Solidteknics UK

Boneless Chicken with Oregano, Orange and Chopped Burnt Chillies. Juicy, flame-cooked chicken layered with bright citrus, earthy oregano and smoky heat from a punchy burnt chilli salsa. Vibrant, bold and full of fire-led flavour. Using meat from our new @biggreenegguk x @provenancebutcher Meat Box, @dinnerbyben cooks this chicken on the Big Green Egg over direct heat for crispy skin, juicy meat and maximum flavour, with the burnt chilli salsa finished in a @solidteknicsuk pan and the dish served on our Falcon Enamelware range. To recreate it at home, click the link in our bio to explore the full recipe and meat box.

Sweet brunch, but make it barbecue 🔥 This golden Dutch baby pancake is cooked on the Big Green Egg UK in a @solidteknicsuk pan, topped with caramelised roasted peaches and Yeo Valley Organic Greek recipe yogurt. Simple, impressive, and packed with flavour… this is outdoor cooking at its best, filmed at the stunning @yeoorganicgarden , with @adamfrostdesign bringing barbecue brunch to life. Part of our barbecue brunch series with @biggreenegguk & @yeovalley . Stay tuned for the last episode. Click the link in bio to explore these recipes.

Spring Roast Chicken, Charred Hispi Cabbage & Mushroom and Chicken Sauce @biggreenegguk | AD Ingredients: * Whole chicken - 1 * Shallots - 4 (peeled and halved) * Lemon - 1 (halved) * Garlic bulbs - 2 (halved lengthways) * Thyme - bunch * Rosemary - couple of sprigs * Olive oil * Salt * Black pepper * New potatoes - 1kg * Oyster mushrooms - 150g (sliced) * White wine - 200ml * Chicken stock - 500ml * Double cream - 100ml * Corn flour - 1 tbsp * Sweetheart or hispi cabbage - 1 (quartered) * Whole grain mustard - 1 tbsp 1. Preheat the Large Big Green Egg to 200°C with the convEGGtor and stainless steel grid in place 2. Place the lemon and two garlic halves into the chicken along with a bunch of thyme and rosemary. Truss the chicken and tie the legs together. Spread olive oil all over, season with salt, pepper and stripped thyme 3. Lay shallot halves and the remaining garlic in a @solidteknicsuk cast iron pan and place chicken on top. Place in the Big Green Egg and cook for 60-75 minutes until the breast and leg meat have reached 60°C internal temp 4. Cut potatoes without going through bottom to make hasselbacks. Place around the chicken 5. Once chicken reaches 60°C remove from the pan along with the potatoes once cooked. Remove convEGGtor. 6. Place pan back on the grid, add in mushrooms and cook til coloured. Season with salt. Add white wine, reduce by half, add in stock. Simmer for 10-15 minutes. Add 2 tbsp water to cornflour and mix then add to the pan along with double cream. Mix well and simmer for a couple of minutes then remove from the heat. Add whole grain mustard and mix 7. Drizzle cabbage with olive oil and sprinkle with salt. Place on the grid and char all over until coloured and soft. 8. Place the chicken on the grid and cook for a few minutes on the top, bottom and sides to get some colour. Rest before carving. 9. Place the hasslebacks on the grid, cut side down to get a bit of colour on top just before serving. 10. Carve the chicken, serve up with cabbage, potatoes and the sauce. #bgechampionuk #bgechampion

Crunchy. Smokey. Stuffed to perfection. 🔥 For episode 2 of live-fire magic on the Big Green Egg, we’re serving up the ultimate BBQ Chicken Special - crispy on the outside, juicy on the inside, and packed with bold flavor, all cooked on my @solidteknicsuk pan. Every bite tells a story only charcoal can write. #BigGreenEgg #BigGreenEggUK #livefirecooking #menwiththepot #food

Happy Shrove Tuesday 🥞 Crêpes or pancakes… the delicate fold or the golden stack? And more importantly, what’s the ultimate topping? We’re using @solidteknicsuk pans to create honey-glazed crispy bananas, finished with melted berries and ice cream — all cooked on the @biggreenegguk . #ShroveTuesday #pancakeday

True love is rare. (Or medium rare.) 💚🥩 This Valentine’s Day, skip the clichés and treat yourself properly — whether that’s with the people you love, your closest friends, family… or giving yourself the indulgence you deserve. The Big Green Egg x HG Walter Steak Box brings premium, high-end restaurant-quality meat straight to your home. Create that “fancy dinner out” feeling at home and cook like a professional — inspired by chef @bootontom , who basted the ribeye in a @solidteknicsuk pan to caramelise, before finishing it on the @biggreenegguk MiniMax EGG. WHAT’S IN THE BOX? 🥩 1kg ribeye on the bone 🥩 1kg one-bone wing rib 🥩 500g chateaubriand 🥩 2 x 200g onglet steaks 🥩 1kg picanha Plus expert guides and recipes to help you perfect every cut. If you’ve got an EGG, take it even further with a Cast Iron Searing Grid or Cast Iron Skillet — flawless char, exceptional flavour. Flowers fade. Great steak memories don’t. 🔥 Tap the link in bio to explore the Steak Box.

