Plank Fish

This is a classic way of cooking fish over an open fire. Please don’t be daunted. It’s also very easy and, once the fish is secured, it is all about the fire management. It doesn’t require much investment or gear, the cook itself isn’t complicated and it’s very easy to serve once cooked. Traditionally one would use cedar wood, which lends a subtle flavour, but you don’t have to use it. I have used a simple bit of pine soaked in water. Suitable for cooking directly on coals and the open-faced breeze block grill

SERVES 4

750g–1kg fillet of salmon, pin-boned

125g melted butter sea salt and freshly ground black pepper

KIT REQUIRED

1 x large wooden plank just a bit bigger than your side of fish

7 x nails herb brush temperature probe

Lay the side of fish on the plank and hammer six nails in, through the fish, on either side of the fillet. Hammer the final nail into the top of the fillet, taking care to secure the tail at the top as this will take most of the weight. Season the salmon with salt and pepper and, using the herb brush, brush with the melted butter. Place a log beside the fire and lean the plank against it so the salmon is facing the fire with the tail end up. As it cooks, occasionally brush with more melted butter. The cook time depends on the heat and distance from the fire but it should take 18–25 minutes, until the internal temperature at the thickest part is about 50°C.

Rack of Goat with Walnut and Date Chutney

To pre-empt any confusion, this is a walnut chutney in the Indian sense, not in the accompaniment for cheese sense. Goat will cook exactly the same way as lamb so you have nothing to fear from it.

Suitable for all BBQs

SERVES 2

2 x rack of goat naan or flatbreads, to serve FOR THE MARINADE

2 teaspoons Kashmiri chilli powder

1 heaped teaspoon grated fresh ginger

1 garlic clove, grated

1 teaspoon garam masala

1 teaspoon turmeric

2 tablespoons plain yoghurt

FOR THE WALNUT AND DATE CHUTNEY

60g walnuts

30g seeded dates

1 garlic clove

1 heaped teaspoon grated fresh ginger

2 green chillies

½ teaspoon sea salt

4 tablespoons plain yoghurt

1 tablespoon lemon juice

KIT REQUIRED

2 tandoor skewers

Mix all the ingredients for the marinade together, then cover the meat until thoroughly coated and set aside in the refrigerator for at least 2 hours, preferably overnight. Preheat the BBQ to a medium heat. For the chutney, place the walnuts, dates, garlic, ginger and chillies in a blender with the salt. Add 2 teaspoons of water and pulse until you have a smooth paste. Add a little extra water if it needs loosening. Place the yoghurt in a separate bowl, then gently mix in the walnut paste with the lemon juice and check the seasoning. Thread the racks onto the tandoor skewers and place on the BBQ; grill for 6–8 minutes until medium rare, with an internal temperature of 56°C. Using the bone to guide the knife, slice the racks and serve the meat on naan or flatbreads with the chutney on the side.