Like a summer of memories past – though maybe our memories are quite short lived. Never the less it is glorious – hot days and cool evenings oh this sceptered isle!

Abandon the kitchen in favour of the garden and cook. I have a camping gas stove set up for griddling – a chimnea for roasting or baking and a weber bbq for classic charcoal grilling or roasting. The camping stove gets the most use – instant cooking with a griddle plate ideal for small numbers. I even put a big pan on too occasionally for boiling gammon or cooking live lobsters! Or a paella pan for the obvious.

My other thought to share this month was a little revelation I guess but obvious if you think. A visit to the supermarket with thoughts of some nice Leg of Lamb Steaks. Spied and checked the price £17.50 per kilo – oh no said I! Casting my eye further down small Leg of Lamb Joints £6.50 per kilo. Ah ha thought I just the job. Home – de-boned and sliced into steaks perfect. Into a plastic bag with a marinade – what did I have. Some Cider Vinegar, Crushed Garlic, BBQ Sauce, Mint Sauce. That was it for three hours and so onto the griddle in the garden – perfect served with a version of Stovies. Roasted Cubes of Potatoes with Red Onion, Aubergine and Courgette. Coated with the reduced juices and oils of a Roasted Chicken from the previous day. Seasoned with Sea Salt and Freshly Ground Pepper. Delicious. On the side Mint Jelly.

Surely now I have you thinking of food and cooking – so how about a really nice chicken marinade.

Chicken Marinade

Combine together

4 fl oz Olive Oil

4 fl oz Balsamic Vinegar

2 fl oz Soy Sauce

2 fl oz Worcester Sauce

1 fl oz Lemon Juice

6 oz Brown Sugar

2 tsp Dried Rosemary

2 tbsp Dijon Mustard

2 Cloves of Crushed Garlic

Salt & Pepper

Use either Chicken Breasts or Thighs or a Whole Chicken and marinade for 4 – 24 hours.

Drain off excess marinade and save for basting. Char grill in the garden or under a kitchen grill – turning – till cooked through.

Place in a dish and cover with foil – allow to rest for at least 5 minutes before serving.

Use this marinade for other joints too.