If The Riverford Field Kitchen hosted BBQs, we would endeavour to recreate the same relaxed atmosphere as our restaurant experience: sharing delicious dishes with family and friends, with veg the star of the plate.
Don’t underestimate the potential of fresh veg cooked over a bed of glowing embers. When vegetables meet fire, flavours intensify, surfaces caramelise, and edges become irresistibly crisp and charred. We encourage cooking within the embers too, as it brings an exciting array of textures and flavours to your plate.
Here we have a few of our favourite recipes to cook over fire. Delicious, uncomplicated dishes, which are real showstoppers.
Chargrilled red onions, pomegranate molasses, parsley and sumac
Enjoy sweet, sour and smoky onions with the intense flavours of pomegranate and sumac, perfect for a fancy side dish with a difference. Find the full recipe here.
Beetroot, burnt horseradish cream and chives
Place the whole beetroots, with their skin on, into the embers of a dying fire and allow to steam in their natural casing. Once tender (check by piercing with a sharp knife), remove from the fire and allow to cool slightly. Serve with whipped horseradish cream and chives for an Ottolenghi-like flourish. Find the full recipe here.
Grilled summer stone fruits, sweet mascarpone and winter savoury, lavender or rosemary
A very simple but delicious dish perfect for a quick BBQ pudding. The herbs bring a sophisticated fragrance to the sweet mascarpone while grilled summer stone fruits bring a depth of flavour perfect for a late summer long lunch. Find the full recipe here.