“These kebabs are lovely to cook on the barbecue, but are just as good made on a chargrill pan if the weather isn’t ideal,” explains chef Ainsley Harriott. “The toasted coconut adds a nutty sweetness to this spicy dish.”
The Japanese seriously know their way around a grill – and yakitori chicken is an absolute staple dish in traditional izikayas (Japanese pubs). This version should impress your BBQ guests…
“Here, juicy pineapples are marinated in maple and cinnamon and then griddled until caramelised, before being drizzled with salted caramel sauce and crunchy pecans and served with coconut ice cream,” says food writer and blogger Rachel Ama. “The pineapples are also amazing cooked on the barbecue in the summer.”
“Ribs, like many of the cheaper, tougher cuts of meat, require some work to bring out the best in them, but the results are always rewarding and, as in this recipe, often stunning,” explains chef and cookbook author, Ben Tish.
This prawn recipe was passed down from Anna’s father, who was famous in their family for his barbecue cookery.
If you didn't realise it is pancake day today you've like been living under a rock - what with the end of most aisles in supermarkets stocked with ready made pancake batter, lemon juice and frying pans.
Cooking for yourself is worth the trouble, Janneke Vreugdenhil tells Ella Walker.
A decadent lunch for one - you deserve it.
It might look like breakfast for dinner, but this easy dish is so much more.
Hearty, warming and great on a winter's evening.
Totally moreish and a breeze to make.
Healthy and colourful - it's got our vote.
Fans have been stockpiling cans of Irn Bru ahead of a change to the popular drink's unique recipe.
The key to this dish is getting everything prepared the day before.
We've teamed up with Aberdeen food bloggers Lost In Food to bring you some new recipes and unique twists on some festive favourites.
The former MasterChef winner shares his favourite Japanese dish, light but satisfying ramen.
The first time he tried sushi, American chef Tim Anderson, who runs Japanese soul food restaurant Nanban in London's Brixton, wasn't keen.
It's the ultimate Japanese winter warmer - and was introduced to the country from Britain.
The batter should be light - just to add a slight crunch to the filling.
Apparently, Nathan Outlaw still can't quite master the art of roasting a chicken.
When it comes to indulging in sweet treats and covering everything in chocolate, there's no better time to do it than at Easter.
When it comes to Easter brunch, there's only one way to ease those hunger pangs, and that's with eggs.
A reformulated KitKat is to appear on shelves from next week containing more milk and cocoa as part of efforts to reduce sugar, Nestle has announced.
"I post pictures every day - lots of people want to know where you are and what you're doing," reasons Gennaro Contaldo, pouring his morning coffee with one hand and scrolling through his busy Twitter feed with the other.
"Indian cooking is not about chucking in the chilli and seeing how hot you can get it, it's about the layering of flavours," says Hari Ghotra as she stirs the mouthwatering deep red masala sauce for her Thari Wala Chicken.
Chef Mustapha Lagrichi says he values putting his heart and soul into his cooking. He has worked as a chef for more than 30 years, first learning to cook while in London.
It is the latest addition to Aberdeen’s vibrant restaurant scene. And the Kitchen Works, in Summer Street, is offering guests a different approach to fine dining.
Head chef Paul McLean has a message for city dwellers: get out of Aberdeen and visit restaurants along the North Sea coast.
This week’s cocktail of the week comes from Aberdeen’s Tippling House. Watch head bartender Andy Stewart take you through this cocktail, dedicated to Sir Thomas Huston, a Scottish Knight who fought alongside the French during the Hundred Year’s War.