HIGHLIGHT OF THE WEEK: crossing the finish line of the Suffolk Sunrise Bike Ride after completing 60 miles!
LOW POINT OF THE WEEK: suffering with a very sore bum after the bike ride and not being able to sit down at all on Sunday evening!
QUOTE OF THE WEEK
“My favourite moments? Where it’s all going swimmingly, the sun’s out and I’ve got a fire going and a nice snake on the barbecue.” Bear Grylls
DRIVEL OF THE WEEK: I had to read the quote above several times before I realised that Bear really was talking about ‘snake’ and not ‘steak’! Speaking of snakes though, I do know of someone whose BBQ became a home to a family of snakes which has rather put paid to their BBQ appetite! I also know of someone who lifted the lid of their BBQ last weekend only to find 6 perfectly charred sausages from last summer. Not even our Chilli Jam could have saved them!
So let’s talk BBQs.
“The story of barbecue is the story of America. Settlers arrive on great unspoiled continent. Discover wondrous riches. Set them on fire and eat them.” Vince Staten, Real Barbecue
With my mammoth cycle ride last Sunday my mind wasn’t on cooking, let alone BBQs but I am desperately hoping that last weekend’s amazing heatwave wasn’t our English summer and that we may have a repeat performance this weekend! If we do, Colonel Mustard and I will definitely be planning some outside cooking.
BBQ TOP TIP: To avoid ‘charred on the outside and raw on the inside’ style BBQs (perhaps better known as the Traditional English Way) ensure the coals are white and the flames have died before even thinking about cooking!
Take away the stress of your BBQ shopping with our BBQ pack and then proceed as follows:
Billy’s Champion Chilli Jam is perfect for the sausages.
Scarlett’s Ornamental Ginger & Soy Sauce is wonderful as a marinade with beef or pork.
Auntie Frog’s Lime & Chilli Dressing is delicious with fish or chicken.
Big Bear’s Honey Dressing does amazing things to salads.
Naturally Smoked Rapeseed Oil and salt makes a spectacular rub for jacket potatoes.
Lime & Mint Curd works as a wonderful topping for ice-cream or sorbet.
And don’t forget our new Salsas – obviously great as dips but delicious in rice and couscous dishes or as a quick guacamole when mixed with mushed avocado.