Glorious sunny Saturday afternoon+good friends+good wine+good food, cooked outside as nature intended...sounds like the perfect way to while a way a good solid section of the weekend.
That depends on whether you have a BBQ that actually cooks food or if, like me, you have one that musters the firepower of a wheezing octagenarian, blowing warmly onto your burgers for several hours until you all decide to give up and use the cheap disposable BBQs that I got on a 2for1 deal in the local Somerfield.
There was actually a point at which I genuinely considered putting the Pinot Grigio onto the BBQ to keep it chilled.
Ok, so maybe I didn't put enough fuel onto the BBQ to start with, but the label on the bag of charcoal suggested that if I dared to use more than the recommended 'one bag per session', I would be unleashing a combination of the worst parts of the Old Testament and the 1990s movie Backdraft.
Oh dear...