Know the difference? Nöni Stainless Steel vs Quenched Iron Our range of Nöni pans, each one made from a single sheet of non-nickel stainless steel. Cooks like iron but cleans like stainless steel. Perfect for acidic dishes. Our extensive range of Quenched Iron pans, each one made from a single sheet of wrought iron, as durable as cast iron but half the weight. Perfect for oil based cooking: searing, grilling and frying. View the range in our bio

WIN an EGG + Solidteknics pans Based in Australia, Solidteknics crafts exceptional pans, perfect for the Big Green Egg. Solidteknics pans are free from toxins, heavy metals or synthetic coatings, it is durable enough to last for centuries, whether you use it on a gas, induction or electric hob, in an oven, or outside on an open fire or grill. These pair perfectly with a Big Green Egg MiniMax - small but mighty. This is an EGG for taking on adventures as well as dining at home. Follow @biggreenegguk and @solidteknicsuk and tag a friend for a chance to win a MiniMax EGG and a set of Solidteknics pans. Closing Date: Fri 31st October COMPETITION CLOSED

SUNFLOWERS, sunshine & the last of the peaches 🌻 ☀️ 🍑 Moments in my kitchen are just as important as the recipes. I like to think of each dish as a conversation, between ingredients, between friends and between the seasons themselves 🔥 all cooked over my mighty Mini Max @biggreenegguk makes life even better 💚 #emilyscottfood #seaandshore #homeshores #timeandtide #acookandherkitchen #biggreeneggchampion #biggreenegguk

Sri Lankan Prawn Curry This one's all about BIG flavour cooked over fire 🔥 Creamy coconut milk, punchy spices, fresh lime and jumbo prawns all bubbling away in a SolidTeknics pan on the Minimax Big Green Egg. It's fast (ready in under 30 mins) and has a perfect balance of spice, creaminess, and zing! Tip: Always use prawns in shells for this dish as it adds more depth of flavour. And don't skip the lime squeeze at the end, it makes the whole dish pop! Ingredients 2 tbsp coconut oil 1/2 Red Onion sliced Garlic, Ginger & Lemongrass Green Finger Chilli's Curry Leaves (always use fresh) Cinnamon stick, Curry power, Turmeric, Kashmiri chilli 2 Tomatoes Dijon Mustard & Coconut oil blend 4-6 Jumbo Prawns 🦐 Coconut Milk Fresh Lime Salt & Pepper Set your Big Green Egg for medium-high heat 180/200c or 350/390f (direct cooking) #biggreenegg #currystagram #seafooddinner #onepanmeal #easyrecipe #bge #bgeukchampion #solidteknics #easyrecipesathome

Midweek meals, made simple. From staple spaghetti to a quick seared steak, the Nöni Lightning Skillet handles it all. Ultra-light, toxin-free, and crafted from a single sheet of stainless steel — buy it once, use it for life. Works on any hob, in the oven, or over an open fire.

ONE PAN LENTIL SHAKSHUKA A nourishing, flavour-packed dish that comes together in just one pan — perfect for slow mornings or easy weeknight dinners. This beautiful recipe was cooked in our much-loved Solidteknics Nöni Lightning Skillet — a versatile kitchen essential we reach for daily. Its seamless, ultra-light stainless design heats up fast and evenly, making it a dream to cook with (and clean). Here’s how to make it: 🧄 INGREDIENTS Base: 1 small brown onion, finely chopped 1 garlic clove, minced 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground coriander Pinch chilli flakes 2 tbsp chopped tomatoes (optional) 1 cup brown or green lentils 3 cups water Salt & pepper Toppings: 4 eggs 1 large handful baby spinach ½ cup Greek yoghurt Handful crushed pistachios Fresh coriander (optional) 👩‍🍳 METHOD 1) Sauté onion in olive oil for 3 mins. Add garlic + spices and cook for 1 min. 2) Stir in tomatoes + lentils, then pour in hot water. Simmer 20–25 mins until lentils are tender. 3) Crack in eggs, cover, and cook for ~5 mins until whites are set and yolks are soft. 4) Top with spinach, yoghurt, pistachios, and coriander. 5) Serve hot with crusty bread!