Mixed grill with chilli tomato sauce

A dish for those with a serious appetite, Gary Rhodes uses produce from Tablehurst Farm to create this meat-feast with a spicy kick
By Gary Rhodes
Mixed grill with chilli tomato sauce
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy


For the chilli tomato sauce

  • 1 drizzle of olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small chilli, finely chopped
  • 1 sprigs thyme, leaves only
  • 5 tomatoes, peeled and chopped
  • 3 tbsp sherry vinegar

For the mixed grill

  • 1 drizzle of olive oil
  • 8 sausages
  • 4 g rump steaks
  • 8 rashers back bacon

Tips and Suggestions

If you prefer to cook all the mixed grill ingredients in one batch, heat two large heavy-based frying pans or griddle pans and cook the ingredients simultaneously.


1. For the chilli tomato sauce: heat the olive oil in a frying pan over a medium heat, add the onion and fry for 3-4 minutes or until softened.

2. Stir in the garlic, chilli, thyme, tomatoes, sherry vinegar and a splash of water. Season with salt and freshly ground black pepper and simmer for 15-20 minutes, or until the mixture has reduced by half to form a thick sauce.

2. For the mixed grill: while the chilli tomato sauce is cooking, heat a large heavy-based frying pan or griddle pan over a medium-high heat and fry the sausages for 15-20 minutes, turning every few minutes, until browned all over and cooked through. Remove and keep warm.

3. Rub a drizzle of olive oil into the rump steaks and add to the pan. Fry for 3 minutes then turn the steaks over and add the bacon to the pan. Cook for a few more minutes until the steaks are cooked to your liking and the bacon is crisp and cooked through.

4. Serve the mixed grill with the chilli tomato sauce alongside.

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