Good weather can only mean one thing: barbecue season is here again. There\u2019s never a bad moment to get out in the sun in the garden or on a rooftop or balcony, light the coals and get creative with the barbecue. But don\u2019t forget that barbecues aren\u2019t just about delicious meat\u2014they can be whatever you want them to be. So give your imagination free rein and try out these ideas.<\/p>\n
– When it comes to mouthwatering starters, you can’t beat grilled Camembert<\/strong>. Simply make a cut in the cheese and stuff it with extra-virgin olive oil, slices of sundried tomatoes and spices to taste. With the cheese still in its box, place it on the grill and turn regularly to stop it burning. Serve with some nuts and thin slices of bread toasted on the barbecue.<\/p>\n – Put hamburgers<\/strong> on your shopping list. We don\u2019t throw burgers on the grill as often as we should, given how popular they are, especially when nice and crispy on the outside and tender and juicy on the inside. Serve in a bun toasted on the barbecue and they\u2019ll go down a treat.<\/p>\n – Experiment with sauces<\/strong>. There\u2019s life beyond barbecue sauce and failsafe aioli\u2026 Try chimichurri, honey & mustard or a balsamic glaze: simply baste some apple, raspberry, Modena or Pedro Xim\u00e9nez balsamic glaze onto your chops to give them an unbeatable flavour.<\/p>\n – If you don\u2019t have enough time (or space) to grill some vegetables<\/strong>, tomatoes or potatoes, serve some raw vegetables as crudit\u00e9s. They\u2019re healthy, look great and help offset the calories in the meat.<\/p>\n – A tip for perfect meat: take it out of the fridge several hours beforehand<\/strong> and grill from room temperature. And throw some herbs, such as thyme or rosemary along the sides of the barbecue. Finally, if possible, sprinkle some salt flakes onto the meat right at the end.<\/p>\n – Marinating meat<\/strong> overnight is always a great idea to give it a lovely rich flavour. Try pork loin in a balsamic-vinegar, lemon and soya marinade, or chicken marinated in Pedro Xim\u00e9nez balsamic glaze and extra-virgin olive oil.<\/p>\n – You can make dessert<\/strong> on the barbecue as well. How about bananas \u00e0 la Nutella? Simply cut the bananas in half, spread some Nutella inside and pop them on the grill. Mouthwateringly irresistible!<\/p>\n","protected":false},"excerpt":{"rendered":" Good weather can only mean one thing: barbecue season is here again. There\u2019s never a bad moment to get out…<\/p>\n","protected":false},"author":2,"featured_media":14915,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3304],"tags":[],"class_list":["post-14914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-tips"],"acf":[],"yoast_head":"\n