LAS VEGAS, Jul 14, 2010 (BUSINESS WIRE) –
Bally
Technologies, Inc.
/quotes/comstock/13*!byi/quotes/nls/byi
(BYI
33.67,
+0.02,
+0.05%)
, a leader in slots, video machines,
casino-management, and networked and server-based systems for the global
gaming industry, announced today that it has gone live with the first
installation of its new Bally TV in-room television service at the
Miccosukee Resort & Gaming in suburban Miami.

From the comfort of each resort guest’s hotel room via the in-room TV,
Bally TV enables casinos to deliver customized marketing messages,
cross-promote casino and resort amenities and events, and provide access
and interface to player’s club account information and features. The
innovation also enables operators to offer guests a number of
customer-service options not currently available on in-room TV
programming.

Bally TV is a collaborative innovation from Bally Technologies and InfoValue(R),
a company regarded as a pioneer and expert in IPTV. The two companies
worked together to create a customized solution that integrates with
hotel/resort systems and Bally Systems solutions, including Bally’s CoolSign(R)
award-winning media-management technology. CoolSign gives operators
the ability to send targeted marketing messages customized with the
individual guest’s name directly to the Bally TV displays via Bally TV’s
IPTV Ethernet connection, giving operators another way to communicate
directly to guests as part of the in-room entertainment experience.

“We are the first gaming systems technology provider to integrate with
our systems solutions the most advanced in-room, Internet Protocol
(IP)-based HD-television experience available today,” said Tom Reilly,
Bally Technologies’ Vice President of System Sales — Eastern North
America. “Bally TV significantly elevates customer service and gives
casinos another way to communicate with players, cross-promote other
casino and resort amenities, and provide easy access to player’s club
information. This is an exciting roll-out for Bally, and we’re honored
to be doing it with our good partners at Miccosukee.”

“Our new rooms are world-class and we needed a high-definition media and
guest communication system to match,” said Glenn Cortes, IT Director at
Miccosukee Resort and Gaming. “Bally Technologies provided CoolSign
digital signage in our public areas, and Bally TV in-room to deliver
the high-definition programming and video on demand our guests expect,
but more importantly, giving our marketing and operations team the
ability to up-sell throughout the property, including the HD guest
portal and targeted guest messaging on the in-room TVs.”

Bally TV offers personalized guest services ranging from high-quality
HDTV VOD to network-based personal video recording (nPVR) and
time-shifted television (TSTV). Bally TV is uniquely positioned to
enable operators to incorporate “quadruple-play” services — delivery of
TV, video, voice, and data — into their own service and information
portal over the converged IP network infrastructure to simultaneously
increase occupancy rates and reduce operational expenses.

About the Miccosukee
Resort & Gaming

Miccosukee Resort & Gaming is located in suburban Miami, approximately
15 minutes west of the Florida Turnpike, along the southeastern edge of
the Florida Everglades. The resort features 302 guest rooms and suites,
five restaurants, and 24-hour gaming action. The resort is owned by the
Miccosukee Tribe of Indians of Florida.

About Bally Technologies, Inc.

With a history dating back to 1932, Las Vegas-based Bally Technologies
designs, manufactures, operates and distributes advanced gaming devices,
systems and technology solutions worldwide. Bally’s product line
includes reel-spinning slot machines, video slots, wide-area
progressives, and Class II, lottery and central determination games and
platforms. As the world’s No. 1 gaming-systems Company, Bally also
offers an array of casino management, slot accounting, bonusing,
cashless and table management solutions. For more information, please
contact Laura Olson-Reyes, Director of Corporate Communications, at
702-584-7742, or visit BallyTech.com.

This news release may contain “forward-looking” statements within the
meaning of the Securities Act of 1933, as amended, and is subject to the
safe harbor created thereby. Such information involves important risks
and uncertainties that could significantly affect the results in the
future and, accordingly, such results may differ from those expressed in
any forward-looking statements. Future operating results may be
adversely affected as a result of a number of risks that are detailed
from time to time in the Company’s filings with the Securities and
Exchange Commission. The Company undertakes no obligation to update the
information in this press release and represents that the information is
only valid as of today’s date.

