The start of BBQ season

 We started BBQ season just right with this super easy and tasty feast, I was inspired by some fabulous produce from the St.Lawrence Market of fresh plump favas and wild garlic ... truly one of the best things I've eaten in a while!

It's also the first time I do chicken hearts on the grill, and I must say I'll never go back to cooking them any other way. This method was recommended to me by a friend and it's just DELICIOUS!

Enjoy!

Grilled Fava Beans

Detailed recipe here

Toss the fava beans in their skins with olive oil and salt.

Heat your grill to a medium heat and grill the beans, flipping once to char both sides. The objective is to maintain a medium heat and allow the beans to steam inside the shell, they should be tender and easy to pop out of their skins.  Squeeze with lemon and enjoy!

Chicken hearts shishkebob

Chicken hearts

Worstershire sauce

Salt

Olive oil

Toss, and marinade briefly. Skewer on presoaked wooden skewers of metal skewers and grill until done.


Wild Garlic

Brush with oil and season with salt

Grill until soft. Remove the garlic from the grill and add to a bowl, seal with plastic wrap. You need to let these steam to tenderize.
Before eating remove the outer layers and eat the soft insides, season with more salt if needed.


Grilled Artichokes:

Follow the instructions here and enjoy!

Throw a couple of lemon halves on the grill too, they're perfect for squeezing over this feast

Leg of lamb: Super easy boneless leg of lamb, preseasoned from New Zealand spring lamb and simply grilled on medium (350 F) on the BBQ for about 35 minutes.