{"title":"Quick Grill Recipes","description":"\u003cp\u003eNot every outdoor meal needs to be an all-day project. These recipes are built for weeknight reality - fire up the grill, cook something genuinely good, and be sitting down to eat in under an hour. Direct heat, simple techniques, brilliant results.\u003c\/p\u003e\n\u003cp\u003eGas grills from brands like Napoleon, Bull, and BeefEater make this kind of spontaneous cooking easy. Consistent heat at the turn of a dial, ready in minutes. We'll keep adding quick-fire recipes as we develop them - because great food doesn't always need all day.\u003c\/p\u003e","products":[{"product_id":"rotisserie-pork-al-pastor","title":"Rotisserie Pork Al Pastor","description":"\u003cp\u003eAl pastor is traditionally cooked on a vertical spit - and your rotisserie brings that same magic to the garden. Thinly sliced pork shoulder, bathed in a rich guajillo and ancho chilli marinade with fresh pineapple, spins slowly over indirect heat until caramelised and tender. Pile into warm tortillas with fresh coriander, diced onion, and a squeeze of lime for one of the most rewarding things you'll ever cook on a rotisserie.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eMarinade\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e4 dried guajillo chillies, stems and seeds removed\u003c\/li\u003e\n  \u003cli\u003e2 dried ancho chillies, stems and seeds removed (available from specialist grocers or online)\u003c\/li\u003e\n  \u003cli\u003e240ml hot water, for soaking the chillies\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons white wine vinegar\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons achiote paste (annatto paste)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon ground cumin\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n  \u003cli\u003e4 cloves garlic\u003c\/li\u003e\n  \u003cli\u003e60ml pineapple juice\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon fine salt\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePork and Assembly\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1.5kg boneless pork shoulder, sliced 5mm thick against the grain\u003c\/li\u003e\n  \u003cli\u003e1 fresh pineapple, peeled and cut into 1cm rings\u003c\/li\u003e\n  \u003cli\u003eWarm corn or flour tortillas\u003c\/li\u003e\n  \u003cli\u003e1 white onion, finely diced\u003c\/li\u003e\n  \u003cli\u003eLarge bunch of fresh coriander, roughly chopped\u003c\/li\u003e\n  \u003cli\u003e3 limes, cut into wedges\u003c\/li\u003e\n  \u003cli\u003eSalsa verde or hot sauce, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eSoak the guajillo and ancho chillies in 240ml hot water for 20 minutes until softened. Transfer the chillies and soaking liquid to a blender with the vinegar, achiote paste, cumin, oregano, garlic, pineapple juice, salt, and pepper. Blend until completely smooth.\u003c\/li\u003e\n  \u003cli\u003ePlace the sliced pork in a large bowl and pour over the marinade, turning to coat every piece. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.\u003c\/li\u003e\n  \u003cli\u003eThread the marinated pork slices onto the rotisserie spit, layering them tightly and alternating with pineapple rings every few layers. Secure firmly with the spit forks.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat - light the outer burners on medium and leave the centre burners off. Position a drip tray beneath where the spit will sit. Preheat with the lid closed until the grill holds a steady 180°C.\u003c\/li\u003e\n  \u003cli\u003eMount the loaded spit onto the rotisserie motor and start it turning. Close the lid and cook for approximately 1.5-2 hours, basting occasionally with any remaining marinade from the bowl (only during the first hour - after that, the marinade has had enough heat contact to be safe).\u003c\/li\u003e\n  \u003cli\u003eThe pork is done when the edges are beautifully caramelised and crispy, and the internal temperature reads at least 75°C. The pineapple rings should be golden and slightly charred.\u003c\/li\u003e\n  \u003cli\u003eUsing a sharp knife, carve thin slices directly from the spit onto a warm platter, taking some of the charred pineapple with each slice.\u003c\/li\u003e\n  \u003cli\u003eServe immediately with warm tortillas, diced white onion, fresh coriander, lime wedges, and your favourite salsa.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545890070912,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-pork-al-pastor-2455125.jpg?v=1775134456"},{"product_id":"rotisserie-chicken-gyro","title":"Rotisserie Chicken Gyro","description":"\u003cp\u003eChicken thighs marinated in lemon, oregano, and garlic, threaded onto a rotisserie spit and cooked until the skin is crackling and the meat is juicy all the way through. Slice thin, pile into warm pitta with homemade tzatziki, crisp lettuce, and ripe tomatoes - it's the kind of meal that makes the whole garden smell incredible.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eMarinated Chicken\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1kg boneless, skinless chicken thighs\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003eJuice of 2 lemons\u003c\/li\u003e\n  \u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons dried oregano\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon ground cumin\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon ground cinnamon\u003c\/li\u003e\n  \u003cli\u003eFine salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTzatziki\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e400g Greek yoghurt\u003c\/li\u003e\n  \u003cli\u003e1 large cucumber, coarsely grated and squeezed dry\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons garlic, minced\u003c\/li\u003e\n  \u003cli\u003e60ml fresh lemon juice\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh dill, finely chopped\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n  \u003cli\u003eA drizzle of good extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFine salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTo Serve\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e6 pitta breads, warmed on the grill\u003c\/li\u003e\n  \u003cli\u003eShredded lettuce\u003c\/li\u003e\n  \u003cli\u003eRipe tomatoes, diced\u003c\/li\u003e\n  \u003cli\u003e1 red onion, thinly sliced\u003c\/li\u003e\n  \u003cli\u003eLemon wedges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCombine the olive oil, lemon juice, garlic, oregano, cumin, paprika, cinnamon, salt, and pepper in a large bowl. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight.\u003c\/li\u003e\n  \u003cli\u003eMake the tzatziki: combine the yoghurt, grated cucumber (squeeze out as much liquid as you can), garlic, lemon juice, dill, parsley, and olive oil. Season with salt and pepper, cover, and refrigerate until needed.\u003c\/li\u003e\n  \u003cli\u003eThread the marinated thighs onto the rotisserie spit, pressing them together firmly, and secure with the spit forks. The tighter the better - this helps them cook evenly and slice well.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat with the outer burners on medium. Preheat to 180°C with the lid closed. Position a drip tray beneath the spit.\u003c\/li\u003e\n  \u003cli\u003eMount the spit and start the rotisserie motor. Close the lid and cook for approximately 1 hour 15 minutes, or until the internal temperature reaches 75°C and the outside is golden and slightly charred.\u003c\/li\u003e\n  \u003cli\u003eRest the chicken on the spit for 10 minutes, then carve thin slices directly onto a warm platter.\u003c\/li\u003e\n  \u003cli\u003eWarm the pitta breads on the grill for 30 seconds per side. Fill each pitta with sliced chicken, a generous spoonful of tzatziki, shredded lettuce, diced tomato, and red onion. Serve with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545890267520,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-chicken-gyro-1732183.jpg?v=1775134442"},{"product_id":"rotisserie-leg-of-lamb-provencal","title":"Rotisserie Leg of Lamb Provencal","description":"\u003cp\u003eA butterflied leg of lamb rubbed with herbes de Provence, garlic, and olive oil, then tied and mounted on the rotisserie. As it turns, the herb crust develops a gorgeous golden colour while the inside stays pink and tender. This is Sunday roast territory, taken outdoors - and the results are genuinely spectacular.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eHerb Rub\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e3 tablespoons herbes de Provence\u003c\/li\u003e\n  \u003cli\u003e6 cloves garlic, minced to a paste\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons flaky sea salt\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003eZest of 1 lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eLamb\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 leg of lamb, approximately 2-2.5kg, butterflied (ask your butcher)\u003c\/li\u003e\n  \u003cli\u003eKitchen twine for tying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTo Serve\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRoasted vegetables of your choice\u003c\/li\u003e\n  \u003cli\u003eFresh mint sauce or redcurrant jelly\u003c\/li\u003e\n  \u003cli\u003eLemon wedges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix the herbes de Provence, garlic paste, olive oil, salt, pepper, and lemon zest into a thick paste.\u003c\/li\u003e\n  \u003cli\u003eLay the butterflied lamb flat on a board, skin-side down. Spread half the herb paste over the exposed meat. Roll the lamb up tightly and tie at 3cm intervals with kitchen twine. Rub the remaining herb paste over the outside.\u003c\/li\u003e\n  \u003cli\u003eThread the tied lamb onto the rotisserie spit, securing firmly with the spit forks. The lamb should be well-balanced to rotate smoothly.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat with the outer burners on medium. Preheat to 180°C with the lid closed. Place a drip tray beneath the spit.\u003c\/li\u003e\n  \u003cli\u003eMount the spit and start the rotisserie motor. Close the lid and cook for approximately 1 hour 30 minutes to 2 hours.\u003c\/li\u003e\n  \u003cli\u003eFor pink lamb (as you'd want for a whole leg), aim for 55-60°C internal temperature for medium-rare, or 65°C for medium. Check with an instant-read thermometer in the thickest part. Note: because this is a rolled joint with the surface folded inside, cook to at least 63°C to ensure any surface bacteria are killed.\u003c\/li\u003e\n  \u003cli\u003eRest the lamb, still on the spit or transferred to a board, under a loose tent of foil for 15-20 minutes before carving.\u003c\/li\u003e\n  \u003cli\u003eRemove the twine and carve against the grain into thin slices. Serve with roasted vegetables and your preferred accompaniments.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545890398592,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-leg-of-lamb-provencal-3630526.jpg?v=1775134451"},{"product_id":"crispy-skin-sea-bass-with-salsa-verde","title":"Crispy-Skin Sea Bass with Salsa Verde","description":"\u003cp\u003eWhole sea bass grilled until the skin is blistered and crisp, served with a vibrant salsa verde that cuts through the richness of the fish. This is elegant outdoor cooking at its simplest - a few good ingredients, a hot grill, and about 15 minutes of your time.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eSea Bass\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 whole sea bass (approximately 400g each), gutted and scaled\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e1 lemon, sliced\u003c\/li\u003e\n  \u003cli\u003eA few sprigs of fresh thyme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSalsa Verde\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLarge bunch of fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n  \u003cli\u003eSmall bunch of fresh basil, finely chopped\u003c\/li\u003e\n  \u003cli\u003eSmall bunch of fresh mint, finely chopped\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons capers, drained and chopped\u003c\/li\u003e\n  \u003cli\u003e2 anchovy fillets, finely chopped\u003c\/li\u003e\n  \u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons red wine vinegar\u003c\/li\u003e\n  \u003cli\u003e120ml extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMake the salsa verde: combine the chopped parsley, basil, mint, capers, anchovies, garlic, and mustard in a bowl. Stir in the red wine vinegar and olive oil. Season with salt and pepper. Set aside - salsa verde improves with 30 minutes of sitting.\u003c\/li\u003e\n  \u003cli\u003ePreheat your grill to high heat. Clean and oil the grates thoroughly - this is essential to prevent the fish skin from sticking.\u003c\/li\u003e\n  \u003cli\u003eScore the fish with 3-4 diagonal cuts on each side, about 1cm deep. Rub all over with olive oil, and season generously inside and out with salt and pepper. Tuck lemon slices and thyme sprigs inside the cavity.\u003c\/li\u003e\n  \u003cli\u003ePlace the fish on the grill over direct high heat. Cook for 5-6 minutes per side without moving - resist the urge to fiddle. The fish is done when the flesh is opaque and flakes easily when pressed gently with a fork.\u003c\/li\u003e\n  \u003cli\u003eServe the whole fish on a warm platter, spooning the salsa verde generously over the top. Let everyone help themselves.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545891447168,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/crispy-skin-sea-bass-with-salsa-verde-3927669.jpg?v=1775134299"},{"product_id":"grilled-fennel-and-citrus-salad-with-charred-spicy-prawns","title":"Grilled Fennel and Citrus Salad with Charred Spicy Prawns","description":"\u003cp\u003eA bright, healthy main course that showcases the grill for lighter cooking. Charred fennel, sweet citrus segments, and smoky spiced prawns come together with a grilled lemon vinaigrette. This is the kind of dish that proves a grill isn't just for steaks and burgers.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eSpiced Prawns\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e450g large raw king prawns, peeled and deveined\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon cayenne pepper\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons fresh lemon juice\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSalad and Vinaigrette\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 bulbs fresh fennel, halved and cut into quarters\u003c\/li\u003e\n  \u003cli\u003e1 small red onion, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e2 lemons, halved (for grilling)\u003c\/li\u003e\n  \u003cli\u003e2 pink grapefruits, segmented, juice reserved\u003c\/li\u003e\n  \u003cli\u003e2 navel oranges, segmented, juice reserved\u003c\/li\u003e\n  \u003cli\u003e2 clementines or satsumas, segmented, juice reserved\u003c\/li\u003e\n  \u003cli\u003e60ml honey\u003c\/li\u003e\n  \u003cli\u003e120ml extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your grill to high heat with all burners on. Clean the grates and rub with an oiled cloth.\u003c\/li\u003e\n  \u003cli\u003eToss the prawns with smoked paprika, cayenne, olive oil, lemon juice, salt, and pepper. Set aside.\u003c\/li\u003e\n  \u003cli\u003ePlace the lemon halves cut-side down directly on the grill. Cook for 5-6 minutes without moving until golden grill marks form and the lemons soften. Remove and set aside to cool slightly.\u003c\/li\u003e\n  \u003cli\u003ePlace the fennel quarters on the grill and cook for 5 minutes per side until lightly charred and just tender. Remove and cover with foil.\u003c\/li\u003e\n  \u003cli\u003ePlace the prawns on a grill grid or thread onto skewers. Cook over direct high heat for 2-3 minutes per side until pink and opaque with a gentle C-curl. Do not overcook.\u003c\/li\u003e\n  \u003cli\u003eMake the vinaigrette: squeeze the grilled lemons through a sieve into a bowl (discard seeds). Add the reserved citrus juices, honey, salt, and pepper. Whisk in the olive oil. Toss the sliced red onion into the vinaigrette and let it sit for a few minutes.\u003c\/li\u003e\n  \u003cli\u003eArrange the grilled fennel and citrus segments on a large platter. Place the charred prawns in the centre. Spoon the vinaigrette and pickled red onion over everything. Season with a final pinch of salt and pepper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545891807616,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-fennel-and-citrus-salad-with-charred-spicy-prawns-7868812.jpg?v=1775134354"},{"product_id":"sausage-stuffed-pork-loin","title":"Sausage Stuffed Pork Loin","description":"\u003cp\u003eA rolled pork loin stuffed with herby pork sausage meat, grilled over indirect heat until golden on the outside and juicy within. It looks impressive when you slice through to reveal the stuffing, but it's surprisingly simple to put together. A real crowd-pleaser for a weekend barbecue.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 boneless pork loin, approximately 1.2kg\u003c\/li\u003e\n  \u003cli\u003e225g pork sausage meat with fennel (or good-quality sausages, casings removed)\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh sage, finely chopped\u003c\/li\u003e\n  \u003cli\u003eKitchen twine for tying\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePlace the pork loin on a board, fat-side down. Using a sharp knife, butterfly it open by cutting horizontally through the thickest part, opening it like a book. Don't cut all the way through.\u003c\/li\u003e\n  \u003cli\u003eSpread the sausage meat evenly over the opened-out pork. Scatter the chopped sage on top. Season with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eRoll the pork up tightly, enclosing the stuffing. Tie securely at 3cm intervals with kitchen twine.\u003c\/li\u003e\n  \u003cli\u003eRub the outside with olive oil and season generously with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat - light one side and leave the other off. Preheat to 180°C with the lid closed.\u003c\/li\u003e\n  \u003cli\u003ePlace the stuffed loin on the cool side of the grill. Close the lid and cook for approximately 1 hour 15 minutes to 1 hour 30 minutes, turning once halfway through.\u003c\/li\u003e\n  \u003cli\u003eThe pork is done when the internal temperature reads 75°C in the centre of the stuffing. Because this is a rolled, stuffed joint, it must be cooked through completely.\u003c\/li\u003e\n  \u003cli\u003eRest under a loose tent of foil for 15 minutes before removing the twine and slicing into thick rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892233600,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/sausage-stuffed-pork-loin-5570774.jpg?v=1775134463"},{"product_id":"finger-licking-slow-cooked-ribs","title":"Finger Licking Slow Cooked Ribs","description":"\u003cp\u003eLow and slow is the secret to ribs that fall off the bone. These baby back ribs are rubbed with a simple spice mix, then cooked on the grill over indirect heat for several hours until the meat pulls back from the bone and the glaze is dark and sticky. No smoker required - just patience and a grill with a lid.