Rose Prince's barbecue recipes - Telegraph Every instinct in my seasonal soul says we should be cooking outside right now. Yet for much of the summer so far I have felt like a sheepdog stuck in a kennel with no flock to round up. The atmosphere has been weirdly free from the wafting smells of sizzling meat and burning charcoal, but that has not prevented thoughts of delicious burnished food drifting to mind. There's been ample time to dream about new interesting marinades and leafy wrappings for fish - or simple ideas that will please a small child. You could say the delayed opening of the barbecue season allows food for thought - or rather thought for food.