{"title":"Rotisserie Recipes","description":null,"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":"agave-and-sesame-rotisserie-chicken","title":"Agave and Sesame Rotisserie Chicken","description":"\u003cp\u003eThink of your favourite Asian rotisserie — sweet, salty, and deeply savoury from the sesame oil, with gloriously crispy skin and juicy meat underneath. The rotisserie does the hard work here, basting the bird in its own juices as it turns. This one's a real crowd-pleaser straight off the grill.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.5–2kg\u003c\/li\u003e\n\u003cli\u003e3 tablespoons (45ml) agave syrup\u003c\/li\u003e\n\u003cli\u003e2 tablespoons (30ml) soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) sesame oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) rapeseed oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) fresh ginger, finely grated\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) rice wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame seeds, to finish\u003c\/li\u003e\n\u003cli\u003e2 spring onions, finely sliced, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix together the agave syrup, soy sauce, sesame oil, rapeseed oil, garlic, ginger, and rice wine vinegar in a small bowl to make your glaze. Set aside a couple of tablespoons of the glaze in a separate bowl before the chicken goes anywhere near it — you'll use this for basting at the end.\u003c\/li\u003e\n\u003cli\u003ePat the chicken dry with kitchen paper. Rub the glaze generously all over the bird, getting into the cavity and under the skin of the breast where you can. If you have time, leave it to marinate in the fridge for at least an hour, or overnight for the best flavour.\u003c\/li\u003e\n\u003cli\u003eThread the chicken onto your rotisserie spit, trussing the legs and wings tightly against the body so nothing flaps about during the spin. Balance matters — an unbalanced bird puts strain on the motor and cooks unevenly.\u003c\/li\u003e\n\u003cli\u003eSet up your grill for indirect heat at around 180–190°C. Place a drip tray beneath the chicken to catch the juices (and avoid flare-ups). Start the rotisserie motor and close the lid.\u003c\/li\u003e\n\u003cli\u003eCook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.5kg bird, or up to 1 hour 50 minutes for a 2kg bird. In the last 15 minutes of cooking, brush the reserved (clean) glaze over the chicken and scatter over the sesame seeds — this is what gives you that gorgeous sticky, lacquered finish.\u003c\/li\u003e\n\u003cli\u003eCheck the chicken is cooked through using a meat thermometer inserted into the thickest part of the thigh, away from the bone. You're looking for 75°C. Once it hits temperature, switch off the motor and carefully remove the spit.\u003c\/li\u003e\n\u003cli\u003eRest the chicken loosely covered with foil for 10 minutes before carving. Scatter with sliced spring onions and serve.\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":57845392212352,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/agave-and-sesame-rotisserie-chicken-8703833.jpg?v=1777795518"},{"product_id":"rotisserie-pork-loin-with-moroccan-spices","title":"Rotisserie Pork Loin with Moroccan Spices","description":"\u003cp\u003eThere's something genuinely magical about watching a pork loin turn slowly on a rotisserie — the fat bastes the meat as it spins, the spices form a gorgeous crust, and the smell alone will have the neighbours peering over the fence. This Moroccan-spiced version takes things up a notch with warm, earthy flavours — cumin, coriander, cinnamon, and smoked paprika — that are a world away from your usual barbecue rub. It's an impressive centrepiece with very little hands-on effort once it's on the spit.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1.5kg pork loin, trimmed and tied\u003c\/li\u003e\n\u003cli\u003e3 tbsp (45ml) olive oil\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e2 tsp ground cumin\u003c\/li\u003e\n\u003cli\u003e2 tsp ground coriander\u003c\/li\u003e\n\u003cli\u003e1½ tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp ground cinnamon\u003c\/li\u003e\n\u003cli\u003e1 tsp ground ginger\u003c\/li\u003e\n\u003cli\u003e½ tsp cayenne pepper\u003c\/li\u003e\n\u003cli\u003e1½ tsp flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eZest of 1 lemon\u003c\/li\u003e\n\u003cli\u003e2 tbsp (30ml) lemon juice\u003c\/li\u003e\n\u003cli\u003eSmall bunch of fresh coriander, to serve\u003c\/li\u003e\n\u003cli\u003eLemon wedges, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix the olive oil, garlic, cumin, ground coriander, smoked paprika, cinnamon, ginger, cayenne, salt, pepper, lemon zest, and lemon juice together in a small bowl to form a paste.\u003c\/li\u003e\n\u003cli\u003ePat the pork loin dry with kitchen paper, then rub the spice paste all over, making sure to get it into any nooks and crannies. Cover and refrigerate for at least 2 hours, or overnight if you have the time — the flavour payoff is worth it.\u003c\/li\u003e\n\u003cli\u003eRemove the pork from the fridge about 30 minutes before cooking to take the chill off.\u003c\/li\u003e\n\u003cli\u003eSet up your rotisserie and preheat your grill for indirect heat at around 180–190°C. Thread the pork loin onto the rotisserie spit, making sure it's balanced and secure so it turns evenly.\u003c\/li\u003e\n\u003cli\u003eCook the pork on the rotisserie for approximately 1 hour to 1 hour 15 minutes, depending on thickness. The self-basting action of the spinning meat keeps it wonderfully moist and builds a beautiful spiced crust.\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check the internal temperature — you're looking for 75°C in the thickest part. Remove from the spit, tent loosely with aluminium foil, and rest for 10–15 minutes before carving.\u003c\/li\u003e\n\u003cli\u003eSlice and serve with fresh coriander scattered over the top and lemon wedges on the side. Flatbreads and a simple yoghurt sauce make excellent accompaniments.