Melissa Food

Melissa Food Recipes, barbecue and handy food tips from award-winning writer and broadcaster Melissa Thompson.
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Author of Fired Up (out March 26) and Motherland: A Jamaican Cookbook (available now from all bookshops)

01/07/2026

BBQ SUMMER SERIES EP. 2

Lovely lazy summer afternoon cooking with the beautiful for lunch with a few friends. I made a couple of my favourite recipes from my cookbook Fired Up, hot-smoked trout and then grilled courgettes with ricotta, lemon and chilli.

They joined some dishes from Sami's stunning book Boustany, all kissed by fire and smoke turning the most simple ingredients into an occasion to remember. Everything came together perfectly to be enjoyed with friends outdoors amongst the herbs and flowers of Sami's garden.

Truly the perfect day ☀️

30/06/2026

ad | Canarian chicken, mojo sauce & salt-baked , all cooked on the Master Touch. This dish saved our holiday to Tenerife when I was a kid and to recreate it with Jersey Royals is the dream, and perfect for long summer nights ☀️
Keep an eye out for an exciting competition between & at the end of the week, it's pretty special.

Ingredients (serves 4-6): 6 chicken legs, bone exposed. Two red peppers, and 1 onion, skins blackened and then peeled. Blitzed with 3 garlic cloves, 80ml sherry vinegar, 80ml extra virgin olive oil, 1tsp ground cumin, 1tsp smoked paprika. Use 4tbsp of the sauce to marinated the chicken in for at least 2 hours.
500g Jersey Royals boiled in 1l water with 60g sea salt, first with the lid and then remove the lid and cook until the water evaporates. Cook the chicken indirect at the same time, and once the internal temp reaches 70C, crisp up the skin over direct heat. Serve and be generous with the mojo sauce.

25/06/2026

Make this - a 3-ingredient lemonade, based on the Brazilian limeade.
All you need is 500-600ml cold water, 3 lemons zested & de-pithed, 200g sweetened condensed milk and a pinch of Maldon Sea Salt 👌🏽🍋

Blended in my Magimix UK

11/06/2026

AD | You know I'm happy to put the work in for a barbecue but do you know what else makes me happy? Having put all the effort into the prep so all I have to do is cook it. 

They've got two boxes, a meat and a veggie one and they were beautiful and generous. The chicken was stunning and the lamb chops? Top 3 lamb chops of my life. And the veggie box was so thoughtful - the soya and pineapple tikka was delicious. We loved it.

They're only on for a limited time so trust me on this one - they're well worth your while.

10/06/2026

AD | A summer roast with Le Creuset UK for when you want the comfort with an added bit of sun.
Smoked and shredded lamb, baked focaccia with griddled vegetables and crispy Jersey Royals all made easy in the Le Creuset iconic BBQ collection. It's box-ready - no need to season before use - cleans easily and can be used in all grilling scenarios from direct fire cooking to low & slow. I love it.

07/06/2026

Curry mutton 🇯🇲
AD | Cooked on the Weber Grills - UK Master Touch using lovely Ginger Pig Ltd mutton. This is the Curry Oxtail recipe from my cookbook Fired Up, repurposed. The mutton's marinated, then smoked and then braised. It's really really tasty.
The Ginger Pig probably won't get more mutton til September but try it with oxtail or beef shin would work too.
PS And don't tell me it's not curry season. It's always curry season.

Embers Fire Festival was a dream. Fire, food, frolics and friends. I cooked some oysters with chicken fat butter, joine...
07/05/2026

Embers Fire Festival was a dream. Fire, food, frolics and friends.
I cooked some oysters with chicken fat butter, joined by scotch bonnet, chives and some other friends. Grilled them in the fire bowl and had the best time chatting to Shauna who hosted the fire stage with gusto. The best bit for me is seeing people who've never had an oyster before, fall in love with them. Cooked oysters are a great gateway to the beautiful world of bivalve appreciation.
Huge congratulations .lad & . .fire.festival's success was testament to the brilliant community you've built both locally and in the fire world. Ace to meet some new folk and hang out with old friends and even join Team for a tiny bit.
Thank you .studio for the gorgeous photos 🔥

01/05/2026

Scallops with Wild Garlic & Nduja butter cooked in the half-shell straight in the coals. The Weber Grills - UK Go Anywhere (ad) is the perfect grill for this: it's relatively shallow and you can see everything going on in it. Love Logs charcoal, Disco Scallops (look them up, they're great).
What's everyone eating this beautiful Bank Holiday? Whatever it is, enjoy! ☀️

01/05/2026

Scallops with Wild Garlic & Nduja butter grilled in the half-shells directly in the coals on the Weber Grills - UK Go Anywhere (ad).
I love these grills; small but mighty. Cooked with Love Logs ash charcoal.
Happy Bank Holiday weekend - what are you cooking?

The BEST day HQ celebrating his new BBQ book & incoming TV show with .Cooked alongside - their dishes were so beautifu...
24/04/2026

The BEST day HQ celebrating his new BBQ book & incoming TV show with .
Cooked alongside - their dishes were so beautiful and 60 Chicken Fat Oysters on the Master Touch and Go Anywhere? Completed it mate.
Jamie's book is great - make the Smashed Lamb Wraps, they're epic - and the whole team were incredible. Shout out to .ren
& and always to who has done so much for BBQ in the UK and always takes us on the best adventures. Honestly, days like these are why this never gets old. Cooking over fire is the greatest ☀️
(Also keep an eye out for the TV series - kicks off May 5 and , & me are all cooking in it)

A really fun episode of The Kitchen Cabinet recorded in Swindon tonight but bittersweet as it's our brilliant producer D...
22/04/2026

A really fun episode of The Kitchen Cabinet recorded in Swindon tonight but bittersweet as it's our brilliant producer Dan's final show. He's been with the company for 23 years and produced TKC for seven, and he's brilliant. Fun, funny, kind, excitable, irreverent and obsessive. Bye Dan (). We'll miss you loads.

UPDATE: sold out!On Thursday May 14 Jad & Aga and I are joining forces once again for a one-night supper club at their ...
17/04/2026

UPDATE: sold out!
On Thursday May 14 Jad & Aga and I are joining forces once again for a one-night supper club at their beautiful Reigate restaurant.
Expect a menu full of treats from both our cookbooks such as Grilled Leeks with Walnut Romesco & Sumac, Prawn & Sea Bass Ceviche with Lime, Pomegranate Molasses, Burnt Chilli Oil & Plantain Crisps, Charcoal-grilled Piri Piri Wings, Grilled Lamb Chops with Smoked Freekeh & Green Sauce and loads more. Swipe for the full menu
The last one, last year, was a real treat and I can't wait to be back cooking in their beautiful restaurant alongside their brilliant team once again.
We'll have copies of our books for sale too. Booking link in our bios. Come through 🔥

We won our netball final tonight after previously losing by one goal (on two occasions) and it feels amazing. Especially...
15/04/2026

We won our netball final tonight after previously losing by one goal (on two occasions) and it feels amazing. Especially as I was so tired I forgot to put a sports bra on.
I love our team and love this sport so much (and we play much better than we can jump for photos, see the last 2 pics ⛹🏾‍♀️) 🏀

(We missed you , Rachel & Jess)

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