Rotisserie-cooked chicken shawarma, coated in a punchy yoghurt marinade. Pile into flatbreads with salad
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Cooking to Temperature Over Time with Jim Moore
Jim Moore, AKA Only Slaggin, is prolific in the BBQ community for his succulent and adventurous cooks, all cooked perfectly to temperature. So we asked him to talk to us about why being on #TEAMTEMPERATURE is so important when it comes to cooking with meat and fire. With temperature as your guide, and a Thermapen as your trusty sidekick, you’ll be cooking perfectly juicy and delicious BBQ food all year long...
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Sirloin Steak, Smoked Garlic Mash & Mushroom Pithivier
This recipe is FANCY. Perfect for special occasions, this dish really won’t fail to impress. Step aside steak and chips, and welcome buttery medium rare sirloin with an abundance of mouthwatering sides...
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How to Use a Meat Thermometer Accurately
Working out how to use a meat thermometer accurately might sound simple, but it can be surprisingly easy to do incorrectly. Ensuring that readings are taken properly is essential for making sure that your food is perfectly cooked, safe and delicious, every time.
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How to Cook Beef Ribs with the Smokin' Elk
Great for beginners looking to get into low and slow smoking, beef short ribs are simpler to make but still have all the flavour, bark and tenderness of bigger cuts like brisket. The Smokin’ Elk shows us how to cook beef ribs on the BBQ, ensuring they’re perfectly juicy and tender.
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Mike Tomkins’ Hunter’s Chicken
Hunter’s chicken is a wonderful thing. Juicy chicken, oozing with cheese, encased in salty bacon and glazed with tangy BBQ sauce. MasterChef finalist 2021 Mike Tomkins took this pub classic and elevated it with three cheeses for the filling, a luxurious, creamy mash and roasted Tenderstem.
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Roast topside of beef with Yorkshire puddings
There’s nothing more comforting than a delicious roast topside of beef with lashings of gravy and a big ol’ Yorkshire pud. We served this recipe with roast beetroot, potatoes and a dollop of beetroot and horseradish cream, to add some colour and earthy flavours to the dish.
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Mike Tomkins' Jerk Chicken Supreme
Inspired by a recent trip to Jamaica, this vibrant recipe by Mike Tomkins is full of beautiful colours and flavours. It’s the perfect pick-me-up in winter, or a lovely sharing meal to enjoy outside in the summer.
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Baked Cod Provençal with Saffron Potatoes
Baked cod provençal makes a fantastic quick and healthy midweek meal. Meaty fish meets the sun-kissed flavours of the South of France, while the saffron potatoes add even more colour to this beautifully fresh and vibrant dish.
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Fish Tempura with Sauce Gribiche
Homemade fish tempura is really simple to make but is bound to impress guests. It makes a perfect starter for a dinner party, or if you’re craving a lighter, healthier meal, this will be sure to satisfy those cravings when served as a main with new potatoes.
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Swedish Cinnamon Buns
A delicious snack, comforting dessert or incredible breakfast – they are a truly versatile and worthwhile bake. Cooking the cinnamon buns to 87°C will also ensure that they are perfectly moist and chewy inside, so keep your Thermapen on hand to create the perfect buns.
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Kenny Tutt's Roast Goose with Mulled Plums
Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.
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Latest recipes

Ribeye is an amazing, flavour-packed cut of beef. Learn how to cook ribeye steak medium rare using the reverse sear...

Elky Whittaker, aka The Smokin’ Elk, began barbecuing as a hobby 10 years ago. Today, he has 262k Instagram followers...

Juicy BBQ chicken shawarma recipe with homemade flatbreads and garlic sauce.

Tender pulled pork cooked on the BBQ, piled into soft brioche buns with creamy homemade coleslaw.
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