The heat goes on. Barbecuing in October in England? We cooked Tikka Kebabs from Supercook. We served these lamb kebabs marinated in ginger, coriander and chillies with a mint and cucumber raita and naan bread. We opened a bottle of Sierra Almiron Enologica 2008 from the Sunday Times Wine Club. This is a Spanish Tempranillo-based organic red with flavours of black fruits. There was an acidity that worked well with the spices in the dish, but the wine had a bit of a metallic aftertaste on the finish that reviewers elsewhere have noticed.