Great on the bbq or on the grill

Mixed summer veg stew

Knocks spots of anything out of a can

Merguez are originally North African, but very popular in France. They need fierce grilling - ideally over charcoal. Spicy and moreish as well as being Moorish! Absolutely ideal for the barbecue. And you could easily make feisty mini burgers from this mix if you don't want to stuff sausages.

The recipe has its origins in one printed in "Casa Moro", Sam & Sam Clark's 'home cooking' book - but I have considerably adjusted the balance of the spicing (and deliberately left out the dried Rose petals!).

Spanish sausage for eating raw or adding to paella, beans, eggs, allsorts! It's spicy!

Squid come in close enough to catch from the shore in Weymouth during the winter. Here's a way to cook them.