Transform your outdoor cooking with recipes inspired by Rich Harris’s globe-trotting travels. From vibrant fish and seafood dishes like Galician Octopus and Coal-roast Sea Bass, to Sticky Lamb Ribs and Szechuan Smoked Pig Cheeks, to old stalwarts like Chilli Dogs and Lamb Shish Kebabs, these mouth-watering dishes will see you through the summer and beyond in style. Packed with strong flavours, rich sauces and smoky aromas, and covering sauces, dips, sides, drinks and desserts, this is the ultimate guide to cooking with fire and smoke. 208 pages