SouthseaScene

Keeping to the barbecue theme, chicken drumsticks are perhaps the easiest part of chicken to cook on the barbecue. It's easy to handle at the bone end. What to do with your chicken is very easy to answer! Here are some of my favourite flavouring: Oyster Sauce - this very versatile sauce liven up any chicken dish, whether you stir fry it or stick it on the barbecue Teriyaki Sauce - The Japanese answer to a barbecue sauce and it's simply good! Honey mustard - a tablespoon each of honey and wholegrain mustard for 8-10 drumsticks would give it a continental flavour. Garlic and chilli - this must be my all time favourite and the best combination of flavours in the world; try it for yourself! Add some lime for a Thai twist. Light the barbie, or on a rainy day, eat it indoors with your pretty picnic plates.

My favourite dish if you can find some juicy lamb rump steak. Ingredients: 2 lamb rump steaks about 150g each 2 tbsp orange juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 tbsp clear honey/maple syrup Marinate for about an hour and then grill for 5-7 minutes on each sides. Best eaten with couscous: 75g couscous 'fluffed' in boiling water for 5 minutes (in a covered dish) 1 medium onion, sliced 1 tbsp vegetable oil for frying 1 medium red pepper, sliced Fry the onion in the oil for about 15 minutes until the onion is caramelised and then add the pepper and cook for 5 minutes. Add the remainder of the marinade juice to the pan, cook for 3 minutes and then add the couscous. This is one of the quickest dishes you can cook and it's the most delicious!