Taking it low ’n’ slow

Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease an

‘ABOMINATION’ PROCESSED CHEESE IS AN INTEGRAL MELTY GLUE 20% FAT BRITISH BEEF MINCE FOR A JUICY CENTRE AND CARAMELISED CRUST PIQUANT HOMEMADE BURGER SAUCE FOR SWEETNESS AND TANG SWEET BRIOCHE TO BALAN

Tasty grills with minimal prep and maximum flavour

Some rib recipes require boiling or steaming the ribs before glazing them, but here, the ribs are cooked in what becomes the sauce, which takes on plenty of flavour from the meat juices. The beauty of

Serves 4 Prep time 20 min, plusovernight marinatingCook time 1 hour You need to start the recipe a day ahead. The marinade and sauce can both be made up to 24 hours in advance and kept in the fridge.

Open-fire cooking is one of the hardest but most rewarding ways to cook. The real craft is learning to manage your heat and starting by getting a good bed of embers. I always say, the bigger the barbe