\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":57845394440576,"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-loin-with-moroccan-spices-7168596.jpg?v=1777795518"},{"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":"harissa-lamb-on-the-rotisserie","title":"Harissa Lamb on the Rotisserie","description":"\u003cp\u003eThere's something almost hypnotic about a leg of lamb turning slowly on the rotisserie — the fat basting itself, the outside crisping up beautifully, the smell drifting across the garden. This harissa-spiced version takes that already-brilliant technique and gives it a North African kick. The harissa marinade works into every crevice, and by the time it's done, you've got lamb with a deeply spiced, slightly charred crust and wonderfully juicy meat inside. It's a proper centrepiece for a summer gathering — and honestly, it does most of the work itself while you enjoy the garden.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole leg of lamb, approximately 2–2.5kg, bone-in\u003c\/li\u003e\n\u003cli\u003e4 tbsp harissa paste (rose harissa works beautifully here)\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp lemon juice\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 ground coriander\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eA small bunch of fresh coriander, to serve\u003c\/li\u003e\n\u003cli\u003eLemon wedges, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix together the harissa paste, minced garlic, olive oil, lemon juice, cumin, smoked paprika, ground coriander, salt and black pepper in a bowl to form a marinade.\u003c\/li\u003e\n\u003cli\u003ePat the leg of lamb dry with kitchen paper. Using a sharp knife, score the surface all over in a crosshatch pattern — about 1cm deep. This gives the marinade somewhere to go and helps the flavour penetrate right into the meat.\u003c\/li\u003e\n\u003cli\u003eRub the marinade generously all over the lamb, working it into the scores. Place in a large dish, cover with cling film and refrigerate for at least 4 hours, or overnight for the best results. Take the lamb out of the fridge 30–45 minutes before cooking to take the chill off.\u003c\/li\u003e\n\u003cli\u003eSet up your rotisserie for indirect heat at around 180–190°C. Thread the leg of lamb carefully onto the rotisserie spit, making sure it's balanced as evenly as possible — an unbalanced joint will strain the motor and cook unevenly. Secure firmly with the rotisserie forks.\u003c\/li\u003e\n\u003cli\u003eSet the rotisserie spinning and cook for approximately 1 hour 30 minutes to 2 hours for a 2–2.5kg leg, depending on your preferred doneness. Lamb can be served with a little blush (around 60–65°C for medium) or cooked through to 70–75°C if you prefer well done.\u003c\/li\u003e\n\u003cli\u003eUse an instant-read thermometer to check the temperature in the thickest part of the meat, away from the bone. Once it hits your target temperature, stop the rotisserie and carefully remove the spit using heat-resistant gloves.\u003c\/li\u003e\n\u003cli\u003eTransfer the lamb to a board and rest, loosely covered with aluminium foil, for at least 15–20 minutes. Don't skip this — it makes a real difference to how juicy the meat is when you carve it.\u003c\/li\u003e\n\u003cli\u003eCarve and serve scattered with fresh coriander, with lemon wedges on the side. Flatbreads, a cooling yoghurt dip and a simple salad are the perfect accompaniments.\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":57845394932096,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/harissa-lamb-on-the-rotisserie-1825929.jpg?v=1777795517"},{"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":"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":"honey-cumin-rotisserie-chicken-with-butternut-squash-apricots-and-olives","title":"Honey-Cumin Rotisserie Chicken with Butternut Squash, Apricots and Olives","description":"\u003cp\u003eThis is the kind of rotisserie chicken that stops people in their tracks. A punchy honey-cumin marinade, the gentle caramel of butternut squash, sweet apricots and briny olives — it's a brilliant combination that works beautifully on the rotisserie over indirect heat. The slow rotation bastes the bird continuously in its own juices, giving you gloriously crisp skin and succulent meat all the way through. Give yourself a couple of hours and you'll be rewarded handsomely.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the chicken\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 whole roasting chicken, neck and giblets removed (approx. 1.5–2kg)\u003c\/li\u003e\n\u003cli\u003e6 large garlic cloves, halved\u003c\/li\u003e\n\u003cli\u003e1½ tsp fine sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the marinade\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e120ml sherry vinegar\u003c\/li\u003e\n\u003cli\u003e110g honey\u003c\/li\u003e\n\u003cli\u003e60ml fresh orange juice\u003c\/li\u003e\n\u003cli\u003e3 tbsp ground cumin\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMake small incisions all over the chicken and push a piece of garlic into each one. Season the bird all over with the fine sea salt.\u003c\/li\u003e\n\u003cli\u003eWhisk together the sherry vinegar, honey, orange juice and cumin in a bowl until well combined. Set aside a few tablespoons of the marinade in a separate container \u003cem\u003ebefore\u003c\/em\u003e it touches the raw chicken — you'll use this for basting later.\u003c\/li\u003e\n\u003cli\u003ePlace the chicken in a large dish or zip-lock bag and pour over the remaining marinade. Turn to coat thoroughly, then cover and refrigerate for at least 2 hours, or overnight for the best flavour.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, remove the chicken from the fridge and allow it to come up towards room temperature for 30 minutes while you prepare your rotisserie.\u003c\/li\u003e\n\u003cli\u003eSet up your BBQ for indirect heat and preheat to around 180–190°C. Skewer the chicken securely on the rotisserie rod, trussing the legs and wings tightly so nothing catches. Balance is important — an unevenly loaded spit will strain the motor.\u003c\/li\u003e\n\u003cli\u003eMount the rotisserie and cook over indirect heat for approximately 1 hour 20–50 minutes for a 1.5kg bird (longer for a larger bird). During the last 20 minutes, baste with the reserved clean marinade every 5–10 minutes to build up a gorgeous glaze on the skin.