How to barbecue like a pro
Miriam reveals her favourite shortcuts for cooking a feast on the coals
Barbecued food tastes brilliant. That combination of caramelised flavours, fresh air and sunshine washed down with cold beer is always a treat. But barbecues can be stressful – will the sausages fall through the grill bars? Will they be cooked enough? What salads and condiments should I serve? And what about the vegetarians? Well this year I think I’ve cracked it with a great veggie staple, easy marinades and tricks to stop sausages ending up on the patio – or in the dog’s mouth. Plus, just as hurtling towards my mid-thirties has drawn me to louder clothes, I no longer feel guilty about making some things and buying others to round out an al fresco spread. There will always be hitches like tablecloths blowing away, or seagulls swooping in so don’t tie yourself in knots by feeling you need to make your own mayonnaise and brioche buns (although if you’ve bought everything else, we do have marvellous recipes for both at our website bbcgoodfood.com).