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eRibs and Rub\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 racks baby back ribs (approximately 1.5kg total)\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon soft dark brown sugar\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon cayenne pepper\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGlaze\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e200ml BBQ sauce (shop-bought or homemade)\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons honey\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon cider vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eRemove the membrane from the back of the ribs by sliding a butter knife under it at one end, then gripping with a paper towel and pulling it off in one piece.\u003c\/li\u003e\n  \u003cli\u003eMix together the paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and pepper. Rub generously all over both racks of ribs. If you have time, season the night before and refrigerate uncovered.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat. Light one side only and adjust vents to maintain a steady 130-140°C.\u003c\/li\u003e\n  \u003cli\u003ePlace the ribs bone-side down on the cool side of the grill. Close the lid and cook for 3-3.5 hours, maintaining the temperature. Resist the urge to peek too often - every time you lift the lid, you lose heat.\u003c\/li\u003e\n  \u003cli\u003eMix together the BBQ sauce, honey, and cider vinegar for the glaze.\u003c\/li\u003e\n  \u003cli\u003eAfter 3 hours, brush the ribs generously with the glaze. Close the lid and cook for a further 30 minutes until the glaze is set and sticky.\u003c\/li\u003e\n  \u003cli\u003eThe ribs are done when the meat has pulled back from the ends of the bones by about 1cm and a cocktail stick slides into the meat with no resistance. Pork ribs must be thoroughly cooked through.\u003c\/li\u003e\n  \u003cli\u003eRest for 10 minutes, then cut into individual ribs and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892397440,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/finger-licking-slow-cooked-ribs-5564177.jpg?v=1775134319"},{"product_id":"grilled-caprese-with-burrata","title":"Grilled Caprese with Burrata","description":"\u003cp\u003eThe classic Italian salad, elevated by the grill. Thick slices of ripe tomato get a quick char that intensifies their sweetness, then they're piled up with creamy burrata, fresh basil, and a drizzle of your best olive oil. Simple, beautiful, and entirely meat-free.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4 large ripe heritage or vine tomatoes, cut into thick slices\u003c\/li\u003e\n  \u003cli\u003e2 balls of burrata (approximately 125g each)\u003c\/li\u003e\n  \u003cli\u003eA large handful of fresh basil leaves\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eBalsamic glaze\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your grill to high heat. Clean and oil the grates.\u003c\/li\u003e\n  \u003cli\u003eBrush the tomato slices on both sides with olive oil and season with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003ePlace the tomato slices on the grill over direct heat. Cook for 1-2 minutes per side until you have clear grill marks and the tomatoes are warmed through but still holding their shape.\u003c\/li\u003e\n  \u003cli\u003eArrange the grilled tomatoes on a platter. Tear the burrata open and place amongst the tomatoes, letting the creamy centre spill out.\u003c\/li\u003e\n  \u003cli\u003eScatter with fresh basil leaves, drizzle generously with your best extra virgin olive oil and balsamic glaze. Season with flaky salt and pepper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892626816,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-caprese-with-burrata-1198824.jpg?v=1775134343"},{"product_id":"fire-roasted-veggie-frittata","title":"Fire Roasted Veggie Frittata","description":"\u003cp\u003eA generous vegetable frittata with fire-roasted peppers, courgettes, mushrooms, and asparagus, all bound together with egg and melted mozzarella. Cook it in a cast iron pan on the grill or in the pizza oven for a golden, puffed centrepiece that works brilliantly for brunch, lunch, or a light supper.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2 red peppers, cut into 1cm dice\u003c\/li\u003e\n  \u003cli\u003e2 courgettes, cut into half-moons\u003c\/li\u003e\n  \u003cli\u003e200g button mushrooms, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e1 bunch asparagus, woody ends removed, cut into 2cm pieces\u003c\/li\u003e\n  \u003cli\u003e1 medium onion, finely diced\u003c\/li\u003e\n  \u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e10 large eggs, beaten\u003c\/li\u003e\n  \u003cli\u003e150g mozzarella, grated\u003c\/li\u003e\n  \u003cli\u003e40g Parmesan, finely grated\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried mixed herbs\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eToss the peppers, courgettes, mushrooms, asparagus, and onion with olive oil, salt, and pepper.\u003c\/li\u003e\n  \u003cli\u003eRoast the vegetables on a tray in your pizza oven or on the grill at around 200°C until golden and slightly charred, about 20-25 minutes. Stir halfway through. Set aside to cool slightly.\u003c\/li\u003e\n  \u003cli\u003eBeat the eggs in a large bowl. Stir in the roasted vegetables, garlic, mozzarella, dried herbs, and seasoning.\u003c\/li\u003e\n  \u003cli\u003eHeat a large oven-safe frying pan or cast iron skillet on the grill. Add a tablespoon of olive oil. Pour in the egg and vegetable mixture, spreading it evenly.\u003c\/li\u003e\n  \u003cli\u003eClose the grill lid (or slide into the pizza oven) and cook at around 160°C for 20-25 minutes, until the edges are set and the top is golden and puffed.\u003c\/li\u003e\n  \u003cli\u003eTest the centre with a skewer - it should come out clean. If the top needs more colour, move closer to the heat for a minute or two.\u003c\/li\u003e\n  \u003cli\u003eLet it rest in the pan for 5 minutes before slicing into wedges. Scatter with grated Parmesan and serve warm or at room temperature.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892725120,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/fire-roasted-veggie-frittata-6867195.jpg?v=1775134329"},{"product_id":"pan-seared-rib-eye-steak","title":"Pan Seared Rib-Eye Steak","description":"\u003cp\u003eA detailed steak masterclass for the grill. A thick-cut rib-eye, seared in a scorching hot cast iron pan on the grill, basted with butter, garlic, and thyme. This is the recipe for when you want to cook the perfect steak outdoors - proper technique, proper rest, proper result.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2 rib-eye steaks, approximately 3cm thick (350-400g each)\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons rapeseed oil or other high-smoke-point oil\u003c\/li\u003e\n  \u003cli\u003e30g butter\u003c\/li\u003e\n  \u003cli\u003e3 cloves garlic, lightly crushed\u003c\/li\u003e\n  \u003cli\u003e3 sprigs fresh thyme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eRemove the steaks from the fridge 30 minutes before cooking. Pat dry with kitchen paper and season very generously with salt and pepper on all sides.\u003c\/li\u003e\n  \u003cli\u003ePlace a cast iron pan on the grill over direct high heat. Preheat with the lid closed for 10 minutes - the pan should be smoking hot.\u003c\/li\u003e\n  \u003cli\u003eAdd the oil to the pan. Carefully lay the steaks away from you. Do not move them for 3-4 minutes until a deep, dark crust forms.\u003c\/li\u003e\n  \u003cli\u003eTurn the steaks. Add the butter, garlic, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and baste the steaks continuously by spooning the bubbling butter over the top. Continue for 3-4 minutes for medium-rare (internal temperature 52-55°C).\u003c\/li\u003e\n  \u003cli\u003eTransfer to a warm plate and rest for at least 5 minutes. The internal temperature will rise a further 3-5°C during resting.\u003c\/li\u003e\n  \u003cli\u003eSlice against the grain and serve, spooning the pan juices over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892888960,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/pan-seared-rib-eye-steak-5995262.jpg?v=1775134410"},{"product_id":"chocolate-and-chilli-rubbed-bavette-steak","title":"Chocolate and Chilli Rubbed Bavette Steak","description":"\u003cp\u003eAn unusual and memorable steak recipe - bavette coated in a rub of dark cocoa powder, ancho chilli, and smoked paprika, grilled over high heat and served with a matching chocolate chilli BBQ sauce. The cocoa doesn't make it sweet - it adds a deep, earthy richness that pairs brilliantly with the charcoal flavour of the grill.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eChocolate Chilli Rub\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 tablespoons dark cocoa powder (unsweetened)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon ancho chilli powder (or 1 tsp mild chilli powder + 1 tsp ground cumin)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon soft dark brown sugar\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon ground cinnamon\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSteak\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 bavette steaks (approximately 300g each)\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eChocolate Chilli BBQ Sauce\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e200ml passata\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons dark cocoa powder\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon soft dark brown sugar\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon cider vinegar\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon ancho chilli powder\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMake the BBQ sauce: combine all sauce ingredients in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened. Set aside.\u003c\/li\u003e\n  \u003cli\u003eMix all the rub ingredients together. Rub the bavette steaks with a light coating of olive oil, then press the rub generously onto both sides.\u003c\/li\u003e\n  \u003cli\u003ePreheat your grill to high heat.\u003c\/li\u003e\n  \u003cli\u003eGrill the steaks over direct high heat for 3-4 minutes per side for medium-rare (internal temperature 52-55°C). Bavette is best served no more than medium - it toughens if overcooked.\u003c\/li\u003e\n  \u003cli\u003eRest for 5 minutes, then slice thinly against the grain (this is essential for bavette - cutting with the grain will be chewy).\u003c\/li\u003e\n  \u003cli\u003eServe drizzled with the chocolate chilli BBQ sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545893151104,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/chocolate-and-chilli-rubbed-bavette-steak-3219789.jpg?v=1775134278"},{"product_id":"grilled-garlic-artichokes","title":"Grilled Garlic Artichokes","description":"\u003cp\u003eGlobe artichokes, halved and grilled until the edges char and the hearts turn creamy, finished with garlic butter and a squeeze of lemon. If you've never grilled an artichoke, prepare to be converted - the smoky flavour transforms them completely. A fantastic side dish or a starter in its own right.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4 globe artichokes\u003c\/li\u003e\n  \u003cli\u003e2 lemons (1 for the prep water, 1 for serving)\u003c\/li\u003e\n  \u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e30g butter, melted\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003eFresh flat-leaf parsley, chopped, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePrepare the artichokes: cut off the top third and trim the stem. Pull off the tough outer leaves. Halve each artichoke lengthways and scoop out the fuzzy choke with a spoon. Drop immediately into a bowl of water with the juice of 1 lemon to prevent browning.\u003c\/li\u003e\n  \u003cli\u003eBring a large pot of salted water to the boil. Blanch the artichoke halves for 10-12 minutes until just tender when pierced with a knife. Drain well and pat dry.\u003c\/li\u003e\n  \u003cli\u003eMix the olive oil, garlic, salt, and pepper. Brush the blanched artichokes generously with the garlic oil.\u003c\/li\u003e\n  \u003cli\u003ePreheat your grill to medium-high heat. Place the artichokes cut-side down on the grill and cook for 4-5 minutes until nicely charred. Turn and grill for another 3-4 minutes.\u003c\/li\u003e\n  \u003cli\u003eTransfer to a platter. Drizzle with melted butter, squeeze over the remaining lemon, and scatter with parsley. Serve warm.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545893413248,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-garlic-artichokes-5836192.jpg?v=1775134359"},{"product_id":"grilled-mac-and-cheese","title":"Grilled Mac and Cheese","description":"\u003cp\u003eThe ultimate BBQ side dish, made entirely on the grill. A rich, three-cheese sauce coating elbow macaroni, topped with buttered breadcrumbs and baked in a cast iron pan until golden and bubbling. This is comfort food at its finest, with a subtle smokiness from the grill.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e350g elbow macaroni\u003c\/li\u003e\n  \u003cli\u003e50g butter, plus 20g extra for the topping\u003c\/li\u003e\n  \u003cli\u003e40g plain flour\u003c\/li\u003e\n  \u003cli\u003e600ml whole milk, warmed\u003c\/li\u003e\n  \u003cli\u003e150g mature Cheddar, grated\u003c\/li\u003e\n  \u003cli\u003e75g Red Leicester, grated\u003c\/li\u003e\n  \u003cli\u003e50g Parmesan, finely grated\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon Dijon mustard\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e50g panko breadcrumbs\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003eFresh chives, chopped (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCook the macaroni in a large pot of salted boiling water until just al dente (about 1 minute less than the packet says). Drain and set aside.\u003c\/li\u003e\n  \u003cli\u003eIn the same pot (or a saucepan on the grill side burner), melt the 50g butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the warm milk, stirring constantly until thickened and smooth.\u003c\/li\u003e\n  \u003cli\u003eRemove from heat. Stir in the Cheddar, Red Leicester, half the Parmesan, mustard, and paprika. Season with salt and pepper. Fold in the drained macaroni.\u003c\/li\u003e\n  \u003cli\u003eTransfer to a cast iron pan or oven-safe dish. Mix the panko with the remaining Parmesan and 20g melted butter. Scatter over the top.\u003c\/li\u003e\n  \u003cli\u003ePreheat your grill for indirect heat at around 180°C.\u003c\/li\u003e\n  \u003cli\u003ePlace the pan on the grill, close the lid, and cook for 20-25 minutes until the topping is golden and the sauce is bubbling at the edges.\u003c\/li\u003e\n  \u003cli\u003eRest for 5 minutes before serving. Scatter with chopped chives if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894429056,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-mac-and-cheese-1248758.jpg?v=1775134369"},{"product_id":"grilled-egg-cups-with-crispy-ham","title":"Grilled Egg Cups with Crispy Ham","description":"\u003cp\u003eIndividual egg cups baked in a muffin tin on the grill - each one lined with crispy ham, filled with grated potato, and topped with a whole egg. They come out like savoury muffins with a runny yolk centre. Perfect for outdoor brunch or a light meal with salad.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e12 slices of dry-cured ham or prosciutto\u003c\/li\u003e\n  \u003cli\u003e2 large potatoes, peeled and coarsely grated\u003c\/li\u003e\n  \u003cli\u003e6 large eggs\u003c\/li\u003e\n  \u003cli\u003e50g mature Cheddar, grated\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh chives, finely chopped\u003c\/li\u003e\n  \u003cli\u003eOlive oil or butter, for greasing\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your grill for indirect heat at around 190°C. Place a pizza stone or baking steel on the grill to create an even cooking surface.\u003c\/li\u003e\n  \u003cli\u003eSqueeze as much liquid as you can from the grated potato using a clean tea towel. Season with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eGenerously grease a 6-hole muffin tin with olive oil or butter.\u003c\/li\u003e\n  \u003cli\u003eLine each hole with 2 slices of ham, pressing them in to form cups with the edges overlapping the rim.\u003c\/li\u003e\n  \u003cli\u003eDivide the grated potato amongst the ham cups, pressing down firmly to form a base. Place on the preheated pizza stone, close the lid, and cook for 10 minutes until the potato starts to crisp.\u003c\/li\u003e\n  \u003cli\u003eRemove briefly. Crack an egg into each cup. Sprinkle with grated Cheddar.\u003c\/li\u003e\n  \u003cli\u003eReturn to the grill, close the lid, and cook for 8-10 minutes until the egg whites are set but the yolks are still runny.\u003c\/li\u003e\n  \u003cli\u003eLet cool in the tin for 2 minutes, then carefully lift out. Scatter with chives and serve warm.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894560128,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-egg-cups-with-crispy-ham-4881756.jpg?v=1775134348"},{"product_id":"big-bold-beefy-bbq-bones","title":"Big Bold Beefy BBQ Bones","description":"\u003cp\u003eBeef short ribs with a chipotle and red wine BBQ sauce - slow-grilled until the meat is falling-off-the-bone tender and the sauce is dark, sticky, and deeply savoury. Short ribs are becoming increasingly popular with UK butchers, and this recipe shows exactly why they deserve a place on your grill.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eBeef Ribs\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2kg beef short ribs (Jacob's ladder), cut into individual ribs\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon cayenne pepper\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eChipotle Red Wine BBQ Sauce\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e1 medium onion, finely diced\u003c\/li\u003e\n  \u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e240ml passata\u003c\/li\u003e\n  \u003cli\u003e120ml red wine\u003c\/li\u003e\n  \u003cli\u003e60ml cider vinegar\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons black treacle (or dark brown sugar)\u003c\/li\u003e\n  \u003cli\u003e2 chipotle chillies in adobo, finely chopped (from a tin)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix the smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub generously over all the beef ribs. If time allows, season the night before and refrigerate uncovered.\u003c\/li\u003e\n  \u003cli\u003eMake the BBQ sauce: heat the olive oil in a saucepan over medium heat. Cook the onion and garlic until softened. Add the passata, red wine, cider vinegar, black treacle, chipotle chillies, Worcestershire sauce, and smoked paprika. Simmer for 20 minutes until thickened. Season with salt.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat. Maintain a temperature of 130-140°C. If using charcoal, add a few chunks of smoking wood (oak or hickory) to the coals.\u003c\/li\u003e\n  \u003cli\u003ePlace the ribs bone-side down on the cool side of the grill. Close the lid and cook for 2.5-3 hours, maintaining the temperature. The meat should be very tender and pulling away from the bone.