Yesterday’s hasselback hack? A roast for spring… Chicken, hasselback spuds, greens with tarragon cream gravy… Recipe reel incoming in a couple of days, keep an eye out if you like the see of it!! #myfire #roastchicken #barbecuechicken #hasselback #springrecipes #easyrecipes #spring24 #springincoming

HASSELBACK HACK! I mean I might be the only one in the world who didn’t know this but I just learned it yesterday and thought it was super cool. Big thanks to @storeylissa and Martin of @breadandflowers who came to @bristol_fire_school and taught this old dog a new trick! PS on Friday you get to see them cooking for @weberuk as part of my ideal spring Sunday roast. Check back in! #myfire #cookinghacks #hasselback #barbecuechicken #potatolover #bbqlovers #bbqbrave #grilling

Feeling pretty lucky today 😘 Incredible couple of days up in the Smoke at @c2cfestival As many of you know, Country is not my natural home, I was well and truly out my musical comfort zone. But shaking stuff up, exploring new stuff, embracing the unexpected and unpredictable. This is the stuff that makes me feel alive. I feel so proud to be an ambassador to not one but two amazing brands in @yeti @yetieurope and @weberuk. Brands of quality and integrity. Even after 13 books and a shit load of hard work to become an expert in my field, I still often get ‘shake me’ moments of what, me, really? How’d I get here? And where’s this going? So thank you to all I shared time with these last couple of days. Feels good to be in the tribe! @laurenvharley @rowanbailey @jonfinch @samandshaunaofficial @djbbq @matblak @mcbagleybbq @whatmaisiecooked @tubbytoms @smoking_dragons @socalbbqshop (Who’ve I forgotten?!) #myfire #grateful #myjobmyadventure

‘woman makes x 6 Yorkshire puddings on the BBQ for breakfast and is really rather smug’ #myfire #yorkshirepuddings #barbecue #baking #batter #yorkshires

Sticky Sunday’s, the bestest people @joingleby @chefhenryeldon (recipe testing, so basically work, but feeding nice people is never ever hard) #myfire #workplay

Grumpy lunchtime freezer forage for something unlabelled yet edible results in TOP DRAWER SOUP Just happens to be one of my favourite recipes from that there incoming SCORCHED. CRAB & TARRAGON BISQUE. So. Good. (made entirely with leftover shells from a grilling recipe, so it’s practically free) And, double win. Managed to score my favourite loaf from my favourite local bakery, slathered with the correct butter dosing (I do not believe in microdosing of beurre). Seeded sourdough from @eastbristolbakery btw. Also so good. And now I have cheered up. Even if the rain has started once more… #bisque #crab #crabby #myfire #mybook #scorchedbook #seafood #leftovers #leftoverrecipes

I fancied making an easy, lazy chicken stew but wanted the intensity of flavour you can only get from a little wood smoke. Save the recipe if you fancy this Would you look at the colour on those thighs? Like a fake tan gone wildly wrong… but what you get is really intense depth of flavour that takes a simple stew to a whole other level of tasty. I smoked bone in thighs (2 per person) indirectly at about 140C with charcoal for heat a lump of oak for smoke, I guess for a generous hour. The thighs had a little subtle rub of 1 tbsp crushed fennel seeds mixed with 1 tbsp unsmoked paprika, salt and pepper. Then I went inside coz dark and raining (again!!) and finished proceedings on the hob. I hardy but still. 2 red onions, 3 cloves garlic, a handful of sage leaves into a pan with the smoked chicken, fry for 10 mins. Pour in stock, around 500ml, cover and bubble for 30 minutes. Stir through 2 heaped tbsp creme fraiche -and bubble a little more. Then lift the chicken to a plate and sprinkle on a tbsp plain flour. If you whisk hard and fast it wont be lumpy (and I can highly recommend a flat sauce whisk, love mine!). Once the sauce thickened slide the chicken back in. Serve with carbs!! We had fluffy piles of mash. Infinitely adaptable this. Main thing is how complex a flavour the smoke element brings to the party. Not overly ‘smoky’, just deeply interesting (like the best people). Some ideas to tweak … - add capers or a few black olives - use another herb instead of sage- tarragon, parsley, basil, thyme, it all works - leave out the fennel seeds in the rub, or swap for something else… cumin or coriander seed is great with parsley, the spice is not a strong element here - leave out the cream, add a splash of wine or sherry - use half the amount of chicken and replace with tinned butterbeans for some pulse-nutrient boost #myfire #lazyBBQ #smokedchicken #smokedmeat

Beef short ribs. Oak, salt, pepper, time. Nothing more. Simple, classic. (THE DETAILS: 140C indirect heat. Cooked in a kamado classic 2, with @whittleandflamecharcoal ash, oak chunks to smoke. 6 hours of cooking, 3 to smoke, 3 wrapped, pulled off at 98C internal, plus a generous hour rest in a YETI cooler to bring the eating temperature slowly down to 68C) #myfire #shortribs #beef #beefy #smokedmeat #lowandslow #lowandslowbbq #barbecue #barbecued

Smoked chicken, with a fennel rub. Lifted and braised (inside, more rain), in chicken stock. Finished with creme fraiche. Dolloped on mash. Did a little dodgy filming. Want the recipe? #myfire #homecooking #smokedchicken

Title for the new album cover, @andy_low_n_slow? #cookingwithfriends #myfire

Nothing to see here… Just trying to smuggle @huntergathercook’s top truffler Cleo dog into my cooler… (I joke. OBVIOUSLY coolers are for cold sausages not warm dogs… this one carried 3kg of homemade spiced wild boar snags from Bristol to Brighton for Burns night, nay bother) Pics by @matt_austin_images shot for @yeti @yetieurope #YETIambassador #myfire #coolers #coolerbag

Epic (if a little chilly!) day with @holysmokebbqsweden getting to grips with cooking on the magnificent Oyler smoker @jrmanufacturing.1974 🔥🇸🇪🔥 Exciting project incoming… #smokedmeat #texasbbq #lowandslow #cheflife #myfire #bbqsmoker

TEAM. I love them, cooking with legends ❤️🔥@huntergathercook, @bocaloco.sussex, @gamechangerbbq @tbone_chops Solid days prep for tomorrow’s @huntergathercook Burns feast with @yetieurope @yeti Boned out a whole sika deer, stuffed with skirlie (oatmeal stuffing, laced with pig fat, heather, thyme) and wrapped in pig skin, tied like a giant porchetta (veni-oink’chetta, innit?). Tomorrow, we cook #myfire #teamfire #porchetta #team #YETIambassador

Plum pie and BBQ custard, coz in the winter my tooth is way, way sweeter than when it’s warmer… (I like to tell myself I don’t have a sweet tooth but I lie) Do your tastes change with the seasons too? Tell me your favourites for winter barbecue, always looking for inspiration from you lot, Team Fire 😘🔥❤️ And sometimes I, too, get bored of thinking what to make for dinner… New recipe incoming for @weberuk just as soon as I get it edited… #myfire #pie #custard #baking

