Collection
Vegetable BBQ
Proof that the best BBQ isn't always about the meat. Charred veg, halloumi, grilled flatbreads — every dish earns its place.
Grilled Halloumi and Veg Mezze
A full mezze spread from the BBQ: halloumi slices, courgette, aubergine, and peppers all grilled over direct heat and arranged on a platter with hummus, olives and warm flatbreads. A great vegetarian centrepiece or an opener for a longer feast.
Grilled Vegetable and Feta Tray
Courgette, aubergine, red pepper and red onion grilled over direct charcoal heat, then arranged on a platter with crumbled feta, torn basil, and a drizzle of balsamic glaze. Simple, seasonal, and one of the best arguments for growing your own.
Charred Corn on the Cob
Corn cooked directly on the grill until deeply charred in patches, the natural sugars caramelising against the heat. Finished with butter and flaky salt. One of summer's most reliable pleasures on the BBQ.
Grilled Peppers and Tomatoes
Whole peppers and tomatoes grilled directly over the coals until charred and blistered, served alongside Turkish kebabs in the traditional manner. The charring is what transforms them — not a garnish, but a course in themselves.
Grilled New Potatoes
New potatoes parboiled until just tender, then finished in a cast iron pan over direct coals until golden and crispy on the outside. Simple, completely satisfying, and far better than any potato cooked indoors.
Grilled Pak Choi
Pak choi halved and grilled cut-side down over direct coals until charred and the leaves are wilted but the stems still have bite. Finished with sesame oil and soy sauce. The natural companion to teriyaki salmon and any Asian-style BBQ dish.
Grilled Pineapple
Pineapple slices grilled directly over charcoal until caramelised and lightly charred. The natural sugars concentrate and the smokiness of the coals adds a complexity that raw pineapple simply doesn't have. A perfect foil for jerk chicken.
Grilled Flatbreads
Simple yeasted flatbreads made from a quick dough and cooked directly on the grill grate for charred, pillowy results. The base for kebabs, shawarma, mezze and more. Far better than anything from a packet.
Hummus
Proper hummus made from scratch — not from a tub. Using good tahini, plenty of lemon and ice-cold water blended until silky smooth. A world apart from supermarket versions, and the essential companion to any mezze spread.
Balsamic Glaze
Balsamic vinegar reduced to a thick, glossy glaze. Intensely sweet-sour and deeply complex. A small drizzle transforms grilled vegetables, burrata, strawberries or any grilled veg platter into something that looks and tastes considered.