\u003c\/li\u003e\n\u003cli\u003eThe chicken is done when a meat thermometer inserted into the thickest part of the thigh (away from the bone) reads 75°C. Remove from the rotisserie and rest loosely covered with foil for 10–15 minutes before carving.\u003c\/li\u003e\n\u003cli\u003eWhile the chicken rests, you can roast diced butternut squash, dried apricots and olives in a hot oven or alongside the bird to serve. Season with a little salt and a drizzle of olive oil.\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":57845396144512,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/honey-cumin-rotisserie-chicken-with-butternut-squash-apricots-and-olives-1449168.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":"rotisserie-chicken-with-roasted-tomatoes-and-olives","title":"Rotisserie Chicken with Roasted Tomatoes and Olives","description":"\u003cp\u003eThis is the kind of recipe that looks far more impressive than the effort it takes. A whole chicken slowly turning on the rotisserie, basted in its own juices, while cherry tomatoes, olives, lemon and spring onions roast in the dripping pan beneath — absorbing all that gorgeous rendered fat and chicken flavour. It works brilliantly as an easy weeknight dinner, but it's also relaxed enough to put in front of guests without any stress. If you don't have a rotisserie attachment, indirect heat works just as well.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.5–2kg\u003c\/li\u003e\n\u003cli\u003e2 tsp dried oregano\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\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\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e300g cherry tomatoes\u003c\/li\u003e\n\u003cli\u003e100g pitted olives (black or green, or a mix)\u003c\/li\u003e\n\u003cli\u003e1 lemon, sliced into rounds\u003c\/li\u003e\n\u003cli\u003e4 spring onions, trimmed and halved\u003c\/li\u003e\n\u003cli\u003eExtra salt and pepper to season the vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eRemove the chicken from the fridge about 30 minutes before cooking to take the chill off. Pat it dry thoroughly with kitchen paper — the drier the skin, the crispier it'll get.\u003c\/li\u003e\n\u003cli\u003eMix the oregano, garlic powder, salt and pepper together, then rub the chicken all over with olive oil before pressing the spice mix into the skin. Get it under the breast skin if you can — a little effort here pays off in flavour.\u003c\/li\u003e\n\u003cli\u003eTruss the chicken tightly with butcher's twine so the wings and legs are tucked close to the body. This helps it rotate evenly and prevents the limbs from burning before the breast is done.\u003c\/li\u003e\n\u003cli\u003eThread the chicken onto your rotisserie spit, securing it firmly with the forks. Make sure it's balanced — an uneven load will stress the motor and cause uneven cooking.\u003c\/li\u003e\n\u003cli\u003eSet up your grill or BBQ for rotisserie cooking. You want an indirect medium heat — aim for around 190°C in the cooking chamber. Place a drip tray beneath the chicken.\u003c\/li\u003e\n\u003cli\u003eToss the cherry tomatoes, olives, lemon slices and spring onions with a splash of olive oil, season well, and spread them in the drip tray under the rotating bird. As the chicken cooks, the fat and juices will drip down and mingle with the vegetables — this is where the magic happens.\u003c\/li\u003e\n\u003cli\u003eCook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.5kg bird, or up to 1 hour 50 minutes for a 2kg chicken. The chicken is ready when it reads 75°C at the thickest part of the thigh (not touching the bone).\u003c\/li\u003e\n\u003cli\u003eRemove the chicken from the spit and rest it for 10–15 minutes, loosely tented with aluminium foil. Give the tomato and olive mixture a stir — it should be jammy and deeply savoury.\u003c\/li\u003e\n\u003cli\u003eCarve the chicken and serve with the roasted tomatoes and olives spooned over the top, with the pan juices drizzled over everything.\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":57845397291392,"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-with-roasted-tomatoes-and-olives-3780391.jpg?v=1777795511"},{"product_id":"vertical-roasted-salsa-verde-chicken-with-potatoes","title":"Vertical Roasted Salsa Verde Chicken with Potatoes","description":"\u003cp\u003eThis is one of those recipes where a single sauce does double duty — and absolutely earns it. A punchy, herby salsa verde works first as a marinade, soaking into the chicken overnight, then gets spooned over at the end as a vibrant finishing sauce. Roasting the bird vertically on a poultry roaster means heat circulates all the way around, giving you gloriously crispy skin from all angles while the potatoes below catch every bit of flavour that drips down. It's a proper centrepiece cook that's far easier than it looks.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the Salsa Verde\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 large bunch fresh flat-leaf parsley (about 30g)\u003c\/li\u003e\n\u003cli\u003e1 small bunch fresh basil (about 15g)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh mint leaves\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, peeled\u003c\/li\u003e\n\u003cli\u003e2 tablespoons capers, drained\u003c\/li\u003e\n\u003cli\u003e4 anchovy fillets (optional, but recommended)\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\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the Chicken and Potatoes\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.8kg\u003c\/li\u003e\n\u003cli\u003e800g new potatoes or small waxy potatoes, halved\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon flaky sea salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, lightly crushed\u003c\/li\u003e\n\u003cli\u003eA few sprigs of fresh thyme or rosemary\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMake the salsa verde: blitz the parsley, basil, mint, garlic, capers, anchovies (if using), mustard and red wine vinegar together in a blender or food processor. With the motor running, slowly drizzle in the olive oil until you have a loose, pourable sauce. Season well with salt and pepper. Set aside roughly half the salsa verde in a separate bowl and refrigerate — this is your finishing sauce and must not touch the raw chicken.