Betraying my antipodean roots, most probably… But a house is not truly a home, and the summer has not yet begun, until a BBQ has been set up, and ‘fired up’ for the first time. So, Saturday was a momentous occasion. The newly delivered B&Q barbecue was assembled earlier in the week ready for a test run on Saturday night, when Nicky and I and our special guest put together a smorgasbord of BBQ treats:
Chargrilled Squid with Olive Oil, Salt, Garlic and Lime Juice.
Lamb and Mint Sausages, Marinaded Chicken Legs (Lemon Juice, Garlic, Sage & Oregano).
Par Boiled Sweetcorn and Oven baked Sweet Potato.
The (first) plate: BBQ treats combined with a Roast Vegetable and Chickpea Couscous; Green Salad with Vinaigrette; Guacamole and Greek Yoghurt dressing with Garlic, Coriander and Lemon juice.