Cooking for friends is great, cooking WITH friends is better. Crazy happy to announce that @andy_low_n_slow and I are cooking a luscious 2 night popup at @thorpeestate inside @crippsandco stunning venue in the walled garden. Dates are 16th and 17th February, 7pm. Kind of the ideal Valentines after party (ie not a Wednesday night!) but mostly just because we both love feeding good people great food. Andy and I have known each other for a good few years, I can’t remember exactly where we met but it would have been around a fire sharing some good times. And we feel like it was high time we cooked a special 6 course menu we devised together. We share a genuine passion for ingredients of exceptional provenance cooked without fuss or pretension. Basically I can’t wait to get in the kitchen with my mate Andy ❤️ Swipe to see our menu, its loosely Italian themed using all our favourite things sprinkled with some fire and a whole lot of love. Follow the linktree in my bio to book tickets. Numbers strictly limited. @constantine_house Thorpe are also doing special rooms for the night in their beautifully restored new hotel should you wish to stay over. #myfire #ourfire #valentinesdinner 📸 by @peter.lowbridge for @ludlowfood

Loads of new followers joined my little 🔥 party, waving a crabby hello to you all (I did a fire lighting thing a few weeks back, mentioned a ‘splainer called Tony and kinda kicked off. Never mind). It’s nice to have you here. I guess you already know I cook with fire, have written quite a lot of books (er, 13), and run a fire cookery school, @bristol_fire_school. So thought I’d share some lesser know facts about me… - if you point a camera at me I’ll likely pull a stupid face before I do anything sensible (example in this pic) - I don’t really have formal cooking training unless you count a GCSE in home Economics. I got a ‘A’ mind you. - I learned my love of cooking as a child. Growing ip in a single parent family meant I was expected to get a meal on the table, or at least start, while mum was at work. Turned out I was quite good at it. - I’m quite academic, got a first class degree in biology from Manchester University, and I very nearly did a phd in pig intelligence. Sometimes I regret not following that path - however, I’m very shit at maths - I spent 10 years working as a researcher then producer in wildlife TV. Yes I met Attenborough. Yes he’s a gent and an icon - I started cooking with fire when I realised I wasn’t so great at keeping toddlers fed and entertained. Turned out mummy was happier outside poking around the embers with a stick. My kids turned out pretty well in the end, and they can both light good fires - I’ve lived in Bristol for 28 years, which is approximately 3 times longer than anywhere else I lived (Cornwall, Kent, Devon, Manchester) and consider myself Bristolian - my city inspires my love of music although in the beginning I was an Indy kid (and still have a soft spot for boys with guitars) but now I’m obsessed with deep dirty bass. I find that incessant offbeat thing very relaxing 🤣 - I am not religious but sometimes the deep connection I feel to nature is intense and spiritual in its own way - for an old hippy I get way too much pleasure from driving fast. Mainly because I can play more music more loudly Anyway. Fire is my game. I work super hard and I don’t plan on retiring ever. Ever. #myfire #stuff

Squash and lentil moussaka. On the fire, yay! If you’re one of my paid substack crew I filmed this for you today. And it’ll be heading out in a newsletter just as soon as I can edit it. Which won’t be tomorrow coz I got a date with @andy_low_n_slow to make some exciting plans. What this space soon as 🔥❤️ #myfire #gettingbusy #gettingwarmer #intothelight

🐟🐟🐟 As SCORCHED publication day inches closer…. a heads up Team… look out for a special COMPETITION announcement at 8.30am Thursday 11th… Today’s cold blue skies got me a little blissed out and feeling generous!! This, fresh anchovies, shot by @jasoningram during a hot, hot day last summer… with judicious cropping out of my head end because I was a literal sweaty munter. Missing those shorts and teeshirt days ☀️🔥 #myfire #scorchedbook

Oi oi! Saveloy? Haggis? Today I finalised my menu for my upcoming Burns collab with @huntergathercook Swipe to see, really quite excited for the Veni-Oink’chetta but it’s all gonna be tasty as! Handful of spaces, bunging links in my bio and stories. Go grab ‘em folks. I would love to cook for you! Few snaps here from lasts years Bacchanalian Feast. I cannae promise the last pic but always a possibility with my man @tbone_chops 🤣❤️🔥 Will be cooking with the gang @gamechangerbbq @bocaloco.sussex #myfire #ontour #ohyes #burnsnight #whisky (via the marvellous @bruichladdich @abi_bruichlassie)

With zero standing on ceremony, I offer up the first and only outside cook of 2024 ‘cook’ is rather overselling it… I lit my new @weberuk Summit (which I love, love, love btw), chucked in a smoked ham hock, set it to about 140c, cooked unattended for 3 hours. Opened it up, lobbed in 4 spuds and carried on cooking for another 3 hours. Got my son to make epic cheese sauce to use the last of the home smoked cheddar (leftovers 🤣, an in joke for my @substackinc subscribers, soz). Bit of veg, Bobs yer uncle. Oh, and a volume of English mustard with enough whump to obliterate any virus known to womankind. None of this flacid squeezy shite. Starting my year with a soul flattening bug. Maybe covid, maybe a bastard arse cold. Unwelcome either way. #myfire #limp [PS yep, I work with Weber, but this post is outside any contractual obligations, neither required or asked for)

Yoga, tea, hot water, cold air, a long walk 1st Jan 2024, wholesome AF #backtowork #cantwait #letsgo

Pacing like a tiger, ready for 2024, itching for adventures and new challenges… I find it so hard not to be restless, always looking round the next bend in the path. A failing I try to balance with yoga and meditation. And music and wine and the company of good people. 2023 was good, 2024 will be better. And I hope it will be for you too, whatever dreams and mountains you need to climb. Big love, GT xx [shot for @yeti @yetieurope by @matt_austin_images] #myfire #YETIambassador

Wet brining my turkey for a very special @yetieurope festive cook! #YETIambassador I normally favour a dry brine for ease and less salt use but the way I’m cooking this I feel a wet brine is the way to go for extra moisture. Salt, sodium chloride, is a tiny little miracle molecule… that not only acts as the best flavour enhancer ever it also breaks the chemical bonds between the protein fibres so when you cook the bird the meat doesn’t contract up. Thus more water stays inside and things stay juicier. Double win. I had a 10kg beautiful bird from @nempnettpastures and used 1kg fine salt dissolved in 10 litres water. That gives me a 10% concentration which was what you need. Ice to properly chill that water, then the bird in first 24 hours. I spatchcocked it coz I’m cooking it flat (watch this space tomorrow eve!), which just means very sharp strong scissors to cut out the backbone. It’s a bit hard work but will be worth it! Then lift from the brine onto a rack and dried fir 24hours and to dry the skin. Tomorrow, we cook! #myfire @yeti

