Serves 4
Ingredients:
4 buns
4 slices American cheese
Burger sauce
150g mayonnaise
30g ketchup
15g dijon mustard
10g pickle juice
5g smoked paprika
Garnish
gem lettuce, sliced thin
gerkins
Method:
Mix all the burger sauce ingredients together in a bowl. Lightly toast the buns.
Cook the patties over direct heat on the BBQ. Flip them and top with cheese and cook to your liking.
Stack one patty on each burger.
Add sauce, lettuce, and pickles. Serve immediately.
Serves 4
Ingredients
1.5kg boneless chicken with fresh lemon, garlic & thyme marinade
Salad
2 gem lettuces, quartered and grilled
200g peas (frozen is ok)
10g mint leaves
50g parmesan, shaved with a peeler
Dressing
50ml olive oil
1 lemon, juice and zest
Pinch salt
Few turns of black pepper
Method:
Cook the chicken over medium heat until it reaches an internal temperature of 72°C. Let it rest and then carve it.
Grill the gem lettuce on the BBQ or on a frying pan.
In a bowl, mix peas, mint, and parmesan cheese and add the lettuce.
Mix the dressing ingredients together and dress the salad lightly.
Slice the chicken and toss it into the salad.
Finish with a few turns of black pepper.
Serves 4
Ingredients:
4 lamb skewers in Greek marinade
tzatziki
300g greek yoghurt
½ cucumber, grated
1 garlic clove
1 tbsp olive oil
salt
to finish
4 pita breads
2 tomatoes, diced
1 red onion, finely sliced
flat leaf parsley
lemon wedges
Method:
Grill lamb over high heat until caramelised and cooked through. Mix all the tzatziki ingredients together to make the dip. Warm the pitas and fill them with tzatziki, lamb, tomato, onion, and parsley. Finish with lemon juice.
Serves 4
Ingredients:
600g Ancho bavette
Corn tortillas:
300g masa harina
5g sea salt
450ml warm water
Or use pre-made tortillas
Pickled red onion
1 red onion, finely sliced
100ml red wine vinegar
50ml water
20g sugar
5g sea salt
Charred spring onion salsa verde
1 bunch spring onions
30g parsley
20g coriander
1 garlic clove
20g capers
1 tsp dijon mustard
juice of 1 lemon
100ml olive oil
salt
black pepper
To finish
50g feta
fresh coriander
2 limes
Method:
Mix masa harina, salt, and water to form a dough. Let it rest for 20 minutes. Divide the dough into 40g balls and press them into tortillas. Grill the tortillas on a hot grill plate until lightly charred.
To pickle the onions heat vinegar, water, sugar, and salt, and pour it over the onions. Char the spring onions over the grill and blend them with the remaining salsa ingredients.
Cook the bavette over direct heat until it reaches medium-rare doneness. Let it rest for 10 minutes before slicing it thinly against the grain.
Fill the tortillas with the steak, salsa verde, pickled onion, feta cheese, and coriander. Finish with a squeeze of lime juice.
Serves 4
Ingredients:
800g iberico collar
Burnt apple glaze:
100g sherry vinegar
60g maple syrup
20g olive oil
10g salt
2 pink lady apples, blackened and chopped
To finish:
Watercress
Method:
Blacken the apples on the grill, chop them, and mix in vinegar and maple until a syrupy consistency is achieved. Whisk in the oil and set aside.
Season the pork and grill it over medium-high heat until it caramelizes on the outside and cooked to an internal temperature of 70deg c.
Let it rest and then slice it.
Toss the slices with the glaze and apples and serve them over fresh watercress.
Serves 3-4
Time 2 hours
Ingredients
1 whole chicken (about 1.6–1.8 kg)
freshly ground black pepper
2 lemons
6 sprig thyme
10 garlic cloves
4 large carrots, peeled, ribboned with peeler
100g feta, lightly crumbled
small bunch dill, roughly chopped
1 tbsp cumin seeds, lightly toasted and crushed
1 tbsn sumac
Method:
Preheat your oven to 200°c (400°f). Pat the chicken dry with paper towels. Drizzle with olive oil, season generously with sea salt and freshly ground black pepper. Stuff the cavity with 1 lemon halved, sprigs of thyme, and whole garlic cloves.
Place the chicken breast-side up in a roasting pan. Roast for about 1 hour 20 minutes, or until the juices run clear when pierced between the leg and thigh. Baste occasionally with pan juices.
Let the chicken rest for 10-15 minutes before carving. Separate the chicken by removing the legs and thighs first, then the wings, and finally slicing the breast meat.
In a large bowl, combine carrot ribbons, crumbled feta, chopped dill, toasted cumin seeds, sumac, lemon zest, and juice. Drizzle with olive oil, season with sea salt and black pepper, and toss gently.
Arrange the carved chicken pieces neatly on a serving platter. Dot the carrot slaw around the chicken for a vibrant, fresh presentation.
Chef’s notes:
- Allowing the chicken to rest post-roasting ensures juicy, tender meat.
- Marinate the chicken overnight with the same seasoning for deeper flavours.
- Swap thyme with rosemary or oregano for a different herbaceous note.
- Replace feta with crumbled goat cheese for a creamier texture.