Fire & Food

In honour of dear friends moving away and inspired by our recent holiday in France, this dish was the first course of a four course French...

A RESTAURANT REVIEW Our two week family holiday in the south of France is always a firefoodie challenge. There is pretty much a blanket ...

COOKED OVER AN OPEN FIRE Nearly a week has gone by and we have barely recovered from our four days of camping, feasting and music in Dorset...

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...