Porchetta longer than yer femur… In the @weberuk Summit. A hour hot and fast (300C) coz crackling is everything, now planning on 6 hours at about 120C, with a water bath underneath, to render the inside to melting. Rolled with fennel seed, lemon, butter, honey, thyme. Feeding a big crowd of besties later, not much makes me happier. #myfire #porchetta

One Weber Summit, 24 mince pies. Love me new toy ❤️🔥 #myfire #mincepies

Mansplainer click bait… #TopDownBaby Big logs on the bottom, medium ones in the middle, little ones on top. Yeah I know heat rises, but what’s lighting these logs ain’t heat. It’s falling embers. So in this case the net flow of heat energy is downwards. By the time the fire is at the bottom there is an insane amount of energy in the system and the fire will burn whatever you light it in. I rather like puddles. Just to prove a point. Physics, innit? PS who does remember Trevor? #legend or #bellend? #myfire

SMOKED MUSHROOM LASAGNE Comfort food extreme, perfect for these days, happens to be vegetarian… SAVE THE RECIPE TEAM! to serve 4-6, you need: 600g mushrooms, I used chestnut, a little olive oil, 75g butter, 75g plain flour, 700ml milk, handful chopped sage leaves, 2 cloves finely chopped garlic, 250g washed spinach, 150ml or so double cream, plenty of salt and pepper. About 9-10 sheets lasagne, mine is just regular dried, no pre-cooking done, 75g walnut pieces, 2 balls mozzarella and 75g freshly grated Parmesan And what you do: Set up your BBQ for indirect gentle smoking, about 120C, set the ‘shrooms on a grill tray and drizzle over a little oil (fat helps smoke to stick. FACT), shut the lid and leave for 30 minutes until squishy. Remove and chop how you like, I like chunky. Set a pan over the direct fire, drop in the butter. Once melted add the flour and whisk to a roux. Pour in the milk and whisk over the heat until thickened. Scoop your ‘shrooms back in and add the spinach, squash it down, slide indirect. Cover the pan with a lid, shut the BBQ lid and leave to wilt. Stir through the cream, remove from the heat. Open up your air vents to give you a temp of about 180C. Layer up in a heat proof baking dish, however you choose, however it fits, is just fine. On the top layer sprinkle over the walnuts and the cheeses. Set back on the BBQ, indirect from the fire, and bake until bubbly and awesome. About 30-40 minutes. It will be lip scorchingly molten so best to allow it to cool for 15 minutes or so before tucking in. Enjoy. #myfire #mushrooms #smoked #BBQ #barbecued #lasagne #lasagna #comfortfood #recipevideo #recipeshare #easyrecipes

Evening. Baltic enough? Happy Friday Team. @lostandgroundedbrewers @fatdadskitchen

Doing a bit of gentle shuffling to my website (let’s call it a long overdue winter pastime shall we?!). This recipe for wood fired baked beans has headed onto the recipe page. Will bung a direct-click to it in my bio if you fancy having a go. Recipe from THE ULTIMATE WOOD FIRED OVEN COOK BOOK, pic by @jasoningram 🔥❤️ If you don’t have a wood oven I’ve given a tweak for barbecue or kamado cooking. Work in a Dutch oven hung over a fire too 😊 #myfire #recipe #bostonbakedbeans #bakedbeans #brunch #supper #comfortfood #pulses

Asado cross trout. The best way to cook a fish? No way, it’s actually pretty hopeless, inefficient and daft… #yetiambassador Why? Fish protein is completely different structurally and chemically to meat protein. Short blocks of amino acids arranged like stacks of bricks with fluid monounsaturated fats between them. Fish live in cold water (even tropical ones live in colder harsher conditions than land creatures) and they need to move, swim, in a wavelike motion. If they had long protein strands connected with saturated fats like mammals they would be rigid and immobile. Yeah, it’s geeky, but this explains why fish cooks very quickly and goes from raw to done in no time. And why it falls apart and why it fell off our cross. Fish is just different to land animals. Tasted great though! Beautiful day fishing and cooking with @tbone_chops @bocaloco.sussex @food_fire_knives. Thank you for your company, your love, laughter and hugs. I feel energised. So important on these short cold days. #myfire #gonefishing #sciencerocks @yetieurope @yeti

Lush little impromptu cook in the rain with @mcbagleybbq as I took charge of a new Weber barbecue… Summit Kamado. Have a feeling it might quickly become my new fave. Thanks Shane! Cod loin, seasoned with rosemary and smoked garlic wrapped in cavolo nero (lots little fish-wrapping tricks headed into SCORCHED btw 😉) and bavette with marrow. Thanks @jonrfinch for sorting me right out. One of the many tasty perks of being an ambassador for the mighty @weberuk ❤️🔥 #myfire #grillingintherain #summerisbetter

Sticky toffee pudding on the barbecue… a Friday treat. Baking on a barbecue. Heading to my substack subscribers tonight… both in written and filmed long form for YouTube. Because reels are just too limiting to explain stuff properly. And I hate not explaining stuff properly because I am a recipe writer and it’s demanded of my profession. So there. Link in bio if you fancy a slice. #myfire #stickytoffeepudding

A brown bowlful for another piss poor rainy day… Supposed to be making mince pies and sticky toffee pudding on my barbecue (watch this space!) but it’s rank again. Instead of mince pies I’m surrounded by EHO paperwork and shooting scripts… joyous. Foraged an unnamed bag of soup from the freezer that appears to be a 50:50 mix of butter beans and spuds. Carb I up lad. No idea what it is or when I made it but doused in olive oil it’s just the ticket. Possibly a combination of things from a recent book shoot. #rainstopsplay #myfire #out

#YETIambassador @yetieurope So, @tbone_chops and I shot 3 new recipe vids for you yesterday … whilst having a small amount of fun. And we need help deciding which one to edit first. Gimme a 1, 2, or 3 in the comments below. One with the most votes will drop early next week! 1. Chris’s epic wood fired focaccia with figs, blue cheese and parma ham 2. My special sausage shizzle… featuring roast tomatoes, cream, tarragon, beans and a big serving of love 3. Burnt grapefruit Palomas… which is like the best tequila-based situation a girl could ever wish for. (the dogs voted special sausage, obvs) #myfire #newrecipes #youdecide

The storm passed. And the sun shines on the righteous, eh @tbone_chops? Cooking for fun. #myfire #ontour

Ending the weekend, and incoming Greenwich Mean Time, with an added dash of wild (just enough to keep me happy before Monday gets going)… #YETIambassador Whisky Apple Sour, my way 1.5 shots whisky 0.5 shots Triple Sec 0.5 shots sugar syrup 2 shots apple juice juice of 1/2 a lemon a thick peel of orange zest 1/2 a cinnamon stick …and plenty of ice! Cheers! @yeti @yetieurope [bath by @hikkisweden brought by me from @bushgearuk, coz I know someone will ask. And I love it]

