Gluten Free

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Grilled peppers, scallions, and sausages come together in a snap for this summery taco dinner.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Turn your overzealous farmers' market haul into a gorgeous catch-all salad topped with flaky grilled halibut.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

This wonderfully moist cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, infusing their summery flavor throughout.

Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

Fresh, crisp, sweet and salty, this is my go-to summer salad. Using in-season fruit in salads always makes for a refreshing change.

A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.