Kit Needed:

• Griddle pan
• Sharp knife
• Oven dish

Shopping List:

• 2 large minute steaks
• Good shake of Bloody Mary Rub

• Baguette (brioche if you can find it)

• Watercress
• 2 banana shallots
• Balsamic vinegar

Method:

1. Rub the Bloody Mary rub into the minute steaks and leave to rest for around 10 minutes.

2. Peel the shallots, but leave whole, and roast in an oven dish for 10 minutes drizzled in a cap full of balsamic vinegar.

3. Toast your baguette under the grill or on a griddle pan.

4. Add the peppery watercress to the base of your baguette.

5. Grill the steaks on a high heat for 2 minute on each side, and then stack on top of the watercress.

6. Pop your onions on the top, close it up and tuck in!

Pick up a tin of Bloody Mary Rub here.

Kit Needed:
• Couple of saucepans
• Roasting dish
• Cooks knife

Shopping List:

• 2 chicken skin on thighs & 2 legs
• Hearty sprinkling of Crunchy Curry Crumb
• 1 corn on the cob
• Glug of BBQ sauce
• Tin of baked beans
• Small handful of watercress

Method:

1. Preheat the oven to 200 degrees.

2. Coat the chicken pieces in a good sprinkling of Crunchy Curry Crumb and pat into the skin.

3. Add the chicken to the oven and dry roast for around 30 minutes for a real crunchy skin.

4. Boil the corn on the cob for around 5 minutes, and then slice on an angle.

5. Heat the beans and stir in the bbq sauce (if you like a bit of bite into your  beans then pour in a table spoon of our British BBQ Rub for a real rich finish).

6. Plate up and garnish with the nice peppery watercress. Enjoy!

Pick up a tin of Crunchy Curry Crumb here.

Kit Needed:

• Oven dish
• Sharp knife
• Wok

Shopping List:

• Duck breast

• Healthy sprinkle of British BBQ Rub

• 2 pak choi

• Spring onion

• Green beans

• One small carrot

• Stem ginger

• Sesame oil

• Soy sauce

• Pinch of black onion seeds

Method:

1. Preheat the oven to 200 degrees.

2. Score the duck fat and coat in a healthy sprinkling of the British BBQ Rub, drizzle with sesame oil and add to the oven for 10 to 20 minutes depending on how pink you like it.

3. Chop the veg on an angle and wok fry for a minute until nice and crispy.

4. Allow the duck to rest for 2 minutes and then carve lengthways.

5. Keep the ducks juices and mix with 2 tea spoons of soy sauce for a soy vinaigrette dressing.

6. Plate up your crispy veg, duck and the dressing, and top with matchsticks of ginger.

7. Enjoy!

Pick up a tin of British BBQ Rub here.

Kit Needed:

• Grater

• Pan

• Table spoon

• Small mixing bowl

Shopping List:

• 4 medium free range eggs

• 2 large table spoons of mayo

• Healthy shake of GBB Bloody Mary Rub

• Pinch of black onion seeds

• Baby watercress to garnish

• Drizzle of good quality olive oil

Method:

1. Add the eggs to a pan of salty boiling water and simmer for 4 minutes 20 seconds for a gooey centre.

2. Remove from the pan and cool under the tap to stop the cook.

3. Peel and grate one of the eggs into a bowl, and mix with the mayo & Bloody Mary Rub.

4. Halve the remaining eggs and top with the Bloody Mary mixture.

5. Sprinkle over some black onion seeds and garnish with the fresh peppery watercress

6. Enjoy!

Pick up a tin of Bloody Mary here.

Kit Needed:

• Saucepan with lid
• Baking tray
• Cooks knife

Shopping List:

• 2 lamb noisettes

• 100g of puy lentils

• 1 banana shallot

• Couple of garlic cloves

• 1 peeled carrot

• Handful of fresh spinach

• Large glass of fruity red wine

• Good shake of Lemon & Mustard Crumb

• Half pint of lamb stock

Method:

1. Preheat the oven to 180 degrees.

2. Finely chop the shallot, garlic cloves & carrot, and sautée in olive oil until soft.

3. Once softened add in the lentils and pour over the fruity wine & stock. Put a lid on the pan and leave to simmer on a low heat for 20 minutes, stirring occasionally.

4. Roll the lamb noisettes in the Lemon & Mustard Crumb, add to an oiled tray and place in the over to roast for around 15 minutes for pink.

5. Remove the lamb from the oven, and leave to rest.

6. Spoon the lentils in to a bowl, top with the lamb, shred the spinach and finish with a squeeze of lemon.

7. Enjoy!

Pick up a tin of Lemon & Mustard Crumb here.

Kit Needed:

• Roasting Dish

• Large Pan

• Sharp Knife

Shopping List:

• French trim 3 bone rack of pork

• Healthy sprinkle of GBB British BBQ Rub

• Couple of spoonfuls of Greek yoghurt

• 3 or 4 small wraps

• Wedge of baby gem

• Large tomato

• Couscous of your choice

• Lemon wedge

• Olive oil, salt & pepper, balsamic & coriander to season

Method:

1. Preheat the oven to 180 degrees.

2. Roll your rack of pork in a healthy sprinkling of the British BBQ Rub, and add to the hot oven in a pre-oiled dish along with the lemon wedge.

3. Whilst you're waiting on the roast, thinly slice your tomato & season with oil, balsamic & coriander, leave to one side.

4. Prepare the lettuce & top with your choice of couscous, we whipped up a Moroccan style version, but your favourite would work just as well!

5. After 1 hour / 1 hour 15 minutes of cook depending on size, remove the pork loin from the oven & leave to rest.

6. Meanwhile toast the wraps for 10 seconds on each side and add to your dish.

7. Serve up your salad, top your wraps with the pork and drop over some refreshing greek yoghurt.

8. Enjoy!

Pick up a tin of British BBQ Rub here.