This month Kettler GB reaches a significant milestone as it celebrates its 35th anniversary. The first Kettler GB office opened in August 1985 selling fitness equipment. Since that time Kettler GB has constantly evolved, selling best-selling products like the iconic Kettcar, garden furniture, and table tennis tables. Responding to changing consumer demands Kettler GB is today the leading garden furniture brand in the UK. Since its inception, the company has grown considerably and with the expansion of the warehouse in 2019, now offers more products than ever before.
Over the past three decades, Kettler GB has seen many changes: new trends, new purchasing habits, and more recently change in working habits, but one thing has stayed consistent – our passion for quality and innovation.
Managing Director, Paul Bevington has been with the business through most of those changes and reflects: “More than ever I am immensely grateful for the support of our customers and our loyal staff. Now is the time to focus on the challenges ahead”
As we embrace summer, there is no better way to celebrate than, by getting the family outdoors and cooking on a BBQ. One of the key things to remember when cooking on a BBQ is to get the right temperature.
Firstly, it’s important to use 100% natural lump charcoal as these light up easily, burn better, and won’t taint the flavour of your food. Whilst briquettes can be used, they may take longer to ignite, due to the large variances in materials. Also, ensure that the charcoal you use is dry otherwise damp fuel can take a long time to ignite. Please note these are rough guidelines only, the exact ignition time can also be impacted by the temperature outdoors and weather conditions.
To know when the coals are ready, try using the simple hand method. Once you have a light cover of grey ash over the coals. Place your hand roughly 15cm above the cooking grid. You should only be able to have your hands over the grill for the following times before it becomes too hot.
Watch the video to see how Michelin chef, Heston Blumenthal gets the charcoal burning at the right temperature on the Everdure Hub BBQ.
Difference Between Direct and Indirect Cooking?
Depending on the type of food you want to make you will need to alter the heat. Charcoal BBQs don’t have temperature dials, so you need to manage the layout of the charcoal.
The Direct Cooking method is used when searing or flame grilling steaks and vegetables. Use this method for thin meats that you want to cook quickly, such as burgers or thin-cut steaks. Once the charcoal has fully ignited and ash has formed, simply spread the charcoal evenly around the charcoal tray and place the grills back on.
The indirect method of cooking is ideal for meats, which need to be cooked through like larger joints and meat on the bone. It’s also perfect for more delicate items such as fish. Once the charcoal is fully ignited and ash has formed, simply spread the charcoal to the sides and leave an area clear for grilling. You can put the coals in various areas depending on the type of food you are cooking. Using the indirect method means food won’t burn or scorch, whilst getting cooked through. There are so many variations for this, where you keep the charcoal depends on the type of food you are cooking.
Watch the video to see how Heston Blumenthal prepares the perfect steak using the direct cooking method and how you can change the temperatures for charcoal.
To cook a pig using a rotisserie you need to use the indirect cooking method to ensure it gets cooked through.
Charcoal is widely available in different sizes, shapes, and even flavours. There are two main types of charcoal; Natural Lump Charcoal and Briquettes. If you are serious about barbecuing then think of charcoal as an ingredient: the better the quality, the better the flavour.
Natural Lump Charcoal
We recommend using natural lump charcoal with all Everdure by Heston Blumenthal BBQs as it contains no artificial additives or chemicals. It also has low ash content and most importantly, burns hotter. It is processed in a kiln and allowed to completely dry before packing.
Briquettes are a popular choice as they are convenient however, they are manmade and contain binders, fillers, and chemicals, so ignition times can vary considerably. They usually contain around 20% non-combustible materials that leave behind a much higher volume of ash than natural lump coal. A key benefit of using briquettes is that they offer a consistent burn time, albeit at a much lower temperature than natural lump coal. This type of fuel can be used with the Everdure by Heston Blumenthal BBQs however, it may result in shorter ignition time and may impact the overall cooking performance.
