Valentine's Suppers for the Outdoor Chef - Or is a barbecued heart a step too far?
Valentine's Suppers for the Outdoor Chef - Or is a barbecued heart a step too far?

It's still too early to put this winter to bed.

Not quite time for our thoughts to turn to that first Jersey Royal, morel mushroom or praise be the ultimate harbinger of spring, asparagus spear. It’s still cold and dark and you are more likely to be tending a casserole puttering gently on the aga than you are grilling a steak over fierce charcoal heat. And yet to cook outside all year round, even in the depths of a Devon winter is a life-enhancing joy. Rarely a day goes by here at High Grange when we don’t fire up a barbecue, fire pit or grill, and the heady mix of sea fog and birch smoke is at once a soothing balm and a promise of delicious things to come.

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High Grange Devon
Burnt
Burnt

Everytime we run an outdoor cookery class at High Grange Devon I talk about Francis Mallman and the art of burning food. For those of you who aren’t outdoor cooking nerds, then a bit of background on Mallman, one of my food heroes. He is the great Argentinian chef who has turned cooking with fire into an art form – His book ‘Seven Fires’ is the seminal work on the subject and my then girlfriend bought me back a signed copy of it from a solo South American holiday, just after we met. I obviously married her shortly after. 

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High Grange Devon