– BALLY TECHNOLOGIES –

SOURCE: Bally Technologies, Inc.

Bally Technologies, Inc. 
Laura Olson-Reyes, 702-584-7742 
Director of Corporate Communications 
Lolson-reyes@ballytech.com 
Michael Carlotti, 702-584-7995 
Vice President of Treasury and Investor Relations 
mcarlotti@ballytech.com

Copyright Business Wire 2010

Aaaand scene.

The curtain closed, or rather, the veil was lifted on MTV’s “The Hills” last night in the final moments of its series finale. As Kristin Cavallari pulled away, off to Europe to “find” herself, pal and former flame Brody Jenner stood on an empty LA street to watch her go. It was a bittersweet, emotional moment. But then the backdrop rolled away, the cameras panned out, and we saw that Jenner was now standing on a Hollywood lot, surrounded by crews, and that Cavallari’s car was parked just a few feet away. She got out, they hugged, and that was that.

Fans immediately took to Twitter to express their shock, outrage and awe. “The Hills finale made me feel like what it was like when I found out Santa Clause was not real,” wrote SillySarahHilly.

“‘The Hills’ series finale finally revealed what we’ve known all along: ITS FAKE. Kudos producers for finally owning up to it,” wrote Ericksonvision.

I interpreted that finale scene as a tip of the hat – or a slap to the face – from producers finally confirming to fans what we’ve suspected all along. That yes, “The Hills” had become much more fiction than fact. More Hollywood than Laguna. On the “After Show,” Brody even said it was up to the fans to decide what had been real and what hadn’t.

Because of course, it wasn’t all fake (Heidi and Spencer’s marriage is legally documented, for instance), but a certain kind of hybrid that made it the culturally-relevant reality TV show that kept people talking about it for six years. It was told as a traditional narrative, with close-ended episodes that wrapped-up specific storylines with a neat little bow in a nice, thirty-minute package. That couldn’t be done without some story massaging, some set-ups, and a little scripting here and there.

So I liked that ending! It pulled my eyes from the back of my head, where they had rolled during the flashback montage set to the remixed version of Natasha Bedingfield’s Unwritten, and made me pay attention. It was a surprising knock on the fourth wall (especially considering it’s identical East Coast twin, “The City,” will still go on and we’re expect to play dumbly along), but it was satisfying, if only because we finally got the chance to say, “We knew it!”

As for the rest of the finale, and the whole night’s finale-related festivities…meh.

Usually, with a show that you’ve followed since the beginning, with characters around your age who are going through experiences similar to the experiences you are going through, you feel a sense of attachment, an almost kinship. You’ve laughed, you’ve cried, you’ve been angry with them/at them/for them. And when it’s over, you realize that that’s it – you won’t be able to check in with these people that you’ve grown attached to every week. What will you do without them?

Fergus Henderson: Ox tongue bap with horseradish

My favourite summer recipe requires me to be transported to the Hebrides, where I am sitting on a seaside rock with a good driftwood fire on the go. Alongside me are slices of poached ox tongue, ready for grilling on the fire, with some baps and horseradish at the ready. That’s all you need for a proper summer dish – though a bottle of lightly chilled red wouldn’t go amiss. You can generally recreate the effect at home with your barbecue, but you’ll always just feel there’s something missing.

To drink: Wash down with a bloody cabernet franc – Domaine de la Paleine Cuvée de Printemps 2008 (£9.60, Tanners; 13% abv) is crunchy, summery and reminds me of hedgerow elderberries and blackcurrant leaves.

Fergus Henderson is chef/co-owner of St John and St John Bread & Wine in London. His latest book is Beyond Nose To Tail: A Kind Of British Cooking (Bloomsbury, £17.99). To order a copy for £13.99 (including UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

Bill Granger: Sticky five-spice ribs

Bill Granger’s sticky five-spice ribs: They’re finger-licking good. Photograph: Colin Campbell for the Guardian

Summer cooking always takes me back to long, hot days by the pool while my dad barbecued everything. And I mean everything! The food often wasn’t memorable – well, not in a good way – but those memories still resonate. I find myself barbecuing perpetually in summer these days – it’s very liberating to be out of the kitchen. Serves four.

