There’s something mystical about a barbecue, even though it’s essentially just a rack over heat. A barbecue uses fire and fire cooks anything. So why stop short at some chicken on a stick?

Eggs over easy
In for a penny in for a pound, where better to start than the most fragile of foodstuffs: the egg. You can go to work on an egg, but can you barbecue one? Apparently yes; with the help of some foil.

I folded my tin foil into a small lipped square then drizzled a little oil on the base to stop it sticking. After letting the foil heat for a few minutes, I cracked my egg straight onto the square and within four minutes I had a perfect fried egg.

The way of the Breville
Eager to toast my barbecue skills some more, I decided to try pimping my pack up and see what’d happen if I threw a sandwich on to sizzle. After rustling up a quick mozzarella, tomato and basil butty, I placed the lot on the hot coals. Alas, only a fool forgets the way of the Breville. Like all self-respecting former students I know my way around a toasted sandwich maker, and am fully aware you need to butter both sides. Within seconds my toast was burnt to a crisp, while my Mediterranean middle was still stone cold. After buttering up a second butty, I went again and this time created an oozing masterpiece.

Plans are foiled
For the final finale I fancied something flash, so I rooted through the 4Food recipes to find this gnocchi classic that stipulated you finished it off under the grill. Perhaps it’d work as well on the barbie, creating a delicious doughy fritter? With hindsight I should have mashed the mix together a little, or perhaps bound the batch with a little egg. Unfortunately, I merely spooned my mix on to the barbecue and watched it fall apart in a sloppy mess. To be fair it tasted fine, but no better than from the pan – so it wasn’t worth the hassle.

It seems the barbecue has its limits, but they lay a little wider than you’d expect. Most things are feasible with foil and, as long as it’s sturdy, it should work straight over the coals. My favourite find was the barbecued egg; firm without those greasy, frazzled edges, and perfect on a barbecued burger.

Try more exciting barbecue recipes

Going up
Porky picnics
Forget the fancy fare – Great Britain’s picnic hamper is fully loaded with traditional treats. Morrison’s saw sales of sausage rolls soar by 46 per cent this year. Sales of savoury eggs were up 33 per cent. “In tough times everyone loves the reassurance of their classic favourites,” said Mark Pinnes, head of media relations for the store.

Red, white and green fingered
MPs looking to cut back on expenses should try their hand at growing their own. Hilary Benn has agreed to pass on a suggestion put forward by leading organic food companies and the Soil Association, to plant an organic veggie plot in the garden at 10 Downing Street. First lady of the USA, Michelle Obama, has already got growing, planting a 1,100 square foot kitchen garden on the South Lawn of the White House.

Eco BBQs
Barbecue season is upon us and though the smoky taste of barbecued food might be delightful, the environmental impact of grub a la grill is not. Conscientious cooks can ease the guilt with some savvy shopping. Nigel’s Eco Store sells a sustainably produced British charcoal which claims to reduce carbon emissions by 25 per cent and encourage biodiversity. Grace your grill with more barbecue recipes and tips

Going down
Red Bull gives you what?
Six German states have banned Red Bull Cola after tests revealed it contained 0.4 micrograms per litre of cocaine. Germany’s Federal Institute for Risk Assessment (BfR) and the Federal Ministry of Food, Agriculture and Consumer Protection maintain the levels found would not pose a threat to public safety. Meanwhile, Red Bull’s independent testing failed to detect any traces of cocaine. The Bavarian Ministry for Environment, Health, and Consumer Protection will investigate further.

Bye-bye bluefin
Top chefs are Tweeting about tuna. Tom Aikens and Mitch Tonks have been exchanging concerns over consumption of bluefin tuna, rated ‘critically endangered’ by the World Conservation Union. The Marine Conservation Society urge consumers to avoid eating all types of bluefin tuna, meanwhile, swanky London restaurant, Nobu, has kept bluefin on the menu but are not asking customers not to order it!

Plastic water bottles
We UK consumers love our mineral water – more than two billion litres of bottled water are sold here every year. What we don’t love is binning the bottles, so cheer hooray for the USA where Boxed Water is Better, a sustainable water company and art project, has just launched a range of water cartons that could provide the solution. Their boxes are recyclable and more environmentally friendly to transport than bottles. Founder, Kevin Hockin, says international distribution is in the (water) pipeline.

More on ethical eating

Watch the Markets will be back in July with more food news for you to get your teeth into