There’s something truly special about cooking in the open air – the sizzle of meat on the grill, the aroma of smoke mingling with fresh herbs, and the relaxed rhythm of a meal enjoyed outdoors. This collection celebrates the best of outdoor cooking, from flame-grilled favourites to slow-cooked feasts on the Kamado. Whether it’s a simple burger and sausage night or a more elaborate affair with roasts and sides, each recipe is designed to bring out bold, honest flavours using quality British produce. Light the fire, gather your friends, and make the most of the grill with these hearty, satisfying dishes.
Flanken-cut short ribs are sliced across the rib bones, giving each piece several small sections of bone surrounded by richly marbled beef. Cooked quickly over charcoal and finished with a sticky American-style barbecue glaze, they develop crisp, smoky edges while remaining juicy inside. This recipe uses 1.5kg of ribs and serves four to six people.
