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Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

£11£22.00Clearance
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Tip the contents of the bowl on to the lined baking tray, Slice the limes in half and put them on the side of the tray, cut-side up. A chef and a battery of Big Green Eggs follow the bikers on their tour, stopping each night at characterful accommodation, often in the middle of nowhere, to cook up communal feasts packed with superb local ingredients. Chef Tom Kerridge has become known for his dramatic weight loss and series of diet-friendly TV shows and books including Dopamine Diet, Lose Weight and Get Fit, and Lose Weight For Good. Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine. Heat the oil in a frying pan on the hob and fry the diced onion over a medium heat for 8–10 minutes until soft.

The Big Green Egg Rotisserie opens up an eighth cooking mode, allowing you to spit-roast your ingredients over the coals. Drizzle the orange and red peppers (bell peppers) and the jalapeños with the remaining oil, season and put on the barbecue alongside the salmon and cook for five to 10 minutes until the skins have blistered and softened, turning halfway. Its West London outpost, in buzzy Shepherd’s Bush, is home to Chet’s – a restaurant that combines the heat and sharpness of Thai cuisine with the comforts of a classic American diner. Please Note: By their very nature, all signed books will have been handled several times before they get to you. This may result in small marks to the dustjacket and title page, please also bear in mind that each signature will be a little different from the one we show here.When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat.

Goodwood, the historic West Sussex estate owned by the Duke of Richmond and Gordon, is famous for its motorsport and horseracing, but great food is an important part of its appeal. In 2023, the hotel hosted part of our Supper Club series, with a stellar line-up of chefs showing off their skills on the EGG.His real claim to fame however is as proprietor of The Hand and Flowers pub in Marlow, Buckinghamshire, the only two Michelin starred restaurant in the world. Step forward British chef Tom Kerridge, whose new book Tom Kerridge’s Outdoor Cooking, out now via Bloomsbury Absolute, contains all the al fresco inspiration you’ll need this summer. Its ability to maintain low temperatures for long, slow cooks has made it famous for cooking cuts of meat, but I have also discovered that its capabilities extend to mouth-watering vegetable dishes, desserts, and even showstopping paellas.

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