\u003c\/li\u003e\n\u003cli\u003ePat the chicken dry with kitchen paper. Rub the remaining half of the salsa verde all over the chicken, including under the skin of the breast where you can. Place in a dish, cover with cling film and refrigerate for at least 4 hours, or ideally overnight.\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 30 minutes. Set up your rotisserie for indirect cooking at around 190°C.\u003c\/li\u003e\n\u003cli\u003eToss the potatoes with the olive oil, salt, pepper, crushed garlic and herbs. Spread them in a roasting tray or drip pan that will sit beneath the chicken on the rotisserie.\u003c\/li\u003e\n\u003cli\u003eMount the chicken on the vertical poultry roaster and position it above the potatoes in the rotisserie. The potatoes will catch the drips as the chicken cooks — don't skip this, it's the best bit.\u003c\/li\u003e\n\u003cli\u003eRoast at 190°C for approximately 1 hour 20–30 minutes for a 1.8kg bird, until the skin is deeply golden and crispy all over. Check the potatoes halfway through and give them a stir if needed.\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check the chicken is done: you're looking for 72–73°C at the thickest part of the thigh (avoiding the bone). Remove from the heat and rest under a loose tent of aluminium foil for 10 minutes — carryover heat will bring it up to a safe 75°C while keeping the meat juicy.\u003c\/li\u003e\n\u003cli\u003eWhile the chicken rests, take the reserved salsa verde out of the fridge and let it come to room temperature.\u003c\/li\u003e\n\u003cli\u003eCarve the chicken and arrange alongside the potatoes. Spoon the reserved salsa verde generously over the top 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":57845397488000,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/vertical-roasted-salsa-verde-chicken-with-potatoes-7791103.jpg?v=1777795474"},{"product_id":"rotisserie-boneless-leg-of-lamb-with-lemon-mint-and-garlic","title":"Rotisserie Boneless Leg of Lamb with Lemon, Mint and Garlic","description":"\u003cp\u003eFour ingredients. One seriously impressive centrepiece. This boneless leg of lamb is proof that you don't need a long shopping list to cook something memorable — you just need good lamb and a bit of patience while the rotisserie does its thing. The lemon zest, fresh mint, and garlic work their way into every slice, giving you bright, clean flavours that are just right for a spring gathering around the grill.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 boneless leg of lamb (approximately 1.5–2kg), butterflied and tied\u003c\/li\u003e\n\u003cli\u003eZest of 2 lemons, finely chopped\u003c\/li\u003e\n\u003cli\u003eA good handful of fresh mint leaves, finely chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic, finely minced\u003c\/li\u003e\n\u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eA little olive oil to help the rub stick\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eTake your lamb out of the fridge at least 45 minutes before cooking — you want it at room temperature before it goes on the rotisserie.\u003c\/li\u003e\n\u003cli\u003eMix together the chopped lemon zest, fresh mint, and minced garlic with a drizzle of olive oil and a generous pinch of flaky sea salt and black pepper to make a loose paste.\u003c\/li\u003e\n\u003cli\u003eUnroll the lamb, spread the herb paste all over the inside surface, then re-roll tightly and tie securely with butcher's string at regular intervals. This keeps everything together as it spins.\u003c\/li\u003e\n\u003cli\u003eThread the lamb onto your rotisserie spit, making sure it's centred and balanced so it rotates evenly. Secure the forks firmly — a wobbling joint is a pain to deal with mid-cook.\u003c\/li\u003e\n\u003cli\u003eSet up your grill for indirect heat at around 180–200°C. Place a drip tray underneath the lamb to catch the juices (they're worth saving for a quick sauce).\u003c\/li\u003e\n\u003cli\u003eCook on the rotisserie for approximately 1 hour 15 minutes to 1 hour 45 minutes, depending on the size of your joint and how you like it done. Start checking the internal temperature from around the 1-hour mark.\u003c\/li\u003e\n\u003cli\u003eFor medium (a touch of pink), aim for 65–68°C at the thickest part. For well done, take it to 75°C throughout. Remove from the spit and rest loosely tented with foil for at least 15 minutes before carving — this is not optional, it makes a real difference to the juiciness.\u003c\/li\u003e\n\u003cli\u003eCarve across the grain into thick slices and serve with the resting 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":57845397717376,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-boneless-leg-of-lamb-with-lemon-mint-and-garlic-1144364.jpg?v=1777795468"},{"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":"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":"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":"stuffed-rotisserie-quail","title":"Stuffed Rotisserie Quail","description":"\u003cp\u003eRotisserie quail is one of those dishes that looks seriously impressive but is actually very manageable once you get the hang of trussing. The birds spin slowly over the heat, basting themselves in their own juices, while a simple herb and breadcrumb stuffing keeps the cavity moist and fragrant. Perfect for a weekend cook when you want to show off what your rotisserie can really do.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e4 whole quail, oven-ready\u003c\/li\u003e\n\u003cli\u003e2 tbsp (30ml) olive oil\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 smoked paprika\u003c\/li\u003e\n\u003cli\u003e½ tsp garlic powder\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStuffing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e60g dried breadcrumbs\u003c\/li\u003e\n\u003cli\u003e2 tbsp (30ml) melted butter\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, finely minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 tsp fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003eZest of 1 lemon\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\u003eRemove the quail from the fridge 20 minutes before cooking to take the chill off. Pat them thoroughly dry with kitchen paper — dry skin is the key to a good colour on the rotisserie.