Chilli

Tamarind chilli beef skewers are sticky, tangy and savoury, with grilled shallots and fresh basil adding balance to a barbecue recipe that suits rice or flatbreads.

Korean pear chilli beef skewers offer a lighter sweet heat, with garlic and sesame adding depth to a juicy barbecue recipe that pairs neatly with rice or crisp pickles.

Pomegranate chilli beef skewers deliver sweet-sharp flavour and a glossy finish, while red onion relish adds crunch, making them ideal for barbecue plates needing brightness and contrast.

These Calabrian chilli pork ribs are savoury, sticky and gently fiery. I barbecue them until tender, then glaze them with tomato and fennel for depth.

These tamarind chilli pork ribs are sharp, sticky and full of savoury depth. I barbecue them until tender, then glaze them with garlic and palm sugar.

These maple smoked paprika pork ribs are sweet, smoky and gently spicy. I cook them on the barbecue until tender, then finish with a glossy red chilli glaze.

These sticky gochujang pork ribs bring savoury chilli heat, garlic depth and a glossy barbecue finish. I cook them low and slow for tender meat and a proper finger licking glaze.