Dean Edwards

The nation’s favourite curry! Hands up if you love a chicken tikka masala 🙌🏼 Chicken Tikka Masala 2.0 (serves 4) 30ml oil or ghee 1 tbsp. garlic and ginger paste 30g sugar 50g ground almonds 30g coconut cream 1 tbsp. garam masala 1 tsp. turmeric ½ tsp. mild Kashmiri chilli powder ¼ tsp. red food colouring 2 tbsp. tomato puree mixed with 100ml boiling water 1 x 300g portion of curry base gravy 100ml evaporated milk 1 x 500g portion chicken tikka (see my Chicken Tikka 2.0 recipe) Method: 1: Melt the ghee then add ginger and garlic then the sugar, almonds and coconut cream and cook for 2 minutes. Add in the spices, food colouring and some salt then cook for a further 2-3 minutes. 2: Pour the tomato puree and curry base gravy into the pan along with the evaporated milk then bring up to a simmer. Add in the cooked chicken tikka and cook for a further 5 minutes. Dependent on how thick you like your masala sauce, you may want to let it down with a little bit of water to thin it out. #Takeaway #fakeaway #chickentikka #chickentikkamasala

I can’t believe my new book is out. Please share this one with someone who loves the barbecue. As always, you could find the full Recipe down below. 🔥❤️🙏🏼👇🏼🌶️ Tandoori Chicken (serves 4) 4 chicken legs with skin removed 1 tbsp. garlic and ginger paste 1 tbsp. tandoori masala ½ tsp. Kashmiri chilli powder 1 tsp. turmeric ½ tsp. powdered red food colouring (optional) 1 tsp. salt 1 tbsp. mint sauce Juice ½ lemon 80ml natural yoghurt Garnish: 30ml ghee or oil 1 red pepper large dice 1 green pepper large dice 2 small red onions cut into wedges Method: 1: Slash the chicken then marinade, in a bowl, along with rest of the ingredients. Leave to stand for a couple of hours if you have time. 2: Set up your BBQ for direct cooking, your target temperature is 180c. 3: Thread the chicken onto a long flat skewer then cook suspended over the charcoal, close the lid whilst you do this as this will give you a more even cook. Turn occasionally throughout and make sure the chicken reaches an internal temperature of at least 75c. this will take around 25-30 minutes #bbq #fakeaway #tandoorichicken #bbqlovers

OMG I can’t believe the day is finally here! My new book ‘Complete BBQ Made Easy’ is out now! I cannot believe that this is my seventh cookbook and it’s my best yet! I would love you to grab a copy and please let me know what you think. You can find a link in my bio to purchase. I want to say massive thank you to lots of people who have made this happen so here goes……. @murdochbooks_uk @celine_booksetc @g_chewitt @jenkins_rosie @danjonesphoto1 @dmltalent to name but a few. So sorry if I’ve missed anyone. #bbq #cookbook #bbq🍖 #bbqlovers

I can’t believe I’m back on @masterchefuk in what will be the 20th anniversary of appearing on the show myself. Tonight I’ll be alongside two beautiful friends @shelinacooks and @brin.pirathapan . It’s crazy to think all those years ago this changed my life and today of all days coincide with the publication of my seventh cookbook, without Masterchef none of this would’ve been possible. Wishing best of luck to all this year’s contestants, it just gets bigger and better every time. Huge thanks to the amazing new judges @haughser and @gracedent for making us feel so welcome. Watch tonight BBC2 at 8pm or on @bbciplayer #masterchef #masterchefuk

The Cuisinart 3-in-1 BBQ, Grill and Pizza Oven does the job of three outdoor ovens in one machine! 🔥 The trick to getting the best of both worlds is the unique dual-hinged lid that lifts up for grilling and has a front door that flips down for pizza making – we gave the Pizza Oven a go with a Butter Chicken Pizza recipe 🍕 Recipe below 👇️⁠ Lakeland Butter Chicken Pizza 1 portion of fresh pizza dough 1 jar Lakeland Tomato & Chilli Pizza Sauce 1 tsp. Tandoori masala 30g butter melted 40g Grated Mozzarella 60g tandoori chicken chopped ¼ red onion finely sliced ½ green chilli sliced 1 tsp. extra virgin olive oil 2 tbsp mango chutney 2 tbsp. mint and yoghurt dressing Fresh coriander to garnish Method: 1: Liberally dust the pizza dough in flour on both sides then pop onto a cool worksurface. Using your fingers press down through the centre of the dough squeezing out any air pockets. Turn the dough by 90° then repeat, make sure to stay away from the edges. 2: Place the pizza stone into the indentation in the centre of the grill grate. Pre-heat your Cuisinart 3-in-1 BBQ on the high setting for 15 minutes. 3: Stir the tandoori masala and melted butter through the Lakeland Tomato & Chilli Pizza Sauce then using the back of a spoon, gently spread a thin layer of the sauce onto the base. Top with the mozzarella, tandoori chicken, onion, chilli and drizzle of olive oil. 4: Before cooking, adjust the control knob to the pizza setting on the Dial. Slide the dough onto your Lakeland pizza paddle then gently place onto the pizza stone inside of the BBQ. Cook for around 6-8 minutes, turning from time to time to ensure an even cook. Before serving drizzle over some mango chutney, mint and coriander sauce then finally a scattering of fresh coriander. Can’t decide between a BBQ or Pizza Oven? With the new Cuisinart 3 in 1 BBQ, Grill and Pizza Oven you don’t have to!

