We are getting ready for some more alfresco dining this weekend with the promise of some warm weather and ‘sunny intervals’ (for us that is enough to get a bikini and barbie on for). Like so many Londoners we have limited outside space and are not keen to fill it with a monster Weber that ends up getting used a handful of times in a summer – however much the men of the house feel it would enhance their masculinity. For us potted plants, sunloungers, umbrellas, Moroccan lanterns (all essential for creating that Elle Deco alfresco style dontcha know) are a priority.
Clearly the creative minds at Black & Blum understand this conundrum and have come up with the cleverest little invention that we have seen in a long time. The Hot-Pot BBQ is a barbie and herb garden/large planter all in one – genius we tell you, genius! For space-starved folks this is a godsend, about the size of your average large terracotta pot, when assembled and planted up there is very little to give away the fact that hidden underneath is a small, but perfectly formed barbecue. It is perfect for small terraces and balconies and, unlike most barbecues (I don’t care how much you paid it is never going to look ‘pretty’) it looks good when not in use.
The Hot-Pot BBQ is made from stainless steel with a heat insulating ceramic coating and comes with a set of stainless steel tongs that also double as a handle for lifting off the grill. The clever folk at Black & Blum are renowned for their home and office designs that combine practical-thinking with a mischievous and intellectually-satisfying twist, we urge you to check out their whole product range here.
We are SO excited to try out our Hot-Pot BBQ this weekend and have decided to branch out a bit from the usual bangers and burgers routine and attempt to whip up something a little bit more special. So in case you to are feeling creative here is a little something to try.
Indian spiced barbecued lamb
3 racks of lamb, about 6 bones each, French trimmed
For the marinade:
- finger-length piece ginger , chopped
- 4 garlic cloves , roughly chopped
- 1 tbsp each turmeric , garam masala and cumin seeds
- 1 tsp paprika
- handful coriander leaves, plus extra sprigs to serve
- juice 1 lemon
- 150ml natural yogurt
Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt.
Cut the racks of lamb into 2 or 3-bone portions and cover in the marinade, using your hands to coat evenly. Cover with cling film or put in a large freezer bag and leave to marinate for a couple of hours or overnight in the fridge.
When you are ready to cook, take the racks from the marinade and cook on the BBQ for 10 minutes, turning frequently for pink, or until cooked to your liking.
Slice into individual cutlets and serve with a cooling cucumber and mint raita and Indian flatbread.
The Black & Blum Hot-Pot BBQ costs £99 and is available here