The thrill of the grill by Marc Fosh

Nothing beats the smell of fresh sardines grilling over the gentle heat of glowing coals or wood embers; it produces a uniquely appetizing flavour.
You can cook all sorts of things on a simple barbeque and with a little practice it can become an art form. But when it comes to cooking food over charcoal, most of us aren't exactly that adventurous, a few sausages, ribs, burgers, and if your lucky, a chicken kebab, black on the outside and pink in the middle, seem to be the limit of our barbecuing ambitions.
That's a shame as there are endless, simple dishes that can be enhanced when cook over hot coals. So why do most people get barbequing so wrong? The biggest problem is that we are often in too much of a hurry, trying to cook too quickly with lots of flames and not letting the coals burn enough beforehand to reach the desired temperature. The best thing to do is light your barbeque at least half-an-hour in advance and never start cooking until the coals are a dusty white colour with a reddish glow. Take your time and cook slowly without flames to cook your meat all the way through with a nice golden brown colour. There are also several refinements worth tying. Aromatic woods such as olive and bay tree give a delicious aroma and flavour to food and large handfuls of fresh rosemary or thyme can be added near the end of the cooking time to lend their perfume and flavour. Marinating meat and fish prior to grilling is always a good idea as this adds flavour and generally helps to tenderize the meat. For a Mediterranean touch you could try lamb cutlets with rosemary and preserved lemons or chicken with marjoram, olive oil and garlic. You could also spice things up with chillies "piri-piri" style or Moroccan style with "chermoula". Try whole Red Mullets or sea bream wrapped in vine leaves which gives it an unusual tangy flavour. Stuff the cavity with parsley, mint, coriander and a crushed garlic clove-the aroma is heavenly.

Summer vegetables such as aubergines, peppers and courgettes are perfect for char-grilling and for dessert you could try a fresh fruit kebab with thick slices of pineapple and banana with a simple honey and lime dressing or wrap fresh mangoes studded with spices like star anise and cardamom in banana leaves and roast them slowly over the coals for 25-30 minutes. Once you feel comfortable cooking over hot coals, you can forget the oven and your microwave and cook everything "al-fresco" in the fresh air. So dust it down, give it a good clean and make the most of your barbeque this summer.

Marc Fosh Recipes

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