Mursal Saiq

1 month ago | standard.co.uk | Joshua Moroney |Mursal Saiq |Mike Reid |Andi Oliver

Sometimes taking out the barbecue feels more like grilla warfare: sky-high flames, expensive bits of steak reduced to inedible cinders, puddings forgotten and the beer warm. It needn’t be so. With the weather scorching (or at least hotter than Ibiza this weekend), now’s the time to take out the tongs, get handy with a spatula and make up the marinades.