“It’s party time, brothers. The season of sucking face, chowing grub and downing booze is upon us – and I, for one, am certi-freakin’-fiably delighted. December is awesome. What other time of year would you binge on weird milk cocktails at 8am? When else would you mount a photocopy machine and display your butt-cheeks to an office hottie? And when else would you allow yourself as much radonkulously tasty grub as your body can legally contain? Dude, you’re gonna do some utterly delicious damage to your gut this month – we all know that – so make sure you do it right. The DJ BBQ way.”
Preparation time: 45 mins
6 large sweet potatoes, scrubbed
2 tsp cinnamon
2 tsp ground nutmeg
2 tsp oregano
2 tsp paprika
2 tsp sea salt
Sweet chilli sauce
Slice the sweet potatoes into quarters, leaving the skin on to create some crispiness, before placing them in a baking tray greased with olive oil.
Grab yourself a bowl and mix together the cinnamon, nutmeg, oregano, paprika and sea salt. Sprinkle it all over your sweet potatoes, then drizzle over more oil.
Place in the oven at 200˚C and bake for half an hour (or until soft in the middle and crisp on the outside). While that’s cooking, get to work on your sauce.
Empty the yogurt into a bowl, adding a few squirts of sweet chilli sauce. Grill a halved lemon for a few minutes, and then squeeze it into the mixture. Serve the wedges with the sauce drizzled over the top.
Preparation time: 20 minutes
600g beef mince
2 scotch bonnet chillies, chopped
Sea salt and pepper
10 rashers of streaky bacon
150g blue cheese
2 large tomatoes
3 spring onions
Throw your mince and chopped chillies into a bowl and mix thoroughly. Do not, repeat NOT, touch your eyes, nose or private bits.
Form the mince into patties, and season both sides with plenty of sea salt and black pepper. Fry alongside your bacon until everything is cooked. Just before, crumble cheese over each burger and allow it to melt.
Lay your patty inside a brioche bun, then top it with a slice of tomato, chopped spring onion, lettuce and crispy bacon.
Preparation time: 10 minutes
6 rashers of bacon
Fry your bacon on a low heat until USA-style crispy, and crumble up into tasty shards.
Glaze your doughnuts with maple syrup, then sprinkle your pig bits on to the rings from a great height.