As the chill of winter lingers, you can find yourself craving hearty meals that are both satisfying and nourishing. This recipe for venison steaks with honeyed root veg, spiced chickpeas & sheep’s cheese is the perfect answer to that craving.
Discover our mouthwatering tarte tatin recipe, where caramelised apples are paired with buttery puff pastry and a splash of dark rum. This decadent dessert may take a bit of effort, but the delicious results are well worth it.
Tender, slow-smoked beef cheeks are paired with buttery garlic prawns for a bold and indulgent taco filling.
With the game season well underway and with warming stews, casseroles and one pot meals on the menu, this one is a firm favourite for those cold days. The red wine enriches the sauce and the redcurrant jelly adds a touch of sweetness.
Something a little different – a fruity focaccia with dried cranberries plumped up with sherry. It’s a bit like a light fruit cake or bread and butter pudding without the egg mixture. Topped with honey and nuts adds a little sweetness and bursts of fruit as you bite into a slice. It’s moist enough to eat on its own or serve with crème fraiche, custard or ice cream.
Bread sauce is a must on our Christmas table, and this recipe takes it to the next level. It works well for a pre-meal dip or save it for the main event. This makes 1 litre of sauce; it can be scaled down if needed, but we love bread sauce, clearly!
Sweet maple-glazed bacon and perfectly seared scallops come together in a rich brioche bun layered with peppery rocket. Finished with a punchy chilli crisp mayo, this indulgent sandwich balances smoky, sweet, and spicy flavours in every bite.
A showstopping centrepiece of tender lamb with a crisp, herby breadcrumb crust. Perfect for using up the wild garlic you stored in the freezer from spring.
Oak-smoked cod brings a deep, savoury richness to fragrant coconut curried rice infused with warming spices and sweetness. Finished with boiled eggs, crispy onions, and a fiery drizzle of sauce, this dish delivers a bold balance of smoke, spice, and comfort.
There is so much flavour in lamb neck, which is why this cut is often used in the traditional Welsh stew – cawl. It takes time and patience for this neglected cut to reach its potential but it’s well worth it. In our recipe, the beans and oil add a touch of refinement against this rustic stew.
Slow-smoked venison haunch is gently braised with winter vegetables, red wine, and aromatic spices to create a rich, deeply comforting stew. Served alongside savoury cheese and fig scones, this dish balances hearty warmth with a subtle sweetness for a perfect cold-weather feast.
It’s great to cook this on your smoker or BBQ, even in the embers of a log fire as it picks up the gentle aroma of woodsmoke. It looks a little lengthy, but it’s really pretty quick and easy to make. Plus, a big pot of this will go a long way and accompany any smoked meats perfectly. Feel free to add some bacon at the start!
Juicy pork and beef meatballs are gently cooked and finished in a rich, creamy gravy infused with warming spices and a hint of smoke. Paired with fragrant spiced red cabbage and a sweet-tart cranberry and apple sauce, this dish delivers a comforting balance of savoury depth and festive brightness.
A rich, smoky venison chilli is simmered with tomatoes, spices and a hint of sweetness, creating a bold and hearty filling. Served in warm tortillas and topped with fresh, zesty garnishes, these tacos deliver a perfect balance of heat, freshness and comfort.
A scrumptious chicken stew to warm you on those colder winter days
Grilled pineapple, zesty lime and sweet chilli just sing the bright and sunny flavours of the Caribbean. Try these easy skewers when you next fire up the barbie.
If you’ve still got apples left over from the autumn, this is a hearty comfort pudding which you can serve from the BBQ straight to the table and dive in with a big spoon.
This wild salmon recipe is a welcome addition to any table.
We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests.
This fool proof beefy crowd pleaser makes a great alternative to serve at winter parties. Prepare the beef in advance and load up these beef-filled rolls when the time is right. The sauce and thin raw onions gives it just enough bite.
A traditional Cumbrian dessert our boozy & fruity ‘Rum Nicky’ tastes so rich and indulgent that a little goes a long way and it won’t break the bank.
However, you don’t need to splurge on a fancy festive menu and with a few simple tricks and shortcuts, you can put on a showstopping Christmas spread without compromising on quality or flavour.
It’s the time for comfort food and your lidded BBQ can be used as a slow cooker. I cooked this scrummy stew in my Kamado Joe Jr, which is very economical on charcoal and retains the heat for a very long time
Lamb hearts are a wonderful winter warmer, served with your favourite trimmings.
A British classic! And perfect in a wood oven. This recipe makes one large toad-in-the-hole or 12 individual Yorkshire puddings in a muffin tray.
Phil Vickery replaces the burger bun with a Yorkshire Pudding in this delicious burger recipe.
This take on the Welsh Rarebit is served up by Tom Shanklin on his Kamado Joe.
