A bit on the side

HOST A BARBECUE WITH EXTRA RELISH BY CREATING THE DIPS, SAUCES AND CONDIMENTS YOU’LL NEED TO SHOWCASE YOUR GRILLS AND SIDES

Now that summer has arrived and gatherings are allowed, we can chuck some coals gratefully on the barbecue (with an umbrella at the ready, of course – this is summer in Britain) and get grilling. Whether you prefer sausages, burgers or a good old veggie skewer*, when it comes to barbecuing food, we all know that, really, it’s all about the condiments.

Pick a dull day the week before and enjoy spending time in your kitchen making ketchup, mustard, relishes and dips that will elevate a humble sausage into the hot dog of dreams ( you could even bake the bread bun, too). The filling of jars for your larder and fridge is time well spent as – once the coals have cooled – you’ll be able to slip some pickles into your sandwiches and sauce on your plates for weeks to come.

Pop a pork belly in the oven to make a porchetta – even if rain stops play you’ve got roasted meats to share – then add in some fries and coleslaw, and nominate someone to do the grilling while you bagsy a deckchair, a refreshing glass of something chilled and pile your plate high.

Dips and sauces to help build next level bangers and burgers. You don’t have to use them all at once, but it is tempting…