FYAHMIX

A 1968, released last Christmas at £100 might still be almost affordable; look in specialist whisky shops.When whisky is bottled, it is reduced to its standard strength by the addition of water. Unfortunately, this is not usually the same water that was used in distillation. Until this weekend, all but two whisky producers have used central bottling lines. The only distilleries with their own bottling lines have been Glenfiddich and Springbank. As a further part of the Islay Festival, the Bruichladdich distillery will tomorrow open its own bottling line - the only one on the island.More info: . A simple dessert to round off your barbecued, charcoal-flavoured lunch or dinner.

1 large pineapple, peeled and cored 1tbsp coarsely ground black pepper 250g thick Greek yoghurt mixed with 3-4 tbsps of clear honey Vegetable oil Cut the pineapple into rough 3cm chunks and skewer them onto metal skewers Dust with the pepper and lightly oil them Grill for about 3 minutes on each side Serve with the honeyed yoghurt.. Ask your butcher for a loin of lamb that has been boned with enough of the fat left on to wrap around the eye of the meat A best end boned in the same way will work equally well. We call these "rosettes" in the business - at least we used to in classical French cookery. The term is not used much these days on restaurant menus because if the meat is to be pink all the the way through, it doesn't always allow the fat wrapped around the eye to cook enough And there is nothing worse than soggy lamb fat. On an open barbecue, though, the heat gets to the outside fat rendering it down and crisping it up nicely.

It's a good dish if you don't want your lamb cooked too pink. 1 loin (saddle) of lamb weighing about 500g A few sprigs of mint A few sprigs of coriander 2-3 spring onions, trimmed Salt and freshly ground black pepper Lay the lamb on a board and place the herbs and spring onions along the eye of the meat. Roll up the loin so it's surrounded by a layer of fat and cut it with a sharp knife into round rosettes about 2-3cm thick. Thread onto metal skewers, ensuring the ends of fat are secured and space them a few centimetres apart.

Season with salt and freshly ground black pepper and grill for 3-4 minutes on each side.. Quails cooked briefly on a barbecue are simply delicious. Just season them with salt and pepper and grill the little things, or go for this traditional Portuguese option that has a bit of a warming kick. I often wonder what people do with quails when they get them home; I imagine most are messed around with, stuffed and cooked for far too long. A quick and simple grilling is all they need to bring out their mild, gamey flavour. 4-6 quails, split for grilling Salt 3 mild red chillies, seeded, chopped and blended with 4-5tbsps olive oil Season the quails with salt and brush with a little of the chilli and oil mix, then grill them for 3-4 minutes on each side. Yes, that's it, although you could serve some of the tomato or aubergine salad and some lemon with them..