We went to the supermarket on the way home from the pick-your-own farm, primarily for cat food and compost baggies, but couldn't resist a couple of special offers on organic lamb mince, line-caught sea bass and large atlantic prawns. Oh yum. We were salivating already as we drove home, catching the smell of everyone elses barbecues on the way past.
The skewers are easy: take prawns, thread on skewer. Done. Major mistake? Using pre-cooked prawns. They were still tasty but dried out quite a lot on the coals.
Lamb, Redcurrant & Mint Burgers
I got the idea for these from the counter at waitrose, where they sell them pre-made. As we'd just picked some redcurrants at the farm these burgers came back to mind so I thought I'd give making them a go. I made it up as I went along but the results were really good.
I put a handful of redcurrants together with a handful of chopped mint, some salt and pepper, 200g of lamb mince, plus onions and garlic, pre-fried with a little sugar to help them brown and make them slightly caramelised. Squished up by hand and formed into patties, these were perfect.
Asian Style Steamed Seabass
This one's easy, just whisk up a couple of dashes each of light and dark soy sauce, the juice of a lime, a splosh of sesame oil and another of rice wine vinegar, a big dollop of grated ginger, some chopped coriander and a red chilli.
Keep tasting it and adding the ingredients until it tastes good to you, if it isn't acidic enough add more lime or vinegar, if it's too acidic add more oil, if it isn't salty enough add more soy. Tweak away until you like it, that's why you're making it.
Lay the fish in a foil parcel and spoon over the sauce, wrap it up tightly so it won't leak and it's good to go on the barbecue.
Watercress, Herb, Blue Cheese & Walnut Salad
I love watercress and I love herbs, luckily I already had a lot of both. I mixed the watercress with the following, scavenged from the garden: chives, basil, oregano, marjoram, coriander, spinach, sorrel, parsley, fennel and nasturtium leaves.
Make up a dressing from balsamic vinegar, first cold-pressed extra virgin olive oil, salt and pepper, spoon this over and then top the whole salad with walnut peices and little peices of blue cheese - whichever is your favourite, but a slightly sweeter type goes best.
I garnished it with a nasturtium flower and borage and coriander flowers, because they're incredibly pretty and edible too.