Cooking with Colm O'Gorman: Tandoori chicken on the barbecue

A taste of India with super quick flatbread

"Nothing beats cooking over charcoal or an open flame."

I have only relatively recently embraced barbecuing. For years I have dismissed it as inconvenient and impractical. Then when I took part in MasterChef a few years back, I found myself having to cook over charcoal and I got hooked. For some food, nothing beats cooking over charcoal or an open flame.

I also learnt that the secret to perfectly cooked meat and fish is a probe thermometer, an essential tool in any kitchen. I know I keep going on about that in this column and run the risk of turning into a bit of a bore, but this simple and inexpensive kitchen tool transformed my cooking.