Illustration by: Giulia Masia / Fine Dining Lovers
August is the height of summer - with the evenings still long and the temperatures warm, it's the perfect time to enjoy the garden. So fire up the barbecue or grill and get the meat marinated, pour yourself a glass of wine or a beer, sit back and enjoy the summer breeze. Make the most of summer grilling by getting the flames going, charring your vegetables, and getting the Maillard reaction going on your meats, and combining so many different summer flavours.
This no-hassle, no-mess dish by chef Tom Kerridge is perfect for prepping ahead and sticking on the barbie as everyone arrives. The prawns steam-cook wrapped in foil, which locks in moisture to keep them juicy. Get people round the table as you undo the parcel, to savour the incredible garlicky aroma.
Take baked spuds to new heights with these coal-cooked sweet potatoes filled with soured cream, chives, bacon and melted cheese from chef Tom Kerridge. They become soft and even sweeter as they cook in their foil parcels, absorbing all that lovely smokiness.
Red peppers and aubergines become intensely smoky and delicious when they’re cooked whole on the barbecue. For this Mediterranean side by chef Tom Kerridge, they’re combined with garlic, red onion and capers, and topped with basil and pine nuts. It works well with fish, lamb or chicken.