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Barbecue

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Scotch bonnet smoked mackerel salad

Melissa Thompson’s recipe for chilli-cured barbecued mackerel, created with Dawn Smith of Pimento Hill

Recipes

Coffee-rubbed sea bass

Grilled stone fruits with rosemary & rose syrup

Grilled little gem with za’atar, pistachio & garlic yoghurt

Slow-grilled aubergines with lime, chilli & coriander

Spatchcocked chicken, m’qualli-style

Barbecued courgettes, burnt lemon & za’atar

Salmon pollichattu
Griddled courgettes, spicy chickpeas 1

Griddled courgette & spicy chickpeas
Barbecued barrel of hake with rosemary & garlic

Barbecued barrel of hake with rosemary & garlic

Whole burnt aubergine with charred egg yolk, tahini & chilli sauce

Grilled corn in harissa mayo with feta, mint, coriander and chilli

Grilled watermelon and prawns with feta and chilli
Charred octopus, piquillo pepper & butter bean salad

Charred octopus, piquillo pepper & butter bean salad

Barbecued cannon of lamb with tomatoes, ricotta & quick red onion pickle
Masgouf

Masgouf (Butterflied sea bream)

Q&A: JAMES WHELTOR

Chef and barbecue expert James Whetlor on cooking over fire, building your own barbecue and sourcing the right ingredients

The Borough Market Guide to Barbecue

From chilli-cured mackerel and Croatian kebabs to scorched lettuce and grilled stone fruits: the ultimate guide to barbecuing