Recipes

Recipes

Real Fire.
Real Flavour.

Recipes for The Bastard, from low and slow classics to quick plancha dinners.

Recipes

Two seasoned duck breast fillets searing skin-side down on the Plancha Ring on a Bastard kamado, with smoke rising
Duck Breast on the Plancha Ring
Duck breast fillets seared skin-side down on the Phantom Plancha Ring until the fat is rendered and the skin is deep golden and crisp. Finished pink in the middle with... Read more...
Whole grilled lobster glazed with herb butter on a blue and white platter in front of a Bastard kamado
Whole Lobster with Herb Butter
A whole lobster split in half, brushed with garlic and chive butter and grilled on the kamado until the butter bubbles and browns. Show-stopper results in under 30 minutes of... Read more...
Two grilled sea bream on a bed of roasted pepper and tomato sauce in a large pan
Grilled Sea Bream on Pepper and Tomato Sauce
Whole sea bream with crisp, grill-marked skin, finished on a bed of slowly cooked sweet peppers and tomatoes. One pan, big flavour, and it looks great on the table. Read more...
Smoked chicken leg quarter with chunky fries and a pot of aioli on a blue patterned plate
Smoked Chicken Leg Quarters with Chunky Fries and Aioli
Whole chicken leg quarters rubbed with paprika and smoked over fruit wood, then crisped at the end for golden skin and juicy meat that falls off the bone. Served with... Read more...
Cheeseburger with melted cheese, tomato and grilled padrón peppers and jalapeños on a green-rimmed plate
Hot Cheese Burger with Padrón, Bell Pepper and Jalapeño
A thick beef burger with melted pepper jack, blistered padrón peppers, sweet bell pepper and charred jalapeños. Smoky, spicy and messy in the best way. Read more...
Crispy Reibekuchen potato pancakes with homemade apple compote in a small pan
Reibekuchen with Homemade Apple Compote
Crispy, golden potato pancakes with parsley and nutmeg, fried on the plancha and served with a warm apple compote cooked with raisins, vanilla and cinnamon in a Dutch oven. Read more...
Rhubarb crumble tart cut into slices with a scoop of vanilla ice cream
Rhubarb Crumble Tart with Vanilla Ice Cream
A buttery shortcrust base filled with vanilla and cinnamon rhubarb compote and topped with an oat crumble, baked in a skillet on The Bastard. Served warm with a scoop of... Read more...
Slow-braised game stew with mashed potatoes and red wine poached pears
Game Stew with Mashed Potatoes and Red Wine Poached Pears
Venison or roe deer braised for hours in a Dutch oven with juniper, cloves, star anise and dried mushrooms, served with buttery mash and pears poached in spiced red wine. Read more...
Sliced duck breast on parsnip mash with caramelised orange segments and orange sauce
Duck Breast with Parsnip Mash and Caramelised Orange Sauce
Duck breast with a crosshatched fat cap, seared on the Half Moon plancha and served on a creamy mash of grilled parsnip and potato. Finished with a red wine and... Read more...
Bowl of winter pumpkin soup with crème fraîche and toasted seed mix, next to a pot of soup with a ladle
Winter Pumpkin Soup with Crème Fraîche and Roasted Seed Mix
Butternut squash roasted on The Bastard, then simmered in a spiced coconut base with lemongrass, curry paste and Ras el Hanout. Blended smooth and finished with crème fraîche and a... Read more...
Kamado Rotisserie Chicken
Kamado Rotisserie Chicken
A whole chicken, spinning slowly over indirect heat until the skin turns deep gold and the meat bastes itself in its own juices. The Rotisserie Large turns a technique that’s... Read more...
Roasted beetroot wedges with grilled bimi, soft white cheese and toasted hazelnuts
Roasted Beet with Grilled Bimi and Soft Cheese
A vegetable dish built on contrast: earthy roasted beets, grilled bimi, lightly smoked peas, soft white cheese, toasted hazelnuts and pickled red onion. Fresh, smoky, creamy and crunchy all at... Read more...
Seared cod fillet with grilled green and white asparagus and beurre blanc
Barry Fish
A thick piece of cod seared on the Half Moon Griddle, with grilled green and white asparagus, charred leek and a classic beurre blanc. Fresh, rich and perfectly balanced. Read more...
Mixed grill platter with sausages, glazed pork belly and chicken carved on a wooden board
Mixed Bastard Platter
Six sausages, glazed pork belly, a whole chicken, coleslaw, mac & cheese and homemade pickles — all on one Bastard. The ultimate group cook. Read more...
Peri peri chicken skewers charring over direct heat on a Bastard kamado
Peri Peri Chicken
Peri-peri, piri-piri, pil-pil — call it what you want. This fiery chicken skewer is dangerously good straight off the grill. Give the marinade at least 3 hours; overnight is even... Read more...
Glazed baby back ribs resting on the grate of a Bastard kamado barbecue
Baby Back Ribs
The 3-2-1 method on The Bastard: three hours of smoke, two wrapped tight in foil, one unwrapped and glazed. Fall-off-the-bone tender every time. Read more...