Barbecuing just got better with the Cuisinart 3 in 1 BBQ, Grill and Pizza Oven’ 🔥 We gave Tandoori Chicken a try on the Grill… Recipe below 👇️⁠ Lakeland Tandoori Chicken Kebabs (serves 4) 600g boneless and skinless chicken breast cut into bite size pieces 1 tsp. dried fenugreek ½ tsp. Kashmiri chilli powder 1 tsp. turmeric 1 tsp. salt ¼ tsp. red food colouring (optional) 1 tbsp. tandoori masala 1 tbsp. mint sauce 1 tbsp. garlic and ginger paste 100ml natural yoghurt Mint Dressing: Small bunch fresh coriander 2 green chillies 150ml natural yoghurt 1 tsp. salt 1 tbsp. mint sauce 1 tsp. sugar Method: 1: Marinade the chicken in a bowl, along with rest of the Tandoori ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread the chicken pieces onto skewers. 2: Pre-heat your Cuisinart 3-in-1 BBQ over a high heat for 5 minutes before placing the kebabs onto the grill. Cook for 15-18 minutes, turning every now and then until cooked through then rest for 5 minutes. 3: To make the mint dressing, blitz all of the ingredients together and chill until needed. 4: Serve the skewers along with some warmed flatbread and some mint yoghurt dressing. Can’t decide between a BBQ or Pizza Oven? With the new Cuisinart 3 in 1 BBQ, Grill and Pizza Oven you don’t have to!

Smashingly good tacos made with ease thanks to the Cuisinart 3-in-1 BBQ, Grill & Pizza Oven. For testing the griddle element, we went for these banging Chinese Dumpling Smash Tacos, and Dean shows us just how easy they are to make - low effort, high reward 😋⁠ ⁠ Recipe below 👇️⁠ Ingredients:⁠ (serves 4)⁠ 400g pork mince⁠ 1 tbsp. Shaoxing rice wine⁠ 1 tbsp. dark soy sauce⁠ 1 tbsp. oyster sauce⁠ 1 tbsp. rice wine vinegar⁠ 1 tbsp. chilli crisp oil⁠ 2 tbsp. fresh coriander chopped⁠ 4 spring onions finely sliced⁠ 8 small tortillas⁠ Garnish:⁠ Chilli crisp oil⁠ 2 tbsp. fresh chives chopped⁠ 4 spring onions finely sliced⁠ 1 tsp. black sesame seeds⁠ ⁠ Method:⁠ 1: Pop the mince into a large bowl then add the filling ingredients, use your hands to make sure everything is well combined.⁠ 2: Using wet hands carefully spread a thin layer of the pork mince onto one side of the tortilla then repeat the process until all of the mince is used up.⁠ 3: Place the griddle onto your Cuisinart 3-in-1 BBQ, Grill & Pizza Oven then pre-heat over high for five minutes before placing the tacos mince side down onto the grill. Cook for 3-4 minutes then turn over and cook for a further minute.⁠ 4: Dress the tacos with some chives, spring onion, sesame seeds and plenty of chilli crisp oil. ⁠ ⁠ Can’t decide between a BBQ or Pizza Oven? With the new Cuisinart 3 in 1 BBQ, Grill and Pizza Oven you don’t have to!

You’ve all been loving my Fakeaway curries, so you are going to need something to serve with it. Here’s my Pilau rice recipe 🙌🏼🔥❤️👇🏼🌶️ Series Pilau Rice (serves 4) 300g basmati rice 50ml oil 1 star anise 4 cardamon pods 2 bay leaves 1 small stick cinnamon 1 tsp. cumin seeds ½ tsp. turmeric 1 tsp. salt 600ml boiling water Method: 1: Wash the rice in cold water, you will need to do this 4-5 times to remove the excess starch then soak the rice for 10 minutes. 2: While the rice is soaking, fry the whole spice in the oil, over a low heat for 3 minutes, add in the turmeric, salt and the rice then stir well making sure the grains are coated in the oil. Pour in the boiling water, bring up to a simmer then stir well. Pop a tight-fitting lid on then cook on the lowest setting for 12 minutes. Remove the lid slightly then leave to steam for 5 minutes. Remove the larger whole spices, this should be easy as they will be on top of the rice. #fakeaway #pilau #pilaurice

