Just a few barbecue catchup pictures now that I've got them from Alastair's digital camera. There are two quite similar barbecues featured, intertwined below.
Some things cooking
Two Australian threadfin bream with nothing done to them.
Two duck legs and breasts marinated in a sort of Asian style marinade of caramelised sugar with sweet soy sauce and star anise, and a butterflied leg of lamb marinated with garlic, lemon and rosemary.
Some things on plates
Scallops and asparagus, wrapped in pancetta.
Some slices of the aforementioned duck. Beautifully rested and pink, served with chopped coriander.
Strawberries, raspberries and cream.
I don't drink so I could only take vicarious pleasure in this one.
And finally, this is me blogging by candlelight late at night in the garden (about 1am I think).