Wood chips can be used to enhance flavour. The most common flavours are Mesquite, Hickory, and Cherry. Always avoid putting wood chips directly onto the flame and instead, place them slightly to one side of the burning coal. The indirect heat from the charcoal will make the chips smoulder and smoke, rather than instantly ignite. This gentle smoke will add flavour to the food.
Maintaining Charcoal BBQ Temperatures
Naturally, whilst cooking the charcoal temperature will begin to wane. Adding charcoal to your Everdure by Heston Blumenthal BBQs requires little effort, as the grills on the Fusion and the Hub are designed to make refueling easy. Watch the handy video, to discover how Heston Blumenthal easily adds charcoal to the Hub BBQ to keep the heat at the right temperature. Once you add new charcoal you don’t need to press the ignition button, as the heat from the old coals will ignite these up.
The 4K BBQ features a handy side reloading hatch, so you can easily top up on charcoal or woodchips. This ensures you don’t lose any heat from opening the hood. Simply unscrew the cap from the right side (we recommend wearing heat resistant gloves), and place the charcoal in a few pieces at a time using the supplied charcoal tongs. The charcoal tongs (included) have markings along the handle to guide you as to where within the 4K you are placing the charcoal.
The great thing about Gas BBQs is that they don’t require any lighting materials except for the gas fuel. However, it’s still important to get the heating process right before you start cooking, to ensure you have the right temperature to avoid food getting burnt.
The Everdure FURNACE and FORCE Gas BBQs are really powerful and are able to reach really high temperatures in just 5 minutes. Both BBQ’s have split burners, which are independently controlled by the ergonomically designed taps. When the hood is down you can get high convection heat, similar to the oven in your kitchen, allowing you to cook anything from Roast dinners to chocolate brownies. Check out Heston Blumenthal, cooking the perfect steak on the FURNACE Gas BBQ.
Here are answers to some of the common questions, regarding cooking on a Gas BBQ:
Should I cook with the hood up or down?
The FURNACE and FORCE BBQs can be used either way. For small cuts of food its best to cook with the hood up. Whereas if you want to use your gas BBQ as a fan assisted oven, then cook with the hood down – perfect for Sunday roasts.
Just remember to pre-heat your BBQ for 5 mins (ambient temperature conditions dependent) before starting.
How do I cook with the hood down?
The FURNACE has three burners and the FORCE has two burners so the technique is slightly different but the convection science is still the same. The idea of convection heating is to cook ‘slow and low’. When the hood is down, you only need to have the one burner on a low or medium setting (depending on the weather). Place the meat over the section with the burners completely off; this will generate a great 360 degrees hot airflow around the meat without scorching the underside (the indirect cooking method).
Remember to NEVER leave the burners on high with the hood down for more than 5 minutes aa the BBQ will overheat. For even better results place the meat on the Everdure roasting rack.
Is it ok to put the BBQ plates or grills in the dishwasher?
The plates and grills on the FURNACE and FORCE are coated in porcelain enamel (which aids heat retention and helps avoid food sticking on the surface). Dishwasher detergent can break down the porcelain enamel over time, so we don’t recommend putting them in the dishwasher. To help their longevity, you should clean after each use with non-abrasive scourers and soapy water.
How do I maintain the paint finish on my Gas BBQ?
It is recommended to clean the hood and firebox with a microfibre cloth before first use and regularly thereafter. On rare occasions, the hood paint finish may change slightly due to heat. To restore the paint to its original finish, we recommend following the below instructions.
1. Never attempt to clean the BBQ whilst in use. Always allow the BBQ to cool fully before cleaning.
2. Once cool, apply a small amount of multi-surface polish to the top of the hood.
3. Using a microfibre cloth, gently wipe down until all polish residue has been removed
4. The paint finish should quickly return to its original gloss finish
The Everdure Hub and Fusion barbecues feature the innovative Rotiscope Technology, allowing you to enjoy top-of-the-line rotisserie, in moments. Cooking on a Rotisserie is the best way to prepare large cuts of meat, as they can be cooked at a slow pace with gentle, constant, and even heat from below.
