Master the grill

Seasonal cooking and food news with Giovanna Ryan

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

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

Here’s how to prepare a summer feast packed full of nutrition

Barbecue aficionado Anthony Murphy shows us the storecupboard staples and takeaway hacks he pops in his shopping basket

SERVES 2 PREP 12 mins plus optional overnight marinating COOK 18 mins EASY 4 skinless chicken breast fillets(about 760g)125g passata1 medjool date, stoned2 garlic cloves1 tbsp balsamic vinegar1 tsp sm