Tom Parker-Bowles on the BBQ: 'Cooking over coals is both empirical science and blessed art, as well as mastery, albeit temporary, of that naughty Titan’s greatest gift'

Sausages are all well and good (unless simultaneously raw and burnt to a crisp), but the primitive art of barbecuing over charcoal lends itself to far grander fare.

Sausages are all well and good (unless simultaneously raw and burnt to a crisp), but the primitive art of barbecuing over charcoal lends itself to far grander fare.