The clatter of barbecue lids, the rustle of firelighter boxes, the whip/crack of matches striking and then that wait, wait that seems like forever for the coals to hit exactly the right temperature. Too soon and you’ll end up with everything black and blue – fine for a steak but not so great if you’re cooking chicken wings; too long and you’ll be hovering over the barbecue for hours, frantically blowing to get the coals going again and more than likely sticking everything in the oven to cook – hours after the sun disappears.
Anyway – isn’t that part of the British summer? We all just about master the art by the end of the season; perhaps hitting our stride around September, just in time to sit there, stubbornly, under a brolly, grilling as the rain spit-spit-spits as it hits those white hot coals.
But, let’s make the most of now as next week is National Barbecue Week, May 28 – June 3; enjoy the summer and really use the barbecue regularly as a cooking tool to add to our repertoire.
And stretch yourselves – you don’t have to stick with bangers and chicken drumsticks; here are some divine and delicious recipes from the Anjum Anand’s new book Anjum's Vegetarian Feast.