Lessons From Our First Supper Club
[…] Coleman photo Jeremy Coleman photo Jeremy Coleman Join us for our next Supper Club, a July 4th BBQ *For those who are not familiar with the Supper Club concept, Jeremy and I […]
[…] Coleman photo Jeremy Coleman photo Jeremy Coleman Join us for our next Supper Club, a July 4th BBQ *For those who are not familiar with the Supper Club concept, Jeremy and I […]
[…] soy or it is too salty). Adapted from Feeding the Fire by Joe Carroll Sweet BBQ Sauce 500g (2 cups) Heinz Chili Sauce (or ketchup) 3 tbsp Worcestershire Sauce (or […]
[…] are ones I use more at this time of year, but if you are a BBQ fiend, this sauce is great to have in the fridge at all times even […]
[…] were together, on the terrace with a view over the Atlantic and the most incredible bbq. Set into the chimney stack on the outside of the house, the perfectly designed […]
[…] Grill 3 aubergines until their skins are blackened all over and wrinkled, either on a bbq, in a very hot oven, or over the flames of a hob. Once they […]
[…] I am already back to using my Big Green Egg. While preparing for full blown BBQ season, I am pouring through this book and ferociously marking all the new recipes […]
A true Southern BBQ tradition, it’s been fully embraced in not so warm London for many years on repeat and one of my ploys to extend Summer well into the Autumn months. Also, […]
[…] I promise, you will never feel like you are eating the pescetarian option at a BBQ. Thanks to Diana Henry’s book, A Change of Appetite, I now add a small […]
[…] spring onions and my addition, a little hot sauce. Now that we are in full bbq season swing, ditch the toast, rinse a bunch of beautiful radishes (my favourite accompaniment), […]