Dean Edwards

Trust me, these are the tastiest lamb chops you will ever try. And they are so easy to cook on the barbecue. BBQ Tandoori Lamb Chops (serves 2) 6 lamb Chops 1 tsp. garam masala 1 tsp. turmeric 1 tsp. Kashmiri chilli powder 1 tsp. salt 1 tsp. fenugreek ¼ tsp. red food colouring (optional) 1 tbsp. garlic and ginger paste 1 tbsp. mint sauce 100ml natural yoghurt Juice ½ lemon Method: 1: Score the fat on the lamb then marinade in a bowl, along with rest of the ingredients. Leave to stand for a couple of hours if you have time. Thread onto skewers then cook over some hot coals on the BBQ for 5-6 minutes. I like mine caramelised but still pink on the inside. Serve with some mint and chilli yoghurt dressing. #bbq #tandoori #tandoorilamb #bbqlover #kamadojoe #fakeaway #bbqrecipe

When it’s the weekend and you fancy a salad and roast dinner. It’s smashed potato salad time. Smashed Potato Salad (serves 4) 600g maris piper potatoes peeled and quartered ½ tsp. dried chilli flakes 1 tsp. ground cumin 1 tsp. turmeric 1 tsp. onion granules 1 tsp. garlic granules 1 tsp. salt 1 tsp. mustard seeds 3 tbsp. mayonnaise 1 tsp. wholegrain mustard ½ cucumber deseeded and diced ½ red onion diced 2 tbsp. flatleaf parsley 2 tbsp. fresh dill 1 tbsp. green chilli chopped 80g feta cheese crumbled Method: 1: Par boil the potatoes for eight minutes, then drain and leave to steam for five minutes. Pop the potatoes into a bowl, then sprinkle in the spices, Mix well then add into a baking tray along with some hot oil. Pop into an oven pre-heated to 200c / 180c fan, scatter the potatoes into the tray, then turn to coat generously in the oil. Cook in the oven for 30 minutes turning occasionally, crush with a glass then return to the oven for another 30 minutes, until crisp. 2: In a separate bowl, combine the mayonnaise, mustard, cucumber, onion, herbs and chilli, then gently fold the crispy potatoes through. Serve up in a bowl, and finally crumble over some creamy feta cheese. #Potatosalad #smashedpotatosalad #potatoes #potatohead #salad #roastpotato #roastpotatoes

Welcome to my fire and smoke series where I’m gonna teach you how to BBQ the easy way. This has to be my number one go to on the barbecue and if you’d like fiery heat then you must give this a try. 🔥🔥🔥 Jerk Chicken (serves 4) 4 whole chicken legs 1 tbsp. All Purpose seasoning Marinade: ½ onion diced 5 cloves garlic 1 thumb-sized piece fresh ginger 6 spring onions 2 scotch bonnet chillies Small bunch fresh thyme 1 tbsp. All Purpose seasoning ½ tsp. ground cinnamon 1 tsp. all spice ½ tsp. black pepper 1 tbsp. red wine vinegar 2 tbsp. soy sauce 70ml water 1 can Red Stripe optional Method: 1: Blitz up all of the marinade ingredients until smooth. Add enough water until you form a paste. Generously dust the chicken with All Purpose seasoning, then pour over the marinade. Leave covered in the fridge for 24 hours for an ultimate flavour sensation. 2: Cook the chicken on the barbecue until it reaches an internal temperature of at least 75c. Give it a little spray with red stripe for that additional flavour bomb. Alternatively you can cook in your air fryer, transfer the marinated chicken onto the crisp plate within your air fryer drawer and cook at 170c for 40 minutes or until cooked through. Serve up with rice and peas and coleslaw. #jerkchicken #bbqjerkchicken #bbqukstyle #lowandslowbbq #kamadojoe #kamadogrill #bbqlover

My all time favourite side dish. What’s yours? Patatas Bravas (serves 4) 80g chorizo small dice 1 small onion chopped 1 tbsp. garlic paste 1 tbsp. tomato puree ½ tsp. chilli powder 1 tsp. smoked paprika 1 tsp. dried thyme 1 x 400g tin chopped tomatoes 700g Maris piper potatoes peeled and quartered 1 tsp. smoked paprika 1 tsp. salt 1 tsp. dried thyme 1 tsp. onion powder 1 tsp. garlic powder 2 tbsp. fresh parsley chopped Garlic aioli to serve Method: 1: Fry the chorizo, onion, garlic and salt along with a splash of oil for three minutes, then add in the tomato purée, chilli powder, Paprika, thyme. Cook for a couple more minutes, then pour in the chopped tomatoes and simmer for 10 minutes. I like to use a potato masher to get rid of any lumps in the sauce. 2: Par-boil the potatoes in boiling salted water for 8 minutes then drain, leave to steam in the colander for 5 minutes. Pop into a bowl, then scatter in the Paprika, salt, thyme and the garlic and onion powder, gently toss to coat. 3: Pour a generous amount of oil into a baking tray and pop into an oven pre-heated to 200c / 180c fan and heat for 15 minutes, scatter the potatoes into the hot oil then turn to coat generously in the oil. Cook in the oven for 45 minutes turning occasionally. #patatasbravas #spanishfood #potatorecipe #potatoesarelife #bbqseason

