This is a really innovative cookbook and so a lot of the recipes are quite unusual, they have tackled this brilliantly and each recipes has a note with it that either explains why a particular ingredient was chosen, where the idea came from or why it works so well.

Meat lovers have been raving about Pitt Cue, formerly trading from a van under Hungerford Bridge and now in its new Soho home on the corner of Newburg...

I felt obliged to take another blackened sausage, after such rigmarole, it seemed only polite. Amidst the taste of soot and ash there was now only a hint of the premium pork and apple.

The only type of barbecue I can just about tolerate is a sit-down with cutlery affair. If there's proper napkins to hand then all the better. Barbecues where you have to stand up and wolf a hot dog or chicken kebab down are ghastly affairs. I like food and wish to enjoy it at leisure.

Twenty years ago, cooking al fresco wasn't really part of our national identity, apart from the odd ox roast or scout camp fire. Now, thanks to more t...