Competition: Win a Char-Broil Big Easy barbecue

Competition: Your chance to win a Char-Broil Big Easy barbecue

You’ll no doubt have noticed that I’ve been getting all excited about a new barbecue in my life and trying all sorts of new dishes. Well, I still am, the Big Easy has a lot of tricks up its sleeve – it’s an amazingly versatile piece of cooking equipment.

So I’m thrilled to tell you that you have the opportunity to win one of your very own. Right here on

The Char-Broil Big Easy is the UK’s first gas three-in-one barbecue from US barbecue brand leader Char-Broil. It’s gas-fired for convenient cooking and is a smoker, roaster and grill all in one package. It’s perfect for roasts – even for large gatherings as it has the capacity to cook up to 11kgs. And there’s a grill on top, ideal for steaks, chops and salads.

I also love the smoking aspect. You fill the pull-out smoker box with wood chips and while you’re cooking add a smokey flavour at the same time.

Char-Broil Big Easy

The top of the barbecue is perfect for grilling

I’ve created several recipes for you to try on your new Big Easy – should you be the lucky winner – and there’s more to come. Here’s what you can find so far on EatingCoventGarden.

Ideas with Roast chicken

Hot smoked salmon

Roast vegetables

Peri peri chicken legs

Char-Broil Big Easy

Or how about roasting a juicy chicken

You can find out more about the Char-Broil Big Easy by clicking here.

The prize

One Char-Broil Big Easy SRG barbecue with a value of £299.99

Competition: Char-Broil Big Easy

Here’s some inside information on the fabulous Big Easy

How to enter

1 Follow by entering your email in the box at the top in the right hand column.

2 When you receive the email (which should be immediately), confirm that you want to subscribe.

3 Like Char-Broil on Facebook by clicking here.

3 Answer the following question in the comment section of

What three ways can you cook in the versatile Char-Broil Big Easy?

A Boil, roast and fry

B Roast, grill and smoke

C Grill, smoke and boil

D Steam, grill and roast

Terms and conditions

Competition only for residents of the UK.

Closing date for entry will be Monday 31 July 2017 at midnight.

The winner will be chosen at random after the closing date.

The winner will be notified by email.

No cash alternatives to the prize will be offered. The prize is not transferable.

Prize does not include the gas canister.

The editor’s decision is final.

Recipe: Peri Peri chicken on my CharBroil Big Easy

Recipe: Peri peri chicken legs

It’s that time of the week again – barbecue time on my Char-Broil Big Easy. Today I’m trying to perfect my peri peri marinade. Peri peri (or piri piri as it’s sometimes spelt) is Portuguese in origin and is very popular in the African countries of Angola, Namibia, Mozambique and South Africa.

Most people associate peri peri with restaurant/takeaway chain Nando’s – and not surprisingly as it has over 1,000 outlets in over 30 countries around the world. I’ve had my share of Nando’s chicken and delicious it is, too. They also constantly produce fabulously clever TV adverts which you should google and check out – they’ll give you a real laugh.

Anyway, I digress. Today I’ve come up with this beautifully simple peri peri marinade which adds a real bite to chicken. I only marinated for about three hours – overnight would be better. And then cooked it on the grill of my Char-Broil Big Easy for around 20 minutes. The legs came out crispy on the outside and beautifully succulent inside.

I served the chicken with some slow-roasted cherry tomatoes which I cooked in the oven on low for about an hour. A match made in heaven.

Serves 2

2 legs of chicken, skin on

For the peri peri marinade

3 large fresh chillies

1 clove garlic, chopped

1 tsp sea salt

1 tsp oregano

1 tbsp paprika

200ml olive oil

100ml red wine vinegar

Roast the chillis whole in the oven at 180C for about 20 minutes until softened and slightly blackened

When they have cooled slightly, discard the stem and add them into a blender with the garlic, salt, oregano, paprika, olive oil and vinegar.

Blend until you have a liquid marinade.

Rub the marinade thoroughly over both sides of the chicken and leave to marinate in a bowl for at least two hours, turning regularly. You can do it overnight to increase the flavours.

Cook the chicken on the grill of the barbecue for about 10mins each side, checking regularly.

The chicken marinates next to the cherry tomatoes awaiting slow roasting

The chicken sizzles on the grill

Close up on the juicy, crispy chicken legs

All ready to serve

Slow roast tomatoes

Serves 2

About 10 cherry tomatoes, on the vine

4tbsps olive oil

Pour the olive oil over the tomatoes

Roast in a low oven (around 90C) until the tomatoes are soft and sweet – about an hour.

Char-Broil Big Easy tomatoes

There’s something irresistible about the sweetness of slow-roasted tomatoes

Have you perfected a peri peri marinade? Do you think it’s better than mine? Do get in touch, I’d love to try it.

