n.b. the first box contains a voucher code which must be activated to receive all subsequent boxes!
Travel the world with your
BBQ this summer...
A great gift for a keen cook, BBQ-lover, party-holder or world traveller, or
to spice up your own summer gatherings.
These three monthly boxes contain the fresh spices and recipes, ready
measured and with easy instructions, to make a delicious BBQ spread from
a different country each month to feed up to 6 hungry people.
(scroll down for more information about upcoming boxes!)
Information about your subscription
The first box is sent in a brightly coloured box with a voucher card inside. You (or the recipient) activate the voucher to receive the remaining boxes at the address of your choice.
Meals serve 6 hungry people.
The recipes are easy to follow and have a full shopping list for the other ingredients (chicken, veg etc), which can all be found at a normal supermarket.
*Limited edition! The voucher must be redeemed by 26th of August to receive the remaining two BBQ Around the World boxes. After this, you’ll be able to select a different subscription option instead.*
Your First Box!
One of the pleasures of taking an evening stroll through the streets of a small town in Mexico is the tempting smell of all kinds of delectable foods being cooked over charcoal. Here we’ve got elote - irresistible barbecued corn slathered in rich, tangy cheese and slightly smoky chilli flakes. Next there’s tamarind prawns topped with guacamole and a zingy and hot green salsa. Lastly there are ancho-marinated pork chops - when dried, the natural sugars within the flesh of the ancho chilli caramelise and the most amazing flavours emerge, perfect for BBQ pork!
A taste of what's to come...
Both Eastern and Western influences can be tasted in Lebanese cuisine, whose focus is on fresh ingredients and the generous use of herbs and spices. Here we’re grilling up a Lebanese favourite, kafta (kebabs), seasoned with rich and earthy Urfa chilli. We’ve also got chicken skewers flavoured with Lebanese 7 spice - also known as Baharat - served with fattoush, a salad with toasted flatbread, tangy sumac and dried mint. On the side is herbed labneh (a delicious yogurt dip), smooth smoky baba ganoush (another dip made from aubergine), and za'atar (a blend of thyme, sumac and sesame seeds) that is delicious on bread dipped in olive oil.
On the island of Bali in Indonesia whole pigs are cooked over a BBQ during ceremonial occasions to feed the entire village. Here we’re making a slightly smaller, yet no less delicious version using pork belly. It’s served with two of Indonesia’s most common table sauces; firstly a chilli sambal that’s cooked with shrimp powder for an umami hit; and secondly kecap manis, a sweet and sticky soy sauce common all throughout Indonesia, Malaysia and Singapore. We’ve also got Southeast Asia’s favourite kebab - chicken sate - and gado gado, a potato, bean and cabbage salad.