Scallops three ways and langoustines over birch wood fireSet the fire pit and burn down the logs until you have a good bed of embers and some burning wood but a light clean smoke.
Hay Smoked Lamb Rumps on the Big Green EggThe taste the hay gives is an earthy smoky hit and rather different to direct charcoal and wood smoke which suits lamb. This was served with
BBQ Whole Picanha with a dry rubPicanha, or top rump, is a Brazilian cut traditionally cooked purely seasoned with salt either cut into steak and cooked on a rotisserie or
Chermoula Squid on the Big Green EggFresh fried squid with a spicy lemony sauce is bursting with bold flavours.Chermoula is a pungent North African sauce, traditionally served
