The Tomato Stall’s wonderful tomotoes are like sweets, brightly coloured, with a juicy burst of sweetness – but healthy. This is a great way of using that sweetness, with the halloumi balancing it out, and the skewers make it easy to grill on the BBQ. Ingredients: 250g Isle of Wight … Read More
This recipe comes from the Big Green Egg who have a superb archive of BBQ recipes Tenderstem Brocolli with Flaked Almonds and Anchovies Set up your BBQ or Big Green Egg for direct grilling at 200°C Serves 6 Ingredients: 1 jar of anchovies in oil A handful of flat-leaf parsley … Read More
Sarah has prepared some special Creedy Carver Chicken dishes this week, with Drums in Crumbs (Chicken drumstick lollipops that have been coated in garlic butter & breadcrumbs) that are serious finger food. Just pop in the oven for 35 minutes at 180°C, or deep fry for 10-12 minutes, then dip … Read More
Globe artichokes are in season and a finger-licking, satisfying meal all by themselves. They look superb on a plate, paired with smoked garlic mayonnaise as a yummy dip. You can go about this in two ways – the quick mid-week supper route (buy a pot of the Garlic Farm’s mayonnaise … Read More
The English Cherry Season has started again, and we will get our first delivery of Godshill Orchard Cherries on Friday morning direct off the Isle of Wight Ferry. Simeon and his father grow a variety of cherries to help extend the season, with the first up being Merton Glory, a … Read More
This is cooking at its most basic and best – dirty grilling is when you cook directly on the coals. We do this on our BBQ Course with a good steak, but it works equally well for vegetables such as onions and beetroot, and even apples. If you use a … Read More
This is a great early summer recipe that combines local asparagus and great-tasting Isle of Wight tomatoes with that luxurious Italian delicacy: Burrata. (you could use good quality mozzarella instead if you want). Grilling the asparagus adds an extra crunch, but you can boil or steam the asparagus if you … Read More
I absolutely love the meat from Short Ribs, with the perfect combination of the most flavourful beef, fat and texture. Short Ribs can be slow-cooked on the bone with a punchy rub, until the meat is juicy, succulent and tender. They make a dramatic burger when you place a rib … Read More
We have put together a seasonal menu fit for this mighty Royal occasion: The Queen’s Platinum Jubilee. There are a range of options to inspire you as you celebrate with friends and family over the extended weekend. With sunshine and half term, it’s the perfect time to celebrate the best … Read More
This Big Green Egg course will guide you through setting up the egg, preparing ingredients and marinades, smoking, grilling, slow-cooking, baking, and roasting. We will also look at some of the accessories available that help gets the best results for your Big Green Egg. We will finish up with a … Read More
This fish cookery course gives you some inspiration on how to use different types of fish on the BBQ for the best results. While we will be using a Big Green Egg to demonstrate this course, you could use a conventional oven and grill, or another brand of BBQ. We … Read More
This recipe is ideal for spring veg (especially asparagus) and elderflowers, but you can also add mushrooms, onion slices, pepper or whatever veg looks freshest. Elderflowers are popping up throughout our hedgerows and the flowers seem particularly fragrant after some good sunshine. Pick the heads whole, give them a quick … Read More