\u003c\/li\u003e\n  \u003cli\u003eBrush the ribs generously with the chipotle BBQ sauce. Move to direct heat for 2-3 minutes per side to caramelise the sauce.\u003c\/li\u003e\n  \u003cli\u003eThe beef ribs are done when the internal temperature reads at least 90°C (for short ribs, you want them well past 'done' - the connective tissue needs to break down completely).\u003c\/li\u003e\n  \u003cli\u003eRest for 10 minutes, then serve with extra BBQ sauce on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894625664,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/big-bold-beefy-bbq-bones-5125181.jpg?v=1775134226"},{"product_id":"orange-and-rosemary-dry-brined-chicken","title":"Orange and Rosemary Dry-Brined Chicken","description":"\u003cp\u003eA whole chicken dry-brined overnight with sea salt, orange zest, and rosemary, then grilled over indirect heat until the skin is deeply golden and crackling. Dry brining is the simplest way to guarantee juicy, well-seasoned chicken - the salt draws out moisture, which then gets reabsorbed along with all the flavour. If you've never tried it, this recipe will convert you.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 whole chicken, approximately 1.8kg\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons flaky sea salt\u003c\/li\u003e\n  \u003cli\u003eZest of 2 oranges\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh rosemary, finely chopped\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e1 orange, quartered (for the cavity)\u003c\/li\u003e\n  \u003cli\u003e4 sprigs fresh rosemary (for the cavity)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix the salt, orange zest, chopped rosemary, and black pepper together.\u003c\/li\u003e\n  \u003cli\u003ePat the chicken completely dry with kitchen paper. Rub the salt mixture all over the chicken - over the skin, under the skin where you can, and inside the cavity.\u003c\/li\u003e\n  \u003cli\u003ePlace the chicken uncovered on a wire rack set over a tray in the fridge. Leave overnight (or at least 8 hours). The skin will dry out and the salt will work its way into the meat.\u003c\/li\u003e\n  \u003cli\u003eRemove from the fridge 45 minutes before cooking. Stuff the cavity with the quartered orange and rosemary sprigs. Rub the skin with olive oil.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat. Preheat to 180°C with the lid closed. Place a drip tray on the cool side.\u003c\/li\u003e\n  \u003cli\u003ePlace the chicken breast-side up on the cool side of the grill, above the drip tray. Close the lid and cook for approximately 1 hour 15 minutes to 1 hour 30 minutes.\u003c\/li\u003e\n  \u003cli\u003eThe chicken is done when the internal temperature reads 75°C in the thickest part of the thigh (away from the bone) and the juices run clear. The skin should be deeply golden and crisp.\u003c\/li\u003e\n  \u003cli\u003eRest for 15 minutes under a loose tent of foil before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894756736,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/orange-and-rosemary-dry-brined-chicken-6806200.jpg?v=1775134404"},{"product_id":"grilled-watermelon-slices-with-lemon-agave-syrup","title":"Grilled Watermelon Slices with Lemon Agave Syrup","description":"\u003cp\u003eSweet, juicy watermelon takes on a whole new character on the grill. A few minutes over the coals caramelises the sugars and adds a gentle smokiness that makes this the most surprisingly delicious thing you'll serve at your next barbecue. Finished with a sharp, bright lemon agave syrup, it's the perfect summer dessert — no plates required.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e12 watermelon slices (quartered wedges, about 2.5cm thick)\u003c\/li\u003e\n\u003cli\u003eAgave syrup, for brushing\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eLemon Agave Syrup\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eJuice of 2 lemons\u003c\/li\u003e\n\u003cli\u003eZest of ½ lemon\u003c\/li\u003e\n\u003cli\u003e3 tablespoons agave nectar\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eGet your BBQ grill nice and hot — you want a good direct heat for caramelising the watermelon. Aim for a medium-high heat, around 200–220°C at the grate.\u003c\/li\u003e\n\u003cli\u003eMake the lemon agave syrup by whisking together the lemon juice, lemon zest and 3 tablespoons of agave nectar in a small bowl until combined. Set aside.\u003c\/li\u003e\n\u003cli\u003ePat your watermelon slices dry with kitchen paper — a drier surface means a better char.\u003c\/li\u003e\n\u003cli\u003eBrush each watermelon slice generously on both sides with agave syrup.\u003c\/li\u003e\n\u003cli\u003ePlace the watermelon slices directly on the grill grate. Cook for 2–3 minutes per side until you get clear grill marks and the surface begins to caramelise. Keep a close eye — the sugar can catch quickly.\u003c\/li\u003e\n\u003cli\u003eRemove from the grill and arrange on a serving plate. Drizzle liberally with the lemon agave syrup and serve immediately while still warm.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845392441728,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-watermelon-slices-with-lemon-agave-syrup-3392755.jpg?v=1777795519"},{"product_id":"grill-roasted-baby-root-vegetables","title":"Grill-Roasted Baby Root Vegetables","description":"\u003cp\u003eRoot vegetables are packed with natural sugars, and the secret to making them truly spectacular on the grill is coaxing out those sugars until they caramelise into something deeply sweet and a little smoky. This recipe does exactly that — the veg goes tender and toothsome inside, while the outside catches a gorgeous char. It's the kind of side dish that quietly steals the show.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e500g baby carrots, scrubbed\u003c\/li\u003e\n\u003cli\u003e300g baby parsnips, scrubbed and halved lengthways if thick\u003c\/li\u003e\n\u003cli\u003e300g baby beetroot, scrubbed and halved\u003c\/li\u003e\n\u003cli\u003e250g baby turnips, scrubbed and quartered\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp balsamic vinegar\u003c\/li\u003e\n\u003cli\u003e1 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp fresh thyme leaves (or ½ tsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp runny honey\u003c\/li\u003e\n\u003cli\u003eSmall handful of fresh flat-leaf parsley, roughly chopped, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire up your BBQ grill and set it up for indirect heat at around 200°C. If you have a thermometer on the lid, aim for that — you want steady, oven-like heat rather than fierce direct flame.\u003c\/li\u003e\n\u003cli\u003eToss all the root vegetables in a large bowl with the olive oil, balsamic vinegar, salt, pepper, and thyme. Make sure everything is well coated.\u003c\/li\u003e\n\u003cli\u003eTransfer the veg to a sturdy grill-safe roasting tin or a large piece of doubled-up heavy-duty aluminium foil formed into a tray with raised edges. Spread them out in a single layer as much as possible — crowding means steaming, and you want caramelisation.\u003c\/li\u003e\n\u003cli\u003ePlace on the indirect heat zone, close the lid, and roast for 25 minutes, turning once halfway through.\u003c\/li\u003e\n\u003cli\u003eDrizzle the honey over the vegetables, toss gently, and continue cooking for a further 10–15 minutes until the veg is tender when pierced with a knife and the edges are caramelised and catching some colour.\u003c\/li\u003e\n\u003cli\u003eRemove from the grill, scatter over the fresh parsley, and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845394047360,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grill-roasted-baby-root-vegetables-6697717.jpg?v=1777795519"},{"product_id":"honey-glazed-brussels-sprouts-with-prosciutto","title":"Honey Glazed Brussels Sprouts with Prosciutto","description":"\u003cp\u003eBrussels sprouts on the grill might sound like a bold move, but trust us — a little char and a honey glaze transforms them into something genuinely special. Wrapped in salty prosciutto and cooked over a hot gas grill, these sprouts caramelise beautifully and make a brilliant side dish for any outdoor spread. They're the kind of thing that converts sprout-sceptics on the spot.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e500g Brussels sprouts, trimmed and halved\u003c\/li\u003e\n\u003cli\u003e8–10 slices prosciutto\u003c\/li\u003e\n\u003cli\u003e3 tbsp runny honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp wholegrain mustard\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar (or cloudy apple juice for a milder version)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eWooden or metal skewers (if using wooden, soak in water for 30 minutes first)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003ePreheat your gas grill to a medium-high heat — around 200–220°C. If your grill has multiple burners, set up a two-zone cook with direct heat on one side and a cooler zone on the other.\u003c\/li\u003e\n\u003cli\u003eBring a pan of salted water to the boil on the hob and blanch the Brussels sprouts for 3–4 minutes until just beginning to soften but still holding their shape. Drain and pat dry thoroughly — this is key to getting a good sear rather than steaming them on the grill.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, whisk together the honey, olive oil, wholegrain mustard, and apple cider vinegar. Season with a little salt and plenty of black pepper. Set aside a small portion of this glaze before you handle the meat.\u003c\/li\u003e\n\u003cli\u003eTear each slice of prosciutto in half lengthways and wrap a piece around each halved Brussels sprout. Thread the wrapped sprouts onto skewers, pushing through the cut side to keep them secure.\u003c\/li\u003e\n\u003cli\u003eBrush the skewers generously with the glaze (using the reserved portion — not any that's touched raw ingredients).\u003c\/li\u003e\n\u003cli\u003ePlace the skewers on the direct heat side of the grill. Cook for 4–5 minutes per side, turning once, until the prosciutto is crisp and the sprouts are nicely charred at the edges. Brush with more glaze as you turn them.\u003c\/li\u003e\n\u003cli\u003eMove the skewers to the cooler zone for a final 2–3 minutes if the outside is colouring faster than you'd like the centres to cook.\u003c\/li\u003e\n\u003cli\u003eRemove from the grill, brush with any remaining glaze, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845394342272,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/honey-glazed-brussels-sprouts-with-prosciutto-9819020.jpg?v=1777795519"},{"product_id":"winter-bbq-pulled-pork","title":"Winter BBQ Pulled Pork","description":"\u003cp\u003eIt's grey outside, the rain's hammering the patio, and all you want is a proper pulled pork sandwich — sauce dripping, meat falling apart, the kind of thing that makes everything feel a bit better. Good news: pulled pork is absolutely a winter BBQ dish. Low and slow on the grill while you stay warm indoors? That's our kind of cooking.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e2–2.5kg pork shoulder, bone-in\u003c\/li\u003e\n\u003cli\u003e2 tbsp rapeseed oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDry Rub\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 tbsp light soft brown sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tsp onion powder\u003c\/li\u003e\n\u003cli\u003e1 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e½ tsp dried oregano\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eBBQ Sauce (or use your favourite shop-bought)\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e200ml passata\u003c\/li\u003e\n\u003cli\u003e3 tbsp light soft brown sugar\u003c\/li\u003e\n\u003cli\u003e2 tbsp Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e2 tbsp apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e1 tbsp mild American-style mustard\u003c\/li\u003e\n\u003cli\u003e1 tbsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eTo Serve\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSoft burger buns or brioche rolls\u003c\/li\u003e\n\u003cli\u003eColeslaw\u003c\/li\u003e\n\u003cli\u003ePickled jalapeños (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eThe evening before, mix together all the dry rub ingredients. Pat the pork shoulder dry with kitchen paper, rub it all over with the rapeseed oil, then coat generously with the dry rub. Wrap tightly in cling film and refrigerate overnight — or for at least 4 hours if you're short on time.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, take the pork out of the fridge and leave it at room temperature for 30 minutes while you set up the grill.\u003c\/li\u003e\n\u003cli\u003eSet up your BBQ grill for indirect cooking with a target temperature of 130–140°C. If your grill has a water tray, fill it and place it under the grate where the pork will sit — this helps keep things moist and catches the drips.\u003c\/li\u003e\n\u003cli\u003ePlace the pork shoulder on the indirect side of the grill, fat side up. Close the lid and let it do its thing. This is a long cook — expect 8–10 hours at this temperature for a 2.5kg joint. Resist the urge to open the lid too often.\u003c\/li\u003e\n\u003cli\u003eAfter about 5–6 hours, the pork will hit a stall — the internal temperature will plateau around 65–70°C and seem stuck there. Don't panic and don't crank the heat. This is normal. The collagen in the meat is breaking down and the moisture is evaporating off the surface. It can stay here for an hour or two. Keep the lid shut and be patient.\u003c\/li\u003e\n\u003cli\u003eWhile you wait, make the BBQ sauce. Combine all the sauce ingredients in a small saucepan, bring to a gentle simmer over a medium heat, and cook for 15–20 minutes stirring occasionally until thickened. Taste and adjust seasoning. Set aside.\u003c\/li\u003e\n\u003cli\u003eWhen the pork reaches an internal temperature of 92–95°C, it's ready to pull. At this point the bone should wiggle freely and the meat will feel very soft when you prod it. Remove from the grill and wrap tightly in a double layer of aluminium foil, then wrap in a thick towel and rest for at least 45 minutes — up to 2 hours is fine, and it'll stay piping hot.\u003c\/li\u003e\n\u003cli\u003eUnwrap and pull the pork apart using two forks or your hands (clean hands work brilliantly). Discard any large pieces of fat or bone. Toss the pulled meat with as much BBQ sauce as you like — some people prefer it lightly sauced so you can taste the smoke, others like it drenched. You do you.\u003c\/li\u003e\n\u003cli\u003ePile into soft buns with coleslaw, a drizzle more sauce, and pickled jalapeños if you like a bit of heat.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845394669952,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/winter-bbq-pulled-pork-7870168.jpg?v=1777795519"},{"product_id":"thai-style-rotisserie-chicken","title":"Thai-Style Rotisserie Chicken","description":"\u003cp\u003eClose your eyes and you could almost be somewhere warmer. This Thai-inspired rotisserie chicken is fragrant with lemongrass, ginger, and fresh coriander — a brilliantly easy way to transform a whole bird on the rotisserie into something that feels genuinely special. The slow spin keeps everything basted in its own juices, and the result is golden skin, deeply flavoured meat, and very happy people around the table.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.8kg\u003c\/li\u003e\n\u003cli\u003e3 stalks lemongrass, bruised and finely chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2.5cm piece fresh ginger, grated\u003c\/li\u003e\n\u003cli\u003e2 tbsp fish sauce\u003c\/li\u003e\n\u003cli\u003e2 tbsp soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp sesame oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp light soft brown sugar\u003c\/li\u003e\n\u003cli\u003eZest and juice of 2 limes\u003c\/li\u003e\n\u003cli\u003e1 small bunch fresh coriander, finely chopped (stalks and all)\u003c\/li\u003e\n\u003cli\u003e1 red chilli, finely sliced (optional)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eTo serve\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh coriander leaves\u003c\/li\u003e\n\u003cli\u003eLime wedges\u003c\/li\u003e\n\u003cli\u003eSteamed jasmine rice\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix together the lemongrass, garlic, ginger, fish sauce, soy sauce, sesame oil, rapeseed oil, brown sugar, lime zest, lime juice, fresh coriander, and chilli (if using) in a bowl to make the marinade.\u003c\/li\u003e\n\u003cli\u003ePat the chicken dry with kitchen paper. Gently loosen the skin over the breasts and thighs with your fingers, and push some of the marinade directly under the skin. Rub the rest all over the outside of the bird, getting into every nook and cranny. Season generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eCover and refrigerate for at least 4 hours, or overnight if you can manage it — the longer the better.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, remove the chicken from the fridge and allow it to come closer to room temperature while you set up the rotisserie. Remove any leftover marinade from the bowl and set it aside — you'll boil it later if you want a basting sauce.\u003c\/li\u003e\n\u003cli\u003eTruss the chicken securely and thread it onto the rotisserie spit, ensuring it's well balanced. Preheat your grill to a medium-high indirect heat, aiming for around 190–200°C.\u003c\/li\u003e\n\u003cli\u003eSet the rotisserie spinning and cook the chicken for approximately 1 hour 20 minutes to 1 hour 40 minutes, until the skin is deep golden brown and the juices run clear.\u003c\/li\u003e\n\u003cli\u003eIf you'd like to use the reserved marinade as a baste, bring it to a rolling boil in a small saucepan for a full 5 minutes before brushing it over the chicken during the last 20 minutes of cooking. Never apply unboiled marinade to cooked meat — the heat treatment is essential.\u003c\/li\u003e\n\u003cli\u003eRemove the chicken from the rotisserie and rest it, loosely tented with foil, for at least 15 minutes before carving.\u003c\/li\u003e\n\u003cli\u003eServe with steamed jasmine rice, fresh coriander, and lime wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845394866560,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/thai-style-rotisserie-chicken-2643823.jpg?v=1777795518"},{"product_id":"rotisserie-rib-roast-with-blue-cheese-and-horseradish-sauce","title":"Rotisserie Rib Roast with Blue Cheese and Horseradish Sauce","description":"\u003cp\u003eThere's something genuinely spectacular about a rib roast turning slowly on a rotisserie. As it rotates, the meat bastes itself in its own juices — no fussing, no basting brush, just patience and heat doing their job. The result is a joint with a beautifully crusted exterior and a tender, juicy centre that's hard to beat for a special occasion. Paired with a punchy blue cheese and horseradish sauce, this is the kind of centrepiece that earns you a reputation.