GLAZED ROTISSERIE PICANHA WITH CHILLI SALT  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

50 Recipes

We’re constantly blown away by how many chefs and celebrities choose to cook on a Big Green Egg either at work or at home. So, to help celebrate our 50th birthday, we tasked this star-studded community with creating 50 brand-new recipes that capture what they love about the EGG.

GLAZED ROTISSERIE PICANHA WITH CHILLI SALT  | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Join the Celebrations 50 recipes from our famous friends

Seared Venison Loin with Balsamic and Maple Dressing | Allan Lamb 50 Recipes | Game | Grilling recipes | Big Green Egg

THE BATSMAN ALLAN LAMB

A BIG HITTER

In the 1980s, Allan Lamb was part of the engine room of the England cricket team. In the mid-2000s, he and his great friend Ian Botha. were the (cartoon) faces of the British meat industry. For his whole life, starting as a child in South Africa, Allan has been passionate about the joys of outdoor cooking. For his 50th birthday contribution, he used his beloved Big Green Egg to turn out a grilled venison loin with a sweet, tangy marinade, served with seasonal vegetables

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North African Chicken | 50 Recipes | Abigail Ahern | Big Green Egg

THE INTERIORS EXPERT Abigail Ahern

A FEAST FOR THE EYES

Interiors expert, designer and retailer Abigail Ahern has put a lot of thought to the look and feel of her home’s outdoor space. All year round, she finds peace and contentment in her garden, while cooking simple, flavoursome food on her Big Green Egg. For her 50th birthday contribution, Abigail produced a Persian chicken dish with homemade hummus and flatbreads and – as you’d expect of someone with her eye – made it all look beautiful.

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XL Big Green Egg | IntEGGrated Nest and Acacia Shelves | Ceramic Barbecue | Christmas

THE UNSUNG HEROES OUR TEAM

A BIT ON THE SIDE

We also have friends who aren’t famous! Even the biggest stars need a talented supporting cast. With that in mind, we turned to the team here at Big Green Egg to come up with a set of simple but satisfying side dishes that will bring the best out of your Christmas centrepiece. They came up with recipes for five beautiful accompaniments, from bacon-fried brussels to cauliflower cheese, to classic roast potatoes with lashings of duck fat.

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Joshua Hunter & Mark Kempson | 50 Recipes | Holland & Holland | Big Green Egg

THE GAME EXPERTS MARK KEMPSON & JOSHUA HUNTER

GOING WILD

Chefs Mark Kempson of Kitchen W8 and Joshua Hunter of Holland & Holland are both strong advocates for eating wild meats, including venison. For their 50th birthday contribution, they stalked a muntjac deer in Berkshire, butchered it at the Holland & Holland shooting ground and used the meat to create two stunning recipes.

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Pork Chops with Braised Butter Beans and Brassica Salsa Verde | Ross Geach 50 Recipes | EGGtoberfest | Big Green Egg | Pork recipes

THE FARMER & CHEF ROSS GEACH

BEST OF BRITISH

Seventh-generation farmer, former Rick Stein head chef and evangelist for the Big Green Egg, Ross Geach was the man we chose to create the official British dish at EGGtoberfest 2024 in Atlanta, Georgia. For his 50th birthday contribution, Ross has shared the recipe that caught the attention of hundreds of visitors at this global gathering of EGG enthusiasts: high-welfare pork chops with braised butter beans and a brassica salsa verde.

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Ed Fisher the founder of Big Green Egg | 50 Years of Excellence

THE FOUNDER ED FISHER

THE ORIGINAL RECIPE

The very first food cooked on a Big Green Egg was a batch of spicy chicken wings rustled up by our founder Ed Fisher outside his shop in Atlanta, Georgia, five decades ago. Ed’s idea was that grilling some delicious wings out on the street might lure some customers in to check out his new kamado ovens. And lure them it did. Fifty years later, we’re sharing Ed’s life-changing recipe: simple, quick, unpretentious, but guaranteed to draw a crowd.

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Jim Brown | 50 Recipes Interview | Big Green Egg

THE COMPETITON WINNER JIM BROWN

RECIPE FOR SUCCESS

Jim Brown is the worthy winner of our Instagram competition to find the most inspiring new dish created by a Big Green Egg owner. Jim, a physiotherapist who lives in East Sussex, cooks on his EGG at least twice a week all year round, from big gatherings to weekday family dinners. The recipe he shared is the one most loved by his family and friends: a spectacular hot-smoked side of salmon with roasted autumn veg and garlicy whipped feta.

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Goodwood 50 Recipes | Mike Watts | Gut Health | Big Green Egg

THE FARM-TO-TABLE CHEF MIKE WATTS & GOODWOOD

GUT-HEALTH GASTRONOMY

Mike Watts is executive chef of the Goodwood Estate, an iconic sporting venue deep in the Sussex countryside. Working closely with Stephanie Moore, the clinical nutritionist who runs the estate’s gut-health wellness retreats, Mike used produce from Goodwood’s own regenerative farm to create two dishes designed to nourish both the body and the soul: harissa lamb leg with carrots and pickled beets, and a smoky brisket with fermented cabbage and nettle salsa verdi.

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Lisa Snowdon | 50 Recipes | Big Green Egg

The Presenter Lisa Snowdon

Caring and sharing

TV presenter, radio host and author Lisa Snowdon is obsessed with the positive influence that sharing nutritious food can have on health and wellbeing. She’s also a highly accomplished cook, as witnessed during her victorious stint on Celebrity MasterChef. For her simple, healthy, crowd-pleasing recipes, Lisa created a Caesar salad served with a herby roast chicken, and a spicy roasted cauliflower with a tahini dressing and fruity bursts of pomegranate.

