Saffron pot bread WITH RAISINS AND APRICOTS.
Bake a fragrant Christmas loaf in a cast iron pot. A covered first bake gives way to an uncovered finish for a crisp crust.
Rotisserie turkey WITH BUTTER, LEMON AND HERBS.
A turning centrepiece for the festive table, scented with lemon, rosemary, thyme and oregano.
Jimmy’s meatballs WITH MUSTARD AND HERBS.
A Swedish Christmas favourite cooked on cast iron, with coarse mustard, oregano and garlic in the mix.
Jansson’s temptation WITH BROWNED BUTTER.
Potato, onion, cream and Swedish ansjovis, baked over indirect heat with browned butter on top.
Hot-smoked salmon WITH GINGER AND SOY.
A whole side of salmon, a simple ginger-soy marinade and a gentle wood smoke. Serve warm or chill promptly for a cold platter.
Find your temperature.
The dome thermometer tells you about the grill. A food thermometer tells you what is happening at the centre of dinner. Use both, and let the food decide when it is ready.
From sea to Sumo.
Clean grates, gentle handling and a little patience make fish a rewarding cook. Start with skin-on salmon or a firm fillet, then explore the flavours you enjoy.
Take it low & slow.
Give a tougher cut time to become tender. A steady charcoal fire, indirect heat and a little planning turn a long cook into something worth waiting for.
A summer around the fire.
Skewers, steak and burgers make an easy starting point for a shared table. Prepare the sides first, then leave room to enjoy the cooking.
Build your hot dog bar.
Bring out a few different sausages, warm the bread and put the toppings in bowls. Let everyone find their own combination.