RECIPES - Goodness in a Bowl

5 GOLDEN RULES FOR THE BBQ SAUSAGE

GINAB — Mon, 25 May 2026 11:27:03 +0000

There is a massive difference between a sausage that is simply charred on the outside and one that is perfectly grilled—juicy, snap-in-the-mouth, and packed with depth.

Whether you are prepping a classic hot dog for a quick lunch or grilling premium artisan sausages for a weekend gathering, mastering the BBQ technique is all about heat control and the right seasoning.

To help you elevate your next cookout, we’ve put together the ultimate guide to grilling sausages, featuring two of our signature spice blends to take the flavour to the next level.

The Ultimate BBQ Sausage

Course Main Course

Cuisine BBQ

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Equipment

BBQ
Coals

Ingredients

4 Premium Pork Sausages (or high-quality hot dogs)
4 Hot Dog Buns
1 tbsp Olive Oil for brushing
2 tbsp Burger Seasoning by Goodness In A Bowl (see Notes below to shop)

Instructions

Prep the BBQ (Two-Zone Cooking): Set up your BBQ for two-zone cooking. Create a direct heat zone (hot coals) and an indirect heat zone (no coals underneath). Aim for a medium ambient temperature of around 180°C.
Season the Sausages: Lightly brush your sausages or hot dogs with a touch of olive oil. Dust them evenly with either our Burger Seasoning (for that bold grill-house flavour) or our Pork Rub (for a herbaceous, savoury depth). Let them sit for 5 minutes while the grill stabilises.
The Gentle Start (Indirect Heat): Place the sausages on the indirect heat zone first. Close the BBQ lid and let them cook gently for about 10–12 minutes. This ensures the inside cooks through perfectly without splitting the skins.
The Perfect Sear (Direct Heat): Move the sausages over to the direct heat zone for the final 2–3 minutes. Roll them frequently until they develop a beautiful golden-brown crust and that signature BBQ snap.
Toast the Buns: Slice your buns and place them face-down on the direct heat for just 30 seconds until lightly toasted. Assemble immediately with your favourite condiments.

Notes

The post 5 GOLDEN RULES FOR THE BBQ SAUSAGE first appeared on Goodness in a Bowl.

WILD MUSHROOM & THYME “ORZOTTO”

GINAB — Sun, 08 Feb 2026 23:02:02 +0000

Wild Mushroom & Thyme ‘Orzotto’

A sophisticated twist on the classic Italian risotto. Using pearl barley instead of Arborio rice provides a wonderful nutty flavour and a satisfying "al dente" bite that never goes mushy. It’s a hearty, earthy dish perfect for a meat-free Monday.

Course Light Lunch, Main Course

Cuisine Fusion, Healthy, Mediterranean

Keyword Barley, Mushrooms, Orzotto, Thyme

Prep Time 30

Cook Time 35

Total Time 1 5

Servings 4

Ingredients

250 g Pearl Barley rinsed
400 g Mixed Wild Mushrooms
1 lt Hor Vegetable Stock
2 Shallots finely diced
2 Garlic Cloves minced
1 tbsp Extra Virgin Olive Oil

Fresh Thyme Leaves

A Splash of Dry White Whine

Instructions

Sauté the shallots and garlic in olive oil until softened.
Add the mushrooms and cook until golden brown
Stir in the pearl barley, ensuring every grain is coated in oil
Deglaze with white wine, then add the stock one ladle at a time, stirring occasionally
Cook for 30–35 minutes until the barley is tender but firm. Top with fresh thyme before serving

Notes

Elevate your meat-free Mondays with our Wild Mushroom & Thyme ‘Orzotto’. A nutritious, nutty alternative to traditional risotto using pearl barley for the perfect al dente texture. Discover this healthy, earthy British twist today!

The post WILD MUSHROOM & THYME “ORZOTTO” first appeared on Goodness in a Bowl.

BARLEY & ROASTED BEETROOT SALAD

GINAB — Sun, 08 Feb 2026 13:12:18 +0000

BARLEY & ROASTED BEETROOT SALAD

This vibrant salad is a feast for the eyes and the gut. We use Hulled (Decorticato) Barley here for its superior fibre content. The sweetness of the roasted beetroot balances the salty feta, while the barley provides a robust base that keeps you full until dinner.

