Breakfast

The purists will say that a gas barbecue is not as good as cooking over charcoal. I disagree. I think the key is not so much the heat source but having a heavy cast iron griddle with wide bars that retain lots of heat so the food gets the distinctive griddle marks but doesn't burn. And lets face it; not many people would be bothered to light up the charcoal just to cook four rashers of bacon but with gas it's easy, and the bacon tastes much better cooked this way than any other.

The right bread is open to argument but I had a white roll, and of course, brown sauce. None of this ketchup mullarkey for me. I might do it again in the morning.......