Fired Up
Fresh takes and big flavours in 90 modern barbecue recipes
Published on 26. March 2026
Book
Hardback
224 pages
978-1-83600-796-8 (ISBN)
Description
BOLD, FLAVOUR-PACKED RECIPES THAT SHINE OVER OPEN FLAME.
Blending over 90 inspiring recipes with unfussy techniques, Fired Up will elevate your grilling game no matter your skill level.
There's easy-to-find inspiration for every meal type and occasions, organised by:
MIDWEEK VEGETABLES: think aubergine with miso glaze, tahini & crispy shallots, roasted sweet potato gnocchi with cream sauce and crispy courgette and halloumi buns
MIDWEEK MEAT: make lemon & oregano pork skewers, jerk chicken chops and chargrilled squid with chilli, garlic & lemon.
WEEKEND & PROJECT COOKS: there's the best ever ribs and a perfect porchetta, for example.
INVENTIVE SIDES: including herby quinoa salad, brown butter cornbread with chilli & thyme and potato salad two ways.
PUDDINGS: for a sweet finale such as baked cherry custard, tiramisu French toast and blueberry & apple cobbler.
SAUCES AND RUBS to customise and elevate your dishes.
Alongside the recipes, Fired Up includes essential tips, tools and techniques - giving you just enough guidance to master the fire without overcomplicating the process.
Cooking with fire is intuitive. It's time to enjoy the process and turn every barbecue into something extraordinary.?
Blending over 90 inspiring recipes with unfussy techniques, Fired Up will elevate your grilling game no matter your skill level.
There's easy-to-find inspiration for every meal type and occasions, organised by:
MIDWEEK VEGETABLES: think aubergine with miso glaze, tahini & crispy shallots, roasted sweet potato gnocchi with cream sauce and crispy courgette and halloumi buns
MIDWEEK MEAT: make lemon & oregano pork skewers, jerk chicken chops and chargrilled squid with chilli, garlic & lemon.
WEEKEND & PROJECT COOKS: there's the best ever ribs and a perfect porchetta, for example.
INVENTIVE SIDES: including herby quinoa salad, brown butter cornbread with chilli & thyme and potato salad two ways.
PUDDINGS: for a sweet finale such as baked cherry custard, tiramisu French toast and blueberry & apple cobbler.
SAUCES AND RUBS to customise and elevate your dishes.
Alongside the recipes, Fired Up includes essential tips, tools and techniques - giving you just enough guidance to master the fire without overcomplicating the process.
Cooking with fire is intuitive. It's time to enjoy the process and turn every barbecue into something extraordinary.?
More details
Language
English
Place of publication
United Kingdom
Publishing group
Quarto Publishing PLC
Dimensions
Height: 253 mm
Width: 197 mm
Thickness: 27 mm
Weight
885 gr
ISBN-13
978-1-83600-796-8 (9781836007968)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
03/2026
Carnival
€14.49
Available for download
Person
Melissa Thompson is an award-winning writer, author and an ambassador for Weber, one of the largest barbecue companies in the world. She is a regular panellist on Radio 4's The Kitchen Cabinet, has appeared on Saturday Kitchen, BBC's Travel Show and features regularly on Radio 4's The Food Programme. She is also co-director of the British Library's Food Season. She is a columnist for Good Food magazine and has written articles and recipes for Guardian Feast, Conde Nast Traveller, National Geographic, Stylist, Vittles, Waitrose Weekend, Waitrose Magazine and others. She has also run demos at festivals and cookery shows including Good Food Festival, Meatopia, The Big Grill and Pub in the Park
Content
Introduction
Barbecue basics
Fuel and coal arrangement
Equipment
Recipes:
Midweek Meat & Poultry
Midweek Vegetables
Weekend Cooks
Project Cooks
Sides
Sauces and Rubs
Desserts
Barbecue basics
Fuel and coal arrangement
Equipment
Recipes:
Midweek Meat & Poultry
Midweek Vegetables
Weekend Cooks
Project Cooks
Sides
Sauces and Rubs
Desserts