GLAZED ROTISSERIE PICANHA WITH CHILLI SALT | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

50 Recipes

We’re constantly blown away by how many chefs and celebrities choose to cook on a Big Green Egg either at work or at home. So, to help celebrate our 50th birthday, we tasked this star-studded community with creating 50 brand-new recipes that capture what they love about the EGG.

GLAZED ROTISSERIE PICANHA WITH CHILLI SALT | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Join the Celebrations 50 recipes from our famous friends

Karan Gokani Chef and Founder of Hoppers restaurants | 50 recipes | 50th Anniversary | Easter Feast | Slow cooked Lamb Shoulder | Big Green Egg

THE HOPPERS RESTAURATEUR Karan Gokani

OPEN-FIRE MAGIC

Karan Gokani grew up in Mumbai before moving to the UK to pursue a short-lived career as a lawyer. His real passion was always food. Inspired by the open-fire cooking of Sri Lanka and South India, he opened his first Hoppers restaurant in Soho in 2015, followed by two more London branches. Karan has been cooking at home on a Big Green Egg for several years. He loves the versatility it offers and the sense of control. The flavours it creates, he says, are like “someone lighting a fire in autumn down your street and you being able to smell it when you come outside”.

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50th Anniversary | 50 recipes | Will Greenwood | Big Green Egg

The England rugby legend Will Greenwood

Vibrant Thai flavours

World Cup-winning rugby union centre Will Greenwood owns a Big Green Egg and loves firing it up to feed his family and friends. He doesn’t claim to be quite as adept with an EGG as he was with an egg-shaped ball, but he’s slowly building his skills, cook by cook. For his two recipes, he rustled us up a chicken pad thai with a side of spicy prawns – simple, healthy, but absolutely packed with vibrant flavours.

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Tom Aikens

The Michelin-starred maestro Tom Aikens

Elevated ingredients

At work, Tom Aiken is a master of Michelin-starred dining, overseeing acclaimed restaurants everywhere from Tokyo to London. At home, he looks to simpler fare, using his EGG to elevate the flavours of high-quality ingredients. He has gifted us five fantastic recipes, including a whole baked sea bass, a Brazilian-style steak, and a scallop dish so uncomplicated it doesn’t need plating.

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