Our all-encompassing guide to the outdoor cooking and eating of grilled meats continues. This week, Esquire's in-house chef Mark Hix (no, sadly he doesn't run the work canteen) explains the benefits of a good basting.
"I like to keep my marinades quite simple. Good steak needs little more than a light seasoning, but chicken and lamb work well with flavours such as chilli, cumin, mustard and honey. Ketchup is also a good vehicle for bringing flavours together."
4tbsp tomato ketchup;
2tsp wholegrain mustard;
1 squeeze of lemon;
a glug of vegetable oil;
salt and black pepper
Place all ingredients in a jar and shake before spreading over meat in a shallow dish. Cover and leave in the fridge overnight if possible. Once you begin grilling, apply thin layers with a stiff brush and cook until browned. The sugar in the ketchup will burn easily, so be sure to keep flames at bay.