What to bring to a barbecue

Summer means barbecues, and if someone has invited you it’s polite to arrive with more than supermarket sausages or a last-minute bottle of wine. Bring elevated pre-barbecue snacks: totopos or blue corn tortilla chips (or make them from Masafina purple and yellow tortillas), plus a loaf of good bread for toasting with tinned anchovies, prosciutto crudo, stracciatella or sun‑dried tomatoes and a drizzle of olive oil.

For a South African twist, bring the makings of braaibroodjies—cheese, tomato and onion toasties—with Mrs Balls chutney. Cheese lifts a gathering. Wrap halloumi in foil with a sprig of rosemary and mango chutney so it can cook on the cooling coals, or bring melters such as Ogleshield or a firmer blue like Cropwell Bishop for burgers.

If you prefer a nibble board, choose lighter options like Perroche or Mrs Kirkham’s Lancashire, and include a good bottle of extra‑virgin olive oil.

South Africa

barbecue, tortilla chips, blue corn, totopos, bread, anchovies, prosciutto, stracciatella, halloumi, braaibroodjies