photograph KATE WHITAKER
Whether you’re lighting up the barbecue, braving a bank holiday picnic or just taking your dinner into the garden, in my mind, May marks the start of the outdoor eating season. I love food eaten al fresco – I honestly think the fresh air makes it taste better (or maybe it makes you hungrier!). But, with British weather being unpredictable, I’ve always found it’s best to have a bit of flexibility when it comes to cooking at this time of year – having a few easily adaptable recipes, like this tandoori yogurt salmon, is just the moveable feast I’m after. The yogurt mixture works as well on fish, lamb or chicken as it does on vegetables, and can be cooked in the oven or charred over coals, if the sun decides to shine. Plus, any leftovers can be enjoyed cold as part of a picnic.
In my mind, May marks the start of the outdoor eating season – I think it makes the food taste better