\u003c\/li\u003e\n\u003cli\u003eMake the stuffing by combining the breadcrumbs, melted butter, minced garlic, parsley, thyme, and lemon zest in a bowl. Season generously with salt and pepper and mix until it just holds together. It should be moist but not soggy.\u003c\/li\u003e\n\u003cli\u003eLoosely fill each quail cavity with the stuffing — don't pack it tight, as the stuffing needs room to heat through properly. Tuck the legs together and truss each bird snugly with butcher's twine so nothing catches on the rotisserie spit.\u003c\/li\u003e\n\u003cli\u003eMix together the olive oil, sea salt, pepper, smoked paprika, and garlic powder. Rub this all over the outside of the birds, getting into every nook.\u003c\/li\u003e\n\u003cli\u003eThread the quail onto your rotisserie spit, spacing them evenly and securing them firmly with the rotisserie forks so they don't spin independently of the rod.\u003c\/li\u003e\n\u003cli\u003eSet your BBQ up for indirect heat at around 190°C. Engage the rotisserie motor and cook the quail for 25–35 minutes, until the skin is deep golden brown and the juices run clear when you pierce the thigh.\u003c\/li\u003e\n\u003cli\u003eUse an instant-read thermometer to check the internal temperature at the thickest part of the thigh — you're looking for 75°C. Don't probe through the stuffing; check the meat itself.\u003c\/li\u003e\n\u003cli\u003eAlso check that the stuffing has reached 75°C in the centre before serving. Because the cavity is enclosed, stuffing can lag behind the meat temperature, so give it a separate probe.\u003c\/li\u003e\n\u003cli\u003eRemove from the spit, tent loosely with aluminium foil, and rest for 5 minutes before serving. Serve with a simple green salad or roasted vegetables.\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":57845401387392,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/stuffed-rotisserie-quail-8925307.jpg?v=1777795459"},{"product_id":"rotisserie-beef-fillet-with-dijon-horseradish-crust","title":"Rotisserie Beef Fillet with Dijon Horseradish Crust","description":"\u003cp\u003eBeef fillet on the rotisserie is one of those cooks that looks incredibly impressive but is actually very forgiving once you've got your setup dialled in. The spinning action bastes the meat in its own juices continuously, giving you an even, beautifully caramelised crust all the way round — and that Dijon horseradish coating adds a punchy, savoury bark that pairs perfectly with the rich tenderness of the fillet. This is a proper showstopper for a dinner party or a special weekend cook.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole beef fillet (approximately 1.2–1.5kg), trimmed and tied\u003c\/li\u003e\n\u003cli\u003e3 tbsp Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 tbsp freshly grated horseradish (or horseradish sauce from a jar)\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh rosemary, finely chopped\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\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eTake the beef fillet out of the fridge about 45 minutes before cooking to bring it closer to room temperature. This helps it cook evenly on the rotisserie.\u003c\/li\u003e\n\u003cli\u003eMix the Dijon mustard, horseradish, minced garlic, olive oil, thyme, rosemary, smoked paprika, salt and pepper together in a small bowl to form a paste.\u003c\/li\u003e\n\u003cli\u003ePat the fillet dry with kitchen paper, then rub the paste all over it, making sure you get into every crevice. If the fillet has been tied, work the paste under the string where you can.\u003c\/li\u003e\n\u003cli\u003eThread the fillet onto the rotisserie spit, making sure it is balanced as evenly as possible — an unbalanced load will put strain on the motor and cook unevenly. Secure the forks firmly at both ends.\u003c\/li\u003e\n\u003cli\u003eSet up your grill for rotisserie cooking with indirect heat. Target a grill temperature of around 200–220°C. Place a drip tray beneath the fillet to catch the juices (you can use these later as a simple jus).\u003c\/li\u003e\n\u003cli\u003eCook the fillet on the rotisserie for approximately 30–40 minutes for medium-rare, or until the internal temperature reaches your desired doneness (see Cedar tip below). Use an instant-read thermometer inserted into the thickest part of the fillet, avoiding the spit rod.\u003c\/li\u003e\n\u003cli\u003eOnce the fillet has reached your target temperature, carefully remove it from the spit and rest it on a board loosely tented with aluminium foil for at least 10 minutes. This allows the juices to redistribute and the carryover heat to settle.\u003c\/li\u003e\n\u003cli\u003eSlice thickly and serve with the collected drip tray 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":57845401584000,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-beef-fillet-with-dijon-horseradish-crust-4841562.jpg?v=1777795459"},{"product_id":"rotisserie-stuffed-bacon-wrapped-pork-loin-with-chutney","title":"Rotisserie Stuffed Bacon-Wrapped Pork Loin with Chutney","description":"\u003cp\u003eThis is a real showstopper for the rotisserie — a pork loin butterflied open, stuffed with a herby filling, wrapped in streaky bacon, and slowly spun over the coals until golden and caramelised. The English chutney glaze ties everything together beautifully. It looks impressive, but the rotisserie does most of the hard work for you.