Here at CENA we’re sad that we’ve waved goodbye to summer and the nights are starting to draw in. Our gorgeous outdoor kitchens really come into their own when the long, light evenings and warm weather means there’s no better place to be than relaxing in your very own garden. But there is something really special about taking advantage of a sunny, crisp autumnal day, pulling on a sweater and gathering friends and family in your garden for an alfresco meal. Yes the weather in the UK can make an outdoor kitchen a little tricky to enjoy at times but when the sun shines in autumn and winter it is beautiful. The addition of a fire pit and a few warming drinks will mean you won’t want to go inside!

Introducing Mark Lloyd

That’s why we set professional foodie and talented TV chef Mark Lloyd a challenge this autumn – to create a series of warming, autumnal recipes that can be cooked on an outdoor kitchen or BBQ, or indeed in your regular kitchen if you simply can’t wait for a dry and sunny day! And exactly as we expected, he’s come up with some truly mouth-watering creations for us. Read on and be inspired to take your outdoor cooking to a whole new level this autumn. We’re kicking off with Pan Haggarty, a tasty and comforting side dish for a cool evening…

Pan Haggarty

Mark says: “This is a traditional Northumbrian dish of sliced potatoes, onions, carrots and bacon, baked in a skillet and topped with cheese. It’s a dish I grew up with and is the perfect side dish for literally anything else you cook on the grill – steaks, chops, filet… By cooking it in a cast iron skillet, it’ll keep the heat really well while you enjoy dining in the open air this autumn.

Ingredients

  • 150g butter (divided)
  • 2 white onions (peeled and thinly sliced)
  • 2 large carrots, peeled and thinly sliced
  • 4 large potatoes (bakers like Russet or Idaho, peeled and thinly sliced)
  • 150g cheddar cheese (aged, grated)
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 rashers good streaky smoked bacon, thinly sliced, cooked until almost crispy

Method:

Preheat your grill to medium (or oven to 170ºc if you’re cooking indoors!).

Melt 50g of butter in a large, heavy based pan over a medium heat, add the onions and cook gently until the onions are almost clear. Don’t be in a hurry, this should take 8-10 minutes, it gives you beautiful golden onions but doesn’t burn the butter.

Melt 50g of the butter in a skillet or heavy-based pan, then start with a layer of potatoes, topped with some of the onions, cheese and bacon, then add another layer of potatoes and repeat. You want to aim for 4 layers if possible.

Place the pan on the side burner and cook without shaking or stirring until the butter starts to bubble up then transfer to the grill and cover for 30 minutes (or the oven!).

Remove from the grill/oven and dot 50g of butter over the potatoes, increase the heat and return to the grill oven for 10 mins or until the top layer of potatoes are golden and crispy.

Get your very own CENA outdoor kitchen!

Inspired to get your own outdoor kitchen? Take a look at some of the latest CENA outdoor kitchen installations here.