Fancy a Chinese takeaway this bank holiday Monday? Well this crispy chilli chicken is one that you can make it home and it’s a banger. Series Crispy Chilli Chicken (serves 2) 300g chicken thighs sliced thinly 1 tbsp. Shao Xing Rice Wine 1 tbsp. soy sauce ½ tsp. MSG 1 tbsp. cornflour 3-4 tbsp. cornflour to coat the chicken Sauce: ½ onion sliced ½ green pepper deseeded and sliced 1 small carrot cut into matchsticks 1 tsp. garlic and ginger paste 50ml sweet chilli sauce 50ml tomato ketchup 30g dark brown Sugar 2 tbsp. Soy sauce 2 tbsp. rice wine vinegar ½ tsp. MSG Red food colouring (optional) 2-3 Fresh chillies sliced Method: 1: Place the sliced chicken into a bowl along with the Shao Xing wine, soy, msg and cornflour then mix well to coat, leave to marinade for 20 minutes. In a separate bowl add the second amount of cornflower then dredge the marinaded chicken through until fully coated. Tap off any excess then fry the chicken in oil heated to 180 C for about 3 minutes or until the chicken reaches an internal temperature of at least 75c. I like to do this in two batches as not to overcrowd the pan. Remove the oil and drain on some kitchen paper. 2: To make the sauce, pour a splash of oil into a wok, add the onion, pepper and carrot, then the garlic and ginger paste and stir-fry for 2 minutes. Add in the rest of the sauce ingredients then cook for a further 3 minutes until reduced and sticky. Add the crispy chicken into the pan along with the fresh chilli then toss to glaze. Add some more fresh chilli to garnish. #Fakeaway #crispychillibeef #chinesetakeaway #stirfry #sweetandsour #chinesefoodlover

Air Fryer Crispy Duck Pancakes (serves 4) 2 duck legs 1 heaped tsp. Chinese 5 spice ½ cucumber cut into batons Bunch spring onions shredded Hoisin sauce to serve Chinese pancakes Method: 1: Prick the skin of the duck legs all over with a fork as this will help release the fat. Sprinkle over the Chinese 5 spice, then pop on top of the crisp plate inside your air fryer drawer and cook at 160° for 45 minutes. Increase the tempreture to 210° then cook for further 15 minutes. 2: Shred the duck meat with two forks, then serve in the steamed pancake, along with some cucumber, spring, onion, and lashings of hoisin sauce. #fakeaway #airfryer #airfryerrecipes #chinesefood #duckpancakes #crispyduck #airfryerrecipe

A sauce can really make a dish sing! Here’s my Indian and chilli mint yoghurt which is perfect for serving with the tandoori lamb chops I cooked in the last recipe video. Indian Restaurant Style Mint Yoghurt Dressing (serves 4) Mint Sauce: Small bunch fresh coriander 2 green chillies 150ml natural yoghurt 1 tsp. salt ½ tsp. cumin 1 tbsp. mint sauce ½ tsp. turmeric 1 tsp. sugar 2: To make the mint sauce, blitz all of the ingredients together and chill until needed. #fakeaway #bbq #bbqukstyle #bbqbingo #bbqlover #tandoorichicken #firecooking

This was one of my favourite things to eat growing up. It really has a real place in my heart and I really think you should try this banging curry, you will find the full recipe below Lamb Keema Curry (serves 4) 30g ghee, butter or oil 1 onion diced 2 bay leaves 1 tbsp. garlic and ginger paste 1 tsp. Kashmiri chilli powder 1 tsp. turmeric 1 tsp. dried fenugreek 1 tsp. paprika 1 tbsp. garam masala 2 fresh tomatoes diced 2 fresh green chilli sliced 500g lamb mince 2 fresh tomatoes quartered 300g potatoes diced 300ml water 1 tbsp. natural yoghurt Small bunch fresh coriander chopped Method: 1: Gently Fry onions, salt and Bay leaves in the ghee for around 20 minutes until Golden. Add in the garlic and ginger paste, spices and the chopped tomatoes, continue cooking for five minutes. Pop in as much green chilli as you can handle and then the lamb mince, break it up and cook for further 5 minutes. Add the quartered tomatoes, potatoes and water, then stir and cover with the lid and gently cook for half an hour. Spoon in some yoghurt and fresh coriander, then simmer, uncovered until the sauce thickens. Serve with pilau rice and naan. #fakeaway #keema #keemacurry #indianfood #capemalay #capemalayfood #curryrecipe