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the rib roast\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 bone-in rib of beef (roughly 2.5–3kg, ask your butcher for a 3-bone joint)\u003c\/li\u003e\n\u003cli\u003e3 tbsp (45ml) olive oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp fresh rosemary, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 tbsp fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003e2 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the blue cheese and horseradish sauce\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e150g creamy blue cheese (Stilton or Gorgonzola work brilliantly), crumbled\u003c\/li\u003e\n\u003cli\u003e120ml soured cream\u003c\/li\u003e\n\u003cli\u003e2 tbsp creamed horseradish (from a jar)\u003c\/li\u003e\n\u003cli\u003e1 tsp lemon juice\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper to taste\u003c\/li\u003e\n\u003cli\u003eFresh chives, finely snipped, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eTake the rib roast out of the fridge at least 1 hour before cooking to let it come closer to room temperature. This helps it cook more evenly throughout.\u003c\/li\u003e\n\u003cli\u003eMix together the olive oil, minced garlic, rosemary, thyme, salt, pepper and smoked paprika to form a paste. Rub this all over the joint, getting it into every crevice and pressing it against the bones.\u003c\/li\u003e\n\u003cli\u003eThread the joint onto your rotisserie spit, positioning it as centrally as possible so the weight is balanced. Secure the forks firmly — an unbalanced joint puts unnecessary strain on the motor and cooks unevenly.\u003c\/li\u003e\n\u003cli\u003eSet up your rotisserie for indirect heat, aiming for a dome temperature of around 180–190°C. If you're using a gas grill with a rotisserie burner, light the back burner only and let the ambient heat do the work.\u003c\/li\u003e\n\u003cli\u003eStart the rotisserie motor and close the lid. For a 2.5–3kg joint cooked to medium-rare, expect roughly 1 hour 30 minutes to 2 hours, but always cook to temperature rather than time.\u003c\/li\u003e\n\u003cli\u003eWhile the roast is cooking, make the sauce. Combine the crumbled blue cheese, soured cream, horseradish and lemon juice in a bowl and mash together with a fork until you have a rough, creamy sauce — a little texture is a good thing here. Season with salt and black pepper, then refrigerate until needed.\u003c\/li\u003e\n\u003cli\u003eCheck the internal temperature of the roast using a meat thermometer inserted into the thickest part of the meat, away from the bone. Pull the roast at 52°C for rare, 57°C for medium-rare, or 63°C for medium. Remember, the temperature will continue to rise by around 3–5°C as it rests.\u003c\/li\u003e\n\u003cli\u003eRemove the joint from the spit and transfer to a carving board. Tent loosely with aluminium foil and rest for at least 20–30 minutes. Do not skip this step — the resting time is what keeps all those lovely juices in the meat rather than on your board.\u003c\/li\u003e\n\u003cli\u003eCarve between the bones for generous slices, or remove the bones first and slice across the grain. Serve with the blue cheese and horseradish sauce alongside, scattered with fresh chives.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845395095936,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-rib-roast-with-blue-cheese-and-horseradish-sauce-6047152.jpg?v=1777795516"},{"product_id":"grilled-blueberry-polenta-with-warm-honey-butter-glaze","title":"Grilled Blueberry Polenta with Warm Honey Butter Glaze","description":"\u003cp\u003eThis is a brilliant one for a lazy weekend morning when you want something a little different from the grill. Creamy polenta, set overnight and sliced into golden slabs, gets a quick sear on the gas grill until it's crisp and caramelised on the outside and pillowy soft within. Top it with a handful of fresh blueberries and a warm honey butter glaze and you've got a breakfast worth getting up for. It also works beautifully as a brunch centrepiece if you're feeding a crowd — scale it up, keep the polenta warm on the top rack, and let everyone help themselves.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the polenta\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e200g coarse polenta (cornmeal)\u003c\/li\u003e\n\u003cli\u003e800ml whole milk\u003c\/li\u003e\n\u003cli\u003e400ml water\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e30g unsalted butter\u003c\/li\u003e\n\u003cli\u003e2 tbsp clear honey\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003eNeutral oil (rapeseed or sunflower), for grilling\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the blueberry topping\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e300g fresh blueberries\u003c\/li\u003e\n\u003cli\u003e2 tbsp caster sugar\u003c\/li\u003e\n\u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the honey butter glaze\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e50g unsalted butter\u003c\/li\u003e\n\u003cli\u003e3 tbsp clear honey\u003c\/li\u003e\n\u003cli\u003ePinch of fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the polenta the day before (or at least 4 hours ahead).\u003c\/strong\u003e Pour the milk and water into a large saucepan and bring to a gentle simmer over a medium heat on the hob. Gradually whisk in the polenta in a steady stream to prevent lumps. Reduce the heat to low and cook, stirring frequently, for 20–25 minutes until thick and pulling away from the sides of the pan. Stir in the butter, honey, vanilla and salt.\u003c\/li\u003e\n\u003cli\u003ePour the cooked polenta into a lightly oiled 20x30cm baking tray or similar, spreading it to about 2.5cm deep. Smooth the top, leave to cool for 30 minutes, then cover and refrigerate until fully set — at least 3 hours or overnight. Once set, it should feel firm and slice cleanly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the blueberry compote.\u003c\/strong\u003e Tip the blueberries into a small saucepan with the caster sugar, lemon zest and juice. Cook over a low–medium heat for 8–10 minutes, stirring occasionally, until the berries have softened and released their juices and the mixture has thickened slightly. Set aside and keep warm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat your Bull gas grill\u003c\/strong\u003e to a medium–high heat — around 200–220°C at the grates. Clean the grates well and oil them lightly just before cooking.\u003c\/li\u003e\n\u003cli\u003eTurn the set polenta out onto a board and slice into portions — rectangles or triangles both work well, roughly 8x10cm. Brush both sides with rapeseed oil.\u003c\/li\u003e\n\u003cli\u003ePlace the polenta slabs directly on the oiled grates. Grill for 3–4 minutes per side without moving them, until golden grill marks appear and the outside is lightly crisp. They're more delicate than meat so use a wide spatula and be gentle when turning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the honey butter glaze.\u003c\/strong\u003e While the polenta grills, melt the butter in a small saucepan or in a heatproof bowl set to the side of the grill. Stir in the honey and a pinch of salt until smooth and glossy.\u003c\/li\u003e\n\u003cli\u003eTransfer the grilled polenta to plates or a warm serving platter. Spoon the warm blueberry compote generously over the top, then drizzle with the honey butter glaze. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845395390848,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-blueberry-polenta-with-warm-honey-butter-glaze-6602229.jpg?v=1777795511"},{"product_id":"red-black-and-blue-burger","title":"Red, Black and Blue Burger","description":"\u003cp\u003eBold, punchy, and deeply satisfying — this is the kind of burger that makes people stop mid-conversation. Blackening spices give the patty a fiery, smoky crust, cool blue cheese brings the richness, and fresh red toppings cut right through it all. It's a proper weekend burger, and your gas grill is the perfect tool for the job.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the blackening spice mix\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp dried oregano\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper\u003c\/li\u003e\n\u003cli\u003e½ tsp garlic powder\u003c\/li\u003e\n\u003cli\u003e½ tsp onion powder\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the burgers\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e600g beef mince (20% fat for best results)\u003c\/li\u003e\n\u003cli\u003e1 tsp Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e100g blue cheese (Stilton or Gorgonzola work brilliantly), crumbled\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eTo serve\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 burger buns, lightly toasted\u003c\/li\u003e\n\u003cli\u003e2 ripe tomatoes, sliced\u003c\/li\u003e\n\u003cli\u003e½ red onion, finely sliced\u003c\/li\u003e\n\u003cli\u003e4 leaves of gem or iceberg lettuce\u003c\/li\u003e\n\u003cli\u003eSliced red chilli, optional\u003c\/li\u003e\n\u003cli\u003eMayonnaise or burger sauce, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix together all the blackening spice blend ingredients in a small bowl and set aside.\u003c\/li\u003e\n\u003cli\u003eIn a large bowl, combine the beef mince with the Worcestershire sauce and a pinch of salt and pepper. Mix gently — overworking the mince makes for a tough burger. Divide into 4 equal portions (about 150g each) and shape into patties roughly 2cm thick. Press a slight indent into the centre of each one to stop them doming up on the grill.\u003c\/li\u003e\n\u003cli\u003eDust each patty generously on both sides with the blackening spice mix, pressing it in lightly so it adheres.\u003c\/li\u003e\n\u003cli\u003ePreheat your gas grill on high for 10 minutes until it's properly hot. You want a strong sear to get that blackened crust going.\u003c\/li\u003e\n\u003cli\u003eOil the grates lightly, then place the patties on the grill. Cook for 4–5 minutes on the first side — don't press them down or move them around. Flip once and cook for another 4–5 minutes on the second side until cooked through.\u003c\/li\u003e\n\u003cli\u003eIn the last minute of cooking, scatter the crumbled blue cheese over each patty, close the lid, and let it melt for about 60 seconds.\u003c\/li\u003e\n\u003cli\u003eRest the patties for 2 minutes off the heat before building your burgers.\u003c\/li\u003e\n\u003cli\u003eToast your buns cut-side down on the grill for 30–60 seconds. Build each burger with lettuce, tomato, red onion, the cheesy patty, and any extra toppings you fancy. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845395521920,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/red-black-and-blue-burger-5346670.jpg?v=1777795512"},{"product_id":"borracho-beans-drunken-beans","title":"Borracho Beans (Drunken Beans)","description":"\u003cp\u003eBorracho simply means 'drunken' in Spanish, and these smoky pinto beans cooked low and slow in dark Mexican beer are every bit as fun as the name suggests. The beer gives them a deep, malty richness that you just can't get from water alone, and a good squeeze of lime at the end lifts the whole pot beautifully. These are brilliant alongside grilled meats, spooned into tacos, or honestly just eaten straight from the bowl with crusty bread.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e500g dried pinto beans\u003c\/li\u003e\n\u003cli\u003e330ml dark Mexican beer (such as Negra Modelo or similar dark lager)\u003c\/li\u003e\n\u003cli\u003e1 litre chicken or vegetable stock\u003c\/li\u003e\n\u003cli\u003e200g smoked streaky bacon, roughly chopped\u003c\/li\u003e\n\u003cli\u003e1 white onion, diced\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 jalapeños, finely chopped (deseeded if you prefer less heat)\u003c\/li\u003e\n\u003cli\u003e400g tin chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp dried oregano\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt, plus more to taste\u003c\/li\u003e\n\u003cli\u003eA good pinch of black pepper\u003c\/li\u003e\n\u003cli\u003eA handful of fresh coriander, roughly chopped\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lime\u003c\/li\u003e\n\u003cli\u003eSpring onions, sliced, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eThe night before, cover the dried pinto beans generously with cold water and leave to soak overnight. Drain and rinse well before using.\u003c\/li\u003e\n\u003cli\u003eSet your BBQ grill up for indirect heat at around 160–170°C. You want a steady, moderate heat — think of it like running a low oven. A cast iron pot or heavy casserole dish with a lid works perfectly here.\u003c\/li\u003e\n\u003cli\u003ePlace your pot on the grill over the indirect zone. Add the chopped bacon and cook, stirring occasionally, until it starts to render and turn golden — about 5–8 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the diced onion and cook for another 5 minutes until softened. Stir in the garlic and jalapeños and cook for 2 minutes more until fragrant.\u003c\/li\u003e\n\u003cli\u003ePour in the beer, letting it bubble up and deglaze any sticky bits from the bottom of the pot. Add the soaked, drained beans, the stock, tinned tomatoes, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine.\u003c\/li\u003e\n\u003cli\u003ePut the lid on the pot and leave the beans to cook low and slow on the indirect heat for 2 to 2.5 hours, stirring every 30 minutes or so. Add a splash more stock or water if the liquid drops below the beans.\u003c\/li\u003e\n\u003cli\u003eThe beans are done when they're completely tender and creamy all the way through, and the broth has thickened to a rich, almost soupy consistency. Taste and adjust the seasoning.\u003c\/li\u003e\n\u003cli\u003eStir in the fresh coriander and squeeze over the lime juice just before serving. Scatter with sliced spring onions and serve straight from the pot.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845395685760,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/borracho-beans-drunken-beans-6934206.jpg?v=1777795511"},{"product_id":"lamb-and-olive-burgers-with-lemony-feta-aioli","title":"Lamb and Olive Burgers with Lemony Feta Aïoli","description":"\u003cp\u003eThis Greek-inspired burger hits all the right notes. Lamb mince mixed with chopped Kalamata olives and sun-dried tomatoes, fresh oregano and garlic, then topped with a zingy lemony feta aïoli. It's the kind of burger that makes you want to eat outside — which is exactly where you should be making it.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the burgers\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e500g lamb mince\u003c\/li\u003e\n\u003cli\u003e60g Kalamata olives, pitted and roughly chopped\u003c\/li\u003e\n\u003cli\u003e40g sun-dried tomatoes, drained and finely chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh oregano, finely chopped (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 burger buns, to serve\u003c\/li\u003e\n\u003cli\u003eFresh rocket, sliced tomato and red onion, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the lemony feta aïoli\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e100g feta cheese, crumbled\u003c\/li\u003e\n\u003cli\u003e4 tbsp good-quality mayonnaise\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n\u003cli\u003eZest and juice of ½ lemon\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMake the aïoli first so the flavours have time to come together. Crumble the feta into a bowl and mash it with a fork until fairly smooth. Stir in the mayonnaise, minced garlic, lemon zest and juice, and chopped parsley. Season to taste, then cover and refrigerate until needed.\u003c\/li\u003e\n\u003cli\u003eIn a large bowl, combine the lamb mince, chopped olives, sun-dried tomatoes, garlic, oregano, salt and pepper. Mix well with your hands until everything is evenly distributed — but don't overwork it or the burgers can become dense.\u003c\/li\u003e\n\u003cli\u003eDivide the mixture into 4 equal portions (roughly 125g each) and shape into patties about 2cm thick. Press a slight indent into the centre of each one with your thumb — this helps them stay flat on the grill rather than puffing up.\u003c\/li\u003e\n\u003cli\u003ePreheat your gas grill to medium-high heat (around 200–220°C). Lightly oil the grates to prevent sticking.\u003c\/li\u003e\n\u003cli\u003eCook the burgers for 5–6 minutes per side, until cooked through with no pink remaining. Aim for an internal temperature of 70°C or above — lamb mince must be cooked through, just like beef mince.\u003c\/li\u003e\n\u003cli\u003eIn the last couple of minutes, toast your burger buns cut-side down on the grill.\u003c\/li\u003e\n\u003cli\u003eBuild your burgers: spread a generous spoonful of feta aïoli on the base, add the patty, then top with rocket, sliced tomato and red onion. Add another dollop of aïoli on top and finish with the bun lid.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845395816832,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/lamb-and-olive-burgers-with-lemony-feta-aioli-6915309.jpg?v=1777795510"},{"product_id":"lemonade-basted-rotisserie-chicken","title":"Lemonade-Basted Rotisserie Chicken","description":"\u003cp\u003eThere's something almost magical about a rotisserie chicken — the slow spin, the self-basting, the skin that goes impossibly golden. This one gets a lemony, buttery baste that works its way into every corner as the bird turns. Simple to prep, stunning to serve, and the pan drippings underneath are pure gold for spooning over roasted veg. This is a proper weekend cook.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.5–2kg\u003c\/li\u003e\n\u003cli\u003e100ml fresh lemon juice (about 3–4 lemons)\u003c\/li\u003e\n\u003cli\u003e100ml cloudy apple juice\u003c\/li\u003e\n\u003cli\u003e80g unsalted butter, melted\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, finely minced\u003c\/li\u003e\n\u003cli\u003e1 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c\/li\u003e\n\u003cli\u003e½ tsp onion powder\u003c\/li\u003e\n\u003cli\u003eZest of 1 lemon\u003c\/li\u003e\n\u003cli\u003eA few sprigs of fresh thyme (for the cavity)\u003c\/li\u003e\n\u003cli\u003eHalf a lemon (for the cavity)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix together the melted butter, lemon juice, cloudy apple juice, garlic, lemon zest, smoked paprika, dried thyme, onion powder, salt, and pepper in a small bowl or jug. This is your baste — set aside a portion in a separate bowl before it touches the raw chicken, so you have clean baste for finishing.\u003c\/li\u003e\n\u003cli\u003ePat the chicken dry with kitchen paper. Stuff the cavity loosely with the fresh thyme sprigs and the half lemon. Truss the chicken tightly — this helps it spin evenly on the rotisserie and keeps the legs from flopping about.\u003c\/li\u003e\n\u003cli\u003eThread the chicken carefully onto your rotisserie spit, making sure it's centred and balanced. Secure the forks firmly.\u003c\/li\u003e\n\u003cli\u003eSet up your grill for indirect heat at around 180–190°C. If you're using a gas grill with a rotisserie burner, get that going. Position a drip tray beneath the chicken to catch those gorgeous pan drippings.