February 28, 2026
Fired Up Fresh takes and big flavors in 90 modern barbecue recipes
Fired Up Fresh takes and big flavors in 90 modern barbecue recipes | 22.67 MB
Title: Fired Up
Author: Melissa Thompson;
Category: Nonfiction, Food & Drink, Outdoor, Appliances
Language: English | 208 Pages | ISBN: 9781836007975
Description:
BOLD, FLAVOUR-PACKED RECIPES THAT SHINE OVER OPEN FLAME.
Blending over 90 inspiring recipes with unfussy techniques, Fired Up will elevate your grilling game no matter your skill level.
There’s easy-to-find inspiration for every meal type and occasions, organised by:
MIDWEEK VEGETABLES: think aubergine with miso glaze, tahini & crispy shallots, roasted sweet potato gnocchi with cream sauce and crispy courgette and halloumi buns
MIDWEEK MEAT: make lemon & oregano pork skewers, jerk chicken chops and chargrilled squid with chilli, garlic & lemon.
WEEKEND & PROJECT COOKS: there’s the best ever ribs and a perfect porchetta, for example.
INVENTIVE SIDES: including herby quinoa salad, brown butter cornbread with chilli & thyme and potato salad two ways.
PUDDINGS: for a sweet finale such as baked cherry custard, tiramisu French toast and blueberry & apple cobbler.
SAUCES AND RUBS to customise and elevate your dishes.
Alongside the recipes, Fired Up includes essential tips, tools and techniques – giving you just enough guidance to master the fire without overcomplicating the process.
**Cooking with fire is intuitive. It’s time to enjoy the process and turn every barbecue into something extraordinary. **
BOLD, FLAVOUR-PACKED RECIPES THAT SHINE OVER OPEN FLAME.
Blending over 90 inspiring recipes with unfussy techniques, Fired Up will elevate your grilling game no matter your skill level.
There’s easy-to-find inspiration for every meal type and occasions, organised by:
MIDWEEK VEGETABLES: think aubergine with miso glaze, tahini & crispy shallots, roasted sweet potato gnocchi with cream sauce and crispy courgette and halloumi buns
MIDWEEK MEAT: make lemon & oregano pork skewers, jerk chicken chops and chargrilled squid with chilli, garlic & lemon.
WEEKEND & PROJECT COOKS: there’s the best ever ribs and a perfect porchetta, for example.
INVENTIVE SIDES: including herby quinoa salad, brown butter cornbread with chilli & thyme and potato salad two ways.
PUDDINGS: for a sweet finale such as baked cherry custard, tiramisu French toast and blueberry & apple cobbler.
SAUCES AND RUBS to customise and elevate your dishes.
Alongside the recipes, Fired Up includes essential tips, tools and techniques – giving you just enough guidance to master the fire without overcomplicating the process.
**Cooking with fire is intuitive. It’s time to enjoy the process and turn every barbecue into something extraordinary. **
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