Ingredients:

50g hoisin sauce

10g balsamic vinegar

40g Gochujang paste

3g grated garlic

10g sesame

6 whole large spring onions

1 tsp olive oil

Pinch salt

Method:

• Set up your BBQ for indirect cooking
• In a mixing bowl and using a wooden spoon mix the balsamic vinegar, sesame, Gochujang paste, garlic and hoisin
• Take half of the mixture and pour over the lamb chops reserving the other half for cooking
• Lightly oiling the spring onions place onto the BBQ and start to slowly cook
• Lay out the lamb chops directly over the hot coals, turning every 3-4 minute’s ensuring not to burn
• Lay out the spring onions on a plate
• Brush the remaining marinade over the lamb chops and place them onto to plate with the spring onions

Ingredients:

1kg baby back ribs
1 tbsn salt
1 tsp freshly cracked black pepper

West London Sour mop BBQ sauce

2tbsn light soy sauce
150ml malt vinegar
200g brown sugar
1 tbsn smoked paprika
150ml Fentimans ginger beer

Method ...

Makes 4

Ingredients:

4 x grass fed burgers
4 x Burger buns   
grated Gruyere cheese
Few leaves coriander

Carrot kimchi (make 24hrs in adance for best results)

1 small shallot
1 small garlic clove
1 tbsn peeled ginger
1 tbsn gochugaru (Korean chilli flakes)2 tbsn red wine vinegar
2 tbsn chopped coriander stalks
1 tbsn sugar
2 tbsn water
1 carrot peeled into ribbons

Gochujang mayonnaise

1 tbsn Gochujang paste
Juice ½ lime
100g mayonnaise

Method:

Ingredients: 

2 chicken burger patties

1 avocado

1 lime

4 slices smoked streaky bacon

1 beef tomato

4 little gem lettuce leaves

2 brioche burger buns