Ditch those preconceptions: there’s SO much more to smoking on the barbecue than simply slow-cooking chunky cuts of beef and pork.
Smoked veg and fruits deliver on every level; colour, flavour, and nutrition, plus they’re readily available and it’s so easy to create something delicious. Try our favourite plant-based recipes and prepare to have your mind blown
Smoked cauliflower steaks with beetroot hummus
Infused with the fragrant warmth of Middle Eastern spices, this vibrant veggie dish is one for fans of big flavours. We like to use romanesco for its bright green colour (which looks striking against the deep purple of the smoked beetroot hummus), but regular cauliflower works just as well.
Smoked hasselback sweet potatoes
Zapping a jacket in the microwave and then crisping it up in the oven? So 1990s. For 21st century carby comfort, pile homemade Boston beans onto a sweet potato that’s been slow smoked in the BBQ hasselback style until it’s crispy on the outside, fluffy in the middle and steeped in the subtle smoke of whisky-infused oak.
Smoked salted-caramel apples
Don’t wait until Bonfire Night to indulge in the joy of this grown up take on toffee apples. Infused with notes of star anise and dusted with coarse sea salt, they’re a must-make for sweet-toothed BBQ fans. For full lockdown entertainment, eat them while sitting around the fire pit on a frosty night.
Inspired? Discover more hot and cold smoking recipes here. And don’t forget to let us know how you get on by tagging us in your pictures on Instagram, Twitter and Facebook.