Barbecue season may have passed, but all grilling – outdoor or indoor – imparts an addictive smokiness to food. Today’s Turkish salad uses the initial energy of the flames; I love tumbling veg on to a barbecue (or griddle pan), where the high heat cooks them quickly, which helps keep them juicy. And just about everyone loves elotes, a Mexican street food of grilled and dressed sweetcorn. Mind you, everything is better cooked over fire or scorched.
