A light sea breeze fanned the charcoals to a bright orange glow, while apple and pork sausages merrily sizzled in the rising heat. Adding more wood to the fire, we blackened the skins of padron peppers, and roasted aubergines and courgettes that were bathed in a balsamic glaze. We then sprinkled dried herbs and Chinese five spice for a delightful twist. Adding water was like dousing the hot coals in a steam room, engulfing us with wood-scented vapour. Now, blackberries, singed by the flames, were rolled in thyme and served against silky textures of smoked olive oil and juicy lychees in syrup.