We did a very simple barbecue this evening. Very basic, very delicious. The main player was mackerel fillets, three each, quite large. I had to spend half an hour pin-boning the buggers, but it was worth it. I made a baste of lemon juice (fresh lemons or forget it), a squidge of garlic, a sprig of thyme, a dash of Tabasco and, not least, extra virgin oil. We had salad potatoes, cut in half, coated in extra virgin olive oil and seasoned, baked on a tray in a hot oven for half an hour, and cherry tomatoes skewered and done for five minutes on the grill. It was a beautiful evening too. Lit the fire pit and dotted a few citronella tea lights to ward off the mozzies. Bliss.