Finn Russell shares his recipe for breakfast, including haggis, for a great start to the day!
This glaze is ideal for pouring over precooked and studded ham to create a wonderfully sticky, bitter-sweet and tangy glaze that will caramelise and crisp with a few darker edges.
Porchetta is ace to cook over coals, giving a tasty char to the crispy crackling and a heady kick and depth of flavour to the succulent, juicy meat.
This recipe is one of my go-to quick snacks on a day off, but this would also be perfect for a fireside treat on a cool night. In the time it takes for the coals to hit the sweet spot, all the preparation for this cook will be ready to go. It’s so quick and simple, but completely delicious.
Using canned potatoes is a fantastic hack when you’re short of time or out and about. They’re flavour sponges and melt into the sauce – use them with pride!
Think of picada as a Spanish pesto. Essentially finely chopped or pulverised nuts with olive oil, herbs and garlic used to brighten and jazz up other perhaps bland dishes, particularly in austere times. The texture of the two are similar but they taste very different.
Well, for me, the humble sprout has gone a full 180° and now sits near the top of the charts in favourite veg. We all know that bacon makes pretty much everything taste better and this dish is no exception, but the real heroes are the lovely little charred, al dente sprouts that really come into their own.
Here’s a twist on the standard fatty recipe, which makes a great side dish for chicken or Christmas turkey, using sage and onion stuffing with chipolatas as the filling, all wrapped with a delicious bacon weave.
As the winter sets in, why not fire up the coals or plancha on a weekend morning and treat yourself and the family to a super-easy homemade sausage pattie, egg, and melted cheese piled high in a warm English muffin.
Pork belly cubes in a sweet paprika rub, slowly smoked over applewood pellets finished with a sweet Apple Jack Daniels glaze and topped with a slice of fresh jalapeno to add that little twist of heat.
Hailing from Round Top, Texas this is a fantastically simple dish that can be switched up as you like and can utilise all four corners of your pantry but trust me with everything you throw in this, it is far from ‘trash’.
A warming treat that’s quick to rustle up – no whisking for these tasty muffins and once you’ve grated and chopped the apples, weighed out all the ingredients, and cooked they will be straight out of the BBQ into your bellies!
For all those pizza lovers out there, here is a festive spin on an old classic for a sweet treat.
Experience the joy of having ribs at home with Aston Prideaux’s simple, yet delicious, recipe.
Phil Roberts introduces the ultimate turkey sanger packed full of flavour.
Phil Robert shows us how to make a showstopping pig in a blanket using sausage swirls.
Chimi Chimi because the chicken gets ‘chimied’ twice! Firstly to marinate it and secondly to dollop over the top of the dish once it’s cooked, so you need to make plenty for this. This chimi has a bit of a chilli kick to it.
Lamb ribs, often underrated, are transformed by a flash of flame and hint of smoke from cooking over charcoal. These fatty little bites combine perfectly with cumin flavours and the sweetness of the gravy balances the earthy celeriac beautifully.
Abby Allen shares her recipe for the perfect warm cheeseboard during those cold winter months.
Gin-Cured Smoked Salmon recipe. Infused with gin and enriched with beetroot and orange zest, this smoked delight is a game-changer for your BBQ repertoire.
Grill up restaurant-worthy Wild Salmon at home with Marco Biasetti’s mouthwatering recipe for BBQ Magazine! This simple dish features succulent wild-caught fillets glazed in a sweet & savory honey-soy sauce, delivering perfectly charred & juicy perfection every time.
A delicious and rich chocolate cake – gluten free and gorgeously moist – from the woodfired oven, cooked in the falling heat.
This delicious festive twist is easy to make and can be enjoyed all year round.
Try these sweet corn on the cobs with with chilli-lime butter. A classic BBQ side from James Martin
Get your BBQ sizzling with our Low and Slow Pork Belly Burnt Ends! Glazed with honey and your favourite BBQ sauce, these sticky, sweet and smoky bites are unforgettable!
Jackie Weight’s Crusted Lamb Shoulder pairs perfectly with a vibrant Middle Eastern Beetroot Salad. Smoky beetroot, creamy feta, juicy pomegranate seeds, and homemade flatbreads create a BBQ feast that’s sure to impress!
This is a classic Burns Night dish, or delicious on any autumn evening when venison and roots are well in season and last year’s batch of sloe gin is ready for opening. Don’t waste the marinade – transform it into a delicious rich sloe gin butter sauce.
Enjoy this sweet and spicy Pork Baby Back Ribs recipe. Slow-cooked and slathered in homemade Dr Pepper BBQ Sauce, these ribs are the ultimate BBQ delight!
