Grill Smoke BBQ

The best chargrilled ibérico pork ribs you will eat in this world or the next Giles Coren

Ember Yard is smokin' hot Marina O Loughlin

Ember Yard gives you a nice warm glow all over Zoe Williams

There's so much more to barbecues than sausages and burgers. At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables.

You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter's day; there's no need to wait for the summer to get the barbecue out.

Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings.

The smoky, rich taste of food cooked over an open fire is one of life's true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.

From the very first time I worked with Ben, I knew he would go far. He's an amazing chef, and his talent and creativity shine through in these fantastic recipes - Jason Atherton