Fire up the grill and thrill the taste buds with these golden, skin-on chicken thighs cooked low and slow on your gas BBQ. A straightforward seasoning of sea salt, cracked pepper, and olive oil caramelises beautifully into a crispy crust, while the meat stays perfectly juicy inside. With a quick rest before serving, this fuss-free recipe delivers BBQ restaurant quality at home—just in time for weekends, warm evenings, or when you need a main that does the talking.
Hot smoked salmon is one of those dishes which not only tastes awesome but looks awesome too, it creates the centre piece of any spread and has that real WOW factor from your guests.
Most of the prep and cooking time is spent just waiting for it to cure and when it comes to the cooking, it really couldn't be easier.
These Salt & Pepper Ribs celebrate the power of simplicity—just a sprinkling of coarse salt and cracked pepper, and nothing more required. This rustic approach, also known in Texan pit stops as the “dalmatian rub,” showcases the pork’s natural richness beneath a lustrous, caramelized bark. It’s a recipe that’s all about timing and technique, not fuss. Whether you’re smoking low and slow to attract the bark flavor or oven-roasting for fuss-free convenience, the magic is in letting the meat speak for itself. Juicy ribs. Bold crust. Zero regrets.
All-in-one tray bakes are the unsung heroes of weeknight dinners—minimal prep, easy cleanup, and maximum flavor. These chicken legs roast surrounded by sweet, caramelising carrots and mellow, silky leeks, all bathed in the rivery sweetness of their own juices. In just a single sheet toward the oven, that humble combination transforms into something deeply satisfying: crispy, golden skin; tender veg infused with garlicky, herb-kissed goodness; and a pan-dripping base begging for crusty bread or buttery mash. It’s elegant enough for company, yet effortless enough for every night.