Mixed Grill


2 lamb back straps

250g beef fillet

500g calves liver, halved

500g lamb’s kidney, halved to make a butterfly

2 blood sausage,

1 loaf crusty sourdough bread

2 onions, peeled, halved and grilled

4 large grilling tomatoes, halved

250g butter

1 sprig of parsley, to garnish, can be re used



After cutting your meat, season with generous amounts of salt, pepper and olive oil. Sear the meat on a hot BBQ. Turn meat every few minutes. Cook tomato and onion on the edge of the BBQ where it is cooler. Cut a thick piece of bread and toast on BBQ.

Once toasted, lather butter on toast. Plate up your meat and veggies and garnish with sprig of parsley.