BBQ

Not exactly haute cuisine but a pleasant way to spend an evening in the garden.



First get your charcoal glowing. We use a very old cast iron barbeque that is nearly rusted through in places but is still much better than anything else we've tried. Make a small wood fire in the box (or use firelighters!), pile on the charcoal and sit back for an hour while it all gets hot.




After years of experimentation we've decided that fancy kebabs and fiddly presentations aren't worth the effort. Thinly sliced vegetables and good sized pieces of tofu or tempeh are easier and that means more successful.

Here we have slices of courgette and pepper lightly brushed with oil, slices of firm potato parboiled and brushed with oil and tempeh in triangles briefly marinaded in oil and turmeric.



To serve with the cooked items we had potato salad, pico de gallo and some 'killer' pickles - salt pickled cucumbers I potted three years ago and still going strong.