\u003c\/li\u003e\n\u003cli\u003eStart the rotisserie motor and brush the chicken generously with the baste from your raw-side bowl. Cook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.5kg bird (or 1 hour 40 minutes to 1 hour 50 minutes for a 2kg bird), basting every 20–25 minutes with the reserved clean baste.\u003c\/li\u003e\n\u003cli\u003eThe chicken is ready when the internal temperature at the thickest part of the thigh (away from the bone) reads 72–73°C on an instant-read thermometer. Remove it from the rotisserie, tent loosely with aluminium foil, and rest for 10–15 minutes — carryover heat will bring it safely to 75°C throughout.\u003c\/li\u003e\n\u003cli\u003eCarve and serve with the pan drippings spooned over the top and your choice of roasted vegetables alongside.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845396013440,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/lemonade-basted-rotisserie-chicken-5011050.jpg?v=1777795511"},{"product_id":"spinning-bird-rotisserie-turkey-on-the-bbq","title":"Spinning Bird: Rotisserie Turkey on the BBQ","description":"\u003cp\u003eThere's something almost magical about a whole turkey slowly turning on the rotisserie. The constant rotation means the bird essentially bastes itself — all those glorious juices rolling around and soaking back in as it spins. The result is genuinely the juiciest turkey you'll ever carve. It also frees you up to enjoy a drink with your guests rather than hovering over the grill with a baster every twenty minutes. Win-win.\u003c\/p\u003e\u003cp\u003eOne thing to bear in mind: keep your turkey under about 6kg. Anything heavier and you're asking a lot of your rotisserie motor, and cook times start getting unwieldy. A bird in the 4–6kg range is the sweet spot — plenty for a crowd, and it'll cook evenly and beautifully on the spit.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole turkey, 4–6kg, fully thawed\u003c\/li\u003e\n\u003cli\u003e4 tbsp (60ml) olive oil or softened butter\u003c\/li\u003e\n\u003cli\u003e2 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tsp dried thyme or mixed dried herbs\u003c\/li\u003e\n\u003cli\u003eOptional: fresh herbs and halved citrus (lemon, orange) for the cavity\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eStart with a fully thawed bird.\u003c\/strong\u003e This is non-negotiable. A turkey that's even partially frozen at the centre will spend hours in the danger zone on a low-and-slow rotisserie cook. Thaw in the fridge — allow 24 hours per 2–2.5kg. A 5kg turkey needs a good two days in the fridge. Don't rush it on the counter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the turkey.\u003c\/strong\u003e Pat dry thoroughly with kitchen paper — dry skin means better colour and crispness. Mix your oil or softened butter with the salt, pepper, paprika, garlic powder and herbs. Rub generously all over the bird, getting under the breast skin where you can. Stuff the cavity loosely with citrus halves and fresh herbs if using — don't pack it tightly, as this affects airflow and cook time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTruss the bird.\u003c\/strong\u003e Tie the legs together with butcher's string and tuck the wings in tightly. A loosely flapping wing will cook unevenly and may catch. Trussing keeps everything compact and balanced on the spit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMount on the rotisserie spit.\u003c\/strong\u003e Thread the spit rod through the cavity, running it as centrally as possible from front to back. Secure the forks firmly at both ends and test the balance by letting the rod rest in your hands — it should rotate without flopping heavily to one side. Adjust the bird on the rod if needed. An unbalanced bird will strain your motor and cook unevenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet up for indirect heat.\u003c\/strong\u003e Preheat your BBQ with the rotisserie burner (if fitted) or set up indirect heat with the side burners, aiming for a steady 180–190°C dome temperature. Place a drip tray beneath the bird to catch the juices — these make incredible gravy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook low and slow.\u003c\/strong\u003e Allow approximately 15–18 minutes per 500g as a rough guide — so a 5kg bird will take around 2.5 to 3 hours. But cook by temperature, not time. Start checking the internal temperature at the two-hour mark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck the temperature.\u003c\/strong\u003e Insert a probe thermometer into the thickest part of the thigh, avoiding the bone. You're looking for 75°C throughout. Check the breast too — it should also read 75°C. If the breast is there but the thigh isn't, give it more time; don't pull it early.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest before carving.\u003c\/strong\u003e Once you've hit 75°C, switch off the heat and let the turkey rest for at least 20–30 minutes under a loose tent of aluminium foil before carving. This is not optional — it's what makes the difference between a juicy bird and a dry one. The juices need time to redistribute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve and serve.\u003c\/strong\u003e Use those drip tray juices for gravy. You've earned it.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845396275584,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/spinning-bird-rotisserie-turkey-on-the-bbq-8532752.jpg?v=1777795511"},{"product_id":"grilled-asparagus-with-lemon-zest-and-manchego","title":"Grilled Asparagus with Lemon Zest and Manchego","description":"\u003cp\u003eSometimes the best things on the table are the simplest. This grilled asparagus takes about ten minutes from start to finish, and the combination of charred spears, bright lemon zest, and salty Manchego is quietly brilliant. It works alongside pretty much anything coming off the grill — a great one to have in your back pocket for summer entertaining or a midweek dinner when you want something a little bit special without a lot of effort.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e500g asparagus, woody ends snapped off\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eZest of 1 lemon\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e50g Manchego cheese, finely grated or shaved with a vegetable peeler\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003ePreheat your gas grill to a high heat — you're looking for around 220–230°C at the grates. Give it 10 minutes to get properly hot.\u003c\/li\u003e\n\u003cli\u003eToss the asparagus in the olive oil and season generously with flaky sea salt and black pepper.\u003c\/li\u003e\n\u003cli\u003eLay the asparagus spears directly on the grill grates, perpendicular to the bars so they don't fall through. Grill for 3–4 minutes, turning once or twice, until you've got good char marks and the spears are tender but still have a little bite. Thicker spears may need an extra minute or two.\u003c\/li\u003e\n\u003cli\u003eTransfer to a warm serving plate. Immediately zest the lemon over the top and squeeze over the juice.\u003c\/li\u003e\n\u003cli\u003eScatter or shave the Manchego over the asparagus and serve straight away while everything's hot and the cheese just starts to soften.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845396406656,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-asparagus-with-lemon-zest-and-manchego-5626249.jpg?v=1777795510"},{"product_id":"cedar-planked-miso-salmon","title":"Cedar Planked Miso Salmon","description":"\u003cp\u003eThere's something magical about the combination of Japanese miso and the gentle smokiness of cedar — and this recipe brings the two together beautifully. The salmon is marinated in a classic miso and sake glaze, then grilled on a cedar plank, which perfumes the fish with a subtle woody sweetness as it cooks. It's elegant enough for a dinner party but straightforward enough for a relaxed weekend cook. Soak your cedar plank well in advance and the rest practically takes care of itself.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e4 salmon fillets (skin-on, approximately 150–180g each)\u003c\/li\u003e\n\u003cli\u003e3 tablespoons (45ml) white miso paste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons (30ml) sake (or dry sherry as a substitute)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) mirin\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) caster sugar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) sesame oil\u003c\/li\u003e\n\u003cli\u003e2 spring onions, finely sliced, to serve\u003c\/li\u003e\n\u003cli\u003e1 teaspoon sesame seeds, toasted, to serve\u003c\/li\u003e\n\u003cli\u003e1 cedar grilling plank, soaked in water for at least 1–2 hours\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eWhisk together the miso paste, sake, mirin, soy sauce, caster sugar and sesame oil in a bowl until smooth and the sugar has dissolved.\u003c\/li\u003e\n\u003cli\u003ePlace the salmon fillets in a shallow dish and pour the marinade over them, turning to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour. Set aside a small portion of fresh marinade before adding the salmon — you can use this to glaze during cooking.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, remove the salmon from the fridge and let it come to room temperature for about 15 minutes. Preheat your BBQ grill to a medium-high heat (around 200–220°C).\u003c\/li\u003e\n\u003cli\u003ePlace the soaked cedar plank directly on the grill grates and close the lid. After 3–5 minutes you'll hear it begin to crackle — that's the plank getting ready to work its magic.\u003c\/li\u003e\n\u003cli\u003eArrange the salmon fillets skin-side down on the hot plank. Close the lid and cook for 12–15 minutes, brushing with the reserved fresh marinade halfway through, until the salmon is opaque throughout and flakes easily with a fork.\u003c\/li\u003e\n\u003cli\u003eRemove the plank carefully from the grill (use tongs — it will be very hot). Scatter over the spring onions and toasted sesame seeds, and serve straight from the plank.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845396603264,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/cedar-planked-miso-salmon-2432137.jpg?v=1777795512"},{"product_id":"turkey-breast-with-caramelised-grapefruit-bbq-sauce","title":"Turkey Breast with Caramelised Grapefruit BBQ Sauce","description":"\u003cp\u003eCitrus fruits might feel like summer sunshine, but they're actually at their very best in winter — and this turkey breast with caramelised grapefruit BBQ sauce is the perfect way to celebrate that. The sticky, slightly bitter glaze works beautifully with the mild sweetness of turkey, and the whole thing comes together on the gas grill for an impressive centrepiece that's far more straightforward than it looks. A little brightness for a cold day.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the turkey breast\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 bone-in turkey breast (approximately 1.5–2kg)\u003c\/li\u003e\n\u003cli\u003e2 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003e1 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the caramelised grapefruit BBQ sauce\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 large pink grapefruits, halved\u003c\/li\u003e\n\u003cli\u003e1 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003e1 small onion, finely diced\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e120ml cloudy apple juice\u003c\/li\u003e\n\u003cli\u003e2 tbsp black treacle\u003c\/li\u003e\n\u003cli\u003e2 tbsp light soft brown sugar\u003c\/li\u003e\n\u003cli\u003e2 tbsp mild American-style mustard (not English mustard)\u003c\/li\u003e\n\u003cli\u003e1 tbsp Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper\u003c\/li\u003e\n\u003cli\u003eFine salt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003ePreheat your gas grill for two-zone cooking — high heat on one side, burners off on the other. You're aiming for an indirect cooking temperature of around 180°C.\u003c\/li\u003e\n\u003cli\u003ePlace the grapefruit halves cut-side down on the hot side of the grill. Cook for 4–5 minutes until deeply caramelised and charred at the edges. Remove and set aside to cool slightly, then juice them through a sieve. You should get around 200–240ml of juice.\u003c\/li\u003e\n\u003cli\u003eMake the sauce: heat the rapeseed oil in a small saucepan over a medium hob (or use a side burner). Soften the onion for 5 minutes, then add the garlic and cook for another minute. Add the caramelised grapefruit juice, cloudy apple juice, black treacle, brown sugar, mustard, Worcestershire sauce, smoked paprika, and cayenne. Stir well, bring to a gentle simmer and cook for 15–20 minutes until the sauce thickens and coats the back of a spoon. Season with fine salt to taste. Set aside half the sauce for serving — never use sauce that's touched raw meat as a condiment without boiling it first.\u003c\/li\u003e\n\u003cli\u003ePat the turkey breast dry with kitchen paper. Rub all over with rapeseed oil, then season with the salt, pepper, smoked paprika, and garlic powder.\u003c\/li\u003e\n\u003cli\u003ePlace the turkey breast skin-side up on the indirect (cool) side of the grill. Close the lid and cook at around 180°C, brushing generously with the BBQ sauce every 20–25 minutes. A 1.5–2kg bone-in turkey breast will take approximately 1 hour 15 minutes to 1 hour 45 minutes.\u003c\/li\u003e\n\u003cli\u003eThe turkey is ready when it reaches an internal temperature of 75°C at the thickest part, away from the bone. In the last 10 minutes, move it to the hot side of the grill briefly to crisp and caramelise the skin, watching it closely.\u003c\/li\u003e\n\u003cli\u003eRest the turkey, loosely tented with aluminium foil, for at least 15 minutes before carving. Serve with the reserved grapefruit BBQ sauce on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845396734336,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/turkey-breast-with-caramelised-grapefruit-bbq-sauce-3411839.jpg?v=1777795511"},{"product_id":"adobo-chicken-skewers-with-lime-jalapeno-pickled-onions","title":"Adobo Chicken Skewers with Lime \u0026 Jalapeño Pickled Onions","description":"\u003cp\u003eThese grilled chicken skewers are marinated in a rich, smoky adobo sauce made with dried chillies — California chillies if you can find them, or Pasilla, Guajillo or Ancho as alternatives. Each one brings its own character: California chillies are mild and fruity, Guajillo adds a little more warmth, and Ancho brings a deep, chocolatey smokiness. Topped with sharp, zingy lime and jalapeño pickled onions, these skewers are a brilliant summer grill dish — full of colour, fragrance and flavour.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the adobo marinade\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 dried California chillies (or Pasilla, Guajillo or Ancho — see intro)\u003c\/li\u003e\n\u003cli\u003e400ml boiling water (for soaking the chillies)\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, peeled\u003c\/li\u003e\n\u003cli\u003e2 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e1 tsp dried oregano\u003c\/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the jalapeño pickled onions\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 large red onion, thinly sliced\u003c\/li\u003e\n\u003cli\u003e2 fresh jalapeños, thinly sliced into rounds\u003c\/li\u003e\n\u003cli\u003eJuice of 2 limes (approx. 60ml)\u003c\/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tsp caster sugar\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the skewers\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e800g boneless, skinless chicken thighs, cut into 4cm chunks\u003c\/li\u003e\n\u003cli\u003eRapeseed oil, for the grill grates\u003c\/li\u003e\n\u003cli\u003eWooden skewers, soaked in water for at least 30 minutes, or metal skewers\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eTo serve\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh coriander, roughly chopped\u003c\/li\u003e\n\u003cli\u003eLime wedges\u003c\/li\u003e\n\u003cli\u003eWarm flatbreads or soft flour tortillas\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the pickled onions first\u003c\/strong\u003e — they improve with time. Combine the sliced red onion, jalapeño rounds, lime juice, white wine vinegar, caster sugar and salt in a bowl. Stir well, then cover and refrigerate for at least 1 hour (or up to 24 hours). The onions will turn a vivid pink and soften beautifully.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the adobo marinade.\u003c\/strong\u003e Remove the stems and seeds from the dried chillies, then tear them roughly and place in a heatproof bowl. Cover with 400ml boiling water and leave to soak for 20–30 minutes until softened.\u003c\/li\u003e\n\u003cli\u003eDrain the chillies, reserving about 4 tablespoons of the soaking liquid. Transfer the chillies to a blender along with the garlic, smoked paprika, cumin, oregano, white wine vinegar, rapeseed oil, salt, pepper and the reserved soaking liquid. Blend until smooth. Taste and adjust seasoning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinate the chicken.\u003c\/strong\u003e Place the chicken thigh chunks in a bowl or zip-lock bag and pour over the adobo marinade. Toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.\u003c\/li\u003e\n\u003cli\u003eWhen ready to cook, remove the chicken from the fridge 20 minutes before grilling. Thread the marinated chicken onto skewers, dividing evenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare your gas grill.\u003c\/strong\u003e Preheat to medium-high heat (around 200–220°C). Brush the grates with a little rapeseed oil to prevent sticking.\u003c\/li\u003e\n\u003cli\u003ePlace the skewers on the grill. Cook for 5–6 minutes per side, turning once, until nicely charred in places and cooked through. Check the thickest piece reaches 75°C at its core using an instant-read thermometer. Total cook time is typically 12–15 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove from the grill and rest for 3–4 minutes before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo serve,\u003c\/strong\u003e pile the skewers onto warm flatbreads or tortillas, top generously with the lime and jalapeño pickled onions, scatter over fresh coriander, and add lime wedges on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845397946752,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/adobo-chicken-skewers-with-lime-jalapeno-pickled-onions-7941054.jpg?v=1777795468"},{"product_id":"grilled-cumin-lime-marinated-summer-courgette","title":"Grilled Cumin \u0026 Lime Marinated Summer Courgette","description":"\u003cp\u003eCourgette is probably one of the most popular vegetables to throw on the barbecue — and for good reason. It soaks up flavour brilliantly and cooks in minutes. Here, a simple marinade of lime juice and earthy cumin gives it a lovely zing, finished with a scattering of salty Cotija cheese (or a good crumbly feta if you can't track down Cotija). This one's a crowd-pleaser as a side dish or a light vegetarian main.