A SMOKY DIP
I claim complete authorship of the following recipe, and in an entirely immodest way. It came about somewhat accidentally: with the recent heatwave, I have been cooking in the garden, on the barbecue. I love cooking and eating outside, enjoying a chilled glass of something while the food sizzles on the grill (and I'm a purist about barbecues: I have a Weber kettle barbecue and cook over charcoal). On the evening of the first day of the heatwave, I spatchcocked a chicken and immersed it in a Turkish-style marinade for a few hours before committing it to the coals. I served it with saksuka , a Turkish cooked salad of aubergine, red pepper, garlic and tomatoes, Ottolenghi's yoghurt sauce (see separate post) and couscous with sweet onions. Sadly, by Monday evening the weather was on the turn and I shivered in the cooling breeze, a Margarita in one hand, as I cooked tuna and prawn kebabs. I put a sweet potato wrapped in tin foil in the bottom of the barbecue and forgot about it. I w