Recipes

Hugh Fearnley-Whittingstall

I love searing veg to get nice, charred and rich caramelised edges. Serving a big platter of seared veg with a creamy hummus and scattering of dukka (a North African blend of toasted seeds, nuts and spices) makes a real feast of it.

As with the scallops you can vary the veg – little gem lettuces, asparagus, slices of kohlrabi and fennel can all be used.

In this recipe created exclusively for Specflue by Hugh Fearnley-Whittingstall, the combination of pork and shellfish is classic in Iberian cooking and works brilliantly on the Vulcanus® grill. The veg element can vary with the seasons. Asparagus, green beans, wedges of little gem lettuce or hispi cabbage, courgettes and aubergines can all be used.

You can use a bought chorizo and grill thick slices, but the 'Tupperware chorizo' is fun to make, and a really useful recipe to have up your sleeve. You’ll have some leftover from these quantities.