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A NEW FLAME…5 simple tips for the perfect BBQ

“In the flames of the fire lives something that can help ingredients reach their fullest potential.” These are the words of Bittor Arguinzoniz, the chef/owner of an extraordinary restaurant, high in the hills of the Basque country. His rustic restaurant, Asador Etxebarri has revolutionised the simple art of cooking over a flame and has attained a cult-like status, Michelin stars and was recently voted number six in the World’s 50 Best Restaurants list.
The barbecue is now fully established as high-end food and Bittor infuses every course with smoke from the homemade goat butter to the caviar-size spring peas to the grass-fed

PURPLE REIGNS

Sun-drenched vegetables such as peppers, courgettes and artichokes hold a very important place in Mediterranean cookery, but for me, the plump, elongated, gleaming aubergine is the most versatile of the bunch.
There are many varieties of aubergines: long and round, with colours ranging from violet, black to blue and white. The Chinese were the first people to cultivate the aubergines in the fifth century; it was then introduced into Spain, Italy and from there onto southern and eastern parts of Europe. At one time, fashion conscious ladies used a black dye made from their skins to stain their teeth!
The Aubergine goes under a variety of names including the eggplant, apple of love, garden egg, and guinea squash