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e4 medium courgettes, sliced lengthways into 1cm planks\u003c\/li\u003e\n\u003cli\u003eJuice of 2 limes\u003c\/li\u003e\n\u003cli\u003e2 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e60g Cotija cheese (or crumbly feta), to serve\u003c\/li\u003e\n\u003cli\u003eFresh coriander, roughly chopped, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eIn a large bowl or shallow dish, whisk together the lime juice, ground cumin, olive oil, garlic, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eAdd the courgette slices and toss well to coat. Leave to marinate for at least 15–20 minutes at room temperature, or cover and refrigerate for up to an hour if you have time.\u003c\/li\u003e\n\u003cli\u003ePreheat your BBQ grill to a medium-high heat — you want it hot enough to get good char marks without turning the courgette to mush.\u003c\/li\u003e\n\u003cli\u003eLift the courgette slices from the marinade (discard the used marinade — don't use it as a sauce). Place them directly on the grill grates.\u003c\/li\u003e\n\u003cli\u003eGrill for 3–4 minutes per side until tender with nice char marks. Courgette should be soft through but still holding its shape.\u003c\/li\u003e\n\u003cli\u003eTransfer to a serving platter, crumble over the Cotija or feta, and scatter with fresh coriander. Serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845398110592,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-cumin-lime-marinated-summer-courgette-5520472.jpg?v=1777795466"},{"product_id":"citrus-marinated-pork-chops-with-quick-cranberry-chutney","title":"Citrus Marinated Pork Chops with Quick Cranberry Chutney","description":"\u003cp\u003eThese pork chops are a proper weekend treat — marinated in a bright citrus mixture that gets boiled down and used as a sticky glaze while the chops cook on the grill. Paired with a quick cranberry chutney, it's a brilliant balance of sweet, sharp, and savoury. The kind of recipe that looks impressive but comes together without too much fuss.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the citrus marinade and glaze\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 pork loin chops, roughly 2.5cm thick\u003c\/li\u003e\n\u003cli\u003eJuice of 2 oranges (approx. 120ml)\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lemon (approx. 30ml)\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lime (approx. 30ml)\u003c\/li\u003e\n\u003cli\u003eZest of 1 orange\u003c\/li\u003e\n\u003cli\u003e3 tablespoons (45ml) olive oil\u003c\/li\u003e\n\u003cli\u003e2 tablespoons (30ml) honey\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, finely minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003e½ teaspoon (2.5ml) fine salt\u003c\/li\u003e\n\u003cli\u003e½ teaspoon (2.5ml) freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the quick cranberry chutney\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e150g fresh or frozen cranberries\u003c\/li\u003e\n\u003cli\u003e60g light soft brown sugar\u003c\/li\u003e\n\u003cli\u003e60ml orange juice\u003c\/li\u003e\n\u003cli\u003e1 small shallot, finely diced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) fresh ginger, grated\u003c\/li\u003e\n\u003cli\u003ePinch of fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eCombine all the marinade ingredients in a bowl and whisk together well. Set aside roughly 4 tablespoons of the marinade in a separate container — this will be your safe, uncontaminated glaze for basting later. Pour the remainder into a zip-lock bag or shallow dish and add the pork chops. Seal and refrigerate for at least 2 hours, or up to 8 hours.\u003c\/li\u003e\n\u003cli\u003eWhile the chops are marinating (or just before you're ready to cook), make the cranberry chutney. Combine the cranberries, brown sugar, orange juice, shallot, ginger, and salt in a small saucepan over a medium heat on your hob. Stir occasionally and cook for 10–15 minutes until the cranberries have burst and the chutney has thickened to a jammy consistency. Set aside — it's just as good warm or at room temperature.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, remove the chops from the fridge and let them sit at room temperature for 20 minutes. Discard the used marinade and pat the chops dry with kitchen paper.\u003c\/li\u003e\n\u003cli\u003ePreheat your gas grill to a medium-high heat, aiming for around 220–230°C. Oil the grates lightly to prevent sticking.\u003c\/li\u003e\n\u003cli\u003ePlace the chops on the grill and cook for 6–8 minutes per side, basting with the reserved (unused) marinade glaze in the final few minutes of cooking on each side. You're looking for good colour and caramelisation on the outside.\u003c\/li\u003e\n\u003cli\u003eCheck the internal temperature with a meat thermometer — you're looking for 75°C throughout. Once reached, remove the chops from the grill and rest them loosely under foil for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eServe the chops with a generous spoonful of cranberry chutney on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845398471040,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/citrus-marinated-pork-chops-with-quick-cranberry-chutney-3815842.jpg?v=1777795467"},{"product_id":"peruvian-style-rotisserie-chicken","title":"Peruvian-Style Rotisserie Chicken","description":"\u003cp\u003eThis is one of those recipes that earns its place in your regular rotation. Peruvian roast chicken — known as \u003cem\u003epollo a la brasa\u003c\/em\u003e — is all about the marinade: earthy cumin, smoky paprika, garlic, and a hit of citrus that works its way into the meat overnight. Spinning it on the rotisserie gives you that gloriously lacquered, crispy skin with juicy, flavour-packed meat all the way through. It's impressive enough for a weekend gathering but straightforward enough that you'll want to make it on a Tuesday too.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\u003cli\u003e1 whole chicken, approximately 1.5–2kg\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eFor the marinade\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e3 tbsp (45ml) soy sauce\u003c\/li\u003e\n\u003cli\u003e2 tbsp (30ml) lime juice (about 2 limes)\u003c\/li\u003e\n\u003cli\u003e1 tbsp (15ml) rapeseed oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp (15ml) white wine vinegar\u003c\/li\u003e\n\u003cli\u003e2 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e2 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp dried oregano\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e½ tsp mild American-style mustard\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003cli\u003e¼ tsp cayenne pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eTo serve\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh coriander, roughly chopped\u003c\/li\u003e\n\u003cli\u003eLime wedges\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix all the marinade ingredients together in a bowl until well combined. It'll smell absolutely incredible at this point.\u003c\/li\u003e\n\u003cli\u003ePat the chicken dry with kitchen paper, then place it in a large dish or zip-lock bag. Pour the marinade over and work it into the skin and cavity. Cover and refrigerate for at least 4 hours — overnight is better, and 24 hours is best of all.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, remove the chicken from the fridge and allow it to sit at room temperature for about 30 minutes while you set up your rotisserie. Preheat your grill to around 180–200°C indirect heat.\u003c\/li\u003e\n\u003cli\u003eTruss the chicken with butcher's twine so the legs and wings are tucked in tight — this keeps everything compact and helps it spin evenly. Thread the bird onto your rotisserie spit, securing it firmly with the forks so there's no wobble.\u003c\/li\u003e\n\u003cli\u003eSet the rotisserie spinning with the heat indirect (burners on each side, none directly under the chicken). Close the lid and cook for 1 hour 20 minutes to 1 hour 40 minutes depending on the size of your bird.\u003c\/li\u003e\n\u003cli\u003eStart checking the internal temperature at the 1 hour 15 minute mark. You're looking for 75°C in the thickest part of the thigh, away from the bone. Don't guess — use a thermometer.\u003c\/li\u003e\n\u003cli\u003eOnce the chicken hits temperature, switch off the rotisserie and carefully remove the spit. Let the bird rest, loosely covered with aluminium foil, for 10–15 minutes before carving. This lets the juices redistribute and the carry-over heat do its final work.\u003c\/li\u003e\n\u003cli\u003eCarve and serve with fresh coriander scattered over the top and plenty of lime wedges on the side. A fresh green salad and some flatbreads work brilliantly alongside.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845398602112,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/peruvian-style-rotisserie-chicken-6280971.jpg?v=1777795467"},{"product_id":"red-wine-marinated-lamb-chops-with-greek-salad","title":"Red Wine Marinated Lamb Chops with Greek Salad","description":"\u003cp\u003eLamb chops and a good red wine marinade are a match made in outdoor cooking heaven. A few hours in the marinade does all the hard work — by the time these hit the hot grill, they're tender, deeply flavoured, and ready to cook in minutes. Paired with a crisp, fresh Greek salad, this is the kind of meal that feels special without requiring much effort at all.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eLamb chops\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e8 lamb loin chops (about 1.2kg total), trimmed of excess fat\u003c\/li\u003e\n\u003cli\u003e200ml red wine (something you'd happily drink)\u003c\/li\u003e\n\u003cli\u003e3 tablespoons (45ml) olive oil\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) fresh rosemary, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) dried oregano\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) flaky sea salt\u003c\/li\u003e\n\u003cli\u003e½ teaspoon (2.5ml) freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lemon\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGreek salad\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 ripe tomatoes, cut into wedges\u003c\/li\u003e\n\u003cli\u003e1 cucumber, roughly chopped\u003c\/li\u003e\n\u003cli\u003e1 green pepper, deseeded and sliced\u003c\/li\u003e\n\u003cli\u003e½ red onion, thinly sliced\u003c\/li\u003e\n\u003cli\u003e100g pitted Kalamata olives\u003c\/li\u003e\n\u003cli\u003e200g feta cheese, cut into chunks\u003c\/li\u003e\n\u003cli\u003e3 tablespoons (45ml) extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) red wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) dried oregano\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eCombine the red wine, olive oil, garlic, rosemary, thyme, dried oregano, lemon juice, salt, and pepper in a bowl or jug. Stir well.\u003c\/li\u003e\n\u003cli\u003eSet aside 3–4 tablespoons of the marinade in a separate container before adding the lamb — you'll use this for basting later. Place the chops in a large shallow dish or zip-lock bag and pour the remaining marinade over them. Cover and refrigerate for at least 2 hours, or up to 8 hours for a deeper flavour.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, remove the chops from the fridge and let them sit at room temperature for 20–30 minutes. Take them out of the marinade and pat dry with kitchen paper.\u003c\/li\u003e\n\u003cli\u003ePreheat your gas grill to high heat — you want it properly hot, around 220–230°C over direct heat. Clean the grates well and oil them lightly to prevent sticking.\u003c\/li\u003e\n\u003cli\u003ePlace the lamb chops directly over the heat and grill for 3–4 minutes per side for medium, basting once with the reserved clean marinade during cooking. Adjust time to your preference, but lamb chops can be served with a pink centre if you like.\u003c\/li\u003e\n\u003cli\u003eRest the chops for 5 minutes under a loose tent of aluminium foil before serving. They'll stay juicy and the carry-over cooking will finish them off perfectly.\u003c\/li\u003e\n\u003cli\u003eWhile the chops rest, assemble the Greek salad. Combine the tomatoes, cucumber, green pepper, red onion, and olives in a large bowl. Whisk together the olive oil, red wine vinegar, and dried oregano, then drizzle over the salad. Season with salt and pepper, then scatter the feta chunks on top. Don't toss — let the feta sit on top in the traditional way.\u003c\/li\u003e\n\u003cli\u003eServe the lamb chops alongside the salad, with warm flatbreads or crusty bread if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845398733184,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/red-wine-marinated-lamb-chops-with-greek-salad-3677171.jpg?v=1777795466"},{"product_id":"tandoori-chicken-with-grilled-lemons","title":"Tandoori Chicken with Grilled Lemons","description":"\u003cp\u003eTandoori chicken is essentially India's barbecue — and it turns out your gas grill is a brilliant stand-in for the traditional clay tandoor oven. The magic is in the marinade: thick yogurt, warm spices, and a good overnight rest that tenderises the chicken and creates that gorgeous charred crust. Grilled lemon halves alongside add a smoky, caramelised squeeze that ties everything together beautifully.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e8 chicken pieces (bone-in thighs and drumsticks work brilliantly)\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e2 lemons, halved, for grilling\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eTandoori Marinade\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e250g full-fat natural yogurt\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, finely grated\u003c\/li\u003e\n\u003cli\u003e2.5cm piece of fresh ginger, finely grated\u003c\/li\u003e\n\u003cli\u003e2 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e1 tsp ground coriander\u003c\/li\u003e\n\u003cli\u003e1 tsp garam masala\u003c\/li\u003e\n\u003cli\u003e½ tsp ground turmeric\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper (more if you like it hot)\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e2 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003eA few drops of red food colouring (optional — gives that classic tandoori colour)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eScore the chicken pieces deeply — 2 or 3 cuts down to the bone on each piece. This helps the marinade penetrate and speeds up cooking. Rub with lemon juice and salt and leave for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eMix all the marinade ingredients together in a large bowl. Add the chicken pieces and turn to coat thoroughly, pushing the marinade into the cuts. Cover and refrigerate for at least 4 hours — overnight is ideal.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, take the chicken out of the fridge 30 minutes before it goes on the grill. Remove excess marinade (it'll just burn), but don't wipe the pieces clean — you want a good coating.\u003c\/li\u003e\n\u003cli\u003ePreheat your gas grill on high for 10 minutes. Then set it up for two-zone cooking: one side on medium-high heat, one side off or on low.\u003c\/li\u003e\n\u003cli\u003eBrush the grates with oil. Start the chicken on the hot side, skin-side down, for 3–4 minutes until you get good colour and char marks. Flip and repeat on the other side.\u003c\/li\u003e\n\u003cli\u003eMove the chicken to the cooler side of the grill, close the lid, and cook for a further 25–35 minutes until cooked through. Bone-in thighs and drumsticks need time — don't rush them.\u003c\/li\u003e\n\u003cli\u003eIn the last few minutes, place the lemon halves cut-side down on the hot side of the grill and cook for 2–3 minutes until caramelised and slightly charred.\u003c\/li\u003e\n\u003cli\u003eRest the chicken for 5 minutes before serving with the grilled lemon halves, naan or flatbreads, and a cooling raita if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845398929792,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/tandoori-chicken-with-grilled-lemons-3013620.jpg?v=1777795466"},{"product_id":"grilled-nectarine-shortcake","title":"Grilled Nectarine Shortcake","description":"\u003cp\u003eOne of the best things about summer is the fruit — and one of the best things you can do with summer fruit is make a shortcake. Nectarines hit the grill beautifully: the heat caramelises their natural sugars, deepens their flavour, and turns them into something genuinely special. Pile them onto a sweet scone-style base with a generous spoonful of whipped cream and you've got a proper summer pudding that looks like you've made a real effort. The secret? It's surprisingly easy.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the grilled nectarines\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 ripe nectarines, halved and stoned\u003c\/li\u003e\n\u003cli\u003e1 tbsp caster sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp unsalted butter, melted\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the shortcake bases\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e240g plain flour\u003c\/li\u003e\n\u003cli\u003e2 tbsp caster sugar, plus extra for dusting\u003c\/li\u003e\n\u003cli\u003e1 tbsp baking powder\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003cli\u003e85g cold unsalted butter, cut into small cubes\u003c\/li\u003e\n\u003cli\u003e180ml double cream, plus extra to brush\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the whipped cream\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e300ml double cream\u003c\/li\u003e\n\u003cli\u003e1 tbsp icing sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eStart with the shortcake bases. Preheat your oven to 220°C (200°C fan). In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold butter cubes and rub them in with your fingertips until the mixture looks like rough breadcrumbs — a few larger bits of butter are fine and actually a good thing.\u003c\/li\u003e\n\u003cli\u003ePour in the double cream and stir gently until a soft dough just comes together. Don't overwork it. Turn out onto a lightly floured surface and pat to about 2.5cm thick. Cut into rounds using a 7–8cm cutter, or simply cut into squares with a sharp knife — rustic is absolutely fine here.\u003c\/li\u003e\n\u003cli\u003ePlace on a baking tray lined with baking paper. Brush the tops with a little cream and dust with caster sugar. Bake for 12–15 minutes until risen and golden. Leave to cool on a wire rack while you get the grill going.\u003c\/li\u003e\n\u003cli\u003eFire up your BBQ grill and get it to a medium-high heat — around 200–220°C. While it's heating, toss the nectarine halves with the melted butter and caster sugar.\u003c\/li\u003e\n\u003cli\u003ePlace the nectarines cut-side down on the grill grates. Cook for 3–4 minutes without moving them, letting the grill do its work and create those lovely caramelised char marks. Flip and cook for a further 2–3 minutes on the skin side until the fruit is tender but still holding its shape. Remove from the grill and set aside.\u003c\/li\u003e\n\u003cli\u003eWhip the double cream with the icing sugar and vanilla extract until it holds soft peaks. Don't take it too far — you want it billowy and spoonable, not stiff.