Father's Day Recipes with James Strawbridge

4th Jun 2021

As a chef, James Strawbridge creates recipes and develops new products for food brands. As a photographer, he shoots and styles the recipes he’s developed for social media, websites and his books! Passionate about cooking seasonally with local produce, James works with a range of food clients across the Southwest, delivering innovative content from his home studio.

On television, James presented The Hungry Sailors (ITV) and It’s Not Easy Being Green (BBC). He also makes appearances on Escape to the Chateau (C4). When he’s not cooking or shooting photos, James can be found gig rowing, gardening or painting.

James Strawbridge

Joining us for the virtual event? Here’s everything James will be using to cook up a Dad – worthy dinner during the virtual event (and they’re perfect Father’s Day gift ideas too!)

Product Collage

Can’t wait to tantalise those tastebuds?

Cook up a storm ahead of the virtual event with James’ Garden BBQ Burger and Summer Salad – a dish which gloriously proves that food cooked outdoors always tastes better!

Garden BBQ Burger and Summer Salad

Serves 2

10 minutes prep

10 minutes cooking.


    • 400g beef mince
    • 1/2 shallot, diced and sautéed, allow to cool
    • 1/2 beaten egg
    • 1 tbsp plain flour
    • 1/2 tsp grated nutmeg
    • Pinch of sea salt and cracked black pepper
    • 2 ciabatta rolls
    • 2 tsp mustard mayo
    • 2 slices of tomato
    • 2 little gem leaves
    • 2 slices of smoked cheese
    • 2 padron peppers
    • 2 Dill pickles [optional]

For the slaw:

  • 1 carrot, grated
  • 1/4 red cabbage, shredded
  • 1/2 kohl rabi or fennel, grated
  • 2 tbsp mayo
  • 1 tbsp chives, finely chopped
  • 1 tsp cider vinegar
  • Pinch of sea salt

To serve: garden salad with olives, sprouted seeds, herbs and mixed leaves


  1. Start by forming up your beef patties. Using your hands, mix the cooked shallot with beef mince, egg and flour - and season. Create two large patties and place them in the fridge.
  2. Combine your slaw ingredients in a large mixing bowl and stir in the mayo and vinegar. Season to taste.
  3. Preheat your Garden Trading BBQ with charcoal and wait until it turns to white hot glowing embers. Then, having removed them from the fridge, cook your patties for 4-5 mins on each side. During the last couple of minutes, melt your cheese on top of your burger, add on your padron peppers to blister and toast your buns.
  4. Spread your base with mustard mayo, then add your lettuce, gherkins and cooked cheeseburger - followed by a slice of tomato and a good handful of slaw.
  5. Skewer the top on with a charred padron pepper and serve with a salad on the side, simply dressed with oil and balsamic vinegar.

James Strawbridge

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