Expert Chef Reveals 5 Delicious Recipes You Can Make On Your Fire Pit

as ‘solo fire pit’ rising by 300% and ‘smokeless fire pit’ increasing by 100%*. However, if you’ve invested in one but are struggling to get your money’s worth, using it as an outdoor stovetop is a great idea!

With temperatures set to soar again throughout summer, a lot of us will be heading into the garden to cook and using your fire pit is one alternative to breaking out the full BBQ. And even when summer has come to an end, cooking on a fire pit is a fun and cost-efficient way to cook long into the autumn months.

Home & Garden Retailer VonHaus have teamed up with Loopy Folkes, Chef and Shoot Stylist at The Seed Group to create some amazing recipes, savoury and sweet, that you can cook on your fire pit.

Ultimate Chicken Burger

Ingredients: Makes 3 burgers 

  • 6 boneless chicken thighs
  • 6 rashers of streaky bacon 
  • 3 slices of cheddar
  • 3 brioche buns 
  • 1 red onion 
  • 1 large tomato
  • 1 cos lettuce 
  • Cornichons 
  • Mayonnaise 

Dry Rub: 

  • 2 tsp dried coriander 
  • 2 tsp cayenne pepper 
  • 2 tsp onion powder 
  • 2 tsp garlic powder
  • 2 tsp dried tarragon
  • 2 tsp smoked paprika 
  • ½ tsp ground cumin 
  • Pinch of salt and pepper


Mix the dry rub ingredients together and rub into your chicken thighs. Leave overnight if possible, or for a few hours if not. Light your fire pit and leave the wood to burn down to embers. Before placing the grill onto the fire pit, pop the onion whole into the edge of the embers. Put the grill and hot plate on and season your chicken thighs, then put them onto the grill. Turn regularly to get an even cook.

Put the bacon on the hot plate and turn once nice and crispy. Toast the burger buns on the hot plate with any remaining bacon fat and once golden, pop the rashers onto the burger base and spread a generous amount of mayonnaise onto the lid of your bun. 

The chicken will take about 10 minutes to cook; once ready, place a slice of cheddar on three of the chicken thighs, leave for 2 minutes to let the cheese melt then stack a non-cheesy chicken thigh on top of a cheesy one and pop onto your bacon and mayo burger bun.

Using oven gloves, remove the grill and grab your onion out of the charcoal, give it a quick rub to remove some of the char, then squeeze it gently onto a board, the delicious soft-cooked onion with slide out. Top your burger with rings of red onion, sliced tomatoes, cornichons and lettuce.

Kebabs with Flatbreads


For the koftas:

  • 500g lamb mince
  • A handful of white breadcrumbs
  • 2 tsp chilli salt (dried chilli flakes and sea salt) 
  • Pinch of black pepper
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander 
  • 1 tsp ground cinnamon 

For the kebabs:

  • 1 courgette, cubed 
  • 1 red onion, into chunks
  • 200g mushrooms, halved 
  • Halloumi cut into chunks 
  • 3 mixed colour peppers 


  • 200g self-raising flour
  • 1 generous tsp baking powder
  • 150g natural yoghurt


  • Handful of fresh herbs (parsley, coriander, mint)
  • Tzatziki 
  • 1 bag of mixed salad leaves
  • 1 lemon


Light your fire pit and let the wood burn down while you make the lamb koftas. In a mixing bowl, mix together all the kofta ingredients, making sure everything is well combined. Chop up the other kebab vegetables and then shape your kofta mix into small oblong shapes. Start building the kebabs by skewering the vegetables, halloumi and the koftas on; once the skewers are full, put them onto the grill over the fire pit. Rub the peppers with olive oil and season generously then place them straight on to the embers, be sure to turn the regularly, once they are charred all over remove to a bowl and cover with cling film for 5 minutes, then peel the skins off them before tearing them into strips. 

While the kebabs cook, make the flatbreads up by mixing all the ingredients together and giving it a knead for 1 minute. Roll out the dough and cut it into generous triangles. The kebabs will take about 8 minutes so once they are cooked, take them off the grill onto a serving plate to rest. Put the grill as low as you can to the embers without touching them and pop on the flatbreads. They will get a lovely char on them quickly so be sure to flip them over a few times, so they get cooked all over and little pockets of air appear. 

To serve, place the flatbreads on the serving plate with the kebabs on top, dress with a handful of salad, wedges of lemon, plenty of chopped fresh herbs, torn charred peppers and dollops of tzatziki.

Salted Caramel Chocolate Pots

Ingredients: Serves 3

  • 150g dark chocolate 
  • 50g milk chocolate
  • 50g butter
  • 150g caster sugar
  • 100g plain flour 
  • 3 eggs 
  • 3 tsp salted caramel
  • 100ml double cream


First, light your fire pit and then crack on making the pots while the fire burns down.

Put the chocolates and butter into a pan and place on the grill, stir until everything has melted. Mix your eggs and sugar together then stir into the melted chocolate and fold in the flour. Pour into 3 camp mugs and spoon in a dollop of salted caramel into the middle of each one.

Put all three into your dutch oven with a full mug of water, put the lid on and some embers on the top, and leave to cook in the embers of the fire pit for 12 – 15 minutes. They should be lovely and gooey in the centre, perfect for enjoying around the fire pit with friends with a drizzle of cream.

For even more recipes, you can find the full piece here.

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