In the video Michelin chef, Heston Blumenthal explains how you can easily set up the rotisserie in your back garden to create the perfect centerpiece.
How do I set up my rotisserie?
The forks and the rods are stored in the small storage section on the side of the Hub and Fusion BBQ. Simply push each pole to release from the storage position and select one of the 3 defined heights. Get your meat bound onto the rotisserie rod and secure it with the Cliplock forks (included) to keep it in place. Insert the end of the rod to the rotisserie pole and press the switch at the front (marked with arrows). That’s it you are ready to cook, it really is that simple
When adding the meat to the rotisserie, ensure the weight is evenly balanced.
To reduce the likelihood of uneven rotation and to ensure the meat is at the best distance for great results, try raising or lowering the poles during cooking.
Do not press the ignition button when re-loading the charcoal during cooking. The heat from the old coals will ignite the new charcoal.
Remember to clean the BBQ after each use.
How much weight can I add?
The Hub motor can hold up to 40kg of meat and the Fusion motor is rated to hold up to 15kg. Before purchasing the meat, it is important to measure the length so you can be sure that it fits on the BBQ. If you want to rotisserie meat that contains a large bone, such as a leg of lamb, simply ask your butcher to remove the bone and roll it before you take it home.
How do I remove the rod once the meat is ready?
When handling the rotisserie, we always recommend using heat-protective gloves. Before attempting to remove the rod ensure that the motor is switched off. Once the motor has stopped turning, lift up the lid on the left-hand pole and grab the rod handle securely. With your other hand, grab the opposite side pole and gently remove it from the motor drive shaft. Put the meat and rod onto a large preparation area and allow it to rest. Once cool, remove the forks and rod from the meat and prepare to serve. We always recommend 2 people when removing the rod from the Hub. Failure to follow these steps can result in injury and/or product damage.
How long can I run the motor for?
We recommend using the Fusion rotisserie for a maximum of 3.5 hours and the Hub for a maximum of 6 hours at any one time. If you need to cook the meat for longer, then ensure the BBQ and the parts are cool before starting it again.
How to Manage a Flare-up:
A flare-up is caused by fats and juices from the meat excessively dripping onto the hot coals and igniting. This can be quite common during rotisserie cooking over charcoal
The first thing to remember is not to panic! You can reduce the risk of flare-ups if you remember the following:
Never leave your barbeque for more than 5 mins.
Juice falling onto the coals is what adds that great smoky flavour and should not be avoided. However, too much flammable juices coming into direct contact with hot coals will most likely result in a flare-up.
Closely watch how the juices start to escape from the meat and begin to fall on the coals. To reduce the risk of flare-ups, keep a channel area clear so the juices can drip from the meat and avoid the coals.
Select the ideal pole height so any flare-up flames do not reach the meat turning on the rotisserie. They will quickly burn away and reduce their intensity.
It is recommended to avoid using oily marinades, instead choose a dry rub to season the meat.
If a flare-up becomes dangerous, it is recommended to stop the motor. Using heat resistant gloves, remove the rod and meat from the barbeque. The flare-up will naturally burn out and when safe to do so, simply put the rod and meat back on the barbeque and switch the motor back on.
Handy tip: Place an aluminium tray under the meat to collect some of the juices from the meat. These juices are full of flavour and can be used as a great baste to keep the meat succulent and moist.
By using the roasting cooking method on the Everdure Gas BBQs, allows it to operate as a convection oven. This means you can cook anything on the FURNACE and FORCE BBQs that you would in your oven, even a roast. This type of cooking can also be used to make breads and even cakes.
In the video Michelin chef, Heston Blumenthal explains how to cook the perfect leg of lamb on a Gas BBQ.
Top tips for Roasting on a Gas BBQ
Roasting (or running the barbeque with the hood down) should be done with only one burner on a low or medium setting (depending on the weather). This will ensure the Gas BBQ doesn’t overheat and spoil your food.
