It’s now officially barbecue season. Even though we lit the fire all year round, the warm sunny evenings are non-negotiable when it comes to long dinners and barbecued food.

Ever tried to barbecue fresh fish? It’s one of the most underrated dishes according to me. Eating more fish seems to be a never ending struggle, hence incorporating new ideas and recipes that are easy and quick are key to success. Fish skewers - with or without prawns - are one favourite way to barbecue fish.

Simply cut firm, white flesh from cold sea fish in cubes, add prawns if using. Drizzle with extra vergine olive oil, freshly squeezed lemon juice, lemon zest, herb salt, pepper and all the fresh herbs that you have in hand. Pictured I used oregano, rosemary, sage and lemon thyme. (Always use unwaxed lemons without pesticides) Let marinate for some time while prepping other foods, firing up the barbecue, drinking some rosé wine in the sun, dancing or whatever you prefer. Once the barbecue is ready prepare the skewers and fire away. Not too long, not too hot. We want flaky fish, not chewy…

These fish skewers are actually so tasty that we did the same dish again just two days after. Same recipe as above but added some more herbs. Fresh dill and lemon verbena, that I recently planted in the garden. Amazing!

Beets are also absolute lovely on the barbecue. First boil them with peel on (organic yeh) for some time and then add to the barbecue - dry as they are.

When soft and ready, let cool and cut them in slices. Now it is time to drizzle lots of great extra vergine olive oil and any kind of salt on top.

Here I used sea salt with lemon thyme. These beets are melting in your mouth good. Perfect companion to any meat, fish, chicken or veggie dish or on their own.

Cooking with fire

The big board

Shades of green