May 27, 2013
Image Source –http://www.flickr.com/photos/themoonkeeper/7668715414/ http://www.flickr.com/photos/threelayercake/659356124/sizes/m/in/photostream/
WE can now finally step outside without donning wax jackets and wellies. The extended winter has kept many grandmas happy as they remind us how they’ve always told us to “ne’er cast a clout until May is out”.
This does make me wonder about the winters gone by, yet not for long as now the sun is out, it’s time to make the most of it.
You’ve probably noticed that people are little happier, more prone to smiling, and without such a weight on their shoulders. It’s amazing how much the ditching of the extra layers of clothes can free a person and the best way to celebrate is with a Barbecue.
Although crops haven’t done so well in the first part of the year, you can still use produce from your garden for that first barbecue, creating delicious smells as you take in the best of the British Summer.
Our hardiest herbs have stood up to the frosts and are now taking off at an incredible speed as they play catch-up. This is allowing many of us to once again enjoy the fruits of our labours as we bring our home-grown herbs into the kitchen.
One of the best ways to use your herbs on a barbecue is to make kebabs. This not only produces the most delicious food but is also a great activity for children, letting them get in on the action.
Here are the ideal combinations for a flavoursome barbecue
If you’ve found your perennial herbs have gone a little woody over the extended winter, now is the time to give them a trim. Instead of throwing away the clippings, add them to the charcoal to add extra flavour as they burn.
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