Outdoor cooking

By Paul Fulford on Aug 10, 08 01:00 PM

Rain is falling, dark clouds are scudding across the sky and the wind is whipping the branches of the trees as I look out of the window wondering if, as usual, I'm allowing optimism to overcome common sense and experience.

We're having our garden redesigned and I've asked for an outdoor oven - called by posh people a 'chiminier', apprently - to be included on our patio.

Why? How often will I get to use it?

I harbour notions of slow roasting legs of pork or trays full of vegetables on balmy summer days. Perhaps even making my own pizzas, topping them with home-grown tomatoes and herbs from the raised flower bed that will stand nearby.

On the evidence of another wash-out summer, it's more likely to lie unused for vast periods of the year.

There is much to like about England. But not the weather.

Ah well, give it a few weeks and we'll be eating mashed spuds and hearty stews.