Recipes

OVERVIEW Roasting upon the EGG will quickly become a family favourite and it is so easy to get your EGG lit and going that you’ll be using it all year round. This recipe is a superb example of how the EGG breathes magic into your meals. A simple chicken with salt and Rapeseed oil applied, […]

OVERVIEW This recipe will show you how to roast a leg of lamb to perfection. The lamb marinades in fresh herbs before cooking indirectly using the plate setter. Apple wood chip smoke will give the lamb an extra boost of flavour. The airflow inside the EGG will keep the lamb moist throughout cooking, we’ll wager […]

OVERVIEW A perfect accompaniment to any roast INGREDIENTS 4 heritage carrots, cut into spears 4 heritage parsnips, cut into spears 2 tbsp rapeseed oil 1 tbsp thyme leaves ½ tsp cumin seeds ½ tsp Coriander seeds 20g Unsalted butter, softened ½ tsp Chilli flakes ½ tsp Ground turmeric 1 tbsp Maple syrup 8 Brussel sprouts […]

OVERVIEW Sirloin: the beef-lover’s cut. Because this part of the cow is used a whole lot during its life, you’ll find that it’s both beautifully lean and big on hearty, beefy flavour — which makes it the perfect joint for making powerful, glossy gravy. With that in mind, we cook this recipe with a trivette […]

OVERVIEW Breakfast, the most important meal of the day. On the EGG, it’ll never be the same again. Target EGG temperature 200c EGGcessories: set your EGG up for direct cooking with the Stainless Steel Grid, cast iron sauce pot, 2 Half Cast Iron Griddle; one with the flat surface and one with the griddle facing up. […]

OVERVIEW This recipe features a lovely combination of spices that is typical of Kolkata cooking, including mustard and panch phoron — a blend of mustard, cumin, onion, fenugreek and fennel seeds that’s best known for its use in Bengali food. Also known as baigan curry, this dish is served as an element of thali at […]

Creating a Sourdough Levain starter is simple but takes time. I have known of starters in restaurants and bakeries which have been around for years. Some are known to be more than 100 years old. This recipe creates an amazingly malty, deep flavour in the sourdough for a fantastic base for any dough, loaf or […]

INGREDIENTS 1 x sourdough baseCoarse semolina Sauce Assorted seasonal tomatoes Thyme Oregano rosemary Garlic Tomato puree Salt & pepper Toppings Shallots Black pudding Buffalo mozzarella Roasted garlic Capers Courgettes Cherry tomatoes Assorted Squash (roasted on the egg) Chilli oil Prepare your sourdough the day before cooking your pizza. Follow the recipe here for details. Loosely wrap […]

OVERVIEW The sourdough loaf — the hipster of all breads — is riding high in its everlasting revival. This favourite originally rose from an ancient technique for fermenting wild yeasts and bacteria — which is where it gets its distinctive structure and taste. Click here to see our Head Chef, Ross Anderson’s, recipe on how to […]

OVERVIEW Recipe kindly provided by James at smokeyardkitchen.com INGREDIENTS For the Pizza Dough (courtesy of Pizza Pilgrims) 875g x strong white flour 500g x water 1.5g x dried yeast 25g x salt For the Bianca sauce 25g x unsalted butter 25g x plain flour 300ml x milk 4 x garlic cloves Pinch of salt For the […]

OVERVIEW Here’s a trio of classic toppings – buffalo mozzarella, aromatic basil, ripe tomatoes – arranged on a homemade dough, a combination that promises to become one of your favourite pizzas. INGREDIENTS For the Pizza Dough (courtesy of Pizza Pilgrims) 875g strong white flour 500g water 1.5g dried yeast 25g salt Topping 800g can whole […]

OVERVIEW We topped a classic homemade base with the delicious Gran Luchito Smoked Chilli Ketchup in place of ordinary passata. This was followed by slices of buffalo mozzarella. Finally, we substituted basil with beautifully fresh, fragrant oregano leaves, a popular ingredient in Mexican cooking. Needless to say, this is well worth a go, Big Green […]