Vegetables shine when cooked on an open flame, whether that’s pepper and feta parcels roasted in the embers or a carrot and fennel salad charred on the grill
This week I bring you the two best things I ate last year at barbecues. One was cooked in my sister’s front yard in the LA sunshine; the other in my British back garden, hurriedly, before the dark clouds descended. Both were unreasonably delicious and are now firmly on my summer lineup. I’ve edged the barbecue closer to the back door so we needn’t even wait for the sun.