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Open-Fire Cooking

Ripe for the picking in all its Autumnal glory. A hard, tart and sour fruit when raw, quince are a wonderfully fragrant and enticing fruit when cooked.  Most commonly turned into quince jelly to adorn the cheese plate we believe that these wonderful fruits are destined...

A perfect way to kick off a dinner party, served with either flatbreads or crudités. Carrot and orange are such a wonderful combination and when mixed with the tahini it gives you a really nice nutty flavour. This is a great recipe for the kids...

Cubes of spiced venison glazed with warming gochujang is a thing of beauty, matched with some charred chillies, red cabbage fried down with Briscoe's Tempting Thai Jelly and our favourite super-easy flatbreads for a perfect dinner to blow away the winter cobwebs. For some extra...

It's a glorious time of year for seasonal game and this recipe is a fantastic introduction to cooking with pheasant, and a real winter warmer. Bung everything into a pot, apply heat and have a glass of cider whilst you wait -  what could be...

This burnt salsa is hands down our favourite salsa recipe and couldn’t be easier to make. It’s a great side dish or light bite, perfect served with grilled meats, fish,  tacos, salads or just as a dip with nachos (so, pretty much everything)! When the...

Baking bread at home doesn't have to be difficult - flatbreads are super simple to make, quick to cook and taste delicious served straight from the pan. They're made from two main ingredients - self raising flour and natural yogurt - and you can add...

This is a superbly simple recipe - quick, flavoursome and slightly spicy. If you haven't got a smoker, we've got a how-to guide on how to repurpose an ammunition box into your very own portable smoker. The below recipe uses a really quick cure of 20 minutes,...

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