Well. Halle-fcuking-lujah. SCORCHED just went to print. And this is the wall-eyed stare of a mad woman who never EVER wants to read ‘Flaked sea salt and freshly ground pepper’ ever again… I don’t want to look for commas and full stops and misplaced ingredients. None of it. Geddit? Really very proud of this one, I worked so hard to get it right, but currently WAY too close to feel anything much more than spent. I hope to god you like it ya filthy tigers. What shall I do next? #myfire #onwards #fishy

It’s often wrongly assumed that you can’t ’smoke’ meat on a regular grill, like a kettle barbecue. Am here to tell you that you 100% can. All smoking is is adding smoke from wood. Good charcoal won’t, shouldn’t, ever smoke, as its a pure carbon product and an inert substance. So if you want smoke flavours you need wood, and I always favour fist sized chunks over chips. On my kettle I smoke meat slowly, at around 140 Celsius, using two small fires to either side and the meat placed centrally, often above a water bath containing aromatics. A damp environment helps the smoke stick to the meat. Then it’s just a question of time. Topping up the fuel little and often to maintain temperature as constantly as you can until the meat is cooked. So yes, you can smoke in a kettle. You just need patience and the time to give that fire a little love every now and then. So great for a day when you’re around but have other stuff to get on with (oh, hello, final book edits!). #myfire #smoked #beefshin This is the beginnings of a new autumnal recipe for my pals over at @weberuk. Watch this space for beefiness… beef from @meatmattersltd smoke chunks from @planetfriendlyfirewood Ash charcoal from @whittleandflamecharcoal (all paid for by me 😎)

Hey Team. No, I don’t eat goldfish But… One last shout out for your help please. I need as many tags in the comments about all your favourite fish and seafood suppliers in the UK. Book heading off to print and I want to make sure I have spread the net wide!! There will be a double page of suppliers in the back 🐟🐠🍤🐙🦑🦀🦞 Thank you kindly, would appreciate shares to your stories xxx #myfire #itsfishy #fishcooking

#YETIambassador Pic dump: the BEST day bass fishing with @elliotcunningham and @rowanbailey Thanks for your epic company, the laughs, the fish. Small in my case (and released back to the wild), but El’s is rather magnificent 🐠❤️ None too shabby a start to the week. @yetieurope #builtforthewild @yeti

#YETIambassador Packing up for an exciting little mini break with @elliotcunningham & @rowanbailey @yetieurope @yeti #myfire #ontour #🐠🐠🐠

Boy home for the weekend. Molly so happy. (so is mummy) Friday vibes @lostandgroundedbrewers with @fatdadskitchen on the grill. Happy, happy days ❤️🔥

BOOM, book 13, or 14 (?)… in the can Biggest love and thanks ever to @jasoningram who I’ve worked with for well over a decade. Probably 15 years?? Absolute fucking legend. And @beckyprideaux_ my right hand woman. You are amazing, so solid and supportive. Team xxx Thank you lovely. We also had quite the hoot attempting to get me some new portrait shots. Who knew I had quite such a range of totally twaty faces. Why did none of you tell me? 🤣🤣🤣 Luckily my daughter is BRUTAL in her honesty. And we apparently got a few acceptable faces of GT #myfire #teamfire #itsawrap

Soz Team. Very unenthusiastic about this space this past week thanks to insta’s drop of whisky in the apple tart banning bollock fest. As you know am sure, making useful content takes time (I reckon on a full half day to film and edit a reel solo as I do. Team of moi, always.) and when it gets pulled/banned for no logic a sensible human can fathom you find yourself tuning out for a breather. But. Am here, still working hard. Final book edits over lunch, in between prepping for the last day of the book shoot tomorrow. Feeling fishy. Eating: Crab bisque, found in the freezer (recipe heading into SCORCHED, it’s such a good way to get every drop of flavour from crab shells). Can’t wait to share. Listening: the Fast Soul Music podcast from @londonelek (check it, so good, finding a tonne of new tunes 🖤) Next week I’ll summon some energy for another reel but I’ll save the booze for off camera. Because sensible people just can’t be trusted. #bitranty #myfire #somanyarseholes

16. Mostly sweet. Happiest of birthdays @ev3.o, beautiful woman inside and out. So proud of you. (but sort yer slummy bedroom out lad) #mygirl

Birthday boy vibes Laughing, drinking, eating, laughing. Happy Birthday Lad! @andy_low_n_slow #roastbeef #sunday #goodtimes

#yetiambassador #mylunch #myfire Monday started damp and grey…. So I grabbed it by the nuts. It always works for me… no point sulking about the weather 🤣💚 Rather overgrown green beans from the plot, gently braised with a cup of chicken stock, with tomatoes, courgette, a bit of garlic, little cinnamon and allspice. Finished with feta and a goodly amount of extra virgin olive oil. Took about 30-40 minutes at a gentle simmer. Not a rigid recipe by any means, add or takeaway at your leisure. You could also do it on your induction hob (which wouldn’t have made my head happy in the way lighting the fire did) @yetieurope @yeti

Yesterday, in class; Malay chicken curry, smoked and braised on my Kamado in the autumn sunshine with a group of really lovely people. It’s a tough gig. Recipe in SEARED if you have it 🔥 #myfire #goodtimes #nicepeople

This one. My baby. Heading of to university tomorrow… My heart, it is warping. Swollen with pride, pinched with sadness. I’ve been preparing for this for nearly 19 years. And somehow I still feel slam dunked into a new era of motherhood. Off you go lad, the world deserves you. In the morning you can fly fly away. Tonight we drink beer. I love you @izaac_innit ❤️ #happysad #myboy

You knows I dislike Christmas. Too dark, too cold, too much fuss. But the cooking bit is fun. Especially with nice people and good whisky… Christmas Over Fire classes now live and bookable on my website. Follow the link in my bio… #myfire #christmas23 (📸 by Andrew Crowley for the Telegraph)

Morning Team! Firing up my oven for the first time in months, getting her ready for tomorrow’s class. As always, a top down fire for me. The most reliable, effective and effortless way to light a wood fire. Neat ‘jenga’ stack of logs, with regular gaps in between, just allows the oxygen to flow freely. I think oxygen is the most important part of the combustion equation. I’m a bit obsessed by it to be honest. (that’s Fuel + Ignition + Oxygen = Fire) Love that my wood oven can show you the flow of oxygen, just watch the smoke as it warms up. Flowing up gently through the door, around the oven interiors and up out through the chimney. More oxygen is basically a more efficient fire (and therefore hotter). Less oxygen means the combustion slows down. The fire is cooler. As cooks the way we control the oxygen flow is critical to how we can gain control of our cooking. Whether you’re in a wood oven or a charcoal barbecue. The air flow matters. #myfire #physics

