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In collaboration with BBQ experts Sam and Shauna, we’re excited to introduce The Winter Warmer Box—a curated selection of premium cuts perfect for creating cosy, comforting meals all season long. From a succulent Whole Chicken to tender Lamb Shanks and versatile Argentine Rump Heart, this box provides everything you need for easy, heartwarming dishes.
Not sure where to start? Sam and Shauna have crafted three mouth-watering recipes and shared step-by-step Instagram reels to guide you through each dish.
For those who aren’t familiar, Samantha Evans and Shauna Guinn of Hang Fire BBQ are celebrated ambassadors of outdoor cooking and Southern Soul Food, having honed their expertise on a six-month BBQ pilgrimage through the American South.
Over the past decade, they’ve earned awards from Observer Food Monthly and BBC Food Awards and even hosted their own BBC One show, Sam & Shauna’s Big Cookout. With their commitment to wasteless cooking and deep passion for barbecue, they bring invaluable knowledge and inspiration to your kitchen.
Serves 2-4
1hr and 10 mins
We’ve given this grass-fed Argentinian Rump Heart a European makeover, but keeping with their traditional slow and low cooking style.
Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak accompaniment around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. If you want to show off and you’re using a charcoal BBQ, you can use a red-hot piece of charcoal to melt the butter on top of the steak for a few seconds.
It's so simple, yet so incredibly good!Serves 11 based on 200gm portion of rump
Serves 11
2hrs
This whole French chicken is raised on a specialised diet of mostly corn which adds a unique depth of flavour and delicate sweet taste of this beautiful meat. The name for ‘Marry Me’ Chicken, was from Lindsay Funston’s 2016 recipe for Delish and came about accidentally. After cooking the chicken dish, Ms. Funston’s video producer took a bite and declared, ‘I’d marry you for that chicken!’ according to the New York Times. This is the enthusiastic reaction that sparked the name.
Now we’re not sure if you should use this recipe as a precursor to a proposal, but it’s certainly an absolute banger of a dish, boasting extra umami from the sundried tomatoes and parmesan and using a premium, beautiful chicken. We give this a smokehouse twist by smoking the chicken to take this to the next level.
Serves 2-4
4hrs
A classic BIR (British Indian Restaurant) curry, beloved in curry houses and by their customers up and down the country. With its warming, complex spices it lends itself beautifully to the extra special addition of smoked, meaty lamb shanks. These become unctuous and delicious when slow cooked in the ‘gravy’ and is a proper family favourite. Feel free to adjust the spice level to your tastes, this recipe is for a mild Rogan Josh.
Coat the lamb shanks in oil then the salt and pepper. Set your BBQ with a lid to cook indirectly, regulating the temperature at 120C. Add 2 chunks or 2 handfuls of fruit wood chips – cherry wood works well for lamb and give a wonderful colour and flavour.
It's so simple, yet so incredibly good!Serves 11 based on 200gm portion of rump
