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The unexpected BARBECUE

Embrace the thrill of the new with inspired recipes that add another dimension to outdoor eating. It’s time to sizzle!
TURN UP THE HEAT Flame-baked cauliflower kebabs
PHOTOGRAPHS MAJA SMEND STYLING TONY HUTCHINSON
SEA CHANGE Scallops with garlic, chilli and anchovy butter

Turn the page for the recipes

I look for any excuse to light the coals and barbecue. At the slightest glimpse of sun, I’m out there (and the rosé is lowing, naturally). There’s always space on the grill for burgers and sausages, but this summer I’m after something diferent. Dishes like lame-baked caulilower kebabs, a spicy miso aubergine sharing platter and griddled nectarine and praline sundaes will surprise and delight guests. And I promise you there isn’t a sad, limp salad in sight. SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR

Scallops with garlic, chilli and anchovy butter

SERVES 6 AS A STARTER. HANDS-ON TIME 20 MIN, PLUS CHILLING

MAKE AHEAD

Make the butter up to 3 days ahead and keep wrapped and chilled. Ask your fishmonger to open, clean and separate the scallops from their shells (see delicious. Kitchen).

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About delicious. Magazine

June brings warm sun and a new issue of delicious. packed with even sunnier food. Enjoy fabulous recipes that add a new dimension to barbecue fare, the 5 best Italian sauces for summer, Georgina Hayden’s pack-and-go feast, Jason Atherton’s brilliant pizza recipe and three colourful, fruit-filled pavlovas. Something summery to drink? How about some wonderful homemade elderflower fizz. Plus, don’t miss our easy 5-ingredient midweek recipes that will give you more time to enjoy the light evenings and our special 16-page Collector’s Edition, a guide to eating outside. Hooray for a delicious. summer!