Course Comfort Food, Light Lunch, Salad

Cuisine Fusion, Healthy

Keyword Barley, Beetroot, Feta, Salad

Prep Time 10

Cook Time 30

Total Time 40

Servings 2

Equipment

1 Mixing Bowl
1 Pan

Ingredients

200 g Hulled Barley cooked and cooled
3 Medium Beetroot roasted and cubed
100 g Feta Cheese crumbled
50 g Walnuts (for crunch) toasted
1 tsp Vegetable Seasoning by Goodness In A Bowl (see Notes below to shop)

A large handful of fresh flat-leaf Parsley, chopped

Dressing: Lemon juice, olive oil and Vegetable Seasoning

Instructions

Roast the beetroots in their skins until tender, then peel and cube once cooled.
In a large bowl, toss the cooked hulled barley with the beetroot and parsley.
Gently fold in the feta and walnuts to avoid staining the whole salad purple!
Drizzle with the lemon dressing and serve chilled or at room temperature.

Notes

Add a burst of colour to your lunch with our Rainbow Barley Salad. Featuring fibre-rich hulled barley, roasted beetroot, and salty feta, it’s a vibrant, healthy meal that’s as filling as it is beautiful. Perfect for meal prep!

The post BARLEY & ROASTED BEETROOT SALAD first appeared on Goodness in a Bowl.

WINTER BARLEY & LAMB BROTH

GINAB — Sat, 07 Feb 2026 23:51:52 +0000

Winter Barley & Lamb Broth

Nothing says "British Winter" like a thick, steaming broth. This is a one-pot wonder where the barley acts as both a nutritional powerhouse and a natural thickener.

Course Comfort Food, Main Course

Cuisine British

Keyword Barley, Lamb, Soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings 4

Equipment

1 Large Pot

Ingredients

150 g Pearl Barley
500 g Lamb Neck or Shoulder diced
2 Carrots chopped
2 Celery Sticks chopped
1 Leek chopped
1.5 lt Beef or Lamb Stock
2 Bay Leaves
1 tsp Vegetable Seasoning by Goodness In A Bowl (see Notes below to shop)

Instructions

Brown the lamb in a large pot, then remove and set aside.
Soften the vegetables in the same pot.
Return the lamb and add the rinsed barley, stock, bay leaves, and spices.
Simmer on a low heat for at least 1.5 to 2 hours. The lamb should be meltingly tender and the broth thickened by the barley.

Notes

Nothing says “British Winter” like a thick, steaming broth. This is a one-pot wonder where the barley acts as both a nutritional powerhouse and a natural thickener. As it simmers with the lamb and root vegetables, it releases starches that create a rich, silky consistency without the need for flour.

The post WINTER BARLEY & LAMB BROTH first appeared on Goodness in a Bowl.

SMOKY CHICKEN SEASONING WINGS

GINAB — Mon, 26 Jan 2026 23:16:19 +0000

SMOKY CHICKEN SEASONING WINGS

These Smoky Chicken Seasoning Wings are the ultimate crowd-pleaser, whether you're hosting a match-day gathering or looking for a tasty weekend treat. Roasted until the skin is irresistibly crispy while the meat remains succulent, they are simple to prepare and even easier to disappear!

Course Comfort Food, Main Course

Cuisine BBQ, British

Prep Time 15

Cook Time 30

Total Time 45

Servings 2

Equipment

Oven
Baking Tray
Mixing Bowl

Ingredients

1 kg Chicken Wings (tips removed, split into flats and drumettes)
1 tbsp Vegetable Oil or Melted Butter
3 tbsp Chicken Seasoning by Goodness In A Bowl (see Notes below to shop)

Fresh coriander or parsley, finely chopped (for garnish)

Lime or lemon wedges, to serve

Optional: A side of cool soured cream or blue cheese dip

Instructions

Prepare the oven: Pre-heat your oven to 200°C (180°C Fan/Gas Mark 6). Line a large baking tray with parchment paper or place a wire rack over the tray for extra crispiness.
Coat the wings: Pat the chicken wings dry with kitchen paper (this is key for crispy skin!). In a large bowl, toss the wings with the oil and the Chicken Seasoning blend until every wing is thoroughly coated.
Arrange: Place the wings on the tray or rack in a single layer, making sure they aren't touching so the air can circulate.
Bake: Roast for 25-30 minutes. Turn the wings halfway through the cooking time to ensure an even, golden-brown colour on both sides.
Crisp up: If you like them extra crunchy, turn the oven up to 220°C for the final 5 minutes, keeping a close eye on them so they don't burn.
Garnish and serve: Remove from the oven and let them rest for a minute. Sprinkle with fresh herbs and serve hot with citrus wedges on the side.
Top Tip: For maximum flavour, coat the wings in the seasoning a few hours in advance (or even overnight) and keep them in the fridge. The salt in the rub will help draw out moisture, resulting in even crispier skin once roasted!

