May 25-31 is national barbecue week and this weekend is supposed to be a scorcher with temperatures happily sitting around 22-ish degrees. What better excuse to get the barbecue out and enjoy a lazy evening in the garden, sipping cold beers while slices of lime and meat, fish and vegetables sizzle away?
There’s nothing quite like the British barbecue. I’ve even barbecued in the rain before – which I’m sure would make our antipodean cousins chuckle as they cook over coals in their tropical afternoon sun.
The flavour of food that comes off the hot barbecue is unique – the charring gives it a delicious depth and crunch like nothing else, and I suppose is as close as most of us will come at home to the grill that most restaurants have. It imparts a distinctly smoky flavour to whatever you’re cooking.
Boned out chicken thighs are my current favourite. With just the right balance of fat and meat, the skin blackens in places and goes crisp and moreish. A squeeze of lime or lemon juice over the top is all your really need. I always pop a few extra on teh grill to use over the next few days as they just sing with flavour. Tossed through a salad or shredded into a sandwich with a dollop of mayonnaise and a drizzle of hot sauce they have few equals.
If you fancy trying something a little more adventurous than the usual sausages and burgers, take a look at our spiced skewered lamb or beef and red pepper burgers. And this halloumi, nectarine and prosciutto salad makes a nice accompaniment.
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