Fire and Food by Marcus Bawdon has some lovely recipes that can easily be adapted to the Big Green Egg. Big Has: Home is 'an unfiltered masterclass in the best things in life, namely hero ingredients blasted with searing heat and canny flavours that make life-affirming platefuls. At the end of the book, a much-longer-than-typical Acknowledgements section underlines once again how important family and friends are not only on a personal level, but in their influence and involvement in what and how he cooks. His no-nonsense approach to cooking and his BBQ Sunday Sessions series on YouTube regularly brings his online community together for masterclass sessions and delicious recipes. But it taught me early on not to implicitly trust a recipe and to use my own common sense and experience as much as possible along with a recipe.

After the success of the first two series, the programme was relaunched with established celebrity chef Antony Worrall Thompson as the host and the format was adjusted in two ways. I need to add here that the Sunday Afternoon Food Project (TM) would not have been possible without the help of my husband Tim, who tackled both the making of the pasta dough and the filling, as well as rolling out the pasta dough. While the book doesn't focus of cooking on a ceramic BBQ like the Big Green Egg, all of the recipes could be cooked on the Egg. While there’s so much wonderful flavour, it’s also a pretty simple recipe and anyone can make it, which is the ultimate test of how well a recipe is received!In this debut cookbook, Has takes those principles to the next level talking you through the stages of lighting a BBQ and how to prepare a variety of dishes from small plates to Turkish Cypriot classics as well as meat and fish straight off the grill. Please remember to update your profile with your Instagram name if you would like to be tagged in any photos that we share!

The Australian, New Zealand, UK and Ireland editions are in metric measurements (millilitres, kilograms and centimetres) as well as cups (where relevant). Now I still don’t know what that was, exactly, but when I checked the pot 10 minutes later, there beans were woefully undercooked. After successfully graduating, he spent the next 10 years in and out of professional kitchens – perfecting pasta at Palatino to grilling meats at Sardine. I share this because it helped me immensely and hopefully it can help others, regardless of what type of book. The ideal cooking temperature for chicken is 74°C, according to Thermapen – my go-to thermometer-makers.Just like an encyclopedia, it’s wide-reaching and breaks down even the most complex styles, such as sous vide. The team effort meant that neither one of us lost the will to live by spending an entire day doing this.