MELISSA THOMPSON'S FIRE FEAST

Welcome warmer days with this fresh menu for the barbecue

For me and my family, Sunday lunch is a chance to slow down – in the preparation, cooking and eating of it. We can afford to take longer getting everything ready, so it means enjoying something with a bit more heart and soul that takes time to cook, compared to a quick midweek meal. It’s also a chance to spend some time around the dinner table, maybe with friends and extended family, chatting, laughing and truly relaxing before the start of another busy week.

With barbecues, there are no nasty surprises in your energy bill at the end of the month. You buy the fuel upfront, then cook. Even better, this entire meal is made using one load of charcoal or gas, minimising the cost. The spiced yogurt marinade on the chicken comes into its own over the flames, charring the edges and bringing the spices alive. The potatoes are the perfect accompaniment – the coating turns almost sticky in the pan. And, spinach and tahini are an extra-special duo – almost like a hybrid of creamed spinach and Japanese gomae salad.

To finish, I’ve infused the flavours of banoffee pie into a quick and easy eton mess. It’s a surprisingly light dessert that’s reminiscent of two favourite treats, and completely unique.

Masala spatchcock chicken

SERVES 6 PREP 15 mins plus overnight marinating COOK 45 mins MORE EFFORT

1 whole chicken (about 1.5kg)

1 tsp ground fenugreek

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp black peppercorns

2 tsp ground turmeric

1 tsp smoked paprika

5 tbsp natural yogurt