Pea pods, stuffed Piedmont peppers and egg yolks with capers and anchovies are among the imaginative suggestions from our eclectic panel
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I always forget about sides at a barbecue. What should I make?
Sarah, Norwich
Burgers, hotdogs and whole fish tend to get all the attention at barbecues, but you can’t live on sausages alone. “Buy a load of peas in their shell and get them on the barbecue until they’re nicely charred,” suggests chef Tomos Parry, co-owner of Brat and the soon-to-open Mountain, both in London. “Throw them in a bowl with some olive oil, mint and salt, and eat like edamame, ideally with a glass of wine.”
Anthony Demetre’s Piedmontese peppers are another thrill from the grill. The chef/proprietor of Wild Honey in London says, “Cut them in half, pull out the seeds and pith, then put in half a tomato, a few capers, a little chopped garlic, an anchovy fillet, any herbs you have to hand and a drop of olive oil.” Grill slowly on a barbecue, then leave to cool to room temperature: “They’ll get better and better with time.”
Got a culinary dilemma? Email feast@theguardian.com
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