Beautiful Gardens FURNITURE

Above: Deluxe corner dining set with matching armchair and stool, adjustable table, and soft-touch, all-weather cushions (3.95 x 2.22m) Corner set £3,999, chair £599, stool £199

Right: Mini corner set with adjustable table – a stylish, space-saving option for small gardens and patios (2.22 x 2.22m) £2,899

Bottom right: Deluxe Lounge set with two-seater sofa, two armchairs and an adjustable table – a chic, minimal design for modern spaces

(3.6 x 2m) £3,199 cushions sold separately See in store for more designs

Grillstream is the revolutionary system that makes barbecuing simple, using a patented technology to prevent flare-ups, in combination with a hybrid system for cooking on gas or charcoal (or both).

WHY DO FLARE-UPS MATTER?

Flare-ups are caused when fats and meat juices drop down onto a heat source and ignite Despite what many people think, these flames don’t equal “that barbecue flavour”; they just produce acrid smoke that taints the taste of whatever you’re cooking. Flare-ups also lead to uneven cooking, with the outside cooked and the inside potentially raw.

Grillstream’s dual grill system captures the fat and juices, and channels them into a collection tray = no mess, no flare-ups! Food is more succulent and more of the juices can evaporate, basting the food with added BBQ flavour.

Experience Hybrid Cooking

Gas and charcoal in one, the hybrid system gives the convenience of both, allowing you to be flexible in your cooking so you can sear those steaks at a charring heat, or regulate a perfect temperature for roasting meats.

For gas-only cooking, simply switch on and begin. Alternatively, lift the grills to add some charcoal briquettes, then light the gas burners and wait for 15 minutes.Turn the gas off for 15 minutes and, by then, the glowing charcoal will be ready to cook on.

Marcus Bawdon, author of the outdoor cookbook Food And Fire, offers this tasty recipe for honey and chilli glazed duck breasts on a Grillstream:

Ingredients: 2 duck breasts with skin on, coarse sea salt and fresh ground black pepper (to season), 2 tbsp runny honey, 1 tsp chilli flakes.

Dry off the duck breast with kitchen paper and score the skin in a diamond pattern with a sharp knife (just cutting through the skin, not the fat). Season the duck breasts generously with salt and pepper.

To cook, set the grill to full heat on 2 burners and place the duck skin-side down for around 4-5 minutes to crisp up the skin.Turn the duck over and cook on the meat side for 4-5 minutes. Mix the chilli flakes into the honey and start glazing the duck breasts with a pastry brush.

To ensure that the honey doesn’t burn, turn the duck breasts over occasionally. Aim for an internal temperature off the grill (using a probe) of 60-65°C so that the meat is juicy and slightly pink.