Hot evenings and music festivals are pretty much done with - “booo! hiss!” I hear you say. But this is the perfect time for evening barbeques with seasonal vegetables.
Afterwards, you gather around the hot coals by candlelight to natter with friends ’till late and you won’t even notice the chilly breeze. September is the ideal time for delicious locally grown vegetables to be thrown on the barbeque. Try vegetables such as spring onions, French beans, courgettes and beetroot.
Add a few kebab sticks filled with Quorn pieces (covered in olive oil and lemon juice or pasted with peri-peri sauce from the supermarket) or Lamb Style Grills, and you have yourself a very tasty dinner. A certain Mr Hugh Fearnley-Whittingstall has some good advice on which veggies to cook and how. You could also stuff some small foil-wrapped potatoes amongst the coals for 20-30 minutes.
I would be interested to know what other vegetables have been tried? I found barbequed radish to be a little odd! Were your veggies local? Are we British still growing aubergines in glass houses or can we call them a sustainable food source now? And did anyone else know that aubergines are technically berries?
Anyway, perhaps you could finish off with some stewed or baked fruit such as blackberries, apples and plums (a sprinkle of sugar and a little cinnamon or allspice) with some crème fraiche. Such joy from the simple things in life!