Five things I love this week

1. This beautiful teapot from ProCook. It's made of glass with a little stainless steel mesh basket inside for the tea, and a polished steel lid. The idea is that you can let your tea brew to your preferred strength just by looking at it - it's always hard to tell in a china teapot how strong it is. This little pot probably holds enough tea for two people. It's small but perfectly formed, a simple design but one that looks rather stylish on the table. You can buy it here for £12, or there's a brushed steel version if you're not sure about glass and tea. I personally don't go in for those fancy tea glasses you can buy. To me, tea should be taken in a cup or a mug. It's not juice. However, I'm perfectly willing to accept a glass teapot when it's as pretty as this one.

2. A wonderful barbecue chicken marinade adapted from delicious magazine. Take 8-10 free-range boneless skinless chicken thighs, and marinate for up to 12 hours in: 300ml yoghurt, 1 tsp ground cumin, 1 tsp ground coriander, 4 crushed garlic cloves, 5cm piece grated ginger, zest and juice of 1 lime, half a red chilli finely chopped, 2 tbsp ground almonds, and a finely chopped bunch of coriander. Barbecue or grill for around 40 minutes until cooked all the way through (I did mine for about 20 minutes on the barbecue and finished off in an oven at 180C for about 20 minutes).

Last night we had our first, and last, barbecue of the year in my house. My family don’t really do barbecues. Even in the days where we did, the process from start to finish, from taking the barbecue out of the shed to wiping the last smear of charcoal-encrusted sausage skin from our chins, would take approximately four hours, and only about five per cent of the cooking would actually take place on the barbecue, the rest relying on the trusty oven to banish all those nasty food poisoning bugs. However, given that we have been blessed with this much-lauded 'Indian summer', I figured it was time to seize the day and see off summer in style before the grey, drizzle and general feeling of dismay set in. I made the above marinade for the chicken, found some beefburgers in the freezer, and grilled some corn on the cob and aubergine slices which I drizzled with tahini yoghurt and scattered with pomegranate seeds. The highlight was the chicken, though.

I normally think marinades are a bit of a disappointing con, that they rarely add much flavour and just tend to evaporate away during cooking. You dutifully put your meat in its marinade early on in the morning, or late at night, and spend the next twelve or so hours anticipating the flavoursome delights of your marinaded meal, only to find that you needn't have bothered, really - there's perhaps a slight hint of garlic and lemon, but you'd have been better off adding the garlic and lemon to the cooked meat. Not so with this marinade - it was utterly divine. There was a lovely tang from the lime, a mellow creaminess from the yoghurt, and a delicious hint of the exotic from the cumin. It reminded me a bit of tandoori chicken, only all the better for having a delightful barbecued exterior.

Admittedly, it's a bit late to be telling you about this now as barbecue season is likely to be over, but save it for next summer. Or just brave the weather/use a grill.

3. Local apples. We've all been there, standing in the fruit aisle at the supermarket, surveying the vast choice of apples in front of us. Braeburn, cox, granny smith, royal gala, golden delicious, jazz. We briefly consider, in a fit of patriotism, the home-grown coxes. We toy with the idea of the British braeburns. And then what do we do? We reach for the expensive bag of foreign, imported Pink Lady apples, because we know they're always going to taste nice - there's no risk of getting a horrible floury texture as can be the case with our own country's offerings. I'm guilty of it too, at times - there's nothing worse than a mushy apple.

However, I've been inspired by all the different varieties appearing at the market stall as summer turns into autumn. First there were the crisp, pink-fleshed Discovery apples. Next the Coxes with their delightful citrus tang. Now there are the Russets, whose flavour is hard to describe - more mellow than some of the tarter varieties, with a lovely crisp texture and beautiful golden skin. Not only are they tasty, they're also incredibly cheap, and come in all shapes and sizes; a far cry from the polished, picture-perfect supermarket specimens. Goodness knows how many were thrown out as 'imperfect'. If you have access to some local apples, I'd suggest you try them - you might be pleasantly surprised. It doesn't hurt to break out of the Pink Lady rut every now and again (and it'll save you money).

4. Orzo pasta. One of those ingredients I've read about and been intrigued by, but have never been able to track down. Clearly I was just being blind, because I found it in Waitrose. It's rice-shaped pasta, ideal for a quicker version of risotto, or for salads. I first ate it in my favourite restaurant in Oxford - Moya - which serves Eastern European cuisine. They have a brilliant salad on the menu with prawns, orzo, and dried cherries. It sounds odd but it's really delicious, with a lovely vinaigrette dressing that holds the whole thing together. I've made a delicious salad with the orzo that I'll be sharing at a later date.

5. Bill Granger's Everyday Asian. I wasn't particularly interested in this cookbook when I first heard about it. Every time I try and cook Asian food (we're talking Thai, Vietnamese and Chinese here - I can manage Indian and Middle Eastern), it ends up disappointing. I can't quite put my finger on why, but it always ends up more bland than I expect, or the noodles stick together horribly, or the sauce isn't quite right. However, out of sheer lack of inspiration I turned to one of Bill's recipes that had been published in a magazine - for sweet chilli stir-fried pork. It was a great success. I tried another - soy and sugar glazed salmon with cucumber salad. Fantastic - like teriyaki but slightly sweeter, the tangy glaze a wonderful match for the moist, rich salmon.

Maybe this book does do exactly what it says on the tin, I thought - turns Asian food into something you can easily enjoy every day. No completely wacky and unsourcable ingredients, no strenuous preparation methods, just brilliant, bold, vibrant flavours. The book was a bargain on Amazon, so I couldn't resist. I'd urge you to buy it just for the absolutely stunning photography, though the recipes themselves are mouthwateringly delicious - I went through and stuck bits of paper in all the 'must-try' dishes, and ended up bookmarking nearly everything. I can't wait to try the rare beef noodle soup with star anise, or the stir-fried butternut squash, or the lemongrass chicken, to name but a few.