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the pork\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 x 1.2–1.5kg pork loin, butterflied open (ask your butcher to do this)\u003c\/li\u003e\n\u003cli\u003e150g rindless streaky bacon rashers\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the stuffing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 small onion, finely diced\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e100g fresh breadcrumbs\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh thyme leaves\u003c\/li\u003e\n\u003cli\u003e2 tbsp fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 tsp finely grated lemon zest\u003c\/li\u003e\n\u003cli\u003e30g dried apricots, finely chopped\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the chutney glaze\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4 tbsp good-quality English chutney (a chunky fruit or Branston-style works well)\u003c\/li\u003e\n\u003cli\u003e1 tbsp wholegrain mustard\u003c\/li\u003e\n\u003cli\u003e1 tbsp runny honey\u003c\/li\u003e\n\u003cli\u003e1 tsp cider vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eStart with the stuffing. Heat the olive oil in a frying pan over a medium hob. Soften the onion for 5–6 minutes until translucent, then add the garlic and cook for another minute. Remove from the heat and stir in the breadcrumbs, thyme, parsley, lemon zest, and dried apricots. Season well and leave to cool completely.\u003c\/li\u003e\n\u003cli\u003eLay the butterflied pork loin flat on a board, cut side up. Season generously with salt and pepper. Spread the cooled stuffing evenly over the surface, leaving a 2cm border around the edges.\u003c\/li\u003e\n\u003cli\u003eRoll the pork loin tightly back into a cylinder. Lay the bacon rashers out on your board, slightly overlapping, and place the rolled pork at one end. Roll the pork in the bacon to wrap it fully. Tie the joint at 3–4cm intervals with butcher's twine to hold its shape during cooking.\u003c\/li\u003e\n\u003cli\u003eMix together the chutney, wholegrain mustard, honey, and cider vinegar in a small bowl to make your glaze. Set aside.\u003c\/li\u003e\n\u003cli\u003eSet your rotisserie up for indirect heat at around 180°C. Thread the pork loin onto the rotisserie spit, ensuring it's well balanced and centred. Secure the forks firmly.\u003c\/li\u003e\n\u003cli\u003eCook the pork on the rotisserie for approximately 1 hour 15 minutes to 1 hour 30 minutes, depending on the thickness of the joint. In the last 20 minutes of cooking, brush the glaze over the pork every 5–7 minutes, letting each coat caramelise before applying the next.\u003c\/li\u003e\n\u003cli\u003eThe pork is ready when it reaches an internal temperature of 75°C at the thickest part (away from the spit rod). Remove from the rotisserie, tent loosely with aluminium foil, and rest for 10–15 minutes before slicing.\u003c\/li\u003e\n\u003cli\u003eSlice thickly and serve with any remaining warmed 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":57845403844992,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-stuffed-bacon-wrapped-pork-loin-with-chutney-1759548.jpg?v=1777795451"},{"product_id":"tacos-al-pastor","title":"Tacos al Pastor","description":"\u003cp\u003eTacos al Pastor is one of Mexico's most beloved street foods — thinly sliced pork, marinated in a vibrant blend of dried chillies, spices and pineapple, then cooked on a vertical spit and piled into warm tortillas. Cooking it on a rotisserie gives you that same slow-roasted, caramelised crust you'd get from a traditional trompo. It takes a bit of prep, but the result is genuinely spectacular — sweet, smoky, and deeply savoury all at once.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the marinade\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1.5kg pork shoulder, sliced into 1–2cm steaks\u003c\/li\u003e\n\u003cli\u003e3 dried ancho chillies, stems and seeds removed\u003c\/li\u003e\n\u003cli\u003e2 dried guajillo chillies, stems and seeds removed\u003c\/li\u003e\n\u003cli\u003e1 chipotle chilli in adobo sauce\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, peeled\u003c\/li\u003e\n\u003cli\u003e1 small white onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e120ml pineapple juice\u003c\/li\u003e\n\u003cli\u003e60ml white wine vinegar\u003c\/li\u003e\n\u003cli\u003e2 tbsp mild American-style mustard\u003c\/li\u003e\n\u003cli\u003e1 tbsp dark soft brown sugar\u003c\/li\u003e\n\u003cli\u003e1 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\u003e½ tsp ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the spit\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e½ fresh pineapple, cut into thick rings\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eTo serve\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSmall corn or flour tortillas, warmed\u003c\/li\u003e\n\u003cli\u003e1 small white onion, finely diced\u003c\/li\u003e\n\u003cli\u003eSmall bunch of fresh coriander, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2 limes, cut into wedges\u003c\/li\u003e\n\u003cli\u003eSalsa of your choice\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eSoak the dried ancho and guajillo chillies in boiling water for 20–25 minutes until softened. Drain and set aside.\u003c\/li\u003e\n\u003cli\u003eAdd the softened chillies, chipotle, garlic, onion, pineapple juice, white wine vinegar, mustard, brown sugar, smoked paprika, cumin, oregano, black pepper and salt to a blender. Blitz until completely smooth.\u003c\/li\u003e\n\u003cli\u003eSlice the pork shoulder into steaks roughly 1–2cm thick. Place in a large dish or zip-lock bag, pour over the marinade, and turn to coat thoroughly. Cover and refrigerate for at least 4 hours — overnight is even better.\u003c\/li\u003e\n\u003cli\u003eWhen you're ready to cook, thread the marinated pork steaks onto the rotisserie spit, stacking them tightly and compressing into a cylinder as you go. Sandwich the pineapple rings onto the spit at the top and bottom of the pork stack.\u003c\/li\u003e\n\u003cli\u003eSet up your rotisserie for indirect heat at around 190–200°C. Mount the spit and start the rotisserie motor. Cook for 1.5 to 2 hours, until the outer layer is deeply caramelised and the internal temperature of the pork reads 75°C on a meat thermometer.\u003c\/li\u003e\n\u003cli\u003eAs the outside crisps and chars, use a sharp knife or carving fork to shave thin slices of cooked meat directly from the rotating spit into a warm bowl or onto a board — this is the fun part. Return the spit to the heat and continue cooking while you serve the first round.