BBQ Trio


Rub it! Baste it! Dip it!

Chef Peach has shared a few recipes for you to put your BBQ trio into action! We cannot wait to see your final dishes #BBQtrio

Chicken Wings (4 people)


12 Chicken wings

4 heaped tablespoons of Buttermilk

Maldon Sea Salt

Lemon zest

4 tablespoons Sour cream

1 tablespoon chopped chives


Using 2 heaped tablespoons of the RUB mix with buttermilk, once mixed coat the chicken wings and leave to marinade in the fridge for 12 hours

Place wings on the BBQ and cook until charred

Using the BASTE, heavily coat the wings and cook at 180 degrees for half an hour

Remove from the oven and sprinkle with maldon salt and lemon zest

To make a dip: mix 1 table spoon of DIP with sour cream and chopped chives

Lamb ribs (4 people)


12 Lamb ribs

250ml Water x2


Juice and zest of 2 limes

Malt vinegar

Using the dry RUB heavily coat the Lamb ribs and leave in the fridge to marinate for 4 hours

Place the ribs onto a baking tray and fill tray with 250ml of water and cover in foil. Heat the oven to 130 degrees and bake for 3 hours then place the ribs directly onto the BBQ until charred. Finally transfer to a frying pan over a medium heat. Cover with the baste and add another 250ml of water.

Cook until the sauce is thick and sticky.

Place ribs onto a board and sprinkle with ripped mint.

To serve, mix malt vinegar, lime juice and zest with the DIP


Pork Belly (4 people)

1kg Pork Belly

2 tablespoons Malt vinegar

Rock salt


Firstly score the skin of the Pork Belly, making sure you don’t go through to the fat

Using 2 tablespoons of the RUB coat the pork belly

Place 3 sheets of foil on top of each other and fold the edges up and around the pork – leaving only the pork skin exposed, ensure the foil sits 1/2cm above the skin.

Use the malt vinegar and rub into the skin – leave to sit for 15 minutes then completely cover skin in coarse rock salt.

Bake at 200 degrees for 1 hour. Repeat the foil process and return to the oven for a final hour- this will make the perfect crackling,

Leave to rest for 20mins before serving – slice and BASTE


Scallops (4 people)

4 large hand dived scallops with shells

4 tablespoons unsalted butter

1 tablespoon Chopped chives

Juice of 1 lime

I clove minced garlic



Mix the RUB with butter, chopped chives and garlic. Place 1 tablespoon of this mix into each shell and place the scallop on top. Follow with one tablespoon of BASTE on top of the scallop.

Place scallop shells onto a hot BBQ and cook for 1 minute (until you can see the butter has caramelised)

Place the shells onto a board and sprinkle with 2 tablespoons of chopped coriander, lime juice and DIP

Serve with crusty bread