IT seemed as if summer would never come, but as I am writing this we have had barbecues every night for the last week to make the most of the long awaited sunshine.

Hereford Farmers’ Market will be bringing barbecues into the heart of the city as part of Tropical Hereford when it sets up the Farmers’ Market Big Beach Barbecue on August 16 and 23.

Producers at the market have been putting their mind to some new products and recipes for the summer season.

Whyle House Lamb have lamb burgers – something a bit different, made from leg and shoulder meat with no added rusk, just a bit of mint and seasoning – gluten free as an added bonus.

They also have something new this year – lamb spare ribs with lots of meat on them and ideal for marinading.

Tudge Meats have their ever popular tasty sausages, and one of the Tudge family favourite barbecue recipes is tenderloin and chorizo kebabs (see recipe, below).

The wet weather had one positive outcome as Beth, from Beth’s Buns, had become so disheartened by the recent wet weather that she came up with rainbow cake to lift everyone’s spirits.

Each colour is baked individually and then sandwiched together to make a fantastically colourful centrepiece for any picnic.

Further information at hfmg.org or on Twitter @HFDshireFarmMkt.

Tenderloin and chorizo kebabs

Recipe by Matthew Drennan

Makes six.

Takes 20 minutes to make, 10-12 minutes on the barbecue, plus soaking

2 pork tenderloins, each about 350-450g

2 thick slices granary bread

200g thin piece chorizo, cut into 24 slices

6tbsp olive oil

½ tsp paprika

1 tbsp chopped fresh sage

Vegetable oil, for brushing

1. If using wooden or bamboo skewers, soak six in cold water for at least 30 minutes.

2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread four pork pieces, four bread pieces and four chorizo slices alternately onto each soaked skewer.

3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.

4. Brush the cooking grate with a little oil.

Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.