Of all the things I’ve ever made this Thai BBQ sauce is one of my favourites and I’ve got a nifty little hack for making koftas too. If you have any questions about barbecue, make sure you hit me up in the comments I’m here to make life easy. 🔥🔥🔥 Grilled Thai Pork Koftas (serves 4) 350g pork mince 2 tbsp. chopped coriander 2 Thai red chillies chopped ½ tsp. white pepper 1 tsp. garlic granules ½ tsp. MSG 1 tbsp. chicken powder 2 tbsp. oyster sauce Nam Jim Jaew (Thai BBQ Sauce) 3 tbsp. tamarind sauce 1 banana shallot very finely diced ½ tsp. chilli powder to taste 1 tbsp. fresh coriander chopped 1 tbsp. roasted rice powder 1 tbsp. fish sauce Juice 1 lime 1 tbsp. palm sugar Method: 1: To make the skewers combine the mince, coriander, chilli, pepper, oyster sauce, garlic granules, MSG, chicken powder and oyster sauce. Chicken powder can be found in Asian supermarkets, but if you cannot find it, it’s not a dealbreaker this recipe will still be delicious without it. Mix into all of the ingredients are fully combined then divide into four equal balls, shape into kebabs and grill over the barbecue until they reach an internal temperature of at least 75c. 2: To make the sauce combine all of the ingredients together in a bowl. The roasted rice powder ‘Khao khua’ can be made by toasting uncooked Thai sticky rice in a dry pan until a nutty brown. Once cooled either use a mortar and pestle or a processor to break it down into a powder. This will add a delicious nutty flavour to this sauce. #bbq #bbqbingo #bbqukstyle #lowandslowbbq #firecooking #kofta #kitchenhack #bbqlover

One for the chilli fans! 🔥🔥🔥 what’s your favourite curry? Tandoori Garlic Chilli Chicken Curry (serves 4) 500g chicken thighs diced Marinade ingredients: 1 tbsp. garam masala ½ tsp. salt 1 tsp. turmeric ½ tsp. Kashmiri chilli powder ¼ tsp. orange food colouring (optional) 80ml natural yoghurt 1 tbsp. garlic and ginger paste Curry Sauce: 50ml oil 1 onion finely diced 4 fat cloves of garlic sliced 1 tbsp. garlic and ginger paste 1 heaped tbsp. garam masala 1 tsp. kashmiri chilli powder 1 tsp. turmeric 1 tbsp. tomato puree 1 x 300g portion Curry base gravy (see previous recipe) 3 small green chillies split lengthways 300ml water 1 tbsp. dried fenugreek Handful fresh coriander chopped Method: 1: Pop the chicken in a bowl along with the marinade ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200° for 10 minutes. The chicken will not be cooked through at this point but will finish cooking within the sauce. 2: To make the sauce, gently fry the onion, garlic and ginger in a pan along with the oil and a pinch of salt, this will take around 10 minutes. Add in the spices and tomato puree then cook for 2 minutes. Pour in your curry base gravy (see my previous recipe) some water to loosen the sauce and fresh chilli to taste. Pop in the cooked chicken then simmer over a medium heat for 10 minutes. I like to serve with a sprinkling of dried fenugreek and some fresh coriander. #fakeaway #curryrecipe #tandoorichicken #chickencurry #bircurry #britishindianfood #indianfood

Here’s a banging air fryer recipe for you. The perfect mid week meal. Korean Pork Belly Bites (serves 4) 4 thick cut pork belly slices (approx. 800g) 1 tsp. chilli flakes 1 tsp. garlic granules 1 tsp. onion granules 1 tsp. salt Korean Glaze: 2 tbsp. Gochujang (Korean red pepper Paste) 2 tbsp. dark soy sauce 2 tbsp. honey 1 tbsp. rice wine vinegar 1 heaped tsp. garlic and ginger paste 1 tsp. sesame seeds Method: 1: Cut the pork belly slices into bite sized pieces then pop on top of the crisp plate inside the air fryer drawer. Set your air fryer to 180c and cook for 25 minutes, shaking half-way through. 2: Whilst the pork belly is cooking make the glaze by mixing the gochujang, soy, honey, vinegar and garlic ginger paste. Pop the pork into a pan then pour this glaze over and toss well. Finally scatter over the sesame seeds and serve with rice. #airfryer #porkbelly #airfryerrecipe #porkbellyburntends #recipeoftheweek