This year's was on March 1st, St David's Day. Not a leek in sight. It was such a good idea that I think I am going to declare this a new family tradition, and come hell or high snow, we WILL barbecue on St David's Day next year.
Paul cooked a slab of pork belly. It was in the Weber, lid-down on indirect heat, for an hour and a half.
When I scooted in from work (yes, I have a new job - such a relief!) I chucked together a red cabbage slaw and a warm, vinegar-dressed, dill-redolent potato salad.
Best crackling ever.
The last slices of tender, smoky pork turned up in quesadillas for brunch on Saturday. A handful of grated emmenthal, a couple of sliced spring onions and they were absolute perfection.