Notes

By using our signature Chicken Seasoning blend, these wings achieve a perfect balance of aromatic herbs and a subtle smoky finish.

The post SMOKY CHICKEN SEASONING WINGS first appeared on Goodness in a Bowl.

SAUSAGE & POTATO TRAYBAKE

GINAB — Mon, 26 Jan 2026 23:05:45 +0000

SAUSAGE & POTATO TRAYBAKE

This Pork Rub Sausage & Potato Traybake is the ultimate stress-free midweek dinner. A complete meal prepared in a single tin, where the heat of the oven transforms simple sausages and potatoes into a feast of flavours.

Course Main Course

Cuisine British

Prep Time 10

Cook Time 40

Total Time 50

Servings 4

Equipment

Oven
Roasting Tin

Ingredients

8 Premium Pork Sausage
800 g Potatoes (Maris Piper or King Edward work best) (cut into wedges)
2 tbsp Extra Virgin Olive Oil
3 tbsp Pork Rub by Goodness In A Bowl (see Notes below to shop)
1 Red Onion (cut into wedges)

A few sprigs of fresh rosemary

Salt and black pepper to taste

Sliced bell peppers or cherry tomatoes optional

Instructions

Prepare the oven: Pre-heat your oven to 200°C (180°C Fan/Gas Mark 6).
Season the potatoes: In a large roasting tin, toss the potato wedges and red onion with the olive oil and half of the Pork Rub. Ensure everything is evenly coated.
Add the sausages: Place the sausages on top of the potatoes. Sprinkle the remaining Pork Rub over the entire tray and tuck the rosemary sprigs in between the ingredients.
Roast: Bake for 35-40 minutes. Halfway through, turn the sausages and give the tray a gentle shake to ensure the potatoes crisp up evenly on all sides.
Check for crispness: The dish is ready when the sausages are golden brown and the potatoes are crispy on the outside and fluffy in the middle.
Serve: Bring the tin straight to the table for a rustic, communal feel.
Optional: For an extra burst of flavour, add some sliced bell peppers or cherry tomatoes during the final 10 minutes of cooking. They add a lovely sweetness and a vibrant pop of colour to the tray.

Notes

The secret lies in our Pork Rub blend, which creates a beautifully spiced crust, perfectly balancing the savoury notes of the meat with the earthy sweetness of the roasted potatoes.

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The post SAUSAGE & POTATO TRAYBAKE first appeared on Goodness in a Bowl.

PAN-SEARED “RUBBED” SALMON FILLETS

GINAB — Mon, 26 Jan 2026 22:53:06 +0000

PAN-SEARED “RUBBED” SALMON FILLETS

Don't let the name fool you—this seasoning is spectacular on oily fish like salmon. A quick, 10-minute dinner.

Course Light Lunch, Main Course

Cuisine Fusion, Healthy

Prep Time 5

Cook Time 8

Total Time 13

Servings 2

Equipment

Frying Pan

Ingredients

2 Salmon Fillets
1 tbsp Salmon Seasoning by Goodness In A Bowl (see Notes below to shop)
1 tbsp Olive Oil

Serving suggestion: Steamed tenderstem broccoli and quinoa

Instructions

Rub: Press the skinless side of the salmon fillets firmly into a plate covered with the Salmon Seasoning blend until well-coated.
Sear: Heat oil in a non-stick frying pan over medium heat. Place salmon in the pan, seasoned-side down.
Cook: Cook for 3–4 minutes on the seasoned side (watch the sugar doesn't burn!), then flip and cook for another 3 minutes on the skin side until cooked through.

Notes

The brown sugar in the Salmon Seasoning blend creates a “blackened” crust on the salmon that contrasts perfectly with the delicate pink fish inside.

The post PAN-SEARED “RUBBED” SALMON FILLETS first appeared on Goodness in a Bowl.

LEMON & CINNAMON ROOT VEGETABLES

GINAB — Mon, 26 Jan 2026 22:38:40 +0000

LEMON & CINNAMON ROASTED ROOT VEGETABLES

A tray of golden, caramelised root vegetables seasoned with our Vegetable Seasoning blend. The subtle hint of cinnamon enhances the natural sweetness of the vegetables, while the lemon peel provides a zesty finish.

Course Side Dish

Cuisine British, Fusion, Mediterranean

Prep Time 10

Cook Time 40

Total Time 50

Servings 2

Equipment

Roasting Tin
Oven

Ingredients

800 g Mixed Root Vegetables (peeled and cut into batons)
2 tbsp Olive Oil
2 tbsp Vegetable Seasoning by Goodness In A Bowl (see Notes below to shop)
1 tbsp Honey or Maple Syrup (optional)

Instructions

Preheat: Heat your oven to 200°C (180°C fan).
Toss: Place the vegetables in a large roasting tin. Drizzle with olive oil and sprinkle generously with the Vegetable Seasoning blend. Toss well to ensure the onion flakes and herbs adhere to the veg.
Roast: Roast for 35–40 minutes, turning halfway through, until the vegetables are tender and charred at the edges.
Glaze: Five minutes before the end of cooking, drizzle over the honey if using, and give it one final toss.