Roasting is best done using a raised roasting rack, such as the Everdure by Heston Blumenthal roasting rack, which allows heated air to circulate around the meat, and fats to drip away from the meat.
Cut a piece of foil slightly bigger than the roasting rack and place it in the centre of the barbeque on top of the plate and grills. Cut some slots through the foil so that excess moisture and fats can flow through the grill. Place the roasting rack centrally over the foil. Pre-heat the barbeque for 5 minutes with the hood down and the outer gas controls on high (for the Furnace BBQ, leave the centre control knob off).
Once the barbeque has reached 180°C, open the hood, place the food on the roasting rack, close the hood and turn the control knobs down to low (these can be adjusted during roasting to keep the internal temperature stable, as weather conditions such as temperature and wind speed will affect the efficiency of the barbeque).
Monitor the cooking periodically, until the food is cooked.
Low & Slow is the method of cookery where foods are exposed to low temperatures, for long periods of time in a closed environment. Smoke from wood chips is regularly added to the fire, which gives extra flavour to the foods.
How To Slow Cook on the 4K (Video)
In the video, Michelin star chef Heston Blumenthal demonstrates how easy it is too low ‘n’ slow cook using the 4K BBQ.
• Place approx. 4-5 pieces of lump charcoal directly on top of the charcoal dish.
• Once ignited, position the charcoal to the side closest to the fuel reloading hatch (using the supplied charcoal tongs).
Grilling surface configuration
Step 1: Place 2 x cast iron grills onto the charcoal chamber
Step 2: Place 2 x stainless steel grills on top of the cast iron grills (optional)
Handy Tips • Maintain temperatures by topping up with more charcoal as required, via the side reloading hatch.
• With this method, place the meat directly over the section without any charcoal directly underneath. By cooking indirectly, the heat will rise and gently transfer to the meat.
• To increase the cooking temperature accuracy, we recommend using a food probe (in position P1) to read the temperature of the cooking grill.
• Prevent your meat from becoming dry during cooking by simply filling the supplied metal water cup and placing it into position before cooking.
Slow Cooking Recipe – Mesquite BBQ Beef Brisket
For the brine
For the rub
5 tsp unsmoked paprika
1 ½ tsp freshly ground black pepper
½ tsp garlic powder
1 Tbsp onion powder
1 tsp dried oregano
2 tsp ground cumin
1 tsp ground coriander
To cook the brisket
reserved brined brisket
25g reserved rub
mesquite smoking chips
200g elderflower vinegar, in an atomiser or spray bottle
To brine the brisket, bring 1 litre of water to the boil and remove from the heat. Whisk in the salt until it has completely dissolved. Set aside to cool completely. Add the brisket to the brine, cover, and place in the fridge for 24 hours.
For the rub, combine all the ingredients in a small bowl. Set aside.
To cook, preheat the 4K with 300g charcoal and fill the water container. Light the charcoal and stack it to one side of the BBQ. Place one of the cast-iron grills on the side over the hot coals and the riser grill over the cold side.
Remove the brisket from the brine and pat dry. Coat all sides with the rub and insert the meat probe into the centre of the thickest part of the brisket. Place the brisket onto the riser grill of the BBQ. Add 1 tablespoon mesquite smoking chips onto the hot coals and spray the brisket with elderflower vinegar. Close the hood and continue to top up the mesquite chips and spray the brisket at 30 – 45-minute intervals. Maintain an ambient temperature of 90-110°C, topping up the coals from the side, as necessary.
After about 4 hours, a crust should have formed on the outside and the brisket should have reached an internal temperature of 65°C. Spray the brisket generously with vinegar one last time and cover the brisket with aluminium foil. Cook for an additional 2 hours, or until an internal temperature of 75°C has been reached.
Remove from the grill and allow to rest for 1 hour before serving.
This method of cookery is the same as baking, but uses much higher temperatures. The cooking times are faster than general baking.
Place approx. 1kg / 2.2lb (10-12 pieces of lump charcoal) directly on top of the charcoal dish.
