Whether you grill (broil) inside the oven, on a ridged griddle pan or over an open fire, this is an excellent cooking method. Grilled food looks good, with an all-over tan or the attractive stripes that mark the means of its cooking. There’s often a contrast in textures, the outside gaining a crisp crust beneath which the food is beautifully tender. Finally – and perhaps most importantly – grilled food is healthy, as only a minimum amount of oil is used in the process.


  • Bulgogi is a very popular dish for outdoor entertaining. Traditionally it would have been cooked on a Genghis Khan grill, which is shaped like the crown of a hat, but a ridged heavy griddle pan works almost as well. SERVES THREE TO FOUR INGREDIENTS 450 g / 1 lb fillet (tenderloin) of beef or rump … Continue reading “MARINATED BEEF STEAKS”


  • These Japanese-style kebabs, served with delicious yakitori sauce for dipping, are perfect for easy entertaining and absolutely ideal for a barbecue partly. For authenticity, serve with Japanese condiments and small drinking bowls of warm rice wine. SERVES FOUR INGREDIENTS 8 chicken thighs with skin, boned 8 large, thick spring onions (scallions), trimmed For the yakitori … Continue reading “GRILLED SKEWERED CHICKEN”


  • One of the classic French dishes, Lobster Thermidor makes a little lobster go a long way. It si best to use one big rather that two small lobsters, as a larger lobster will contain a higher proportion of flesh, and the meat will be sweeter. Ideally use a live crustacean and cook it yourself, but … Continue reading “LOBSTER THERMIDOR”


  • These are delicious little Italian bundles of tomatoes, mozzarella cheese and basil, wrapped in slices of aubergine. SERVES FOUR INGREDIENTS 2 large, long aubergines (eggplant) 225 g / 8 oz mozzarella cheese 2 plum tomatoes 16 large fresh basil leaves 30 ml / 2 tbsp olive oil salt and ground black pepper For the dressing … Continue reading “GRILLED AUBERGINE PARCELS”