Cooking for fun, it’s been a while. Using my @gozney Dome and my @yetieurope skillet (coz, you know, #yetiambassador 👋) Too much ‘official’ recipe writing sometimes drains my creativity battery. This was just about feeding myself and the fam something good to eat. And about making sure I get enough time in the fresh air. But at a guess??? 750g diced chicken thigh, a lemon, zest & juice, big tsp hot smoked paprika, few sprigs rosemary, handful garlic cloves, big glug extra virgin… Roast in a good hot flamey wood oven, stirring a couple of times, for 20 minutes or so… just get some colour in there… take your time. Couple handfuls tenderstem broccoli on top, give it another 10 minutes or so roast. Pull it out, add orzo pasta (no I didn’t weigh it, 400g at a guess) and chicken stock over (nope, just guessed too… about 5mm over the top of the chicken?!). Foil it, the wood has done its thing by now. And you need to seal in the steam to cook the pasta. Maybe another 20 minutes? It got dusky anyways. And I had time to drink a glass of wine quite slowly. Like a lady. Chives for freshness, parmesan for richness. Bish, bash, bosh. Wood oven cooking is definitely a favourite. Maybe there’s another book in there….?! (Coz I do enjoy killing myself daily. You knows it) #myfire #makesmehappy

All the happy feels. Celebrating my biggest birthday with my oldest and dearest friends. Cold swimming, hot bathing. Eating, drinking, laughing. (and a crazy good bottle, a ridiculously lovely gift from @whiskyandwhittling, it’s just exquisite 🥃🖤)

f-i-f-t-y (fuck me) As much as I’d love to play it cool and say this number doesn’t bother me… it really does. I hate it. I don’t feel it. I won’t act it. And I have zero intention of sliding demurely into invisibility. I’ve achieved a lot in my life. A lot. I work hard for all of it. But I am 100% convinced my best most exciting adventures are still to come… I’m ready for them. Let’s go. #letsgo #workhardplayhard #disgracefulmiddleage #birthdayblues

Just in from @meatopiauk via the beautiful soul that is @matblak 🖤 Looks like we’re cooking in the jungle not central London! What a festival @mollyhutchinson !! 🔥🔥🔥 big congratulations on all you and your teams hard work And thanks for pushing the most important question in UK fire cooking. Where do you get your fuel from? @whittleandflamecharcoal you absolutely nailed it. Organised, calm, wonderful. Loved cooking with you on the Cutting Room @charcoal_matt, even though you’re a chatty twat and I couldn’t get a word in edgewise. Your words more important than mine xx #meatopia2023 #myfire #growninbritain #sustainablecharcoal

Back on the fish train!! Woo who! Thanks @bristolfishltd for sorting me out on your day off. Spanking fresh as always 🐠❤️ Two points I’m making here: 1. Sustainability with fish strongly linked to diversity. Stick the Big 5 (salmon, cod, haddock, prawns, tuna) and the oceans are screwed. 100% Eat seasonally and diversify your types and we’ll do way better 2. Dry fish doesn’t stick to the grill. So my number one tip to ease the perennial sticking problem is to unpack your fish ASAP and spread out on trays to air dry in the fridge for a few hours before cooking Big ups to my @yetieurope family for coolers from heaven. Necessary on the hottest day of the year! The nature of fish protein and fat means they need superchilling but thats a vid for another day. More geekery incoming. Marine biology is my specialism, you have been warned… (also, some caption deciphering 🤣 whales is away, five valves is bivalves and kettle is cephalopod. Thanks meta, you have excellent listening skills) #myfire #yetiambassador

Morning #TeamFire Picking some stuffs to take up to @meatopiauk today… helping the one and only @charcoal_matt of @whittleandflamecharcoal do a demo on Sat if you’re there! Sustainable British BBQ, it’s the only way for me. I’m calling it ‘Meat and Three Veg’ So proud of you Matt, champion of the world’s best fuel, king of the woods, and (epically) provider of all the fuel for this year’s festival. Love you buddy xxx #sustainableBBQ #britishcharcoal

Another weekend, another festival… (my ageing body can’t take much more 😵‍💫) Thanks for looking after us so well @thebigfeastival @yurtelcamping Such a chill vibe ❤️🔥 Good hangs with some of my favourites @djbbq @tbone_chops @julian_d_br0wn @simonthebutch @garlic.by.rama @davidfennings @hamishfotos @lambposts #myfire #endlesssummer

My 3 favourite ways to set up my charcoal in my Weber Using the same charcoal in different ways changes the way your BBQ works. Starting with a small chimney if charcoal… ONE: a small central fire, with a fire-free ring around the edge - use this method when you have a lot of small things so that each individual thing, in this case chicken wings, is equidistant from the fire so gets an even heat - I use this for chicken wings and thigh, sausages, meatballs - stuff where I want to cook indirect (so not over the charcoal) but with a fairly high conduction and convection heat TWO: a couple of small fires, one either side - a small fire either side, with a generous fire-free space in the centre basically turns your BBQ into an oven, and you are cooking on mostly convection heat (aka hot air) - you cook in the centre between the fires and just like your kitchen oven, you get to control the temperature you cook at. Adjust your air vents to suit the cook. So, open them #weberuk more to get a higher baking temperature (so for cakes, Yorkshire puddings, etc), and shut them down for less air and a cooler ‘oven’, good for slow roasting meats THREE: a half and half setup, with all the charcoal one side and none the other - with this you get a lot of manoeuvrability, with a very hot direct zone over the fire, and a really quite cool zone on the opposite side. And in the middle? You get a medium heat - so you can pull food between cool to hot and everything in between - in this case chicken liver pate in progress, gentle sweating of shallots in butter, medium smoking on livers, and finally a fiery flambé with some whisky. Adding up to layers of flavour. Quick recap on heat terms: INFRA RED RADIATION - the heat from the lit fuel, the source heat CONDUCTION - the heat from the hot surfaces, so the metal grill bars CONVECTION - hot air, which is so efficient and useful for cooking, and why we always try to cook with the lid down as much as possible!! #myfire with @weberuk #charcoal #weberuk #ad

A brief respite from travel means my standard work day lunch (stuff fried up in a pan with eggs - today mushrooms, courgette, spring onion, garlic fried in extra virgin olive oil with a couple of eggs cracked in once soft. Grated over a little parmesan and sprinkled parsley and hot sauce. 10 mins, max, infinitely adaptable to what you have in the fridge) Making some films for my friends @weberuk today. It is, and always is, a one woman band of home ec., chef, videographer, gaffer, runner, editor. I do the lot. Today rather chaotically as I’m very, very tired and distinctly out of practice. So good to be back cooking in my garden. Despite the shambles. #coalface #myfire

