"When we asked 18 of the UK's best chefs what they would take to a barbecue, they recommended everything from chilli-spiked watermelon salad and intensely flavoured Korean marinades to dry non-alcoholic aperitifs and beautiful tins of spiced salt."
"Yotam Ottolenghi's approach involves bringing a large head of hispi cabbage, charring it directly over flames until the outer leaves are blackened and sweet, then dressing it with tahini, lemon, and garlic."
Top chefs in the UK recommend creative barbecue dishes, emphasizing a departure from traditional options. Yotam Ottolenghi shares his recipe for charred hispi cabbage, emphasizing simple ingredients like tahini, lemon juice, and garlic for dressing. Other suggested items include chilli-spiked watermelon salad and Korean marinades, alongside unique drink pairings such as low-intervention wine and non-alcoholic aperitifs. Chefs appreciate diverse flavors and ingredients, making barbecues a chance to explore beyond the classic menu.
Read at www.theguardian.com
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