Herbs, oils, spices – it's your choice
Pastes or rubs are fantastic at this time of year when the sun’s out and you’ve got the barbecue going. They’re clever, yet very, very simple and quick to make – you just rub them onto your meat. I prefer them to marinades which infuse into the meat. Pastes never dominate. You can still taste the natural flavour of the meat and the longer you leave them on, the more flavour you'll get.
The great thing about pastes is you can add whatever you like to them. ‘Hard’ herbs like rosemary, thyme and sage are better because they can withstand the heat of cooking better than soft herbs like dill or basil. If you’re more into spicy food, add some spices. You could try cayenne pepper or curry powder. It’s your choice. Be generous with them; it’s amazing what results you can get.
