Our number one tip for elevating your barbecue spice blend: toast whole spices for just a minute or two in a dry frying pan before blitzing. This makes the final blend far more aromatic, and will give your marinades a richer, more robust flavour. Find our ultimate spice blend recipe on page 10 – subscribers will find a pre-made sachet free with this issue. (Not a subscriber yet? Turn to page 28 to find out more about the benefits of the Good Food Subscriber Club).
There’s more cooking-over-coals inspiration throughout the magazine, with influences from Japan, Patagonia and Afghanistan, as well as closer to home: Tom Kerridge’s hand-line caught smoky mackerel (p90) is all that’s good about the British summertime.
Christine Hayes, editor-in-chief