Add more charcoal as required during cooking via the side reloading hatch.
Grilling Surface Configuration
Step 1: Place 2 x cast iron grills onto the charcoal chamber.
Step 2: Place 2 x higher stainless steel grills above the cast-iron grills.
Step 3: Only after the 4K has preheated to 280-300°C/536-572°F, then add the pizza stone on top of the stainless grills.
• Avoid overfilling the charcoal chamber with fuel • Do not allow the oven to exceed the maximum temperature of 420°C / 788°F as this will result in spoilt food and possible product damage • Always wear heat resistant gloves when the oven is in use. • Adding the pizza stone too early will prevent the heat from rising resulting in a prolonged cooking time, follow the recipe instructions below for guidance on when to place the pizza stone.
Pizza BBQ Recipe
for 5 servings
For the pre-fermented dough
150g superfine 00 flour
¼ tsp malt extract
3.5g instant bread yeast (half sachet)
½ tsp salt
To finish the dough
350g superfine 00 flour
½ tsp malt extract
7g instant bread yeast (one sachet)
1 tsp salt
To make 1 x Enzo pizza
reserved ball of dough
2 Tbsp passata
1/3 buffalo mozzarella ball, drained overnight
4 tsp ricotta
Parmesan, finely grated
3 datterini tomatoes, halved
sea salt flakes
To make 1 x Margherita pizza
2 Tbsp tomato sauce
½ ball buffalo mozzarella, drained overnight
Parmesan, finely grated
To make the pre-fermented dough, tip the flour into the bowl of a mixer fitted with the dough hook attachment. Mix on low speed. Mix the malt extract with 85ml / 3oz cold water in a small bowl until well-combined, then pour the liquid into the mixing bowl.
Mix for 3 minutes, stop and cover the bowl with cling film, leaving to rest at room temperature for 1 hour. Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 7 minutes. Transfer the dough to a clean mixing bowl and cover tightly with cling film. Place in the fridge and leave to ferment for 12 hours.
To finish the dough, tip the flour into the bowl of a food mixer fitted with the dough hook attachment. Mix the malt extract with 195ml / 6.9oz cold water in a small bowl until well-combined, then pour the liquid into the mixing bowl. Mix for 4 minutes, then stop and cover the bowl with cling film, leaving to rest at room temperature for 1 hour.
Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 4 minutes. Add the pre-fermented dough and mix for an additional 4 minutes at the same speed. Tip the dough out and divide it into two ball-shaped portions. Place the balls of dough on a baking tray lined with oiled cling film, leaving at least 8 cm between each ball. Cover with a large piece of oiled clingfilm and leave to prove for 2 hours in a warm place. The dough will double in size and should look moist, light, and airy. Set aside until needed.
When ready to start cooking, preheat the 4K by loading 1kg of charcoal onto the charcoal grid. Press ignition button, leave the hood open for the 1st 10mins to aid ignition. After 10mins, close the hood and open up both top and bottom vents completely. Preheat until the ambient temperature is 280-300°C/536-572°F.
Once preheated to this temperature, first scatter the ignited charcoal across the base, and reload charcoal so that the base is evenly covered with one layer. Use the supplied charcoal tongs and wear heat resistant gloves during this step. Place the cast-iron grills with the higher stainless steel grills above, with the pizza stone on top. Place the probe in the P1 position and rest on top of the pizza stone to measure the stone’s surface temperature.
Shut hood and wait for the probe temperature of the pizza stone surface to reach 320-350°C/608-662°F. Toggle between ambient temperatures by pressing the temperature icon on the 4K.
Once the pre-fermented dough is rested and portioned, lightly dust a clean working surface to roll out the pizzas. Push the dough out with fingertips instead of a rolling pin, to keep some air in the crust.
Continue pushing and turning until a rim forms around the edges. Then, using the palms of your hands, gently press down, stretching the dough in opposing directions. Continue until an even thickness of 1/5 inch is reached. Lightly sprinkle some semolina onto a pizza peel and place the dough on top (this will make it easier for the dough to roll off).