Notes

The Dried Lemon Peel and Nutmeg in the Vegetable Seasoning blend transform ordinary carrots and parsnips into something truly special.

Photo credits: Denys Gromov Pexels

The post LEMON & CINNAMON ROOT VEGETABLES first appeared on Goodness in a Bowl.

BBQ ROASTED SWEETCORN

GINAB — Mon, 26 Jan 2026 22:29:05 +0000

BBQ ROASTED SWEETCORN

Give your side dishes a "pitmaster" makeover. This seasoned butter uses the Pork Rub blend to bring a smoky, herbaceous depth to grilled sweetcorn.

Course BBQ, Comfort Food, Side Dish

Cuisine British

Prep Time 5

Cook Time 15

Total Time 20

Servings 4

Equipment

Mixing Bowl
Foil
Oven (or BBQ Grill)

Ingredients

4 Corn Cobs
50 g Butter (softened)
1 tbsp Pork Rub by Goodness InA Bowl

Instructions

Butter Mix: Stir the Pork Rub blend into the softened butter until well combined.
Apply: Smear the seasoned butter all over the corn cobs.
Cook: Wrap each cob in foil and roast in the oven at 200°C for 15 minutes, or place directly on a BBQ grill until charred and tender.

Notes

The smokiness of the paprika and the sweetness of the sugar make the corn sing.

The post BBQ ROASTED SWEETCORN first appeared on Goodness in a Bowl.

SUNDAY ROAST CHICKEN

GINAB — Mon, 26 Jan 2026 22:19:43 +0000

ROAST CHICKEN

Transform a standard supermarket bird into a rotisserie-style masterpiece. This recipe uses our Chicken Seasoning blend to create a sweet and smoky crust while keeping the meat succulent and tender.

Course Main Course

Cuisine BBQ, British

Prep Time 10

Cook Time 1 20

Resting Time 15

Total Time 1 45

Servings 4

Equipment

Mixing Bowl
Roasting Tin
Oven

Ingredients

1.6 kg Whole Chicken
4 tbsp Chicken Seasoning by Goodness In A Bowl (see Notes below to shop)
2 tbsp Softened Butter or Olive Oil
1 Lemon (halved)

Instructions

Prep: Preheat your oven to 200°C (180°C fan). Pat the chicken skin completely dry with kitchen paper – this is vital for a crispy finish.
Season: Mix the softened butter with your Chicken Seasoning to form a paste. Rub the paste all over the chicken, including under the skin of the breast if possible.
Roast: Place the chicken in a roasting tin and insert the lemon halves into the cavity. Roast for 1 hour and 15–20 minutes, or until the juices run clear.
Rest: Let the chicken rest for 15 minutes before carving. The brown sugar will have caramelised with the chicken juices to create a natural "glaze".

Notes

The ultimate way to use the Chicken Seasoning blend. The sugar in the seasoning creates a crispy, mahogany-coloured skin that looks incredible in photos.

The combination of Brown Sugar with both Sweet and Smoked Paprika creates that sought-after “Barbecue” or “Rotisserie” finish—sweet, smoky, and deeply golden.

Photo credits: Denys Gromov Pexels

The post SUNDAY ROAST CHICKEN first appeared on Goodness in a Bowl.

ULTIMATE SLOW-COOKED PULLED PORK

GINAB — Mon, 26 Jan 2026 18:01:24 +0000

ULTIMATE SLOW-COOKED PULLED PORK

Pork is a naturally "sweet" meat, and the acidity of the mustard powder cuts through the fat beautifully, while the cumin provides that deep, earthy soul we associate with slow-cooked meats.

Experience melt-in-the-mouth tenderness with this simple slow-cooked shoulder. Our Pork Rub blend creates a deeply caramelised crust that infuses the meat with smoky, herby goodness over several hours.

Course Main Course

Cuisine BBQ, British, Fusion

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 6

Equipment

Mixing Bowl
Slow Cooker

Ingredients

2 kg Pork Shoulder (boneless and rolled)
4 tbsp Pork Rub byy Goodness In A Bowl (see Notes below to shop)
2 tbsp Apple Cider Vinegar
100 ml Apple Juice or Water

Serving suggestion: Brioche buns and crunchy coleslaw.

