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Techniques
Barbecued new potato, morcilla sausage and scallop kebabs
Morcilla is Spanish blood sausage made with pork, lots of onions and spices and usually rice. Think black pudding turned up a notch. Combined with scallops and new potatoes, this is a winning trio.
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Techniques
Charred lamb with smoky aubergine labneh
This barbecue recipe by John Gregory-Smith combines charred Welsh lamb loin with a smoky aubergine labneh dip for a wonderful summer dish. It really showcases the best of Welsh lamb season, between the months of August and November.
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