The big smoke

WELCOME TO THE GROWNUP GRILL, WHERE LIGHTER DISHES, VEGETABLES AND EVEN DESSERTS MAKE THE MOST OF THE BARBECUE’S FLAVOUR-FILLED MAGIC

Recipes: BEN TISH Photography: KRIS KIRKHAM

Beef bavette with smoky salad onions and salsa cruda Barbecued mushrooms with rosemary and garlic Wood-roasted potatoes Charcoal-grilled chicory with pomegranate molasses Crispy artichokes with lemon and sage Smoky bitter-chocolate puddings with melting whipped cream Cooking on a barbecue is an appealing blend of art and science – and often becomes a talking point among the assembled group of friends or family (not always memorable for the right reasons). Chef Ben Tish’s passion for grilling over charcoal and wood began in a typically British fashion. “The annual dusting down of the family barbecue at the beginning of summer was full of expectation,” he remembers. “Back then it was more about the ceremony of lighting the fire and the anticipation than the actual results: dubious sausages, 70 per cent meat content (!) burgers, perhaps a bit of…

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The Simple Things (Digital) - 1 Issue, July 2016 - Issue 49

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