You fill the silver bowl (which can be used as a salad bowl when not in use in the grill), which sits in the white porcelain outer shell, half full of coal, light it up, pour yourself a glass of crisp white wine, and sit back and relax until the coals are hot enough to cook on, which took no time at all.
Once ready, we began with sliced courgettes and halloumi, both of which cooked in only a few minutes, then chucked on some large prawns marinated in lime and chilli, and nibbled on the lot while some large cajun spiced chicken thighs cooked over the flames.