Spread 2 tbsp of tomato passata onto the pizza base in a circular motion, and evenly scatter toppings. Once the pizza stone has preheated 320-350°C/608-662°, slide the pizza onto the pizza stone and close the hood.
Check after 3mins if pizza is ready and toppings melted, close hood, and leave for a little longer if required. The crust should be slightly puffy and the passata sauce bubbling.
For multiple pizzas, ensure the pizza stone is preheated to the target temperature with the hood closed before cooking the next one.
For a traditional Margherita pizza, spread the tomato sauce over the pizza base and scatter over the mozzarella (torn into smaller pieces), basil leaves, and a drizzle of oil. Cook as above and garnish with grated Parmesan. NOTE: You could add other toppings like drained jarred artichokes, prosciutto ham, or roasted red peppers.
Grilling is the method of cookery where food is exposed to direct radiant heat from below. Usually, high heat is used and the foods are flipped regularly while grilling until cooked.
Place approx. 1kg / 2.2lb (10-12 pieces of lump charcoal) directly on top of the charcoal dish.
Add more charcoal as required during cooking via the side reloading hatch.
Grilling Surface Configuration
Step 1: Place 2 x cast iron grills onto the charcoal chamber.
Step 2: Place the food probe (P1) on top of the cast-iron grills, using the grill bracket.
Step 3: close hood after 10/15mins to preheat the grills as close to 300°C/572°F as possible.
• Feel free to add the stainless steel grill on top of the cast iron grills to increase the overall cooking area. Adding a stainless steel grill will also act as a warming rack for food that requires cooking over a more gentle heat.
• We recommend using a food probe (P1) to log the temperature of the cooking surface.
• Steaks should be grilled at room temperature and the grills gently seasoned with oil.
• It is recommended to always wear heat resistant gloves when cooking over hot coals
How to Direct Grill on the 4K (Video)
Direct Cooking Recipe – Grilled Porterhouse Steak
TO SERVE 2:
2 x porterhouse steaks
Preheat the 4K by placing 1kg / 2.2lb charcoal on top of the charcoal grid in a pointed pile. Press the fast-flame ignition and keep the hood open for 10-15 minutes.
Place the cast-iron grills over the hot coals using the supplied grill grabber, and attach the meat probe in position P1 to cast-iron grill, using the probe bracket.
Close the hood to continue preheating the 4K and aim for the bars of the grill to reach close to 300°C / 572°F before grilling. Remove the steaks from the fridge 30 minutes prior to cooking.
Rub a little grapeseed oil onto the steaks and season with salt.
Place a 2nd meat probe into the centre of the thickest steak and begin searing the steaks over the hot coals, flipping every 20 seconds. Temporarily close the hood for a few minutes if additional heat is required. For medium-rare, remove the steaks from the grill once the core temperature reads 46°C/115°F and place onto a cooling rack set over a tray.
Allow to rest until the core reads approximately 52°C / 125°F.
Roasting is the method of cookery where food is cooked in a closed environment and is regularly basted. The convection heat comes from all directions, which allows for even cooking.
Roast Leg of Lamb Recipe
Ingredients for 6-8 servings
1.8–2.2kg whole leg of lamb, bone-in
Preheat the 4K BBQ by placing 150g charcoal on top of the charcoal grid. Press the fast flame ignition and wait for 7 minutes with the hood open.
Aim to preheat the 4K to the ambient temperature of 100-130°C. Monitor the ambient temperature and top up with no more than a small piece of charcoal at a time, only if required to reach the ambient temperature.
Season the lamb with grapeseed oil and salt before cooking. With both high grills in place, insert the meat probe into the centre of the thickest part of the lamb leg and place the lamb onto the high grill. Aim for an ambient temperature of 100-130°C by topping up the coals and adjusting the vents as needed.
Once the lamb has reached a core temperature of 58°C, remove it from the grill and place on a cooling rack set over a tray. Cover with foil and leave to rest.
