EATING AND DRINKING
DINING AL FRESCO WITH FRIENDS
For many of us, socialising outside is still the only way we’re going to be able to enjoy being with friends and family for the next few months. But with temperatures likely to be in single figures, how to deal with the distinct chill in the air?
Plan ahead and it can still be fun, honest! Key to any winter event is keeping everyone feeling warm and merry, instead of cold and miserable. The best heat source, even if you’re planning to barbecue or use a pizza oven, is a firepit – it gives off plenty of heat and is the perfect centrepiece for your guests to gather around. Carbon steel firepits are cheaper but cool quickly and need more wood or coal to stay hot. For longer-lasting heat, opt for cast iron. ‘It holds and distributes the heat a lot better and it will radiate its stored heat for longer,’ says Gary Clarke of online garden retailer primrose. co.uk. ‘For stability, choose a tripod, cross base or square base; avoid plinth bases unless you’re sure you have a secure surface that’s sheltered from strong winds.’
As well as stipulating a dress code of coat, gloves and woolly hat, suggest guests BYOB (bring your own blanket) for an extra layer of warmth. And up the cosy vibe by covering seating with throws or faux sheepskin.
WHAT TO EAT (AND HOW TO COOK IT)
Forget fancy – al fresco winter dining is all about hearty, comforting dishes that are easy to eat while seated around a fire. These can be cooked inside and brought out, although it’s fun to cook outside (even if just the last bits), but you do need to think ahead.
‘Get everything ready inside first,’ says Genevieve Taylor, outdoor cooking specialist and author of Charred. ‘That way, you can just get on with it when you start cooking.’
She also recommends serving fortifying snacks, ‘So people have something to nibble on while the main meal is cooking. And a hot drink to keep people’s hands warm.’
If you plan to cook with your firepit, you’ll need accessories. ‘For a cheaper and more familiar way of cooking, I’d suggest a grill that you can place over the fire and then put your pot on or cook over,’ says Gary. ‘Any pot or frying pan you use on your cooker can be used on the firepit, but pay close attention to metal or plastic handles, since the heat of the pit is not focused on one area like on a stove – always use a very thick oven glove.’ Other useful accessories include a kadai bowl that hangs above the flames and is great for cooking stews, as well as for drinks such as mulled wine.
The other option is to have your firepit keep you warm while you cook on a barbecue. ‘You can do more than just grill on a barbecue – just think of it as your heat source and cook accordingly; I like to cook things that are warm and bubbling, such as a chilli, but also things that can be cooked slowly and for a long time,’ says Genevieve.
If you’re throwing an evening do, make sure you add lighting – as well as ensuring you can properly see what you’re doing, it’s great for atmosphere. ‘Make sure it’s windproof – even if it’s just tea lights in jam jars,’ says Genevieve.