A proper grilling - make the most of the exceptional Easter weather

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It is a little known fact that by barbequing on a grill with a lid you can half your cooking time. This is because the heat is directed back into the food, much in the same way as with a conventional oven. Also the food is more likely to be cooked through; making it safer. A lid allows all the coals to heat evenly so there are no hot spots, and therefore less likelihood of burning food. The lid also prevents flare-ups as the ingress of oxygen is controlled, again causing less charring and making a much more social experience for those around you.

A lid will also keep the food moist and should you be smoking with wood chips, or adding herbs like rosemary or tarragon to your coals, the aromas will better penetrate the meat.

Bodum grill £60 from Roullier White, 125 Lordship Lane, London SE22 8HU or online at www.roullierwhite.com

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