Autumnal Recipes for the Big Green Egg
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Cold comforts
After the bright, light flavours of summer, Autumn brings a change of appetite. As the nights draw in, it’s richness and comfort we’re craving. Smoky chillies and stews, slow-cooked meats, roasted squashes and root veg. The Big Green Egg, with its eight cooking modes, was made for these moments: hearty roasts, baked pies and puddings, bubbling pan cooks, gentle smokes and loads of low & slow.
Braised Ox Cheek with Silky Mash and Pickled Red Cabbage
ACCESSORY: Premium Woodchip
Smoked then slowly braised ox cheek, served on silky mash with a glossy jus, crispy shallots and a scattering of quick-pickled red cabbage.
Butternut Squash and Smoked Bacon Soup
ACCESSORY: Cast Iron Dutch Oven
Butternut squash is grilled on the EGG to create a lovely char, then turned into a rich, creamy, autumnal soup, flavoured with smoky bacon and finished with crispy lardons.
Slow-Braised Lamb Stew with Pearl Barley and Cavolo Nero
ACCESSORY: Dual Zone Essentials Kit
A comforting one-pot stew of lamb neck and vegetables, bulked up with pearl barley, with cavolo nero stirred through at the end.
Venison with Damson, Blackberry and Herbs
ACCESSORY: Solidteknics Nöni Oven to Table Pan
Venison haunch braised in damson jam and blackberry cordial, served with seared wild mushrooms on the side and the pan juices poured over the top.
Pear Tarte Tatin
ACCESSORY: Paella Pan
A classic French tart, rich with buttery caramel, spiced up with star anise and cinnamon. Perfect for the autumn pear harvest.
