Sardines marinated in nduja then cooked in our Ooni pizza oven. Served with parsley Gremolada.
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My first attempt at cooking a spatchcocked chicken ( free range) on the bbq. Marinated in olive oil, lemon juice, garlic, smoked paprika, thyme and oregano. An hour with indirect heat and then 10 mins of direct heat to crisp up the skin. Delicious and surprisingly moist. Served with a Greek salad and roasted crushed new pots
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I was going to deduct points for not cleaning up your plate before taking the shot but the chicken looks that good I decided against it. 
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Had a friend that’s had been helping with some heavy lifting his also going through a tough time. His wife had been diagnosed with early dementia (she’s only 60) a few months ago he decided to take her away for a month that ended badly, she had a psychiatric episode in New Zealand and had to be medevaced home.
Thought a big t-bone would help.
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Oh how ghastly for your friend, we take bones, brains, bowels, blood etc , indeed anything starting with a B for granted - until they go wrong,
Best wishes to all out there
Ian
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Thyme rubbed, Beach smoked rack of Lamb on a Caper and Dijon dressing, served with a crisp green chopped salad. Lamb slightly over done as per Miss Deeg’s preference but still moist enough for me.
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@TOBYJUG , hoping you are well?
Yesterday I had a wonderful pork chop with oodles of crackling , I wasn’t able to find a toast rack, however a rack from an air fryer did an excellent job
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Felt the need for a hot meal this evening, so pork chop and veggies, hit the spot. The Rata NZ SB went well with it.
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I was missing my lamb curry so it had to be done. Always hits the spot and plenty left for tomorrow
Atb
Kk
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Nadya’s Pepperoni Pull Apart
Awesome side dish for a BBQ with some of our Eurovision Party leftovers.
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Spinach.Feta.Roasted butternut squash. Asparagus, Mint and leek pie just out the oven.
With some tossed leaves later once cooled.
With Tzatziki of course
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Had a ride down to the fish quay (North Shields) but no Mackerel to be found so settled for some tasty smoked trout and this beautiful little ewe’s milk cheese called Pyghtle. It’s unpasteurised, vegetarian rennet with an appealing wrinkly rind that looks a bit like worm casts. Taste wise, a delicate creamy flavour, very slight acidity. Made a loaf when I got back and there’s some left for tomorrow. What’s not to like?
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Bbq salmon marinated in soy sauce, sesame oil, honey, garlic, ginger and chili with a rice noodle salad
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