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.
Ideal for sharing. Baked in Le Creuset's versatile Signature Shallow Casserole, this spinach, artichoke and ricotta stuffed bread wreath is packed full of flavour and the perfect acompaniment to any dish.
Simplify your life and treat yourself to a microwave dessert in minutes. It's fun, quirky, and perfect for friends or kids' slumber parties. Serve it with all your favourite toppings.
Pair this Asian-spiced corn on the cob with our Grilled Cheese Sandwich and Mak Kimchi for the ultimate English-Korean fusion dish. The spicy sweet flavours of the kimchi pair perfectly with this Asian marinade of hot chilli and sweet honey.
Barbacoa, a delicious dish from Hidalgo, Mexico, is traditionally cooked underground for twelve hours. This recipe, inspired by northern Mexican Barbacoa, involves marinating lamb in an ancho chilli and spice adobo, then slow-cooking it in the oven. The result is tender, mouthwatering meat, perfect for enjoying with tomato rice & corn tortillas. Recipe by Karla Zazueta
@mexicanfoodmemories
This traybake is packed with delicious sweet and salty flavours. Crunchy peanuts are combined with crumbed cake, sweet cherries, and desiccated coconut to make this afternoon slice, perfect for sharing.
A fail-safe version of the traditional English custard known as Crème Anglaise. Delicious served hot with our Bread and Butter Pudding or Pear and Blackberry Clafoutis. Also the perfect accompaniment to steamed puddings, crumbles and fruit pies or served cold with jellies and tarts.
The rich umami flavours of the white miso work perfectly with tasty chicken thighs. Crisping and caramelising nicely in the oven, this Japanese-inspired chicken is served with roasted tenderstem broccoli and finished with a sprinkling of sesame seeds.
This breakfast dish combines the classic English fry-up with the Middle Eastern tomato and egg dish, shakshuka. Cooked all in one pan, the eggs are gently poached in harissa-spiced tomatoes, perfect for dipping your chipolatas in the yolk