\u003c\/li\u003e\n\u003cli\u003eServe the sliced pork in warm tortillas, topped with diced onion, fresh coriander, a squeeze of lime, and a spoonful of salsa. Add a few pieces of pineapple from the spit for the full street taco experience.\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":57845406138752,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/tacos-al-pastor-7117777.jpg?v=1777795404"},{"product_id":"bacon-kissed-rotisserie-chicken","title":"Bacon-Kissed Rotisserie Chicken","description":"\u003cp\u003eThere's something almost magical about a whole chicken turning slowly on the rotisserie — the skin crisping up, the juices running down, the smell drifting across the garden. This bacon-kissed version takes that simple pleasure and turns it up a notch. A good rotisserie chicken is cheaper than the supermarket version, tastes ten times better, and gives you enough leftovers to keep you fed for most of the week. Sandwiches, salads, pasta, soup — you're sorted.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.8–2kg\u003c\/li\u003e\n\u003cli\u003e6–8 rashers of smoked streaky bacon\u003c\/li\u003e\n\u003cli\u003e2 tbsp (30ml) rapeseed oil or olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp (5ml) smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp (5ml) garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tsp (5ml) onion powder\u003c\/li\u003e\n\u003cli\u003e1 tsp (5ml) dried thyme or dried mixed herbs\u003c\/li\u003e\n\u003cli\u003e1 tsp (5ml) flaky sea salt\u003c\/li\u003e\n\u003cli\u003e½ tsp (2.5ml) freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e½ tsp (2.5ml) cayenne pepper (optional, for a little heat)\u003c\/li\u003e\n\u003cli\u003e1 lemon, halved\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, lightly crushed\u003c\/li\u003e\n\u003cli\u003eA few sprigs of fresh thyme or rosemary (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eTake the chicken out of the fridge about 30 minutes before you plan to cook — this helps it cook more evenly. Pat it dry all over with kitchen paper. Dry skin means crispy skin.\u003c\/li\u003e\n\u003cli\u003eMix the oil, smoked paprika, garlic powder, onion powder, dried herbs, sea salt, pepper, and cayenne (if using) into a paste. Rub this all over the chicken, getting under the breast skin if you can — that's where the flavour really lives.\u003c\/li\u003e\n\u003cli\u003eStuff the cavity loosely with the lemon halves, crushed garlic cloves, and any fresh herbs you're using. Don't pack it too tightly — you need the heat to circulate.\u003c\/li\u003e\n\u003cli\u003eDrape the bacon rashers over the breast of the chicken, tucking them in slightly so they stay put during the first part of the cook. They'll baste the bird as they render down.\u003c\/li\u003e\n\u003cli\u003eTruss the chicken firmly with butcher's twine — legs and wings tied close to the body. A well-trussed bird is essential for rotisserie cooking. Thread it carefully onto your rotisserie spit, making sure it's centred and balanced so the motor isn't straining.\u003c\/li\u003e\n\u003cli\u003eSet up your grill for indirect heat at around 190°C. On a gas grill, this usually means the burners directly under the bird off, and the outer burners on. Place a drip tray underneath to catch the fat — you'll thank yourself during the clean-up.\u003c\/li\u003e\n\u003cli\u003eStart the rotisserie motor and close the lid. Cook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.8–2kg bird. The bacon will crisp and may fall away after the first 30–40 minutes — that's fine, it'll have done its job.\u003c\/li\u003e\n\u003cli\u003eThe chicken is ready when a probe thermometer inserted into the thickest part of the thigh (not touching the bone) reads 72–73°C. Remove it from the heat and rest it under a loose tent of aluminium foil for 10–15 minutes. Carryover heat will bring it safely up to 75°C while keeping the meat juicy.\u003c\/li\u003e\n\u003cli\u003eCarve, serve, and try not to eat all the crispy skin before it reaches the table.\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":57845407252864,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/bacon-kissed-rotisserie-chicken-5604673.jpg?v=1777795403"},{"product_id":"rotisserie-chicken-with-garlic-parmesan-rub","title":"Rotisserie Chicken with Garlic Parmesan Rub","description":"\u003cp\u003eThere's something genuinely magical about a rotisserie chicken turning slowly over the heat — the fat basking, the skin crisping up, the smell drifting across the garden. This one gets a generous coat of homemade garlic and Parmesan rub that builds into a golden, flavour-packed crust while keeping every bite inside impossibly juicy. It's the kind of cook that looks impressive but is really quite straightforward once the bird is on the spit.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the Garlic Parmesan Rub\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e40g finely grated Parmesan\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp (30ml) olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp dried oregano\u003c\/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\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 Chicken\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.8–2kg\u003c\/li\u003e\n\u003cli\u003e1 tbsp (15ml) olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to season the cavity\u003c\/li\u003e\n\u003cli\u003eHalf a lemon\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, lightly crushed\u003c\/li\u003e\n\u003cli\u003eA few sprigs of fresh thyme\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eTake the chicken out of the fridge about 30 minutes before cooking so it can come closer to room temperature — this helps it cook more evenly.\u003c\/li\u003e\n\u003cli\u003eMix all the rub ingredients together in a small bowl to form a paste. Set aside.\u003c\/li\u003e\n\u003cli\u003ePat the chicken completely dry with kitchen paper. Drizzle the outside with olive oil and season the cavity with salt and pepper. Stuff the cavity loosely with the lemon half, crushed garlic cloves, and thyme sprigs.