I'm hoping that by writing some BBQ recipes that summer will return and we can enjoy some al fresco dining! This recipe will easily feed six people with a nice salad and some buttered new potatoes. It's an impressive recipe that is very easy to do and includes being in your garden with a nice bottle of dry rose (or two!) and half a dozen friends on a summer's night.

1 Whole Salmon (gutted) about 2.5kg in weight
75 ml honey
75 ml olive oil
75 ml lemon juice
Basil leaves
Sea salt
A mixture of artichoke hearts, roasted mixed peppers, griddled aubergine, sun blushed tomatoes, black olives enough to full the stomach cavity of the salmon

Method

Lay two layers of aluminium foil long enough to wrap the salmon lengthwise on to a baking tray.

Place the gutted salmon onto the foil and stuff with the artichoke hearts etc.

Cut slices in to the flesh of the salmon and season with sea salt, rubbing the salt into the cuts.

Stuff a leaf of basil in to each of the cuts. Mix the Olive oil, lemon juice and honey in a bowl and pour over the salmon.

Wrap the salmon up in the foil and fold the edges over to make a tight seal.

Place and a medium to low heated BBQ cover with a lid and cook for about an hour.

Add a few oak chips to the BBQ to give the fish a lightly smoked flavour.