Find out more about the fabulous Char-Broil Big Easy at


Ideas and recipes for a summer barbecue: Part Two

When the sun comes out in London, you have to make the most of it. And for me, last weekend it meant using my lovely new barbecue again, it’s irresistible.

My lovely new gas barbecue in the summer sunshine

My lovely new gas barbecue in the summer sunshine

I put my thinking cap on and decided to tempt you with a lovely South African dish, lamb sosaties. Sosaties are kebabs…but what makes them different is their marinade which is of Cape Malay origin. They get their name from saus (spicy sauce) and sate (skewered meat).

The marinade’s sweet and spicy flavours go beautifully with this tender lamb and keeps the kebabs nice and moist.You can vary the vegetables, add different colour peppers, mushrooms, courgettes or any reasonably soft vegetable that won’t take a lot of cooking.I think the dried apricots are vital, they get slightly blackened and caramelised and add a lovely bittersweet flavour.

Makes 4 large sosaties

For the sosaties

500g diced lamb shoulder

1 red pepper, cut into bite-size chunks

1 large onion, peeled and cut into bite sized chunks

12 dried apricots


The beautifully golden and succulent sosaties sizzle on the braai

For the marinade

2 tbsps apricot jam

1 tbsp soft brown sugar

2 cloves of garlic, crushed

3 cloves

3 bay leaves

1 tbsp malt vinegar

1 tsp fresh ginger, peeled and chopped

1 tsp turmeric

1 tsp cumin

Place all the ingredients in a pan and heat over a low heat until the jam has melted and everything has nicely mixed.

Add the diced lamb and coat well. Marinate for at least six hours, overnight if possible.

marinading meat

The marinade infuses even more flavour into the lamb

If you’re using wooden skewers, make sure you soak them for at least half an hour in cold water to avoid burning when you cook.

Assemble the sosaties by threading the ingredients onto the skewers, alternating meat, vegetables and apricots until you have used everything up.

Baste well with the remaining marinade

Cook on the barbecue for about 7 minutes each side, basting while cooking.

Serve immediately.

The assembled sosaties, basted and ready to pop on the barbecue

The assembled sosaties, basted and ready to pop on the barbecue

I served the sosaties with two tasty salads. One of beetroot, butternut and rocket and the other a refreshing cucmber and yogurt combo. Recipes coming soon, watch this space. And now that’s summer’s here get that barbecue out and get ready for plenty of alfresco dining. I know I am!

Looking for a new barbecue? Birstall have a good range to choose from, visit to find one that’s perfect for you.


Time to barbecue with chicken sosaties

Now that the sun’s shining it’s impossible to resist the opportunity to get the barbecue (or braai as we call in it South Africa) out. Every year I long for that barbecue summer in London that we are often promised but never materialises. Could this be the year?

Braais are a huge part of South African life and part of the joy is the ritual of building and maintaining the fire (ideally made using wood) until it is at the perfect temperature for cooking. All quite a palava in my experience and plenty of margin for error if you’re unpracticed. So we cheat and use our gas barbecue -–much to the horror of South African friends. I love being able to switch it on and off at will and enjoy doing what we call “tapas braais” for friends where we cook lots of different morsels and spread the eating out over several hours. Well, works for me!

Here’s a delicious South African dish to try on your barbecue. Sosaties are a  Cape Malay-influenced concotion of marinated, skewered meat. They are named after “sate” which means skewered meat and “saus” which means spicy sauce. I simply love the name and the way it rolls off the tongue.

Traditionally they were always made with lamb but I like using chicken. It’s important to marinate the chicken for 24 hours to really let the flavours infuse. Note the use of apricot jam in the marinade – a very popular ingredient in Cape Malay cuisine.

Makes 6 sosaties

For the marinade

125g apricot jam

3 cloves garlic

Juice of 1 lemon

2 bay leaves

2 tbsp curry powder

25ml white wine vinegar

For the skewers

3 chicken breasts

2 medium onions, peeled, quartered and separated

18 dried apricots

To make the marinade combine all the ingredients in a blender and blend until you have a smooth mixture.

Cut the chicken into bite-sized cubes and mix in with the marinade. Marinade for at least two hours, overnight if possible.

Before threading the ingredients on, remember to soak the wooden skewers in cold water for at least an hour. This will prevent them from burning on the barbecue.

When they are ready, make your sosaties. Thread the ingredients on, alternating with chicken, onion and dried apricots. I like to go with four or five pieces of chicken, three apricots and three thin slices of onion. You can also add pieces of peppers (green or red) if you like.

The cooked sosaties

The cooked sosaties

Cook the sosaties on the barbecue (or under the grill) for about 15 minutes, turning a couple of times and basting with the leftover marinade.

Marinaded overnight and threaded onto skewers, ready for cooking

Marinaded overnight and threaded onto skewers, ready for cooking

What are your favourite barbecue recipes for our (hopefully) barbecue summer? Do you have any special barbecue secrets? Do let me know, I’d love to hear from you.