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HG Walter and Lee Cadden | Big Green Egg | 50 Recipes

THE BUTCHER CHEF LEE CADDEN & HG WALTER

THE BUTCHER, THE BAKER

Lee Cadden is the in-house chef at HG Walter, the famous London butchery business that provides high-quality, skilfully butchered meat to over 100 Michelin-starred restaurants (and Big Green Egg’s fantastic new Steak Box!). For his recipes, Lee included one of HG Walter’s magnificent dry-aged steaks: a reverse-seared wing rib with bone marrow butter. He also shared the secrets to a butcher’s shop classic: a regal-looking pork pie, cooked using the EGG’s baking mode.

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Emily Scott | 50 Recipes | Big Green Egg

THE COASTAL COOK EMILY SCOTT

A FEAST ON THE BEACH

Award-winning chef, restaurateur and author Emily Scott draws endless inspiration from the countryside, coastline and peerless seasonal produce of her home county of Cornwall. For her recipes, Emily produced a simple but stunning three-course menu, perfect for cooking on the beach on her much-loved MiniMax EGG: garlicky, chilli-laced prawn tacos followed by the quickest of fish curries and a round of sweet, crumbly madeleines, cooked in buttered scallop shells.

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Tom Hamblet | 50 Recipes | Big Green Egg

THE MASTERCHEF WINNER TOM HAMBLET

Next generation

The ludicrously talented Tom Hamblet crashed into the public consciousness last year by winning the hotly contested BBC cookery competition MasterChef: The Professionals, dazzling the judges with a near-faultless performance in the final. Still aged just 24, Tom is now carving a path as a head chef. He is also getting to grips with his brand-new Big Green Egg. The EGG recipes he’s provided us with are delicious but completely attainable: a spit-roasted lamb kebab, and some beautifully sticky cinnamon buns.

Tom Hamblet's 50 Recipes
Gill Meller | 50 Recipes | Big Green Egg

THE OUTDOORSMAN GILL MELLER

IMMERSED IN NATURE

Based in Dorset, Gill Meller is an award-winning food writer, a River Cottage chef and cookery teacher, and a man who fully embraces the outdoor life – immersing himself in nature, foraging for wild food, and constantly firing up his Big Green Egg. For his recipes, which include several foraged ingredients, Gill has conjured up a warm beetroot and smoked mackerel salad, some smoky new potatoes with seaweed butter, and slow-cooked pig’s cheeks with a rhubarb and lovage sauce.

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Matt Burgess | 50 Recipes | Big Green Egg

THE MAORI FIRE MASTER MATT BURGESS

BOLD & BALANCED

A proud New Zealand Maori, Matt has been living and working in the UK since 1998, lending his fearless approach to flavour to some of London’s most popular restaurants. In recent years, after thrilling the festival circuit with his fire cooking as part of the DJ BBQ crew, he’s become a highly skilled proponent of the Big Green Egg. For his recipes, he has conjured up three typically bold, balanced recipes: a spiced rotisserie chicken, a sticky pork belly salad and a dish of curried rice topped with smoked cod.

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Jack Stein 50 Recipes | 50th Celebrations | Big Green Egg

The Cornish royalty Jack Stein

Land and sea

Jack, son of the legendary Rick, has taken over from his father at the helm of the Stein family’s much-loved restaurants. Jack is firmly rooted in Cornwall and is a passionate advocate for the county’s sustainable, small-scale food producers. He also loves cooking on the Big Green Egg. For his two recipes, he’s rustled up the simplest of grilled shellfish platters followed by a classic surf and turf: best of the sea, best of the land.

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Tom Booton | 50 Recipes | Big Green Egg

The Dorchester prodigy Tom Booton

Park Lane Legend

Tom Booton, executive chef at London's Dorchester hotel, has brought a new sense of adventure to the kitchens of this historic Park Lane institution, including the regular use of two MiniMax EGGs. Tom has taken three of the fantastic dishes from the menu of the hotel's acclaimed Grill restaurant and reshaped the recipes for you to recreate at home.

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Karan Gokani Chef and Founder of Hoppers restaurants | 50 recipes | 50th Anniversary | Easter Feast | Slow cooked Lamb Shoulder | Big Green Egg

THE HOPPERS RESTAURATEUR Karan Gokani

OPEN-FIRE MAGIC

Karan Gokani grew up in Mumbai before moving to the UK to pursue a short-lived career as a lawyer. His real passion was always food. Inspired by the open-fire cooking of Sri Lanka and South India, he opened his first Hoppers restaurant in Soho in 2015, followed by two more London branches. Karan has been cooking at home on a Big Green Egg for several years. He loves the versatility it offers and the sense of control. The flavours it creates, he says, are like “someone lighting a fire in autumn down your street and you being able to smell it when you come outside”.

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50th Anniversary | 50 recipes | Will Greenwood | Big Green Egg

The England rugby legend Will Greenwood

Vibrant Thai flavours

World Cup-winning rugby union centre Will Greenwood owns a Big Green Egg and loves firing it up to feed his family and friends. He doesn’t claim to be quite as adept with an EGG as he was with an egg-shaped ball, but he’s slowly building his skills, cook by cook. For his two recipes, he rustled us up a chicken pad thai with a side of spicy prawns – simple, healthy, but absolutely packed with vibrant flavours.

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Tom Aikens

The Michelin-starred maestro Tom Aikens

Elevated ingredients

At work, Tom Aiken is a master of Michelin-starred dining, overseeing acclaimed restaurants everywhere from Tokyo to London. At home, he looks to simpler fare, using his EGG to elevate the flavours of high-quality ingredients. He has gifted us five fantastic recipes, including a whole baked sea bass, a Brazilian-style steak, and a scallop dish so uncomplicated it doesn’t need plating.

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