Once, hosting a barbecue meant crucifying cheap sausages and burgers over a bag of charcoal. These days, however, many of us have the equipment, marinating expertise and fuel know-how to take things to the next level.
I must admit to having all the kit: an Ox grill, Gozney oven and mini Big Green Egg (as a back-up) in my outdoor kitchen, plus a battalion of small portable barbecues to take to the riverbank or beach, or even on the boat when fishing. They’ve all inspired the recipes below.
The piri piri lamb dish can be cooked on a barbecue or wood-fired oven – just put the lid of the barbecue on if it has one. You can make the marinade for it as spicy or as mild as you wish by adjusting the amount of chillies.
Pair your lamb with my crispy crushed new potatoes – I recommend cooking them in the tray with the lamb, so they absorb the juices. You can use any variety of large-ish new potatoes for this, but floury ones will work best.
When your barbecue is dying down, this is the best time to make escalivada with mojo verde, a Spanish dish of roasted vegetables, topped with a fresh-tasting green sauce from the Canary Islands. Escalivada means cooked in embers, and if you are cooking in a wood-fired brick oven, or on a barbecue, this is the perfect dish to make when other dishes are ready and you just have the residual heat and embers left.
The fuel you use is as integral as the fine ingredients. Good-quality charcoal or wood will dictate what results you get; I regularly prune grapevine twigs from my garden to add to the fire.
What are your favourite barbecue recipes? Join the conversation in the comments section below
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