Fire & Food

It was a much needed day of glorious Oxfordshire sunshine, I had two bags of lamb chops in the freezer and some good quality charcoal sitti...

This is a big Fire Food moment. I've been desperate to create another batch of preserved chillies, and finally managed to squeeze the t...

ON A BED OF FRESH TARRAGON & DILL This was served as a main course after the moreish grilled mussels appetiser posted earlier this ...

CHAPTER 2 - COOKED IN A WEBER Two years ago I prepared this dish in honour of a visit from our pesco-vegetarian daughter. The short arti...

AND AN ARRAY OF OTHER DELIGHTS We had the pleasure of Ben's cooking the week before when we were invited to help him celebrate his bir...

After this experience, I'm struggling to see why I would roast any other cut of pork in the Weber. The abundance of crackling and the la...

Last winter, our son Luca received the most delightful birthday present. A shiny metal tin containing all you need to get a fire going in an...