Enjoy a festive twist with this Dark Spiced Fire-Baked Gingerbread by Roz Cooper. Baked on the BBQ, this gingerbread blends black treacle, warming spices, and optional spiced rum for a rich, smoky treat. Perfect with cream or salted caramel sauce!
This cake is quick to prepare and cook. TIP: You can skip the smoking; in a bowl, mix the first 4 ingredients with warmed brandy. Leave to marinate for 1 hour.
An all-out extravaganza of caramelised sugar, s’mores are one of those desserts that have no rules. Have fun by wrapping the marshmallows up in doughnuts, then toasting them and dunking them in a wonderful spice-infused chocolate sauce.
If you’ve still got apples left over from the autumn, this is a hearty comfort pudding which you can serve from the BBQ straight to the table and dive in with a big spoon.
Indulge in a gourmet feast with our Roasted Turkey Crown dinner recipe. Effortlessly elevate your turkey crown using the Gourmet Roast function. Deliciously crafted in 2 hours 35 minutes!
Experience the festive fusion with Aston Prideaux’s Turkey & Cranberry Meatballs. Grill-perfect turkey, bacon, and cranberry blend, glazed to perfection. Served with spiced cranberry sauce – a BBQ delight!
Get ready to warm up your autumn nights with our Bonfire BBQ Franks & Beans! A hearty stew of onions, smoked frankfurters, and a medley of delectable ingredients, slow-cooked to perfection over hot coals.
Worlds Pantry’s Sausagemeat, Sage, and Onion Stuffing! Grill-cooked perfection featuring sausagemeat, sage, and apple. A flavoursome delight for your festive table.
A thrifty way to make the most of your Christmas budget is to familiarise yourself with Christmas leftover recipes. ‘TwixTmas Pie’ (T for turkey & T for tarragon!) is the ultimate in comfort food, uses up all the roast dinner leftovers and will feed a hungry family.
Elevate your Christmas feast with this Fire-Roast Turkey Schnitzel by Roz Cooper. Tender turkey steaks are breaded and grilled, served alongside oat and beetroot stuffing balls and homemade cranberry sauce.
The ultimate festive burger for BBQ fanatics to try this christmas. TV BBQ chef, podcast host and Kamado Joe marketeer, Ben Forte reveals…The Jingle Burger.
You’ve got to love a good shawarma kebab! Perfectly marinated pieces of meat that are nice and crisp on the exterior and juicy and tender in the centre.
We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests. We use oat crème fraiche to make it vegan-friendly, but you can use the standard one if you prefer.
Dashi is a light Japanese broth made from umami packed ingredients like seaweed and fermented fish, and forms the base for many classic Japanese dishes, including miso soup.
Elevate your festive feast with Ben Forte’s Joetisserie Gammon. Scored and glazed with an irresistible mix of orange, whisky, and cranberry. A Kamado Joe masterpiece.
Turkey in a Blanket Burger by Ben Forte, Masterbuilt, is a mouthwatering twist on the classic burger, perfect for the holiday season!
A Barnsley chop is a beautiful thing, a wing of juicy tender lamb with butterfly handles for you to grab hold of, and when you nail the crispy fat, oh boy, it’s wonderful. Here I serve them up with some Spanish-style rice and chimichurri.
Often I find the most simple way to cook BBQ turkey is the best. I’ve tried brines and they are great, but sometimes a bit of faff. For me my favourite way is to simply inject the breasts with a huge amount of butter.
A real treat if you are cooking up a Sunday-roast style BBQ meal, or just to go with a selection of BBQ meats…
A hanger steak can sometimes be hard to get hold of – the butcher or abbatoir often keep them for their lunch! Here I pair them up with some delicious king oyster mushrooms cooked in butter and a lovely herby baste.
Serve these hot off the grill with a cooling citrus-honey sauce and a large crispy green salad.
Delight in Dan Cooper’s Weber Roast Turkey! Infused with a festive blend of rosemary, cranberries, and cinnamon butter. BBQ perfection for a memorable feast.
The Oklahoma Onion burger is an awesome experience. You get sweet caramelised onion plus lots of little gnarly bits that catch on the grill combined with the juicy patty for an umami hit that is insanely addictive.
Phil Roberts’ Beef Tomahawk Wellington combines a juicy tomahawk steak, seared to perfection, wrapped in prosciutto, mushroom duxelles, and puff pastry.
This is the perfect Christmas starter, main and dessert all rolled into one.
Abby Allen’s Texas-style BBQ Short Ribs are slow-cooked to perfection. Marinated in a rich, smoky chipotle and bourbon sauce, these tender ribs are glazed and garnished with fresh chilli, spring onions, and ginger for a fiery finish.
Dr Pepper BBQ Wings from executive chef Phil Yeomans, Lainston House & Season Cookery School