Big Grill download Arrived and survived Storm Betty, got wet, got dry. Hung with some beautiful friends, made some new ones. Spent a little good time with my @yetieurope pals. Opened a nail bar. Ate some amazing meats, plus a little salad for balance. Drank some Guinness, some wine, some Jamesons. Did a demo, talked some shit. Ate some more. Drank some more. Had a blast @biggrillfestival, thanks a million. See you next year! #myfire #ontour #tired #hometime

My boy, sunset, happiness #sicily

Never gonna get all four of us in one shot. But drinks in the sun with the fam are the best… better than best ❤️ #myfire #OOO

That’s @rockoysterfestival DONE, thanks for having me! Cooked a feast for 120 revellers, did a demo and a masterclass. Took zero pictures of my food. Ate not much, drank a little more. Weather, er, decidedly *mixed* Good hangs with some of my faves… @stallards @andy_low_n_slow @donna_church_ @beckyprideaux_ And, of course, the famalam Next stop, Sicily, and 36 degrees. Get in tigers (bye bye Cornish mizzle) #myfire #OOO

Lock Lomond Distillery, Day 2 B roll shot by my mucker @chefhenryeldon who has a knack of capturing my best side… A long day filming ahead of the release of the distillery’s new whisky expression ‘Steam and Fire’, culminating in cooking of a 4 course fire feast on the rolling hills at the edge of the Loch. We were too busy cooking to capture much of the food but we gave it our all in a stunning location… Once the official launch film is released I’ll share more of our food and the partnership between the distillery and myself… Massive thanks to my wing man for endless support and laughs. And to all the staff and crew for making us feel so welcome @lochlomondmalts @brightsignals #myfire #ontour #Slàinte

Scottish vibes. @lochlomondmalts treating us very well, eh @chefhenryeldon? #myfire #ontour #luckyme

Just a fabulous interesting day with @lochlomondmalts today, watching the distilling and cooperage processes. Tomorrow I get to light some fires with my pal @chefhenryeldon and we’ll cook a whisky themed feast Happy days 🔥🥃 #myfire #ontour

Happy Friday team. Whatever your jam… Be. More. Dylan. Another week, tick… #myfire

Hey you, gorgeous people. I need your help #teamfire!! Please tag all your favourite places to buy seafood, both in person and online! I’m making a resource list for my fishy book and want to shout out all the good people out there! Sadly I need it ASAP as time is quite literally flowing too fast at the moment. Go go go! (shares to your stories HUGELY appreciated, lets cast the net as wide as we can) Please and thank you xxx These beauties, Gary gurnard and Billy bass supplied by the ever excellent @bristolfishltd and the pic is by my main man @jasoningram #myfire #helpplease #shoutouts #shoplocal #sustainablefood #localisbest #localfood

A little postcard from this weekend’s trip to @thegoodlifesoc Took my bestie @joingleby to be my wing woman as we cooked a Sri Lankan feast for everyone. A whole lot of very hard work but so worth it. In between the masses of cooking there was hot tubs and swimming and nice dogs. And quality hangs with a little whisky with my buddy. A beautiful thing all round. Such a lovely experience, thanks @carolinegladstone and @chasgladstone for creating some magic. What a wonderful team you have around you, thank them so much from us! #myfire #teamfire #ontour

15kg wild boar from the Forest of Dean, turned into 3-400 chipolatas. Sri Lankan Black Curry spiced, these were insanely tasty (if you’re making that many snags you gotta test a bit out for seasoning!). Destined for a couple of feasts: this weekend I’m at the @thegoodlifesoc and next week off to @woodfire_camping Writing up the recipe for this today and will head out on my FREE substack tomorrow morning. Head to the link in my bio to sign up! Makes insane burgers if you can’t be arsed to sausage. Big thanks to @grovegamelarder for the meat and the expert sausage making! #myfire

Sri Lankan black curry boar sausages, miles and miles and miles of them… Heading up to the @thegoodlifesoc next weekend for my Saturday feast (fun mornings work with @grovegamelarder. Boar shot in the Forest of Dean) #myfire #wildfood

Weary Woman with Chicken (easiest, laziest dinner in the world. Roast chicken, with lemon, herbs and garlic, chard & courgettes roasted around for last 10 mins. Took an hour in total) #myfire #roastchicken #lazysunday

Results of my very first live cook a long for my paid substack crew! Grilled mackerel, hassleback new spuds, samphire, ratatouille. Not without a few technical hitches but we got there. If you watched thank you! If you are planning to watch it will get uploaded to youtube tomorrow. And not to late to subscribe, link in bio! #myfire #teamfire

Talk about taking it to the F’ing wire 🤣 Had to share this coz pic from my son, it’s absolutely symptomatic of my ENTIRE life right now. And I know so many of you will relate. Life gets chaotic right, like you are on the very verge of losing control. (that’s 69.78 litres of diesel pumped into a 70 litre tank. The maths is startling. Absolute VAPOURS my friends) This is definitely not a woo is me moment. Listen, I’ve nearly written a book I’m super proud of and there’s so much exciting stuff incoming. But I should definitely have prioritised the garage visit 🤣🤣🤣 For those of you also juggling all of the balls, I see you, I hear you, I salute you, you can do it. We got this xxx #chaosrules #goodtimes #workmakesmehappy

Stress, what stress?! Got myself a cooler full of cow… .. managed to tuck a little bit of hippy shit into my morning to make me calmer (yoga, meditation, a nip down the woods to look up at the sky through the trees, so helpful) … and now braced for a 6 hour round drive to @groundswell_agriculture to give a 1 hour demo with my pal @simonthebutch & @pastureforlife A very, very long day ahead but be fun. Hoping to sneak in a quick cuddle with @charcoal_matt too ❤️ Besides a 6 hour drive means more music and an extended butt massage (thanks sub under my seat, one of the many benefits of a heavy bassline 🤣) And tomorrow I will attempt to finish writing a book. No promises. #letsgo #myday #myfire #bitstressed

Brunch in the garden… 400g cherry tomatoes (halved), 1 aubergine (chopped), 6 cloves garlic (peeled, whole), few sprigs thyme (scattered), lots of olive oil (drizzled). Roast hot for 15 minutes. Top with 2 blocks feta, roast 10 more minutes Bread, scoop, dunk, dip. Happy making way to start a slow day. #myfire

Multitasking is an extreme sport I like to participate in 🤣 Desk lunch dahl from the freezer, with tomatoes and chard and spices. Olive oil, controversial but tastes good. Got so much fish on the brain, down to the final furlong with this fish book. Just spent a fortune on crabs to cook later in the week. Last handful of recipes to test, progress feels good Currently got 4 kilos of pork shoulder in my @weberuk, making a movie about my FAVE marinade for pork. Out on Sat. And also thinking hard about something exceptionally exciting coming up with whisky, more TBC, and planning a series of feasts over the next few weeks. The usual Monday chaos. No. More. Please. #myfire #multitasking #juggle

