Welcome to July
There’s no surer a sign that you’ve graduated to adulthood than when you finally crack the art of barbecuing. Having the patience to wait for the coals to be actually hot, coordinating this with when guests arrive and when they expect to be fed, and then negotiating that complicated path of delivering just-cooked tender meat with nice, caramelised charry bits, without ending up cremating it. It’s seemingly a tough gig – and one I usually leave to anyone else who will take the baton, busying myself indoors instead, prepping salads and sauces, drinking cold tins of cider straight from the fridge. Chef’s perks, and all that. But when you break it down, it’s really not that hard. It just takes an understanding of the equipment – learning to have a hot…