Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK. Tom shares his recipes for a slow-baked whole Honey Cake, grilled pineapple and smores with baked banana.

Invite as many people to your BBQ as possible to give you feedback but more importantly to have fun. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.With grilling season upon us, it’s time to start thinking about simple, tasty dishes that can be started, finished or cooked entirely on the barbecue - dishes that will have your guests coming back for seconds and thirds.

Forget cooking surfaces – simply add whole vegetables, or even steak, directly onto the smouldering embers. Having been a successful regular competitor on Great British Menu, Tom now appears as a veteran judge and mentor. Author of five cookbooks, she is a regular on BBC1’s Saturday Kitchen and Channel 4’s Sunday Brunch, as well as a guest judge on Celebrity Masterchef and Great British Menu.Its West London outpost, in buzzy Shepherd’s Bush, is home to Chet’s – a restaurant that combines the heat and sharpness of Thai cuisine with the comforts of a classic American diner. We are so lucky that they are in the dining room, as the guests love seeing our chefs cooking live in front of them. Equipment and preparation: for this recipe you will need a pestle and mortar, some kitchen string and a freestanding mixer with dough hook attachment.

For the umami butter, put all the ingredients into a bowl and mix until evenly combined, seasoning with a good pinch each of salt and pepper. According to Kerridge the release of the book was inspired directly by the consequences of the global pandemic and not just the changing of the seasons. In 2023, the hotel hosted part of our Supper Club series, with a stellar line-up of chefs showing off their skills on the EGG.For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. The menu, overseen by Kris Yenbamroong, founder of LA’s Night + Market restaurants, features several barbecue dishes cooked on a Big Green Egg, and the EGG is also rolled out for events on the hotel terrace. Serve the chicken skewers with the warm flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies. He is now chef patron of the 2 Michelin-starred pub The Hand and Flowers in Marlow which he has had since 2005.

This is his barbecued chicken shawarma recipe - a healthy, tasty alternative to your late night kebab, with succulent spiced chicken cooked over charcoal, tahini yoghurt and charred chilli sauce.

The estate’s Big Green Eggs are regularly fired up for special alfresco dining events in the warmer months, giving visitors the chance to enjoy exceptional local produce while gazing out across row after row of carefully tended chardonnay and pinot noir vines. Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted. With the right accessories in place, you can do this using either direct or indirect heat and cook your starters, sides or sauces underneath the spit, absorbing the drip of delicious juices. Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. Of the three recipes featured here from the book, the popular chef says stuffed sweet potatoes are a particular favourite.