Autumnal Recipes for the Big Green Egg
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.
Smoked Chilli
ACCESSORY: Cast Iron Dutch Oven
A rich, smoky, deeply comforting chilli. Three different slow-cooked meats flavoured with dark chocolate, coffee and Mexican peppers.
Roasted Squash with Black Beans and Feta
ACCESSORY: Roasting Kit
A whole squash stuffed with grains, beans, herbs and feta and roasted in the EGG. Perfect as a vegetarian centrepiece.
Pork Belly with Membrillo Aioli
ACCESSORY: EGGspander System
Low & slow pork belly with perfectly crispy crackling. The sharp, sweet quince sauce cuts through that all porky richness, cooked indirect then finished off direct over Maple charcoal.
Roasted Partridge with Nduja, Sultanas and Sweet Marsala
ACCESSORY: ConvEGGtor
A simple but sophisticated alternative to a classic roast chicken. A small, mild-tasting autumn game bird with a sweet, spicy stuffing.
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.