\u003c\/li\u003e\n\u003cli\u003eTo assemble, split the shortcake bases in half. Place the bottom half on a plate, spoon over the whipped cream, then top with two grilled nectarine halves. Rest the shortcake lid on top at a slight angle and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845399028096,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-nectarine-shortcake-8541008.jpg?v=1777795465"},{"product_id":"flatbread-smores","title":"Flatbread S'mores","description":"\u003cp\u003eThis is campfire nostalgia turned up a notch. Flatbreads spread thick with marshmallow fluff, piled with broken chocolate, then grilled until everything goes gloriously toasty and melty — finished with a drizzle of salted caramel and chocolate sauce. It's the kind of dessert that makes everyone crowd around the grill. Dead simple, completely over the top, and absolutely worth it.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e4 flatbreads (shop-bought or homemade)\u003c\/li\u003e\n\u003cli\u003e200g marshmallow fluff (marshmallow cream)\u003c\/li\u003e\n\u003cli\u003e150g milk chocolate bars, broken into pieces\u003c\/li\u003e\n\u003cli\u003e50g dark chocolate, broken into pieces\u003c\/li\u003e\n\u003cli\u003e4 tbsp (60ml) salted caramel sauce\u003c\/li\u003e\n\u003cli\u003e2 tbsp (30ml) chocolate sauce\u003c\/li\u003e\n\u003cli\u003ePinch of flaky sea salt, to finish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003ePreheat your gas grill to a medium heat — around 180–190°C. You want enough heat to toast the base and melt everything on top without burning the flatbread.\u003c\/li\u003e\n\u003cli\u003eLay the flatbreads out on a clean surface. Spread each one generously with marshmallow fluff, right to the edges.\u003c\/li\u003e\n\u003cli\u003eScatter the broken milk chocolate and dark chocolate pieces evenly over each flatbread.\u003c\/li\u003e\n\u003cli\u003ePlace the flatbreads directly on the grill grates. Close the lid and cook for 3–5 minutes, keeping a close eye on them. The base should be lightly charred and crisp, and the chocolate and marshmallow should be melted and starting to go golden at the edges.\u003c\/li\u003e\n\u003cli\u003eRemove from the grill carefully using tongs or a wide spatula — they'll be soft and gooey in the middle.\u003c\/li\u003e\n\u003cli\u003eDrizzle generously with salted caramel sauce and chocolate sauce. Finish with a pinch of flaky sea salt.\u003c\/li\u003e\n\u003cli\u003eServe immediately, cut into pieces or left whole for people to tear at. Have plenty of napkins ready.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845399191936,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/flatbread-smores-8641521.jpg?v=1777795463"},{"product_id":"maple-chipotle-beef-back-ribs-on-the-gas-grill","title":"Maple Chipotle Beef Back Ribs on the Gas Grill","description":"\u003cp\u003eSticky, smoky, and packed with flavour — these beef back ribs are glazed with a sweet maple and chipotle sauce that caramelises beautifully on the gas grill. If you've only ever done pork ribs, beef back ribs are a brilliant change of pace: meatier, bolder, and seriously satisfying. Low, indirect heat is the secret here — give them time and they'll reward you generously.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the dry rub\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 racks beef back ribs (roughly 1.5–2kg total)\u003c\/li\u003e\n\u003cli\u003e2 tbsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tbsp dark soft brown sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tsp onion powder\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the maple chipotle glaze\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e120ml maple syrup\u003c\/li\u003e\n\u003cli\u003e2 tbsp chipotle peppers in adobo sauce, finely chopped (about 2 peppers)\u003c\/li\u003e\n\u003cli\u003e2 tbsp Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp tomato purée\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003ePinch of fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eStart by removing the membrane from the back of each rack. Slide a butter knife under the silver skin at one end, grip it with a piece of kitchen paper for traction, and peel it away in one go. This step makes a real difference to the finished texture.\u003c\/li\u003e\n\u003cli\u003eMix all the dry rub ingredients together in a small bowl. Pat the ribs dry with kitchen paper, then coat all over with the rub — top, bottom, and sides. Don't be shy. If you have time, wrap them loosely in cling film and rest in the fridge for at least 2 hours, or overnight for deeper flavour.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, set up your gas grill for indirect heat. On a 3-burner grill, light the outer burners and leave the centre off. On a 2-burner grill, light one side only. Target a dome temperature of around 150–160°C. Place a foil tray of water under the grates on the unlit side to keep things moist.\u003c\/li\u003e\n\u003cli\u003ePlace the ribs bone-side down on the unlit side of the grill. Close the lid and cook for 2½ to 3 hours, turning once halfway through. Resist the urge to open the lid too often — every peek costs you heat and time.\u003c\/li\u003e\n\u003cli\u003eWhile the ribs cook, make the glaze. Combine all the glaze ingredients in a small saucepan and bring to a gentle simmer over a medium heat. Cook for 8–10 minutes, stirring occasionally, until slightly thickened. Set aside.\u003c\/li\u003e\n\u003cli\u003eAfter 2½–3 hours the ribs should be tender and pulling back from the bone. Brush generously with the maple chipotle glaze, then move the racks over direct heat (medium, around 180–200°C). Cook for 5–8 minutes, turning and basting every couple of minutes, until the glaze is sticky and caramelised. Keep a close eye — the sugar in the maple syrup can catch quickly.\u003c\/li\u003e\n\u003cli\u003eRemove from the grill and rest for 10 minutes before slicing between the bones. Serve with any remaining warm glaze on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845399486848,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/maple-chipotle-beef-back-ribs-on-the-gas-grill-2457806.jpg?v=1777795462"},{"product_id":"rotisserie-turkey-on-the-grill","title":"Rotisserie Turkey on the Grill","description":"\u003cp\u003eThere's something almost hypnotic about a whole bird turning slowly on a rotisserie — and the results are worth every minute of the wait. Cooking your turkey this way gives you incredibly juicy meat with skin that crisps up beautifully all the way around, because the constant rotation bastes the bird in its own juices as it spins. No dry breast meat, no soggy underside. Just a proper roast turkey that looks as good as it tastes. Whether you're cooking for Christmas, a special Sunday, or just because you can, this is the method that'll make you look like an absolute pro.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole turkey, 4–5kg (serves 6–8)\u003c\/li\u003e\n\u003cli\u003e4 tbsp (60ml) rapeseed oil or softened unsalted butter\u003c\/li\u003e\n\u003cli\u003e2 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tsp onion powder\u003c\/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c\/li\u003e\n\u003cli\u003e1 tsp dried rosemary\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper (optional, for a little warmth)\u003c\/li\u003e\n\u003cli\u003e1 lemon, halved\u003c\/li\u003e\n\u003cli\u003e1 whole head of garlic, halved horizontally\u003c\/li\u003e\n\u003cli\u003eA few sprigs of fresh thyme and rosemary\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the turkey.\u003c\/strong\u003e If your turkey is frozen, make sure it is fully thawed in the fridge before you start — this is important for food safety. Remove the giblets and pat the bird dry all over with kitchen paper. Dry skin is the secret to a good crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the rub.\u003c\/strong\u003e Mix the oil or softened butter with the salt, pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and cayenne (if using) to form a paste. Rub this all over the turkey, including under the skin over the breast meat where you can reach.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuff the cavity loosely.\u003c\/strong\u003e Tuck the lemon halves, halved garlic head, and fresh herb sprigs into the cavity. Don't pack it tightly — you need good airflow for even cooking on the rotisserie.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTruss the bird.\u003c\/strong\u003e Tie the legs together with butcher's string and tuck the wing tips under the body. A well-trussed turkey spins evenly and cooks more uniformly — skip this step and you'll have wings flapping about and burning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMount on the rotisserie spit.\u003c\/strong\u003e Thread the turkey onto your rotisserie spit, making sure it is centred and balanced as evenly as possible. Secure with the rotisserie forks so nothing shifts during cooking. An unbalanced bird puts strain on the motor and cooks unevenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet up your grill for indirect heat.\u003c\/strong\u003e Preheat your grill with the burners under the turkey turned off — you want heat from the sides, not directly below. Aim for a steady grill temperature of around 180–190°C. Place a drip tray beneath the bird to catch the juices (these make fantastic gravy).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook low and steady.\u003c\/strong\u003e Switch on the rotisserie motor and close the lid. For a 4–5kg turkey, allow approximately 2.5 to 3.5 hours of cooking time. Resist the urge to keep opening the lid — every peek adds cooking time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck the temperature, not the clock.\u003c\/strong\u003e Start probing the thickest part of the thigh (avoiding the bone) from about the 2-hour mark. You're looking for a core temperature of 75°C throughout. The breast should also read 75°C. Don't rely on colour alone — the smoked paprika rub will give the skin a deep golden-brown colour early on that can be misleading.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest before carving.\u003c\/strong\u003e Once your turkey hits 75°C throughout, switch off the motor and carefully remove it from the spit using heat-proof gloves. Transfer to a large board, tent loosely with aluminium foil, and rest for at least 20–30 minutes before carving. This lets the juices redistribute so every slice stays moist.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve and serve.\u003c\/strong\u003e Use the drip tray juices to make a quick gravy while the turkey rests. Carve and enjoy — you've earned it.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845399617920,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-turkey-on-the-grill-6618381.jpg?v=1777795463"},{"product_id":"grilled-rump-tip-with-smoky-red-chimichurri","title":"Grilled Rump Tip with Smoky Red Chimichurri","description":"\u003cp\u003eChimichurri is one of those sauces that makes everything better — bright, herby, a little punchy from the red wine vinegar. This version is chimichurri roja, a red chimichurri made with smoked paprika and tomato purée that has a deeper, more savoury character than the classic green. It's the perfect partner for rump tip (the UK equivalent of the American tri-tip), a wonderfully flavourful cut that rewards a hot grill and a decent rest. If you can't find rump tip at your supermarket, have a word with your butcher — it's well worth seeking out.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the rump tip\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 rump tip (sirloin tip), approximately 900g–1.1kg\u003c\/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the smoky red chimichurri\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e30g fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh oregano, finely chopped (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 shallot, finely diced\u003c\/li\u003e\n\u003cli\u003e1 tbsp tomato purée\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e½ tsp dried chilli flakes (adjust to taste)\u003c\/li\u003e\n\u003cli\u003e60ml red wine vinegar\u003c\/li\u003e\n\u003cli\u003e120ml extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e½ tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eStart with the chimichurri — it gets better as it sits. Combine the parsley, oregano, garlic, shallot, tomato purée, smoked paprika, and chilli flakes in a bowl. Stir in the red wine vinegar, then whisk in the olive oil. Season with salt and pepper. Set aside at room temperature while you cook the beef (at least 30 minutes, or make it a few hours ahead and refrigerate — bring back to room temp before serving).\u003c\/li\u003e\n\u003cli\u003eTake the rump tip out of the fridge about 45 minutes before cooking to bring it closer to room temperature. Pat it dry with kitchen paper — a dry surface is essential for a good sear.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with the olive oil, then mix together the salt, pepper, smoked paprika, and garlic powder and apply the rub evenly over all surfaces.\u003c\/li\u003e\n\u003cli\u003eSet up your BBQ grill for two-zone cooking — one side on high heat for searing, the other on medium-low for indirect cooking. You're aiming for around 220–230°C on the hot side.\u003c\/li\u003e\n\u003cli\u003eSear the rump tip over direct high heat for 3–4 minutes per side to build a good crust on all surfaces, turning as needed.\u003c\/li\u003e\n\u003cli\u003eMove the beef to the indirect side, close the lid, and cook until the internal temperature reaches 60°C for medium-rare or 65°C for medium, checking regularly with an instant-read thermometer. This will take around 20–35 minutes depending on the thickness of the cut.\u003c\/li\u003e\n\u003cli\u003eRest the beef on a board, loosely tented with aluminium foil, for at least 10–15 minutes. This is not optional — rump tip needs a proper rest to relax and redistribute its juices.\u003c\/li\u003e\n\u003cli\u003eSlice against the grain — this is important with rump tip as the grain can change direction across the cut, so take a moment to identify it before you start slicing. Thin slices, across the grain.\u003c\/li\u003e\n\u003cli\u003eServe with the smoky red chimichurri spooned generously over the top, with extra on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845399748992,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-rump-tip-with-smoky-red-chimichurri-8507278.jpg?v=1777795461"},{"product_id":"aubergine-and-halloumi-stacks","title":"Aubergine and Halloumi Stacks","description":"\u003cp\u003eA lighter, meatless dish that proves the grill isn't just for meat. Tender, smoky aubergine layered with golden halloumi makes for a proper showstopper — and it's quick enough for a weeknight but impressive enough to put in front of guests. Even the committed carnivores at the table will be reaching for seconds.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e2 large aubergines, sliced into 1.5cm rounds\u003c\/li\u003e\n\u003cli\u003e250g halloumi, sliced into 1cm rounds\u003c\/li\u003e\n\u003cli\u003e4 tablespoons (60ml) olive oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, finely minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e½ teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 large ripe tomatoes, sliced\u003c\/li\u003e\n\u003cli\u003eA handful of fresh basil leaves\u003c\/li\u003e\n\u003cli\u003eBalsamic glaze, to drizzle\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003ePreheat your gas grill to a medium-high heat — around 200–220°C.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, mix the olive oil with the garlic, oregano, smoked paprika, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eBrush both sides of the aubergine slices generously with the seasoned oil. The aubergine will drink it up — don't be shy.\u003c\/li\u003e\n\u003cli\u003ePlace the aubergine slices on the grill and cook for 4–5 minutes per side until they're soft, lightly charred, and completely tender through to the middle. Set aside in a warm spot.\u003c\/li\u003e\n\u003cli\u003eBrush the halloumi slices lightly with the remaining oil and grill for 2–3 minutes per side until you've got good golden grill marks. Watch them — halloumi can go from perfect to stuck fairly quickly over a gas grill.\u003c\/li\u003e\n\u003cli\u003eTo assemble, layer up your stacks: start with a slice of aubergine, then a slice of tomato, a slice of halloumi, then repeat. Finish with a final piece of aubergine or halloumi on top.\u003c\/li\u003e\n\u003cli\u003eScatter fresh basil over the stacks and finish with a generous drizzle of balsamic glaze. Serve straight away while the halloumi is still warm and squeaky.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845400043904,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/aubergine-and-halloumi-stacks-8362880.jpg?v=1777795461"},{"product_id":"grilled-pork-chops-with-mango-avocado-salsa","title":"Grilled Pork Chops with Mango \u0026 Avocado Salsa","description":"\u003cp\u003eThere's something brilliant about a punchy fruit salsa next to a properly charred pork chop — the sweetness of ripe mango, the creaminess of avocado, and a little heat all cut right through the richness of the pork. This is the kind of recipe that looks impressive but comes together in under 30 minutes on a gas grill. Perfect for a summer evening when you want maximum flavour with minimum fuss.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the pork chops\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 bone-in pork chops, about 2.5cm thick\u003c\/li\u003e\n\u003cli\u003e2 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the mango \u0026amp; avocado salsa\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 large ripe mango, peeled and diced into 1cm pieces\u003c\/li\u003e\n\u003cli\u003e1 ripe avocado, diced into 1cm pieces\u003c\/li\u003e\n\u003cli\u003e½ red onion, finely diced\u003c\/li\u003e\n\u003cli\u003e1 red chilli, deseeded and finely chopped\u003c\/li\u003e\n\u003cli\u003eSmall handful of fresh coriander, roughly chopped\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lime\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eRemove the pork chops from the fridge 20–30 minutes before cooking to take the chill off — this helps them cook evenly.\u003c\/li\u003e\n\u003cli\u003eMix the smoked paprika, garlic powder, cumin, cayenne, salt and pepper together in a small bowl. Brush the chops all over with rapeseed oil, then rub the spice mix generously into both sides. Set aside while you make the salsa and preheat the grill.\u003c\/li\u003e\n\u003cli\u003eMake the salsa by combining the mango, avocado, red onion, chilli and coriander in a bowl. Squeeze over the lime juice, season with salt, and gently toss to combine. Set aside at room temperature — the flavours will come together beautifully while the chops cook.