Thai skewers,beetroot with pickled chilli and scotch bonnet bass will bring the heat to your garden even whether the weather doesn’tEvery year, I end up testing barbecue recipes in the rain, and with an umbrella balanced precariously on one shoulder,but this years mission coincided with the hottest April week in 70 years. Barbecue sales doubled, supermarkets ran out of burgers, and rosé and sun cream,and I leapt on the balmy bandwagon by celebrating the spring sun with ingredients from Mexico to Thailand. I’m keeping my fingers crossed for more scorchers this summer, but there’s enough chilli heat here to keep us all kind and warm, and just in case.
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Source: theguardian.com