Top up the coals with 250g charcoal and allow to fully-ignite with the hood closed, allowing the ambient temperature to increase to 280°C.
In the meantime, coat the lamb with grapeseed oil and season with salt again. Brown the lamb on the hot grill bars with the hood closed for 5 minutes, or until golden and crisp.
Allow the lamb to rest for 8 minutes before carving. Do this by holding the leg by the bone vertically in front of you. Trim the meat from either side of the bone so you are left with two large pieces. Slice each piece (while flat-side down) across the grain using a sharp knife. This will ensure maximum tenderness.
Your outdoor living space can be a difficult space to curate, no matter how big or small, especially if you live in the UK with its unpredictable weather. We wanted to share our tips and tricks to turn your garden into an extension of your home. With a little extra thought and creativity, not only does it give you another part of the house to enjoy, but it can also add value to your property too.
Walls – Let’s start with the shell; like any room in the house, you can also add walls to your garden. I’m not talking about fences here; there are lots of options to create an outside room, like using Pergolas for example. For a real showstopper, why not browse our Panalsols? With adjustable panels and stylish slats, your garden is sure to get a lot of wows when guests enter!
Garden Furniture – Adding comfort and practicality to your space is key to outdoor living. Take your time when it comes to purchasing a furniture set, and remember, if it’s expensive its probably for a good reason. Quality is key, as your outdoor furniture has to face all weather, unlike the indoor stuff. Think about what’s important to you; if you have a large family and enjoy eating outdoors, then a large dining area may be better suited to you than a sofa set. We recommend our Casual Dining range which ticks a lot of boxes, and is suitable for dining and lounging on!
Heating & Lighting – adding heating and lighting to your garden not only creates a cosy ambience but is practical too, as it also allows you to continue enjoying your garden right into the evening. The UK summers can still be rather chilly at times, adding heating to your garden will help you get the most enjoyment from your outdoor space. Whether you add a pendant light, or want a lamp on your side table, our Kalos range has all the heating solutions you can think of.
Accessorising – One of the final steps in any home is to accessorise and the same rules apply for gardens – mirrors will help make your space appear larger and the use of a rug can help section out open plan living. Large, window-like mirrors are incredibly popular, making your outdoor space look larger, but also adding some interest to plain, dull fences. Make things cosy by adding candles, whether you want a romantic vibe or just a cosy night to yourself, candles can add a calming atmosphere for you to relax in your garden. ThePalma LED candlesallow you to enjoy the gentle flicker of a real candle, without having to worry about the messy wax.
Soft furnishings are becoming increasingly popular in outdoor living areas and can help compliment and soften the appearance of garden furniture. We recommend being a bit braver with colours when it comes to cushions and throws as summer is the best time for it (Remember to store them away during wet weather though)!
The chargrilled Tomato and Avocado Slaw is the perfect side for your summer BBQ meal. This healthy recipe is suitable for vegetarians too.
For the semi-dried tomatoes
12 cherry tomatoes, halved across the middle
pinch fine salt
1 Tbsp olive oil
pinch caster sugar
For the Jalapeño pickled cabbage
340g cabbage, finely sliced
100g juice from a jar of red Jalapeños
To finish the slaw
reserved semi-dried tomato halves
reserved Jalapeño pickled cabbage
20g red Jalapeño, finely chopped
1 avocado, peeled and diced
1 lime, zest of whole and juice of ½
1 tsp coriander, finely chopped
1 tsp fine salt
To semi-dry the tomatoes, preheat the Hub and toss the halved tomatoes in the salt and olive oil. Grill on the hot BBQ, cut side-down until slightly charred. Remove from the heat and sprinkle with sugar.
Place in the hot cupboard underneath the BBQ while you continue cooking the other items – or simply spread cut-side up on a tray to partially dry out in a 70°C preheated oven for 1 hour.
Combine the finely sliced cabbage with the Jalapeño pickle juice and set aside for at least 2 hours. To finish the salad, combine all the ingredients and toss well to evenly coat.