Berber & Q

<p><b><i>Ditch burnt joyless burgers for bold flavoursome and wonderfully surprising barbecue food<br></i><br></b>&#145;Packed with over 120 tasty and tantalising barbecue recipes&#146; &#150; <i>Great British Food</i><br><br>Here are over <b>120 of the very best lip-smackingly good barbecue recipes</b> from ex-Ottolenghi chef Josh Katz. Perfect for sharing and pairing in different combinations all of the recipes are a <b>celebration of flavour</b>. A book that is <b>not just for meat-lovers</b> equal status is given to<b> vegetables</b> so that they are never treated like a sideshow. Instead each and every component of the meal is <b>big bold</b> and <b>completely unforgettable</b>. <br><br><b>Meats fish</b> <b>and vegetables</b> are left to marinate and are then <b>smoked grilled slow cooked or burnt (on purpose);</b> while essential extras such as<b> punchy pickles fiery sauces creamy dips</b> <b>and fresh salads</b> are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West from the modern to the traditional these barbecue recipes are <b>like nothing you have ever encountered before</b> &#150; mashing tastes and techniques from New York the Middle East London North Africa and beyond. <br><br><br>With recipes including <b>Cauliflower shawarma</b> with pomegranate pine nuts and rose;<b> Harissa hot wings; Blackened hispi cabbage</b> with lemon cr&#232;me fraiche; <b>Honeyed pork belly</b> with pineapple salsa; <b>Monster prawns</b> with a pil pil sauce and <b>Saffron buttermilk-fried chicken</b> with tahini gravy you will be inspired to grab a bag of charcoal and a lighter and create <b>your very own barbecue feast</b>.</p>