Delicious UK Jul-18

SERVES 6-8. HANDS-ON TIME 15 MIN, OVEN TIME 4½-5 HOURS, BARBECUE TIME 30 MIN, PLUS MARINATING AND RESTING MAKE AHEAD Marinate the lamb up to 48 hours ahead, covered in the fridge. Cook the lamb (step 2) for 4 hours the day before. Chill overnight then, on the day, return to the oven for an hour and continue from step 3. FOOD TEAM’S TIPS The fat in the lamb bastes the meat with spicy juices as it cooks slowly, adding plenty of flavour and succulence (the steam from the added water helps keep the meat moist too). Be careful as the fatty juices may make the coals flare up. If you’re not using a barbecue, unwrap the joint and finish it in a hot oven in a roasting tin for…

SERVES 8-10. HANDS-ON TIME 1 HOUR 10 MIN FOOD TEAM’S TIPS We tested this on a gas barbecue and on a conventional gas hob, where the heat can be controlled. On a charcoal barbecue the cooking times may vary – the rice may not cook as quickly if the stock evaporates too quickly. This recipe is easy to halve if you’re feeding 4 people. In this case you’ll need a 36cm paella pan or frying pan. • 3 large spanish onions • 2 green peppers • 1 garlic bulb, cloves peeled • 2 x 125g bags baby leaf spinach • 12 tbsp extra-virgin olive oil • 1 tbsp sherry vinegar • 30g pine nuts, toasted for 5 minutes in a dry pan • 50g raisins, soaked in 100ml dry sherry…

There’s nothing quite like the tantalising aroma of grilling meat wafting on the breeze on a hot day. It’s a smell that brings with it a whole lot of associations: good times, great food (depending on who’s doing the grilling!) and the embracing of an altogether more relaxed, easy-going way of life than we’re used to during England’s buttoned-up winter months. Do we become a bit more Australian? I think we just might. On the negative side, how many barbecues have you been to where the only thing on offer is a pile of charred sausages and maybe some chicken that’s black on the outside and raw in the middle? The tips on the right should help with that... It might be wise to leave this page open! This special…

1 About half an hour before you want to cook, remove the lid and cooking rack, and open the base vents. Tip charcoal onto the bottom grate in an even layer. Space out 3-4 firelighters on top. 2 Using a long safety match, light the firelighters, then use tongs to pile the charcoal over them to light the coals. 3 The coals are ready when they have a light coating of grey ash with a red glow beneath. You can arrange the lit coals slightly to one side to give you different temperature cooking zones. Return the cooking rack. 4 Control the cooking temperature by moving the food or rack higher or lower and/or using the base vents: fully open for very hot coals; close them bit by bit for…

SERVES 4. HANDS-ON TIME 30 MIN MAKE AHEAD Make the tomato sauce up to 24 hours in advance and chill. If it’s more convenient, make it in the kitchen, then warm through on the barbecue before serving. KNOWHOW You’ll need to go to a good butcher for proper T-bone steaks, but it’s an impressive cut to serve to guests. FOOD TEAM’S TIPS If you’re using good balsamic vinegar and your tomatoes are ripe, you probably won’t need any sugar – taste the sauce before adding it. You can also use balsamic glaze instead of balsamic vinegar, in which case you won’t need to add sugar. • 350g cherry tomatoes • ½ onion, finely chopped • 3 tbsp extra-virgin olive oil, plus extra for rubbing • 2 fat garlic cloves, crushed…

SERVES 4. HANDS-ON TIME 20 MIN, BARBECUE TIME 10-15 MIN, PLUS MARINATING MAKE AHEAD Marinate the chicken for at least 1 hour – overnight (in the fridge) will give the most flavour. FOOD TEAM’S TIPS If you’re using wooden skewers, soak them in cold water for at least 1 hour beforehand to stop them burning. • 1 large onion, quartered • 3 garlic cloves • Large pinch ground turmeric • 2 tbsp tomato purée • 200ml natural yogurt or whole milk • 1 tbsp paprika (not smoked) • 2 tsp salt • 4 large British free-range chicken breasts, cut into bite-size chunks • Vegetable oil to grease • Dried oregano and sumac for sprinkling over SERVING SUGGESTION • Lemon wedges, pickled chillies, flatbreads, yogurt and tomato salad to serve 1…