Thrills, gills and skills with grills

With sea views as our backdrop, we encouraged the barbecue with a little high-strength Barbados rum. The flames engulfed our Mediterranean vegetables, singeing the fennel, and charcoaling the pineapple rings and cherries on cinnamon sticks. Lamb chops danced amid the flames next, their sticky glaze of rosemary and redcurrant jelly sizzling in the heat. After a dash of water, we found sandalwood to add to the embers. The fragrant aromas wafted over beech-smoked salmon, lavishly coated with a honey and mustard sauce, and served with slivers of charred lime skin. Then it was time for dessert – creamy rice pudding topped with mango jam, a dollop of custard, and sweet vanilla sponge cake.