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300g potatoes – washed and scrubbed Charlotte

20g salt

8 tarragon or thyme sprigs

Few sprigs of mint

4 cloves of bashed garlic

3 bay leaf

2 litre cold water



2 egg yolks

8 turns of black pepper

4g salt

1 tbsp Dijon mustard

1.5 tbsp white wine vinegar

400ml vegetable oil

2 tsp water

To add to the mix later:

Cooked Charlotte potatoes from earlier

2 tbsp of chopped gherkins or cornichons

2 tbsp of grain mustard

1 tsp of chopped parsley

1 tsp of chopped chives

200g mayonnaise (as abouve)

1 tbsp baby capers

1 large dill pickle coarsely chopped

½ tsp chopped dill

6g Coarse sea salt

12 turns of black pepper

4 sliced spring onions

6 sliced cornichons



80g Heinz ketchup

4 Cloves Garlic bashed

50g finely chopped fresh Ginger

Pinch dried Chili flakes

100ml Dark Soya Sauce

50g honey

30g demerara sugar

30g Frenchie’s mustard

15g Dijon mustard

12 chicken drumsticks

8g Maldon salt

3g crushed pepper



500g minced beef

50g finely diced shallots

3 finely chopped garlic cloves

12g salt

3g pepper

2 egg yolks

Large pinch of fresh dried thyme

1 tbsp of Ketchup + 1 tsp mustard



2 bavette or rump steak

4 Cloves of bashed garlic

1 shallot, thinly sliced

Few sprigs of fresh rosemary

Few sprigs of fresh thyme

50ml Soya sauce

1 tsp honey

15 cracked black pepper

4g Maldon salt



Zest of 1 orange and 1 lemon

Large pinch ground turmeric  

Large pinch ground coriander

Large pinch ground cumin

Large pinch ground ginger

Large pinch curry powder

15g diced dried apricot + 15g sultanas + 15g raisons

250g cous cous

20g olive oil

2g salt

4g chopped coriander

4g chopped mint.

20g toasted sliced almonds

4 thinly sliced spring onion

350ml boiling water


Serves Four

BBQ Prep




Place the potatoes, tarragon, mint sprigs, and garlic in a pan with the cold water. Slowly bring to a simmer, cook for 20-30 mins until tender depending on size. When the potatoes are nearly cooked take them off and leave to the side to cool at room temp in the cooking liquid. Drain from the water and leave to dry before placing them on a board to cut in half.



Place the mustard garlic, salt, pepper, vinegar and egg yolk into a Magimix bowl for approx. 2-3 mins until emulsified.  Pour the oil on to the egg mix quickly, adding all the oil.  You may need to add a little water to the mix if it gets to thick.

Place the mayonnaise into the bowl, add the rest of the ingredients and the potatoes



Mix all items together and then add the drumsticks. Leave this at room temp to marinate for 2-4 hrs.

Grill over a hot barbecue grill for approx. 20 mins, turning each time over every 4-5 mins.



Place the minced beef into a bowl, mixing with your hands all the other ingredients. Shape into little 80g patties, shape well, then chill to set firm. Oil the patties well and season with salt & pepper before cooking to your liking.  Serve in a bun with ketchup, mayo, mustard, tomato & mustard.



Mix all the above together and marinade for up to 6 hrs if you have time or min 60 mins. Cook on a very hot barbecue to your liking.



Place all the ingredients into a bowl apart from the herbs and add the boiling water. Cover with cling film and place in to a pan of slow simmering water approx for 15 mins. Fluff up with a fork and add the fresh herbs along with a little juice of lemon and the spring onion.