slightly and start to cook, add the diced red pepper and red onion to the pan and sauté until softened.

Stir in the roasted and crushed cumin and coriander seeds, black pepper, and rose harissa. cook for 1 minute until fragrant.

Add the tinned tomatoes, crushing them slightly. Simmer for 10 minutes until the sauce thickens.

Make four small wells in the sauce and crack an egg into each. cover again and cook until the egg whites are set but yolks remain runny.

Serve topped with dollops of greek yogurt, Aleppo chilli and a sprinkle of chopped parsley.