CHRIS RUNDLE

CHRIS RUNDLE PONDERS THE GOOD AND THE (MOSTLY) BAD IN BARBECUING BEFORE SEVING UP SOME GREAT LAMB RECIPES

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WHEN it comes to barbecues, I’m all in favour of the flavour but considerably less enthusiastic about the faff.

I know the scientists are assuring us that the kind of summer we have been having is likely to be the new normal - and on that basis al fresco eating is likely to become ever more popular in future.

But I still regard cooking food over a barbecue as a time-consuming affair which at best is only capable of delivering unpredictable results.

Barbecuing is a novelty, and one to be indulged in only if (a) you aren’t too fussy about what time you eat and (b) don’t mind being served meat which is charred on the outside but where the interior still has a faintly detectable pulse.