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.
A whole bavette is a brilliant cut for the Kamado: deeply beefy, loose-grained, and superb when cooked hot and fast after a gentle smoke or indirect warm-through. The key is not to overcook it, then slice it correctly across the grain so it eats tender rather than chewy.
