Ground Provisions with Spiced Butter - by Andi Oliver

  • People

    Serves 4

  • Prep Time

    20 min.

  • Cooking Time

    40 min.

  • Difficulty


  • BBQ Temperature


  • Method



the Ingredients

Provisions 09
  • 2 tbsp Rapeseed Oil
  • 4 Garlic Cloves, grated
  • 1 tsp Cumin Seeds
  • 2 tsp Ground Coriander
  • 2 Small Leeks, thinly sliced
  • 4 Medium Potatoes, thickly diced
  • 3 Carrots, thickly diced
  • 1/2 Small Pumpkin, thickly diced
  • 500g Spinach, stalks removed
  • Salt and freshly ground black pepper

Chilli Spiked Butter

  • 2 Red Chillies, roughly chopped
  • 1 tsp Garlic Purée
  • 1 tsp Runny Honey
  • 1 tsp Green Seasoning
  • 1 Spring Onion, roughly chopped
  • Big pinch of Sea Salt flakes, plus extra to serve
  • Couple of twists of Black Pepper
  • 125g Unsalted Butter, softened

Special Equipment


  • Dice the vegetables into even sizes, sprinkle salt, ground garlic, cumin seeds & ground coriander across them. Lastly drizzle oil over the vegetables & mix it all together until its coats evenly. Any vegetables will work here, so make sure you use up any in your fridge that need to be cooked.
  • Set the Lumin Electric barbecue up on the Steam setting. Then pour the vegetables in to the steam tray & close the lid. Let them steam for 10 - 15mins until tender.
  • Once the vegetables are tender, transfer to a grill basket and place directly over heat & cook until caramelised. Add oil, if required.
  • Steam the spinach in the steam tray until tender. Then add & mix into the vegetables.
  • Melt 2 tablespoons of the Chilli Spiked Butter & toss through your vegetables until evenly coated.
  • Season to taste & serve warm, Enjoy!
  • To make the Chilli Spiked Butter

  • Add all the chilli butter ingredients, apart from the butter, to a blender and blitz to a smooth paste.
  • Stir the spice paste into the softened butter in a bowl until thoroughly mixed.
  • Transfer the butter to a ramekin or roll it into a sausage shape inside a piece of cling film (plastic wrap) and twist the ends to seal. Refrigerate until needed.

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