Fig & bourbon BBQ sauce

This is a really sweet and rich BBQ sauce. It works best with smoked beef and pork, but if you swap fig jam for cherry and replace the vinegar with fresh lemon juice you get a lighter sauce for chicken/burgers etc.

720g Heinz ketchup
550g fig jam
55g red wine vinegar
55g molasses 
65g brown sugar 
35g Worcestershire sauce 
45g dark soy sauce 
55g hot sauce (I use chipotle ketchup from the Pitt Cue book)
15g liquid smoke 
10g onion powder 
200g Bourbon 

Bubble all the ingredients together in a pan until thick then bottle while hot.


Chicken Burger

Chicken Burger

  • Chicken burger in panko breadcrumbs
  • home baked brioche bun
  • potato rosti
  • pickled caramalised red onion (Le Pigeon)
  • vanilla apple BBQ sauce
  • aioli dressed salad
  • fermented red chilli sauce
  • drippy cheese

All of the sweet, sour, hot, creamy, flavors of the toppings worked so brilliantly well together with the chicken and the vanilla from the BBQ sauce was just noticeable enough, it was a very exciting burger.

Le Pigeon mash



This recipe uses 680g gruyere cheese, 250g butter & 125ml cream for just 900g potatoes. Onions are glazed with red wine and sugar, then spread on the bottom of a baking dish before being topped with the almost liquid mash. The dish goes under the grill to brown, during which time it sets into something almost solid. Almost. 

An utterly bonkers but extremely delicious recipe. 

Recipe percentages

  • Floury potatoes 100%
  • Gruyere 75%
  • Butter 28%
  • Cream 14%