You won’t get those sexy black grill marks on your meat and fish without a griddle pan. It’s a bit like a frying pan but with no sides and thick ridges, and is suitable for grilling bread and searing steaks. Go for firm fish such as salmon and tuna – anything that will hold its shape. Just don’t try cooking eggs with it.
Recipes using the griddle method
Chargrilled steak with roasted squash
Aubergine rolls with pesto