\u003c\/li\u003e\n\u003cli\u003ePreheat your gas grill on high with the lid closed for 10–15 minutes. You're aiming for a grate temperature of around 230–240°C. Once hot, clean the grates well and oil them lightly.\u003c\/li\u003e\n\u003cli\u003ePlace the chops on the grill over direct heat. Cook for 6–8 minutes per side, turning once. Avoid pressing them down — let the grill do the work.\u003c\/li\u003e\n\u003cli\u003eCheck the internal temperature with a meat thermometer. You're looking for 75°C at the thickest part, away from the bone. Once they hit temperature, transfer to a warm plate and rest, loosely covered with aluminium foil, for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eServe the pork chops with a generous spoonful of mango and avocado salsa on top or alongside. Great with flatbreads, rice, or a simple green salad.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845400404352,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-pork-chops-with-mango-avocado-salsa-4766788.jpg?v=1777795461"},{"product_id":"charred-citrus-margaritas","title":"Charred Citrus Margaritas","description":"\u003cp\u003eThere's something almost magical about what a hot grill does to citrus fruit. The natural sugars caramelise over the flames, deepening the flavour and adding a gentle smokiness that makes these margaritas something really special. Perfect for a summer gathering — and frankly, no occasion needed.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e\u003cem\u003eMakes 2 margaritas\u003c\/em\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e2 limes, halved\u003c\/li\u003e\n\u003cli\u003e1 orange, halved\u003c\/li\u003e\n\u003cli\u003e1 lemon, halved\u003c\/li\u003e\n\u003cli\u003e100ml tequila (blanco or reposado)\u003c\/li\u003e\n\u003cli\u003e50ml triple sec or Cointreau\u003c\/li\u003e\n\u003cli\u003eA pinch of flaky sea salt, plus extra for the rim\u003c\/li\u003e\n\u003cli\u003eIce, to serve\u003c\/li\u003e\n\u003cli\u003eFresh lime wedges, to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eGet your BBQ grill up to a high, direct heat — you want the grates clean and hot so the citrus gets a proper sear rather than sticking.\u003c\/li\u003e\n\u003cli\u003ePlace the lime, orange and lemon halves cut-side down directly on the grill grates. Cook for 3–4 minutes without moving them, until the cut surfaces are nicely charred and caramelised. You'll see the juice starting to bubble at the edges — that's what you want.\u003c\/li\u003e\n\u003cli\u003eRemove from the heat and leave to cool for a few minutes until they're comfortable to handle.\u003c\/li\u003e\n\u003cli\u003eSqueeze the charred citrus through a sieve into a jug, pressing firmly to get every last drop. You're aiming for around 100–120ml of juice total.\u003c\/li\u003e\n\u003cli\u003eCombine the charred citrus juice, tequila, triple sec and a pinch of flaky sea salt in a cocktail shaker filled with ice. Shake well for about 15 seconds.\u003c\/li\u003e\n\u003cli\u003eIf you like a salted rim, run a spent citrus half around the rim of your glasses, then dip into a small plate of flaky sea salt.\u003c\/li\u003e\n\u003cli\u003eFill the glasses with fresh ice and strain the margarita over. Garnish with a lime wedge and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845400535424,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/charred-citrus-margaritas-8432319.jpg?v=1777795460"},{"product_id":"rotisserie-poussin-with-roasted-potatoes","title":"Rotisserie Poussin with Roasted Potatoes","description":"\u003cp\u003eThere's something wonderfully theatrical about a rotisserie — the slow, steady rotation, the crackling skin, the smell drifting across the garden. These rotisserie poussins (the UK name for what Americans call Cornish game hens) are the perfect showcase for your spit. Compact, flavourful, and faster to cook than a whole chicken, they spin beautifully and come off the rotisserie with gloriously crispy skin and juicy meat throughout. Roasted potatoes cooked in the drip tray underneath catch all those lovely juices for an almost effortless side dish.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the poussins\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 poussins (approximately 450–500g each)\u003c\/li\u003e\n\u003cli\u003e3 tablespoons (45ml) olive oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) fresh thyme leaves (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) fresh rosemary, finely chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fine salt\u003c\/li\u003e\n\u003cli\u003e½ teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 lemon, halved\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the roasted potatoes\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e600g waxy potatoes (such as Charlotte or Maris Peer), halved\u003c\/li\u003e\n\u003cli\u003e2 tablespoons (30ml) olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eA few sprigs of fresh rosemary\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003ePat the poussins dry with kitchen paper — this is the key to crispy skin, so don't skip it.\u003c\/li\u003e\n\u003cli\u003eMix together the olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper to form a paste. Rub this all over both birds, getting under the skin on the breasts where you can. Squeeze the lemon juice over, then push the squeezed halves into the cavities. Leave to marinate in the fridge for at least 1 hour, or overnight for best results.\u003c\/li\u003e\n\u003cli\u003eRemove the poussins from the fridge 30 minutes before cooking to take the chill off.\u003c\/li\u003e\n\u003cli\u003eSet up your rotisserie. Preheat your grill for indirect heat, aiming for a grill temperature of around 180–190°C.\u003c\/li\u003e\n\u003cli\u003eTruss each poussin tightly with butcher's twine — tuck the wings behind the back and tie the legs together. Loose flapping wings will cook unevenly and can catch. Thread both birds onto the rotisserie spit, securing them firmly with the forks so they sit balanced and won't shift during cooking.\u003c\/li\u003e\n\u003cli\u003eToss the potatoes with olive oil, a generous pinch of salt, pepper, and the rosemary sprigs. Place them in a drip tray or roasting pan directly beneath the birds on the grill grate — they'll catch all the dripping juices and roast beautifully underneath the spinning birds.\u003c\/li\u003e\n\u003cli\u003eSet the rotisserie motor running and close the lid. Cook for 45–55 minutes, checking the potatoes halfway through and giving them a stir.\u003c\/li\u003e\n\u003cli\u003eThe poussins are ready when the thickest part of the thigh registers 72–73°C on an instant-read thermometer. Remove from the heat, tent loosely with aluminium foil, and rest for 5–8 minutes — carryover heat will bring them up to the safe 75°C throughout while keeping the meat perfectly juicy.\u003c\/li\u003e\n\u003cli\u003eCarefully remove the birds from the spit (the metal will be very hot — use heavy gloves). Serve each poussin whole alongside the roasted potatoes, with any remaining pan juices spooned over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845401190784,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-poussin-with-roasted-potatoes-3050157.jpg?v=1777795460"},{"product_id":"the-ultimate-breakfast-burger","title":"The Ultimate Breakfast Burger","description":"\u003cp\u003eThere's no better way to start a weekend morning than firing up the plancha and building a proper breakfast burger. Everything you love about a full English — crispy bacon, a fried egg, melted cheese — stacked between a toasted bun with a juicy beef patty underneath it all. This is weekend cooking at its finest.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eThe Patties\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e500g beef mince (ideally 20% fat for flavour)\u003c\/li\u003e\n\u003cli\u003e1 tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e½ tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp Worcestershire sauce\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eThe Toppings\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 rashers back bacon\u003c\/li\u003e\n\u003cli\u003e4 large eggs\u003c\/li\u003e\n\u003cli\u003e4 slices cheddar\u003c\/li\u003e\n\u003cli\u003e4 brioche burger buns, halved\u003c\/li\u003e\n\u003cli\u003e2 tbsp butter, for toasting\u003c\/li\u003e\n\u003cli\u003e4 tbsp tomato ketchup or brown sauce, to serve\u003c\/li\u003e\n\u003cli\u003eOptional: sliced tomato, lettuce, sliced spring onions\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eIn a bowl, combine the beef mince with the salt, pepper, smoked paprika and Worcestershire sauce. Mix until just combined — don't overwork it or the patties will be tough. Divide into 4 equal portions and shape into patties roughly 1.5cm thick. Press a small indent in the centre of each with your thumb to help them cook evenly. Refrigerate while you heat the plancha.\u003c\/li\u003e\n\u003cli\u003ePreheat your plancha over a medium-high heat for 10 minutes until it's properly hot. You want a good sizzle when the meat hits the surface.\u003c\/li\u003e\n\u003cli\u003eLay the bacon rashers on the plancha and cook for 2–3 minutes per side until golden and crispy. Set aside on a warm plate.\u003c\/li\u003e\n\u003cli\u003ePlace the patties on the hottest part of the plancha. Cook for 4–5 minutes per side without pressing them down — let them form a good crust. In the final minute of cooking, lay a slice of cheddar on each patty and cover loosely with a metal bowl or cloche to help it melt.\u003c\/li\u003e\n\u003cli\u003eWhile the patties rest, move to a slightly cooler zone of the plancha. Add a small knob of butter and fry the eggs to your liking — a couple of minutes for a runny yolk, a little longer if you prefer them set.\u003c\/li\u003e\n\u003cli\u003eToast the cut sides of the brioche buns on the plancha with a little butter until golden, about 1 minute.\u003c\/li\u003e\n\u003cli\u003eBuild your burgers: sauce on the base, patty with melted cheese, bacon, egg, and any extra toppings. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845402009984,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/the-ultimate-breakfast-burger-7848913.jpg?v=1777795459"},{"product_id":"caramelised-brussels-sprouts-with-bacon-and-shallots","title":"Caramelised Brussels Sprouts with Bacon and Shallots","description":"\u003cp\u003eYou either love them or hate them. Brussels sprouts have spent years unfairly maligned as a soggy, sulphurous side dish — but that reputation belongs firmly in the past. Cook them properly, with a little heat, some good bacon and sweet caramelised shallots, and they become something genuinely brilliant. This is the recipe that converts the sceptics.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e500g Brussels sprouts, trimmed and halved\u003c\/li\u003e\n\u003cli\u003e150g smoked streaky bacon, cut into lardons\u003c\/li\u003e\n\u003cli\u003e3 shallots, peeled and thinly sliced\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp balsamic vinegar\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003ePreheat your gas grill to medium-high heat (around 200–220°C). You want a good sear, so give it time to get properly hot.\u003c\/li\u003e\n\u003cli\u003eToss the halved Brussels sprouts in the olive oil and season generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003ePlace a cast iron frying pan or a sturdy grill-safe pan directly on the grill grates. Add the bacon lardons and cook for 3–4 minutes, stirring occasionally, until they start to crisp and release their fat.\u003c\/li\u003e\n\u003cli\u003eAdd the sliced shallots to the pan and cook for another 3–4 minutes until softened and beginning to turn golden.\u003c\/li\u003e\n\u003cli\u003eAdd the Brussels sprouts cut-side down in a single layer. Leave them undisturbed for 3–4 minutes so they get a proper caramelised sear on the cut face.\u003c\/li\u003e\n\u003cli\u003eStir everything together and continue to cook for a further 5–7 minutes, turning occasionally, until the sprouts are tender throughout and nicely browned in places.\u003c\/li\u003e\n\u003cli\u003eDrizzle over the balsamic vinegar, toss to coat, and cook for one final minute. Taste and adjust seasoning.\u003c\/li\u003e\n\u003cli\u003eServe straight from the pan — these are best eaten immediately while the edges are still crisp.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845402304896,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/caramelised-brussels-sprouts-with-bacon-and-shallots-8086160.jpg?v=1777795459"},{"product_id":"crispy-asparagus-with-roasted-garlic-aioli","title":"Crispy Asparagus with Roasted Garlic Aioli","description":"\u003cp\u003eSpring is here, and fresh British asparagus is one of the real joys of the season — sweet, tender, and absolutely made for the grill. These crispy asparagus spears make a brilliant starter or side dish for your next garden cook-up. Pair them with a smoky roasted garlic aioli and watch them disappear.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the asparagus\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e500g fresh asparagus, woody ends snapped off\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e50g plain flour\u003c\/li\u003e\n\u003cli\u003e2 eggs, beaten\u003c\/li\u003e\n\u003cli\u003e100g fine dry breadcrumbs\u003c\/li\u003e\n\u003cli\u003e30g finely grated Parmesan\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003e½ teaspoon garlic powder\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the roasted garlic aioli\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 whole head of garlic\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e150g good-quality mayonnaise\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eGet your BBQ set up for two-zone cooking — direct heat on one side, indirect on the other. You're aiming for a medium-high temperature of around 200–220°C over the direct zone.\u003c\/li\u003e\n\u003cli\u003eSlice the top off the head of garlic to expose the cloves, drizzle with olive oil and wrap loosely in aluminium foil. Place on the indirect side of the grill and roast for 35–40 minutes until the cloves are completely soft and golden. Set aside to cool slightly.\u003c\/li\u003e\n\u003cli\u003eWhile the garlic is roasting, set up a crumbing station. Put the flour in one shallow bowl, the beaten eggs in a second, and mix the breadcrumbs, Parmesan, smoked paprika, and garlic powder together in a third.\u003c\/li\u003e\n\u003cli\u003eToss the asparagus spears in olive oil and season well. Working in batches, dust each spear lightly in flour, dip in the egg, then roll in the seasoned breadcrumb mixture to coat evenly.\u003c\/li\u003e\n\u003cli\u003ePlace the crumbed asparagus over the direct heat zone of the grill. Cook for 2–3 minutes per side, turning carefully, until golden and crispy on the outside and just tender inside. Keep a close eye — they go from perfect to overdone quickly.\u003c\/li\u003e\n\u003cli\u003eSqueeze the roasted garlic cloves out of their skins into a bowl. Mash to a smooth paste, then stir through the mayonnaise, lemon juice, and Dijon mustard. Season to taste with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eServe the crispy asparagus immediately alongside the roasted garlic aioli for dipping.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845402796416,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/crispy-asparagus-with-roasted-garlic-aioli-3050495.jpg?v=1777795458"},{"product_id":"grilled-thai-steak-salad","title":"Grilled Thai Steak Salad","description":"\u003cp\u003eThis grilled Thai steak salad is a proper crowd-pleaser — punchy, fresh, and surprisingly easy to pull together on the gas grill. Tender sirloin straight off the grill, sliced thin and piled onto crisp salad leaves with fragrant herbs, crunchy peanuts, and a zingy lime dressing. It's the kind of thing that feels fancy but comes together in under 30 minutes. Perfect for a warm spring or summer evening.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the steak\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e500g sirloin steak (about 2.5cm thick)\u003c\/li\u003e\n\u003cli\u003e1 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the dressing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e3 tbsp fresh lime juice (about 2 limes)\u003c\/li\u003e\n\u003cli\u003e2 tbsp fish sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp light soft brown sugar\u003c\/li\u003e\n\u003cli\u003e1 red chilli, finely sliced\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, finely grated\u003c\/li\u003e\n\u003cli\u003e1 tsp sesame oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the salad\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e100g mixed salad leaves or little gem lettuce, roughly torn\u003c\/li\u003e\n\u003cli\u003e1 large cucumber, halved and sliced on the diagonal\u003c\/li\u003e\n\u003cli\u003e2 medium tomatoes, cut into wedges\u003c\/li\u003e\n\u003cli\u003e1 red pepper, thinly sliced\u003c\/li\u003e\n\u003cli\u003e4 spring onions, thinly sliced\u003c\/li\u003e\n\u003cli\u003eLarge handful of fresh coriander leaves\u003c\/li\u003e\n\u003cli\u003eLarge handful of fresh mint leaves\u003c\/li\u003e\n\u003cli\u003e50g roasted salted peanuts, roughly chopped\u003c\/li\u003e\n\u003cli\u003e1 tbsp toasted sesame seeds\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eTake the steaks out of the fridge about 30 minutes before cooking so they come up to room temperature — this helps them cook evenly.\u003c\/li\u003e\n\u003cli\u003ePreheat your gas grill on high for 10–15 minutes with the lid down. You want it properly hot before the steak goes on.\u003c\/li\u003e\n\u003cli\u003eBrush the steaks with rapeseed oil and season well on both sides with salt and black pepper.\u003c\/li\u003e\n\u003cli\u003eMake the dressing by whisking together the lime juice, fish sauce, brown sugar, sliced chilli, garlic, and sesame oil in a small bowl. Taste and adjust — it should be sharp, salty, and just a little sweet. Set aside.\u003c\/li\u003e\n\u003cli\u003eGrill the steaks over direct high heat for 2–3 minutes per side for medium-rare, or 3–4 minutes per side for medium. Use a meat thermometer to check — 55–57°C for medium-rare, 60–63°C for medium.\u003c\/li\u003e\n\u003cli\u003eRemove the steaks from the grill and rest them on a board, loosely tented with aluminium foil, for at least 5 minutes. Don't skip this — it makes a real difference to how juicy the meat is.\u003c\/li\u003e\n\u003cli\u003eWhile the steaks rest, arrange the salad leaves, cucumber, tomatoes, red pepper, and spring onions across a large serving platter. Scatter over the coriander and mint.\u003c\/li\u003e\n\u003cli\u003eSlice the rested steak thinly across the grain and lay it over the salad.\u003c\/li\u003e\n\u003cli\u003eDrizzle the dressing generously over everything, then scatter the peanuts and sesame seeds on top. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845403222400,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-thai-steak-salad-3728245.jpg?v=1777795459"}],"url":"https:\/\/kitcheninthegarden.co.uk\/collections\/quick-grill-recipes.oembed?page=2","provider":"Kitchen In The Garden","version":"1.0","type":"link"}