A really shit picture of a really beautiful day 🤣 but a collection of nice people enthusiastically tucking into shared food Such a lovely day @bristol_fire_school today, blazing sun, excellent people, a lot of good food. If you came, so lush cooking with you. Gimme a wave in the comments below so I know how to find you 😘🔥 Big thanks to @beckyprideaux_ as ever for keeping us in line #myfire #goodtimes #nicepeople

The joys of an unexpected unplanned date night!! A picnic up the plot was my idea of heaven. No candles, no restaurant, no taxi home. Just a stroll and a chill. Blissful. Life has been crazy the last couple of months and this was just the ticket. What would you do with 2-3 unexpected hours without the kids??? (Keep it clean folks, we don’t need to alert the insta morality police) #myfire #out #datenight #cheapdate #chillin

If you’re a paid subscriber over on my @substackinc this little treat of a recipe is heading your way tomorrow morning. Both as a youtube film and as a written recipe. Along with some chat on my little portable grill, the Weber GoAnywhere. Its sticky, crunchy, creamy, hot. All my fave things. In one lunch. It made me happy. And it’s actually nice to occasionally make longer form content rather than super clipped reels. You get to see more of my personality I feel 🤣 a bit shambolic, certainly messy, a little sweary. And more importantly I can have time to explain things properly rather than just a click-baity dribble fest. Just sayin. If you like the sound of that… Link to subscribe in my bio and stories btw 😘🔥 #myfire #stuffthatfiresmeup #substack #foodstories

Nothing to see. Just a lass wolfing burgers and beers in the sun. Very impromptu swing into my local @lostandgroundedbrewers (we were heading elsewhere but the lure of icy Keller was too strong, right @joingleby?!) So glad we did… @fatdadskitchen starting a month long residency at the taproom. Insane smash burgers, ridiculously crispy. If you’re in #bristol make sure you swing through and grab one. #myfire #offduty

Giveaway time!! Yeah, I’m feeling chipper in the sun, and with a load of new followers (welcome to #TeamFire!), thought I’d celebrate with a little compo. As a brand new ambassador for @yeti @yetieurope I’ve been sent some goodies, and thought I’d share the love and send someone some good stuffs. - a lovely black sweatshirt (M blokes size, plenty generous on me) and - a trucker hat - kinda mint and grey - and as a bonus - a signed copy of SEARED RULEs: - I need you to gimme a ❤️, share to your stories, follow both me and @yetieurope and tag a pal in the comments. Easy. Rules: - Each tag is one entry and I shall use a random comment selector to choose a winner. - Closing date 8th June - you’ll get a DM and I will announce on my stories - open to UK followers only, soz PS Yeti have neither asked or paid for me to do this, I’m just feeling generous. You guys are so supportive, it’s just a little thank you from me to you xx #myfire #teamfire #builtforthewild #iggiveaway #giveawayuk

You knows its 52:7 in our house 😘🔥 but officially kicking off #NationalBBQWeek with Serrano ham wrapped pollack, Spanish bean stew. Using a little fish and fish stock from my recent pollack catch, combined with plenty of vegetables and beans. This is such an easy, summery and healthy thing to make. What you need: 4 x 125g chunky pollack fillets (or other white fish) 8 slices Serrano ham a drizzle olive oil 2 onions, chopped 3 tbsp olive oil 2 sticks celery, chopped 2 red peppers, chopped 2 bay leaves 5 medium tomatoes, chopped 3 garlic cloves, sliced finely 1 x 400g tin cannellini beans, drained and rinsed 1 x 400g tin butterbeans, drained and rinsed 1 good tsp smoked paprika a large pinch of saffron soaked in 1 tbsp boiling water for 10 minutes 50ml dry sherry (or dry white wine) 350ml fish stock a good handful flat leaf parsley, chopped extra virgin olive oil, to drizzle What to do: - Set a heavy pan over the fire and add the olive oil, onions, celery and peppers. Soften, lid down, for about 10 minutes. - wrap each piece of fish in a couple of pieces of Serrano ham. Drizzle with a little olive oil. - Add bayleaves, tomatoes, garlic and season with salt and pepper, cook with the lid down until tomatoes collapsing. - stir through beans, smoked paprika, saffron a soaking water and a good glug of sherry (optional!) and the fish stock. Shut the lid and cook until thickened a little - about 10-15 minutes - slide the stew away from the fire, set a grill tray over the heat to get hot - when its hot, add the wrapped pollack and cook for a few minutes on each side until crispy and the internal temperature is over 60C. And that’s it, so simple. Save the recipe to make another time. And tag me if you try it! #ad @weberuk

Back in my hood, @lostandgroundedbrewers Happy, tired, chuffed. Thirsty. Thanks again @saturday.kitchen for having me. Such a hoot @matt.tebbutt @jaegawise @itsbigzuu @paulyoungchef @ivo_graham And thanks for all the beautiful messages, I read and appreciate them all #myfire #biglove

Just my top 3 tips on barbecue, vis this morning’s @saturday.kitchen 🤣❤️; - there’s no a country in the world that doesn’t have a history of fire cooking, that’s where is all began. So. There us NO SUCH THING as ‘barbecue food’. You can, I do cook anything of a barbecue - get yourself the best fuel you can, by that I mean sustainable British charcoal. You knows it baby @whittleandflamecharcoal - colourful not brown 🤣 (don’t forget yer veggies people) Thanks a million #teamfire for all your little encouraging messages pre during and post show. It helped my nerves loads! Big love xxx And thanks for having me on @amandacactus ❤️ and team. I had a blast xx

The lovely lot over at @weberuk took me out deep sea fishing in Devon, alongside @danielcooperbbq and @jonrfinch. And I caught the biggest fish I ever did catch, a huge pollack, 12lb or 5kg. Talk about a full on workout landing it on the boat! Chuffed to bits I was, so exciting. Such a fun, fun day, and has really inspired me to now make sure I do it justice over the next few days. Will be sharing the things I cook with it so keep an eye out for fishy inspiration and recipes. All done on my barbecue of course. Any suggestions bung them in the comments section, doesn’t need to be ‘BBQ’ recipes, I’m here to show you how to use your grill to make absolutely anything you fancy… #myfire #weberuk

A @weberuk day out!!! Gonna cobble together a reel over the weekend, but just a gleeful couple of snaps. Thanks a million for organising @danielcooperbbq and @jonrfinch PS it’s pollack for DAYS!!! Look at me fish @bristolfishltd 😂💙🐟 #myfire #weberuk