I can’t believe my new book ‘Complete BBQ Made Easy’ comes out next week. Here’s another little taster from the book something to inspire you over this beautiful sunny weekend. #bbq #chickentikka #fakeaway #Bhuna #ｂｂｑ

Big news for your tastebuds, Valley Feasters! Our 2026 food programme is here and it’s proper 🔥🔥🔥 We’re welcoming @chef_chantelle (Apricity), @amberlfrancis and @deanedwardschef to the Valley, with the whole programme curated by Michelin-trained chef @realmarklloyd . Across the weekend, expect: - Cooking Over Fire with @chefsimondyer - Chef demos from top culinary talent - Hands-on masterclasses with @wholefoodwarrior , @tvsandyclarke + South West producers including @wiperandtrue - Long-table feasts at The Tuck Inn Feast bookings are now live - and you’ll want to move fast on these £75 for four courses, or £55 for the Sunday Roast Get stuck in… we’ll see you at The Tuck Inn 😍🐮 @chef_chantelle @amberlfrancis @pegsquinn @deanedwardschef @realmarklloyd @nuttynanny1 @chef.unplugged @hugoharvey9 @steveengland_outdoorlearning @wholefoodwarrior @aldwickestate @wiperandtrue And when you’re not front row at the demos, there’s plenty to graze your way through across the festival - from wood-fired pizza by Fire & Dough and seafood from @thyme_and_tide and @the_fish_truck_ , to @barbicanbao , @gourmetpoke , @tnttacosuk , @thatsnachoburrito , churros, crêpes and plenty more.

Your support means absolutely everything to me and I’m buzzing to be able to share with you one of the recipes for my new book ‘Complete BBQ Made Easy’ as a small thank you. I’m hoping this will also give you a flavour of what to expect from the book. Recipe below. 🙌🏼🌶️👇🏼❤️🔥 Grilled Chorizo Chimmi Dog (serves 4) 4 fresh chorizo sausages Chimichurri: Small handful fresh coriander finely chopped Small handful flat leaf parsley finely chopped ½ small red onion finely diced ½ red chilli deseeded and finely diced ½ tsp. garlic minced 1 tsp. sugar 40ml olive oil 40ml red wine vinegar 4 toasted Brioche hot dog buns Fresh coriander Garlic mayo Crushed Tortillas (I like chilli flavour) Method: 1: Set up the BBQ for direct cooking, you want the grill nice and hot. 2: Make the chimichurri sauce by finely chopping all of the ingredients, pop into a bowl then mix well. Add the sugar to taste then season well with salt and pepper. Leave to stand for 20 minutes while the BBQ heats up. 3: Cook the fresh chorizo sausages over the grill for 10-12 minutes, turning frequently. Make sure the sausages reach an internal temperature of at least 75c. 4: Pop some fresh coriander and the cooked sausages into a toasted bun, spoon on some of the chimichurri, then add a drizzle of garlic mayo and finally some crushed tortilla chips. #BBQ #bbq🍖 #kamadojoeuk #hotdogs🌭

Did you know my new cookbook ‘Complete BBQ Made Easy’ is published next week! And I couldn’t be more excited, if you want to pre-order a copy, you can click the link in my bio. I would massively appreciate your support on this. In the meantime, here’s a banging chimichurri chicken as always the full recipe can be found below. 🙌🏼🔥👇🏼🌶️ BBQ Chimichurri Chicken (serves 4) 4 chicken legs scored to the bone 1 tsp. paprika 1 tsp. garlic granules 1 tbsp. dried oregano 1 tsp. onion granules 1 tsp. salt 1 tbsp. olive oil Chimichurri Sauce: Small bunch fresh coriander finely chopped Small bunch flat leaf parsley finely chopped ½ red onion finely diced 1 red chilli deseeded and finely diced 2 cloves garlic minced ½ tsp. sugar 60ml olive oil 60ml red wine vinegar Method: 1: Marinade the chicken in a bowl along with the herbs and spices, drizzle over some olive oil and a good pinch of salt. Rub well to make sure the chicken has a good coating of seasoning. 2: To make the chimichurri sauce, finely chop all of the ingredients, pop into a bowl then mix well. Add the sugar to taste then season well with salt and pepper. Leave to stand for 30 minutes. 3: Cook the chicken on the barbecue until it reaches an internal temperature of at least 75c. Alternatively, you can cook in your air fryer, transfer the marinated chicken onto the crisp plate within your air fryer drawer and cook at 170c for 35 minutes or until cooked through. Just before the end of the cooking time based the chicken with some of the chimichurri sauce.