\u003c\/li\u003e\n\u003cli\u003eWork the garlic Parmesan paste all over the chicken — get it under the skin over the breast if you can, and coat the legs and back thoroughly.\u003c\/li\u003e\n\u003cli\u003eTruss the chicken tightly with butcher's string so the legs and wings are secured close to the body. A loose bird on the rotisserie will flap around and cook unevenly, so take your time here.\u003c\/li\u003e\n\u003cli\u003eThread the chicken onto the rotisserie spit, making sure it's balanced as centrally as possible. Secure the forks firmly so the bird doesn't slip during the cook.\u003c\/li\u003e\n\u003cli\u003eSet up your grill for indirect heat, targeting a temperature of around 190°C at the grill level. For a gas grill with a rear rotisserie burner, use that burner and leave the main burners off beneath the bird. Place a drip tray underneath to catch the juices.\u003c\/li\u003e\n\u003cli\u003eStart the rotisserie motor and close the lid. Cook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.8–2kg bird. Resist the urge to keep opening the lid — every peek drops the temperature.\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 75°C on an instant-read thermometer. The juices should run completely clear and the skin should be a deep, gorgeous golden brown.\u003c\/li\u003e\n\u003cli\u003eCarefully remove the spit from the grill and allow the chicken to rest for 10–15 minutes before removing the forks and carving. The rest is not optional — it's where the magic happens and the juices redistribute.\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":57845410431360,"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-with-garlic-parmesan-rub-1147121.jpg?v=1777795399"},{"product_id":"pork-belly-porchetta-on-the-rotisserie","title":"Pork Belly Porchetta on the Rotisserie","description":"\u003cp\u003eThere's something almost magical about a joint slowly turning over a live flame — the fat rendering, the skin crackling, the whole thing filling the garden with that unmistakable roasting smell. Porchetta is the Italian classic that takes a rolled pork belly, stuffs it with herbs and garlic, and lets the rotisserie do the hard work. The result is gloriously crisp crackling wrapped around juicy, herb-scented meat. It's a proper centrepiece, and honestly, not as difficult as it looks.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1.5–2kg pork belly, skin on, boned and butterflied (ask your butcher)\u003c\/li\u003e\n\u003cli\u003e6 garlic cloves, finely 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 tbsp fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 tbsp fennel seeds, lightly crushed\u003c\/li\u003e\n\u003cli\u003e1 tsp dried chilli flakes\u003c\/li\u003e\n\u003cli\u003eZest of 1 lemon\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tsp flaky sea salt (for the filling)\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eExtra flaky sea salt (for the skin)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore and dry the skin.\u003c\/strong\u003e Pat the pork belly thoroughly dry with kitchen paper — the drier the skin, the better the crackling. Score the skin at 1cm intervals with a sharp knife, cutting through the skin but not into the meat. Leave uncovered in the fridge overnight if you can; even a couple of hours air-drying helps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the herb filling.\u003c\/strong\u003e Mix together the minced garlic, rosemary, thyme, parsley, crushed fennel seeds, chilli flakes, lemon zest, olive oil, salt and pepper into a rough paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFill and roll.\u003c\/strong\u003e Lay the belly skin-side down on your board. Spread the herb paste evenly over the flesh, leaving a 2cm border at the edges. Tightly roll the belly from one of the short ends, keeping the filling tucked in as you go. Tie firmly with butcher's twine at 3–4cm intervals — the tighter the better to keep the filling in and the roll even on the spit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the skin.\u003c\/strong\u003e Rub the outside liberally with flaky sea salt, pressing it into the score marks. This draws out moisture and helps the crackling blister and crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet up the rotisserie.\u003c\/strong\u003e Preheat your grill with the rotisserie burner or set up for indirect heat at around 190–200°C. Thread the porchetta onto the rotisserie spit, making sure it's balanced — an unbalanced roll will strain the motor and cook unevenly. Secure firmly with the rotisserie forks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook.\u003c\/strong\u003e Roast on the rotisserie for 1 hour 30 minutes to 2 hours, depending on the size of your roll. The constant rotation bastes the meat in its own fat and renders the skin evenly all the way round. Keep the lid closed as much as possible.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck the temperature.\u003c\/strong\u003e Your porchetta is ready when a meat thermometer inserted into the thickest part of the roll reads at least 75°C. The skin should be deeply golden and crackling — if it needs a final blast to crisp up, increase the heat for the last 10–15 minutes, keeping a close eye on it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest.\u003c\/strong\u003e Remove the porchetta from the spit and rest on a board, loosely tented with aluminium foil, for 15–20 minutes before slicing. This lets the juices redistribute and keeps the meat beautifully moist.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve and serve.\u003c\/strong\u003e Remove the string and slice into rounds with a sharp carving knife or bread knife. Serve with roasted vegetables, soft bread rolls, or just on its own — it really doesn't need much.\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":57845411217792,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/pork-belly-porchetta-on-the-rotisserie-5217370.jpg?v=1777795399"}],"url":"https:\/\/kitcheninthegarden.co.uk\/collections\/rotisserie-recipes.oembed","provider":"Kitchen In The Garden","version":"1.0","type":"link"}