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Digital Subscriptions > Delicious Magazine > July 2018 > Welcome to summer

Welcome to summer

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 extra magazine, exclusively for Marks & Spencer shoppers, is designed to inspire you way beyond shop-bought bangers. Recipes are easy to follow, down to earth and fully tested in the delicious. test kitchen, so you can be confident they’ll work every time. You’ll also find advice on lighting and cooking over coals or on a gas barbie. Yes, it’s going to be a glorious-tasting summer, whatever the weather.

KAREN BARNES, EDITOR, delicious. MAGAZINE

HOW TO LIGHT AND COOK WELL ON A CHARCOAL BARBIE

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 a less full-on heat.

BEST STEAK T-bone steaks with tomato, caper and rosemary sauce

BEST KEBAB

Turkish chicken shish

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.

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About Delicious Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.