Live Fire: Seasonal Barbecue Recipes and Stories of Barbecue Traditions Old and New by Helen Graves

  • Sugar snap peas with mint (page 21)

    from Live Fire: Seasonal Barbecue Recipes and Stories of Barbecue Traditions Old and New Live Fire by Helen Graves

    • Categories: Grills & BBQ; Sauces, general; Side dish; Spring; Vegan; Vegetarian
    • Ingredients: mint; malt vinegar; caster sugar; sugar snap peas
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Notes about Recipes in this book

  • Baby artichokes with an anchovy dip and herb crumb

    • Hansyhobs on May 06, 2023

      Cooked this on the hobs with a griddle. Fine, I am not a huge artichoke fan but I wanted to try baby artichokes so this was an easy recipe to give ago

  • New potato salad with onion and herbs

    • ollie_bn8sm2 on May 16, 2026

      Made with chives and basil and used kefir yog instead of crème fraiche

  • Halloumi with nectarines, tarragon and basil

    • pinkpaisleyxx on September 04, 2024

      Used peaches instead & a pinch of dried tarragon instead of fresh, but this is absolutely yum. I was tempted to just cook on the stovetop but the extra smoky slightly charred flavour was well worth getting the BBQ fired up for! I've made this a few times now & it never disappoints.

  • Whole barbecued pumpkin stuffed with beer and sage fondue

    • Foodycat on November 08, 2022

      My pumpkin was the wrong one for the job - while the right weight, it was quite flat and had a really tiny cavity after the seeds were scooped out, so I sliced it and layered the slices with the bread, cheese and beer and baked it in the oven. Really delicious! I used Hoegaarden for the beer, which was nicely subtle, and added a grating of nutmeg because I can't help myself with cheese and pumpkin dishes. The pickled onion serving suggestion was just perfect.

  • Smoked and braised ox cheek tacos

    • Foodycat on October 17, 2022

      A fiddle, but well worth the effort. I smoked the cheeks on Sunday, when I had the smoker going anyway, and braised them the next day. I used bought tortillas, but made the salsa and the pickled kohlrabi. Wonderful flavours! With the leftovers I am going to add some sliced spring onions for a bit of extra brightness - the kohlrabi is quite mellow and everything else is very rich.

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Reviews about this book

  • Kavey Eats by Kavey Favelle

    It’s such a joy to cook from a barbecue cookbook that’s so chock-full of recipes that are both incredibly tempting and eminently achievable, regardless of your skill level.

    Full review
  • ISBN 10 1784884782
  • ISBN 13 9781784884789
  • Linked ISBNs
  • Published May 12 2022
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

150 seasonal barbecue recipes celebrating the common thread of live fire cooking in cuisines from around the world.

In this homage to live fire traditions, author Helen Graves showcases the very best of barbecue throughout the seasons. Using seasonal produce including lots of vegetables alongside the meat and fish, Helen also interviews chefs and home cooks from the multiple diaspora communities cooking with live fire in Helen's native South London, exploring the techniques that define and unite the way we grill. Helen's talent for combining evocative writing with bold flavours make this a truly immersive, practical book that will have even the barbecue novice running for the coals.

From chicken wings with tahini and za'atar and pork cheek tacos to grilled baby artichokes with an anchovy dip and new potato salad with onions and herbs, every recipe in Live Fire is achievable as it is enticing.

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