Ed Smith is an award-winning cook and author of Welcome to Our Table, a children’s cookbook about how food is cooked and eaten around the world. His latest book, Crave, is out now. @rocketandsquash
I like to barbecue as often as possible over the summer, and not just for parties and gatherings. You could scale up any of the dishes here to suit those bigger events, but this menu is nicely contained and neatly feeds my small family.
Some of the ingredients are shared between recipes to avoid waste (the buttermilk, lemon and almonds, for example). And, although there are a few stages to each one, everything is quick to prepare and often just requires assembly. The cooking can be done in a small to medium barbecue. To time things right, put the sweet potatoes in the embers when the coals are nearly at white-hot cooking stage, then put a grill on top and char
