Ingredient: Garlic

Beef short ribs are made for slow BBQ. The layers of fat, sinew and meat break down over time, leaving you with something that pulls apart at the nudge of a fork. I like mine …

Skirt steak has a deep, beefy taste that stands up well to fire. It’s long and flat, cooks quickly, and slices up beautifully against the grain. It doesn’t cost a fortune, but when treated right, …

The marinade is simple but really effective. I use full-fat Greek yoghurt as the base—it tenderises the chicken without turning it mushy. I stir in lemon zest, garlic, chopped parsley, mint, and oregano, along with …

Beef skirt is one of those underrated cuts that rewards you with big flavour if you treat it right. It’s got long, coarse muscle fibres and loads of beefy character. You don’t need much—just a …

Chicken thighs are brilliant on the BBQ. They stay juicy, take on flavour well, and cook evenly. I like to pair them with Mediterranean-style flavours that hold up against the heat. In this recipe, the …

These beef skewers are one of those BBQ dishes I turn to when I want something quick, but still full of flavour. The meat is marinated in a garlicky soy and sesame dressing that soaks …

Succulent chicken thighs grilled over hot coals have always been one of my go-to BBQ staples, but I like giving them a lift with something that cuts through the richness. This sticky apricot glaze does …

Pork and mustard have always worked well together. I wanted to bring a bit of summer into that pairing, so I went for a honey mustard glaze and paired it with grilled peaches. You get …

This chilli beef bake has become one of my midweek staples. It’s warm, filling, and gets better with time—ideal for leftovers or feeding a crowd. What makes it different from your usual chilli is that …

There’s something deeply satisfying about making a steak pie from scratch. It’s not just about the end result—it’s the process. The way the meat simmers low and slow until tender, the scent of onions caramelising …