At home, I nearly always prefer to cook something easy, and invariably turn to the comforting Japanese flavours of my childhood. Since starting work at the Barbary in London, however, I often find myself incorporating live-fire cooking and the flavours of the Middle East and north Africa. These are the sort of dishes I make at home for an impromptu barbecue; simple food that packs a punch, but with minimal prep, so you can spend more time with your guests.
