I had a half kilo of ground beef that needed dispatching, and so I hove it into my backsack before heading to Pete and Mara’s function last evening. It was a warm, intimate gathering of friends and associates, and the fireplace was lit. I seasoned the beef liberally with sea salt, pepper, chopped garlic and olive oil, wrapped it around a duo of sturdy pine twigs I found in the front yard and propped the assembly up to bear audience to the tranquil dirge of the flames.