Art of the BBQ

This doesn't exactly fall into my criteria of London and architecture and design. However, BBQ season has arrived and I am sending smoke signals from London's Flat 3.

Halloumi cheese, green pepper and mushroom skewers. So far, so vegetarian. Yet why does the cheese turn into a very angry piece of blackened coal. There are obviously bbq techniques involving letting the flame calm, buying the right wood chips, or turning around 3 times and clapping your hands.

The BBQ appeal is a little lost on me but at the start of the season I should learn the craft. Otherwise there are many months of pringles ahead..