My brother Ian, doyen of all things cooking outside, gave me a Cobb. Check: https://quietripple.wordpress.com/2012/10/31/cobb/

I have essentially done all my cooking on it since. I was much impressed by watching Algerian ladies in the early 70s, cooking family meals on the balconies of lavish Art Nouveau apartments in Oran. They had just moved in from the country with their sheep, which were tethered in the marble-clad lobbies, and they cooked on tiny terracotta charcoal devices – no gas, no electricity, what are you going to do?

The Cobb is similar to their devices in that it uses very little fuel for maximum effect.

Ian kindly gave me a  new Cobb fetish item while we were in Scotland – a griddle. This means I can now have food with lines on it.

new paradigm

After my sea adventures I attempt a new Cobb cooking technique – the slow cook casserole.

Squid for the salad, beni imo, pork for slow cook

Carrots and stock

I light the fire and drift off to play with my boat and watch the sunset.

A sunset that I miss rankles

Ragout or civet?

I then grill squid for the salad.

Where is the sick squid you owe me?

What a machine the Cobb is.