Grilled mascarpone peaches with salted bourbon caramel

From 10 best BBQ recipes for Guardian cook

From 10 best BBQ recipes for Guardian cook

Recipe by Meredith Steele for Cook (The Guardian)


Blood orange, pomegranate and feta salad

Blood orange, mint, pomegranate, feta salad

Photography by Kris Kirkham Styling by Olia Hercules

Blood oranges are coming to the end of their short season. If you can still find them, get them and make this salad that has been inspired by my friend Emma Franklin. She served it with a ten hour pulled lamb (which she cooked with some pigs fat on top – hells yeah!) and Chinese steamed buns. That’s what I call the best kind of fusion. A truly memorable meal. If you can’t find blood oranges, use some regular ones.

This gorgeous photograph is from my test shoot with Kris Kirkham, a rising star and a beautiful person.

Blood orange, mint, pomegranate and feta salad

Serves 2 as a side

1 blood orange
1/2 small red onion, thinly sliced
1/2 bunch mint, leaves only (large ones torn)
1/2 pomegranate, seeds only
100g feta, crumbled


1 tsp of lime juice
2 tbsp rapeseed oil

1 tbsp pomegranate molasses
1 tsp honey

1. To take the skin off the orange, slice off a little bit off the top and bottom to make it stable. Then stand it up and slice the skin off, taking off the pith as you go along. Then slice it into rounds and set aside.

2. Next make the dressing. Place the lime juice in a jar and add a pinch of Maldon salt – the acid will help it dissolve immediately. Then add the rest of the dressing ingredients and shake the jar. Taste it – the dressing should be sweet, tart and slightly salty. Add more pomegranate molasses, honey or lime juice to taste.

3. To assemble the salad place some large torn mint leaves on a plate. Then arrange the blood orange slices on top. Sprinkle the pomegranate molasses and feta over, then scatter some small whole mint leaves and onion slices on top. Finish with a drizzle of the dressing. Serve as a starter or with some lovely pulled lamb, pork or fish.


Preserved lemon lamb

Middle Eastern lamb

Photography by Kris Kirkham Styling by Olia Hercules

1 large bunch of coriander, leaves and stalks~
5 cloves of garlic, peeled
30g ginger, peeled
10 small preserved lemons, rind only
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp rapeseed oil
1/2 tbsp Maldon salt
1 leg of lamb (or shoulder)

200ml of lamb stock or water

1. Place the first six ingredients into a food processor and blitz to a paste.
2. Rub this all over the lamb and leave to marinade for a couple of hours or overnight.
3. Preheat the oven to 150C. Place the lamb and all its marinade into a large baking tray. Pour in the stock and cover tightly with foil.
4. Cook in the oven for 4-5 hours or until the meat is tender and pulls away easily from the bone. Pull the lamb meat and mix it with a ladleful of the sauce. Serve in a warm pita bread with the blood orange salad and a tabbouleh.

Photography by Kris Kirkham Styling by Olia Hercules

Photography by Kris Kirkham Styling by Olia Hercules


Ingredient shots


Buttermilk fried chicken, wedges, slaw