I'm so passionate about barbecuing — it's proper caveman-stylee, instinctive stuff. I swear there's something magical about smoke and fire, and this is the perfect time to make the most of it. The British weather may stitch us up every now and then, but when the sun comes out, it's glorious.
This selection of delicious recipes from *Jamie Magazine* is here to help you grill up a storm. A lot of them are by me, but there are also some brilliant ones from my fantastic food team and of course our fearless editor, Andy Harris. We're here to give you a taster of all the wonderful seasonal recipes on offer in every issue of the magazine.
The trick with barbecuing is controlling the heat so you can achieve wonderful colour on the hot part then cook meat through slowly on the cool part, making it just melt in the mouth (read more on page 48). For me it's all about getting organised — have the barbecue set up a few hours in advance, then you can enjoy the afternoon with a couple of drinks.
Happy days.
*Jamie O*
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