Honey Mustard Pigs

in Blankets


12 Chipolatas

12 rashers smoked streaky bacon

2 tbsp runny honey

1-2 tbsp Dijon mustard

Olive oil to drizzle

Wrap each sausage snugly in a rasher and bacon.

Line them up on a chopping board and stick a skewer through each sausage about 1cm from the end, so they are all attached.  Take another skewer and do the same 1cm from the other end.  Take a third skewer and repeat this through the middle of each sausage to stabilise them into one neat slab.

Mix the honey and mustard and take the barbecue along with a brush to baste them.

Drizzle a little oil onto the cooking plate and place the sausages on.  Cook for 10 minutes turning and rotating so they cook evenly.

After 10 minutes begin to brush the all over with the glaze.  Keep cooking for another 10 minutes turning regularly until they are sticky and browned.  

Twist and pull out the skewers and serve.

Spiced Monkfish with BBQ Sauce


1kg Monkfish tail cut into 4 steaks

2 cucumbers cut into thick long pieces

juice of 1 lime

3 tbsp chopped coriander

Spice Mix

4 tsp cumin

4 tsp coriander

drizzle olive oil

BBQ Curry Sauce Mix

1 ripe mango, pureed

2 tbsp mango chutney

1 tbps tamarind paste

1 tbsp garam masala

3 cloves garlic

50ml malt vinegar

1 red chilli diced

Mint Raita Mix

60ml full fat yoghurt

20ml mint sauce

In a dish stir the spices and oil to make a wet paste.  Mix in the monkfish steaks to cover with the marinade.  Leave in the fridge for at least an hour.

Place all the BBQ curry sauce ingredients in a pan and bring to the boil over a medium heat.  Reduce heat to a simmer and reduce the sauce.  Whilst still hot, put in a blender and puree until smooth, then cool.

Mix the yogurt and mint sauce in a bowl, cover and refrigerate ready for serving. 

Place the marinated monkfish steaks on the King of Fire cooking plate, leave for six minutes and then turn it over.  Add the cucumber slices and grill it all for another four minutes.

To serve place the cucumber on a plate, then lay the fish on top, sprinke with coriander and a squeeze of lime juice.  Drizzle the mint raita over the fish, and serve with the BBQ sauce.

Goats Cheese Crostini with

Roasted Vegetables and

Toasted Hazlenuts


12 slices French bread stick

Olive oil

1 yellow, red, green pepper, sliced


Freshly ground black pepper

French Dressing

Mixed salad leaves

1 ½ tbsp pesto

24 pieces sundried tomatoes

24 black olives

Chopped toasted hazelnuts

225g goats cheese

Pour a little olive oil onto the cooking plate of the King of Fire.  Place a few slices of French bread around and cook until golden.  Turn over and repeat.  Remove and drain on kitchen paper.

Brush the peppers with a little oil and season well.  Place on the cooking plate until warm and soft.

Place the goats cheese on the cooking plate, towards the outer edge where the temperature will be about 100°C.  Once melted, spread onto each crostini.

On a plate put the salad leaves, sliced peppers, sundried tomatoes, olives, hazelnuts and pesto.  Place the crostini on the salad and serve.

Sticky Barbecue Chicken 




4 skinless chicken breasts

4 rashers bacon

4 burger buns, sliced in half

Lettuce, tomato and red onion, to serve


For the marinade

4 tbsp tomato ketchup

4 tbsp brown sauce

Splash chilli sauce

2 garlic cloves, crushed

2 tsp clear honey

First make the marinade by mixing everything together in a large bowl, then put a few spoonfuls aside.


Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then put in the bowlful of marinade and massage the sauce into the chicken to coat. Cover and put into the fridge to marinade for as long as you can.

Once ready to cook, place the chicken on the centre part of the King of Fire cooking plate, where the temperature is about 200°C for about ten minutes until completely cooked through. Cook the bacon at the same time, until crisp and the onions until softened.  Crisp the buns on the cooking plate.

To serve, assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

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The King of Fire is big, bold and beautiful. A focal point for social grilling, creating magic moments with friends and family. An all-weather centre-point for the most fantastic of gardens. The ultimate BBQ for the most discerning of customers.

The best BBQ in the world? We think so!



Jewellery for the garden,

made to last



Hand-finished with love in

North-East England




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King of Fire

Dobson House

Newcastle upon Tyne


United Kingdom