UK BBQ Mag Autumn 2016 - Page 26

Jamie is a pro rugby player and passionate outdoor chef, he cooked this recipe on his ceramic Big Joe. He has his own food blog 'Butter Wouldn't Melt' that is definitely worth a visit.

Hallowe’en is one of our favourite times of the year, and nothing screams Hallowe’en as much as pumpkin. Last year we went for a simple roast pumpkin and chestnut soup but if you are looking for something a little more extravagant then I can guarantee it’s worth giving this dish a go.

Pumpkin or squash take on smoke really beautifully and when paired with chestnut provide a sumptuous stuffing for pork tenderloin. And to be honest, no matter what stuffing you use, can anything sound better than pork three ways! Bacon! Tenderloin! Sausage meat! Paired with what my wife describes as a ‘hedgehog dauphinoise’, a smooth creamy potato dish with a crunchy topping, you will leave guests amazed at what a bbq can do.

Bacon wrapped pork tenderloin with smoked pumpkin/squash, chestnut, blue cheese and sausage meat stuffing, with Hasselback Dauphinoise potatoes.

By Jamie Gibson

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