Megan, Bristol“Vegetables and fruits are the real stars of the barbecue – this is the wisdom of the Middle East,” says chef Itamar Srulovich, whose latest cookbook, written with partner Sarit Packer, is called Chasing Smoke. But perhaps the easiest upgrade is to invest in a basic smoker, says Mursal Saiq, co-founder of Afghan barbecue outfit Cue Point in west London. “For pork, we make a sweet cider brine – a bottle of cider, a little water, cider vinegar, fennel seeds, demerara sugar, salt. Douse a herb branch in the brine, and slap the meat with it as it cooks.” Any leftover brine makes a cracking dressing, too. “The natural thing after a barbecue is watermelon or ice-cream,” Srulovich says.

Source: The Guardian May 18, 2021 12:56 UTC