fire smoke green
Martin Nordin gives the barbecue a much needed overhaul & proves that vegetables can be the hero of any meal especially when they are cooked over fire. From barbecuing directly onto the grill to cooking with indirect heat, in clay pots, to charcoal, smoked recipes & wood fired ovens. Try the harissa marinated sweet potato with grilled cabbage leaves or pizza with pumpkin & chanterelles then finish up with roasted pineapple with rum coconut cream. These are bold inventive recipes.