Al desko, al fresco. Working lunch. If you swipe ya can see the process backwards, and you will see what an absolute doddle this is… Hot, hot pan, think stir fry heat. Featuring a whole bunch asparagus (British, always, 100%), drizzle olive oil, a whole block of feta (cheese is life), a good tablespoon of barberries, and one of pistachios, a sliced red chilli. Lots of extra virgin oil, salt and pepper to finish. So good, ticks a lot of taste and nutrition boxes for me 💚 #myfire #nofire #deskbound

Took some cow to the beach. Dylan, living his best life. Me too. #myfire (Top videographer, @ev3.o 😘)

I’ve spent so much time cooking, and thinking about cooking, for work recently that in my home life I’ve just eaten scraps of this and that, hardly bothering to cook any actual meal. Decided it was time to do some lazy arse cooking, purely for pleasure on a sunny evening, and use up a multitude of little bowls of this and that lurking in the deep corners of the fridge. Take this thought, adapt at your will. Hit save to come back to this idea later! I took a couple of good handfuls of cherry tomatoes, halved them, chucked them in a tin with 3 sliced garlic cloves and a drizzle of olive oil. Lit a small chimney of charcoal on my Weber kettle and divided the fire in half to create a fire free zone in the middle - essentially using hot convection currents you can turn your barbecue into an oven. Roasted the toms for… I dunno, I guess 15 minutes. Added butterbeans and chopped parsley, along with a few leftover anchovies and capers and a sprinkle of smoked paprika. You could add any herbs, any olives, any beans or chickpeas. Roasted for another 10 minutes or so. Then bunged on a couple of spoons of creme fraiche and a couple of handfuls of fresh spinach (fresh, maybe not so much, a rather limp half bag in the salad drawer). Shut the lid, left it wilt for a few minutes before stirring. Finally, the best bit, 3 cold, old slices of toast chopped into croutons that I had saved from weekend brunch knowing they would live again in crunchy glory. And a few slices of Cambazola that was a little bluer than it once was. Shut the lid, another 10 minutes or so until bubbly, melty, epic. A fridge clear-out barbecue special. Bob’s yer uncle. #myfire #leftovers #loveleftovers @weberuk @ukbbqweek

Been pondering hard on yesterday’s GB News debacle, and decided worth a grid. Soz long, feels like stuff to say. (if you missed it, head to @countrywoodsmoke’s feed for his take. My take, I had the same email as he did asking me to take part in a ‘debate’ on the myth that women can’t grill. I fully planned on ignoring it. Thing is, Marcus had already been asked to go on … and I quote “basically if you would say that women can’t grill”. He said no, of course he did. But at this point I had to wade in with a big F you. Not really a debate but setting us up against each other) My fury is that this is a ridiculous false narrative that the press peddle time and time again. Every interview I give always asks me, at some point, in some way, what it’s like being a barbecuer in a man’s world. Not just the shit press either, some of the UK’s most well respected papers have asked on several occasions. And I decided in the night that enough is enough. Am going to refuse to answer it. It’s irrelevant. Do chefs in kitchens of the inside variety get asked to justify their chosen careers? Don’t get me wrong, sexism exists in the world for sure. And I know I come at from a place of privilege. Not just financial privilege (although I work hard enough that there is stability in the house that certainly wasn’t present during my own childhood), but also the fact that I’m a middle aged woman who works for herself. I have the confidence and the ability to pick and choose and tell people to jog on if I feel like it. Believe me, I do it. So many amazing professional female fire chefs out there, so many backyard enthusiasts who are women or guys raising girls who love to cook outside. I really loved being tagged yesterday in everyone’s pics. Please keep ‘em coming. Bollocks to the media. Gonna tag in comments some of my fave female fire cooks. Please add yours too, so we can follow and share each other in our excellence. This pic, by @lateef.photography, I love. Mistress of my fire. Taken at @meatopiauk. A brilliant inclusive festival that showcases some amazing female talent. Get tagging in the comments and share the love xxx #myfire

Longest of weeks heading for a strong, wet finish. That sky!! #myfire @lostandgroundedbrewers 💙☀️

The very worst of weather, the very best of people. Book shoot day 1. 14 recipes, in a literal storm. You won’t notice it in the book pics coz @jasoningram is a frigging genius. Such amazing grafters, @beckyprideaux_ and @halifax_smoke_box THANK YOU xxx (I think the back view needs some work, thanks Gordon 🤣) The rain literally couldn’t have been more hardcore today. Tomorrow will be better. #myfire

Slid a little news into my bio To say I’m STOKED would be an understatement. I love a British understatement. Hard work pays off, and you knows I like to work hard… My gear needs to keep up, and I am very much looking forward to putting you through your paces @yeti @yetieurope #myfire #workhardplayhard

First curing fire. One kiln dried beech log, chopped into little sticks, one natural fire lighter, one match. Top down, because ALWAYS for me 🔥 First play with the new @gozney dome. So impressed by the airflow and speed @tomgozney 🔥❤️ And tonight, we cook #myfire #tinyfire

Slow Sunday… Roast beef rump, from @meatmattersltd A thing of beauty, yes? Basically treated it like a big, big steak, a 3kg steak, and reverse seared it - cooked at 120C on my @kamadojoe to an internal temperature of 45C, then seared the bejesus out of it to about 60C. Pulled it, carved it, ate it. Bingo. (Also experimenting in how slow can I get a reel to go…? And just giving you the money shot coz I really couldn’t be arsed/didn’t have time to film, edit, voice over a whole production) #myfire #sundayroast -#roastbeef

Warts and all. I promise to always give that. Never will my feed be a glossed-over dribble-fest of a perfect foodie life. Even the term is vaguely nauseating. So, good morning. A later start than planned after a very bad nights sleep, head full of shit I haven’t yet had time to complete resulting in a few snatches of Zzzzz around dawn. Dragged my sorry arse to the gym, loved it, hated it equal measure. Keeping one eye on the long game. Came home, made the WORST omelette of my entire life (I’m good at omelettes, I wrote a whole book on eggs), half of it landed on the floor. The dogs were grateful, but in slobbering it up has made the already dirty floor worse. So the mop needs to come out. Another job. Still, I have coffee and lots of hot sauce. To accompany a couple of hours of work to attempt some backlog clearing. Happy Sunday, hope your start was less warty than mine. #reallife #nogloss

Working lunch. Dylan says it’s OK. #myfire

Hosted my first @substackinc live fire masterclass last night. Totally FREE for my lovely paid subscribers… An hour and twenty minutes or so of cooking and brain downloads on all things steak, with my pal Olly @meatmattersltd. If you joined in, hope you liked it, if you missed it don’t worry, paid subscribers will get a link this weekend to watch it. If you’re not paid up, you can (please and thank you) sign up to see it. It’s £4 a month to subscribe, or £40 a year. And sessions get uploaded so you can view, review at anytime ever. That’s bargain, yeah? Really loved doing it, will be more soon! You want a little bit of #myfire? Link in bio xxx 😘🔥❤️ ALSO Thanks Olly, you F’ing LEDGE