This colourful recipe is a vibrant, vegetable-forward flatbread baked on the BBQ Outdoor Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enamelled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors.
With smoky bacon, ground beef and beans, these meaty cowboy beans can be served as a side dish or as the main meal. The sweet and savory sauce brings all the elements together for a hearty and comforting dish, perfect for your next barbecue. And by using the BBQ Outdoor Round Skillet you can cook the beans outdoors over an open flame for a deep, charbroiled flavor. Just don’t rush the 15 minutes simmer time - it’s necessary to make sure all the flavors meld together.
Perfect as a side dish for seared meats or as a topping for fajitas, colorful bell peppers and red onions are even better when cooked on the grill. The perforations on the BBQ Outdoor Square Grilling Basket mean you can get the charbroiled flavor of an open fire without losing the thin vegetables under the grates. Try using a mixture of orange, red and yellow bell peppers or feel free to use any combination of sweet or spicy peppers.
Gigantes Plaki is a Greek dish known in English as giant baked beans. The name Gigantes comes from the Greek word for giants, hence giant beans and this is a great dish for people to dip bread in and eat alongside other mezze dishes.
A tasty, uncomplicated snack, delicious stuffed flat breads that cook and release with ease on the Cast Iron Grill. Be inspired by the filling below or create your own, the possibilities are endless.
Make your own French-style sandwich with skinny fries, perfect for picnics. The Café de Paris butter is great to have on hand whenever you serve steak.
A moist fruitcake baked with a layer of golden marzipan in the centre and finished with a toasted marzipan topping. The Simnel cake dates back to medieval times when traditionally it was baked as a gift for Mothering Sunday and following the rules of lent the cake was kept and not eaten until Easter.
Our Spring Rolls are fresh, vibrant and full of crunch. Traditional in Vietnam, Gỏi cuốn, fresh spring rolls are packed full of crunchy vegetables, pork, or prawns.
Popular in Middle Eastern and Indian cooking, a kofta is a savoury ball of spiced minced meat or vegetables, grilled and traditionally eaten inside pitta bread pockets together with a yogurt and fresh herb dip and vegetable salads. This recipe will make enough to fill 4 pitta pockets.
Home-Baked Hot Cross Buns. Once you’ve tasted these easy hot cross buns you will never resort to the shop-bought versions again – and you will love the wonderful fragrance that fills your home as they bake.
Chickpeas are widely used in Greek cooking, traditionally used in a classic chickpea stew called Revithada. Chickpeas are a great flavour carrier making this a super tasty, aromatic dish.
