- by Mark Milligan
Cooking chicken on the rotisserie
- by Mark Milligan
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Peri peri spatchcock chicken is a bold, flame-driven dish that balances heat, acidity, and smoky depth, highlighting both technique and flavour. By removing the backbone and flattening the bird, the chicken cooks evenly and exposes more surface area to the...
This Cajun foil-pack broil is a streamlined, grill-friendly take on a classic Southern seafood boil, designed for maximum flavour with minimal cleanup. Ingredients (Serves 4) Main Components 500 g large prawns (shell-on, deveined) 400 g smoked sausage or chorizo (sliced,...
Barbecue chicken quesadillas combine the bold, smoky sweetness of barbecue sauce with the rich, creamy melt of cheese, all sealed inside a crisp, golden tortilla.
Here’s a from-scratch, Subway-style Meatball Marinara sandwich—engineered to replicate the soft texture, mildly sweet marinara, and assembly style you’d expect.
A dense, umami-heavy burger combining spiced haggis, earthy black pudding, crispy bacon, and sweet caramelised onions. Best served medium-thick to hold structure. Ingredients (Makes 2 burgers) For the patties 200g haggis (cooked and cooled)150g black pudding (skin removed)250g beef mince...
Everyone knows and loves the iconic “Big Mac”, so if hot dogs are your go-to at summer BBQs, then you’re in for a treat. Ingredients: 60 grams of mayonnaise 2 tablespoons of ketchup 2 tablespoons of mustard 1 tablespoon of...
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