Barbecue Time

Long hot days and warm nights at last and the Barbecue has been working overtime. Marinaded pork and chicken, king prawns, kebabs of monkfish and salmon and of course Korkers sausages have all featured over the last few evenings.

The new (in the sale) barbecue frying pan from Lakeland was put to good use in a delicious scallop and chorizo combination. The Rye bay scallops were brushed with olive oil and cooked for a minute or two on each side, diced chorizo was added and a sprinkling of salt, pepper and fresh chives.

From my substantial library of recipe books I often refer back to Ainsley's Barbecue Bible first published in 1997 this is packed full of easy to follow outdoor cookery ideas from around the world. The section on marinades, rubs and sauces gives unusual suggestions to flavour meat and fish using ingredients you will probably already have in your cupboard.