Four recipes for a showstopping summer barbecue
We are becoming more experimental with our outdoor cooking these days and the kit available is becoming increasingly sophisticated. The latest barbecues and wood-fired ovens have made social gatherings cool – and even a little competitive – as guests vie to see who’s got the best equipment. So you might be relieved to know that the dishes I’m sharing here can be cooked on the simplest of outdoor grills.
Most of the dishes we make in our kitchens can be cooked outside. Instead of pan-frying, fish or meat can be cooked directly on the grill bars, while you can even get pans simmering on the barbecue for blanching vegetables or finishing sauces.
The advantage of mastering the art of cooking over fire is the flavour it gives, whether you’re burning charcoal or wood. ‘What about a gas barbecue?’ you may ask. Well, try throwing some wood chips into the tray, or create a foil pouch to put them in with a small hole for the smoke to escape – that will do the trick.