Still experimenting with the collection, seems to be a great collection of rubs so far, the family like them,
This one really hits on pork! Also excellent on chicken
Live Fire by Helen Graves – Hardback Cookbook
At a glance Format: Hardback, 256 pages Author: Helen Graves, London food writer and editor of Pit...
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At a glance
Format: Hardback, 256 pages
Author: Helen Graves, London food writer and editor of Pit magazine
Publisher: Hardie Grant London, 2022
Inside: 100-plus seasonal recipes in Fire Up, Spring, Summer, Autumn and Winter chapters, plus interviews with live-fire cooks
Best for: Charcoal cooks who want global flavours and plenty of vegetables, fish and meat
ISBN: 9781784884789
Live Fire is Helen Graves's hardback of more than 100 seasonal barbecue recipes drawn from live-fire traditions around the world, written by the London food writer who edits Pit magazine. Alongside the recipes she interviews chefs and home cooks from diaspora communities cooking over fire in the UK.
Barbecue that follows the seasons
Most barbecue books are built around the meat. Helen Graves builds hers around the calendar and the people, showing how cooks with roots across the Caribbean, Middle East, Asia and beyond use fire. The result is fresh, colourful and very achievable, with as much attention on vegetables and fish as on meat.
What's inside
After a Fire Up chapter on the basics, the book runs through Spring, Summer, Autumn and Winter, so you always know what's good to cook right now. Interviews with live-fire cooks sit between the recipes and give the book real depth.
Highlights include chicken wings with tahini and za'atar, skate wing in a super-green garlic, caper and olive sauce, Jamaican jerk chicken, slow-cooked shoulder of pork with peach salsa, chicken shawarma, a crispy pork belly and apple sauce sandwich and charred purple sprouting broccoli, finishing with a smoked cherry and whisky butterscotch sundae.
Who it's for
Kettle and charcoal grill cooks who want to cook beyond the usual suspects, people who eat seasonally, and anyone who loves global street food. The recipes are achievable even for barbecue novices.
About Helen Graves
Helen Graves is a food and travel writer and recipe developer based in South East London. She writes the long-running Food Stories website and edits Pit, a magazine devoted to live-fire cooking that was shortlisted for Launch of the Year at the Stack Magazine Awards 2017.
The Rub Smuggler's Verdict
🏴☠️ Darryl's Secret: Burnt Lemon Yoghurt
The dip that makes a plain grilled chook look like a restaurant plate.
You'll need: 2 lemons (halved), 1 cup thick Greek yoghurt, 1 small garlic clove (grated), 1 tbsp olive oil, salt, a pinch of sumac or chilli
Do this:
- Grill the lemons cut-side down over hot coals until blackened, about 4 minutes.
- Squeeze the warm, smoky juice into the yoghurt with the garlic, oil and a good pinch of salt.
- Stir, finish with sumac or chilli, and serve with wings, lamb or grilled veg.
Why it works: Charring caramelises the lemon's sugars and softens its acid, so the yoghurt turns smoky rather than sour.
Questions answered
Who wrote Live Fire?
Live Fire was written by Helen Graves, a South East London food writer, creator of Food Stories and editor of Pit magazine.
How many recipes are in Live Fire?
It has more than 100 seasonal barbecue recipes, arranged in Fire Up, Spring, Summer, Autumn and Winter chapters.
Is Live Fire good for beginners?
Yes. The publisher describes every recipe as achievable, and it's written to tempt barbecue novices to the coals.
Is Live Fire a hardback, and how many pages?
Yes. It's a 256-page hardback published by Hardie Grant London in 2022.
Does Live Fire include vegetarian barbecue recipes?
Yes. Seasonal vegetables feature heavily alongside meat and fish, such as charred purple sprouting broccoli and a charred green salad with burrata.
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