Instructions

Rub: Untie the pork if it’s rolled. Pat dry and rub the Pork Rub generously over every inch of the meat. For best results, do this the night before and keep it in the fridge.
Slow Cook: Place the pork in a slow cooker. Pour the apple juice and cider vinegar around the base (not over the meat, or you'll wash off the spices!).
Low and Slow: Cook on 'Low' for 7–8 hours until the meat is tender enough to pull apart with a fork.
The Finish: Shred the meat in its own juices. The mustard and cumin in the rub will have created a rich, savoury gravy.

Notes

This Pork Rub blend is destined for “Low ‘n’ Slow” cooking, but it’s also punchy enough to stand up to high-heat grilling. This is the gold standard for a Pork Rub. The brown sugar creates a “bark” (a dark, flavourful crust) that is highly prized in BBQ circles.

The post ULTIMATE SLOW-COOKED PULLED PORK first appeared on Goodness in a Bowl.

SMOKY GARLIC & HERB PRAWN SKEWERS

GINAB — Mon, 26 Jan 2026 17:40:09 +0000

SMOKY GARLIC & HERB PRAWN SKEWERS

Quick, zesty, and full of flavour. These skewers are an ideal starter or BBQ addition.

Course BBQ, Starter

Cuisine Mediterranean

Prep Time 10

Cook Time 4

Total Time 14

Servings 2

Equipment

Skewers (soaked in water if wooden)
Mixing Bowl
Oven

Ingredients

200 g Raw King Prawns (peeled and deveined)
1 tbsp Salmon Seasoning by Goodness In A Bowl (see Notes below to shop)
1 tbsp Melted Butter or Olive Oil

Instructions

Marinate: Toss the prawns in the melted butter and Salmon Seasoning. Let them sit for 10 minutes.
Thread: Thread the prawns onto the skewers.
Grill: Grill on a high heat (griddle pan or BBQ) for 2 minutes per side until pink and slightly charred.

Notes

The sugar in the Salmon Seasoning blend helps the prawns char quickly without overcooking.

Photo credits: Gerald Jake Abangan Pexels

The post SMOKY GARLIC & HERB PRAWN SKEWERS first appeared on Goodness in a Bowl.

RECIPES - Goodness in a Bowl

5 GOLDEN RULES FOR THE BBQ SAUSAGE

The Ultimate BBQ Sausage

Equipment

Ingredients

Instructions

Notes

THE PERFECT MATCH

WILD MUSHROOM & THYME “ORZOTTO”

Wild Mushroom & Thyme ‘Orzotto’

Ingredients

Fresh Thyme Leaves

A Splash of Dry White Whine

Instructions

Notes

BARLEY & ROASTED BEETROOT SALAD

BARLEY & ROASTED BEETROOT SALAD

Equipment

Ingredients

A large handful of fresh flat-leaf Parsley, chopped

Dressing: Lemon juice, olive oil and Vegetable Seasoning

Instructions

Notes

THE PERFECT MATCH

WINTER BARLEY & LAMB BROTH

Winter Barley & Lamb Broth

Equipment

Ingredients

Instructions

Notes

THE PERFECT MATCH

SMOKY CHICKEN SEASONING WINGS

SMOKY CHICKEN SEASONING WINGS

Equipment

Ingredients

Fresh coriander or parsley, finely chopped (for garnish)

Lime or lemon wedges, to serve

Optional: A side of cool soured cream or blue cheese dip

Instructions

Notes

THE PERFECT MATCH

SAUSAGE & POTATO TRAYBAKE

SAUSAGE & POTATO TRAYBAKE

Equipment

Ingredients

A few sprigs of fresh rosemary

Salt and black pepper to taste

Sliced bell peppers or cherry tomatoes optional

Instructions

Notes

THE PERFECT MATCH

PAN-SEARED “RUBBED” SALMON FILLETS

PAN-SEARED “RUBBED” SALMON FILLETS

Equipment

Ingredients

Serving suggestion: Steamed tenderstem broccoli and quinoa

Instructions

Notes

THE PERFECT MATCH

LEMON & CINNAMON ROOT VEGETABLES

LEMON & CINNAMON ROASTED ROOT VEGETABLES

Equipment

Ingredients

Instructions

Notes

THE PERFECT MATCH

BBQ ROASTED SWEETCORN

BBQ ROASTED SWEETCORN

Equipment

Ingredients

Instructions

Notes

THE PERFECT MATCH

SUNDAY ROAST CHICKEN

ROAST CHICKEN

Equipment

Ingredients

Instructions

Notes

THE PERFECT MATCH