Big on seasonality, truffles and foraging for his own food, Valentine Warner's feast at Wilderness saw the barbecues full of succulent shoulders of lamb, grilling to perfection in the smoky heat. Valentine says: "I am all for barbecuing large joints such as a butterflied shoulder of lamb, but I would note here that it is important to use the barbecue lid (rather than continuing with the great British tradition of leaving it upside down in the grass full of rainwater). Cook your joint in a tray, to stop the fat igniting, and put on that barbecue lid. Use the vents to get more out of your charcoal and a gentler heat inside. "Add lots of flavour: smear the lamb with a paste of anchovies, green olives, lemon zest, garlic, rosemary, salt, oil and lemon juice before cooking. Or try ribs with a really kick arse marinade of chipotles, tomato puree, brown sugar, cloves and sherry vinegar. huduud 6 from Margad on Vimeo.
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"When it's cooked let the meat rest before serving, meanwhile cook some oiled spring onions on the barbecue until charred. "I would always use charcoal over gas, as the smoke is an ingredient in itself. "Prepare one thing well in advance, such as a large potato salad."
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