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Barbecue Bible


 

DISHOOM

 
Dishoom’s recipe inventor Nicola loves layering flavours: "Take our Murgh Malai; a mix of garlic, ginger, salt and vinegar seasons chicken, which then goes into a marinade of yoghurt, coriander, chillies and cheddar cheese. It may sound like a lot, but it's simple to do and so worth it!”
spread eagle

SPREAD EAGLE

Georgina, the chef at London’s only 100% vegan pub, says; "add a teaspoon each of porcini powder and brown miso to your marinade to brush over your favourite barbecued veggies for a delicious smoky umami flavour.” 

whole beast

WHOLE BEAST

Sam and Alicja from Wholebeast say; “ buy the best quality, sustainable charcoal that you can afford, from a company that uses proper woodland management like Whittle and Flame. You'll taste the difference instantly."
spice box

SPICEBOX 

 
Spice up your side salad by tossing your green beans in coconut oil, curry leaves, cumin, fennel, mustard seeds, ginger, coconut and lime. Spice Box founder Grace Regan calls this ‘Keralan Green Bean Thoran’. 

 

berber & q

BERBER & Q

Try covering cauliflower in Berber & Q’s Shwarma Spiced Butter by combining softened butter, minced garlic, lemon juice and shawarma spice mix (cinnamon, sumac, cumin, allspice, nutmeg and cardamom) before putting on the grill.

 

LUCKY SAINT

Our founder Luke suggests a Picon Bière. “Pour a shot of Picon over ice cubes, then fill the glass with chilled Lucky Saint. The bitter orange complements the citrus notes in our pilsner, making a very low alcohol summer drink to enjoy in the sun."

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