2kg rack pork back ribs
4 garlic cloves, crushed
2 tbsp freshly grated root ginger
125ml soy sauce
125ml hoisin sauce
60ml honey
1 tsp five-spice powder
2 tbsp mild-flavoured oil, such as sunflower
For the cabbage salad
¼ cabbage, cored
2 tbsp white-wine vinegar
A few drops sesame oil
Sea salt
½ tsp sugar
To serve
Steamed rice
Put the ribs in a baking dish. Place all the remaining rib ingredients in a food processor and pulse until smooth (or simply stir together in a bowl). Pour all but a few tablespoons of this marinade over the ribs and rub well in. Turn the ribs meat-side down, ready for cooking.

Heat the oven to 200C/400F/gas mark 6. Bake the ribs for 40 minutes, then turn them over and brush with the reserved marinade. Raise the heat to 220C/425F/gas mark 7, and cook for 10 minutes more.

Meanwhile, shred the cabbage and place in a bowl. Combine the vinegar, sesame oil, salt and sugar to make a dressing, drizzle over the cabbage and toss with your hands.

Lift the ribs on to a board and cut each rib off the rack. Serve with the cabbage salad and steamed rice.

To drink: There’s a pleasing scorched smell to Peter Lehmann Art Series Semillon 2008 (£6.99, or £5.59 by the mixed case, Oddbins; 11% abv) that, with its bright citrus and grassy notes, marries well with the smokiness of these ribs.

Bill Granger’s latest book is Feed Me Now (Quadrille, £20). To order a copy for £14.99 (including UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846. His next book, Bill’s Basics, is out in September.

David Thompson: Beef stir-fried with oyster sauce, onions and thai basil

Or Neua pat nahm man hoi. Beef is the best meat for this dish and, as ever, the better the beef, the better the result. I suppose you could also use chicken or pork, but I wouldn’t personally. This stir-fry calls for an unusual technique, not at all traditional, but it works. Dry-frying the onions till they’re almost charred gives a rich, smoky finish, while adding the marinated beef before the oil ensures that it colours and caramelises. After this, just add the oil and stir-fry as you would normally. And always season your wok before and after cooking. This is a simple matter of heating the wok until it is red hot and smoking, turning it around to make sure all parts are exposed to the heat, then rinsing in water to remove any flakes of carbon and drying (after stir-frying, wash out the wok, season again, wipe with a little oil and store). Once done, your wok is primed and ready to go, and any dish cooked in it will have the smoky tang (known as the “breath” of the wok) that is the hallmark of any good stir-fry. Serves two.

200g beef rump (or rib, sirloin or skirt)
½ large white onion, peeled and cut first in half and then into elegant wedges
2 tbsp vegetable oil
2 tbsp oyster sauce (or to taste)
2–3 tbsp chicken stock
1 pinch white sugar
1 pinch white pepper
1 handful Thai basil leaves
For the marinade
1 garlic clove, peeled
1 pinch salt
1cm piece peeled ginger (optional)
1 pinch white pepper
1 pinch white sugar
1 pinch star anise powder (optional)

1 tsp light soy sauce
2 tbsp oyster sauce

Cut the meat thinly across the grain, making sure there is a little fat attached to each slice. Using a pestle and mortar, make a coarse paste with the garlic, salt and ginger (if using). Combine with the other marinade ingredients, and briefly marinate the beef for about five minutes.

Heat the wok. Add the onion wedges and dry-fry until slightly charred. Lift the beef from its marinade, add to the wok, and cook until slightly charred and caramelised, turning once or twice to ensure a deep, even colour. Add the oil and stir-fry over high heat for a minute. Add the oyster sauce and carry on frying until the beef starts to colour. Moisten the stir-fry with the stock and season with the remaining oyster sauce, sugar and pepper. Finish with the Thai basil leaves. Serve at once with steamed rice.

To drink: The Wine Society‘s Rioja Crianza 2006 (£7.50; 13% abv) is a mellow match for the sweet-savoury flavours here.

David Thompson is head chef at Nahm in London. His next book, Thai Street Food, is published by Conran Octopus in October.

Allegra McEvedy: Lamb and aubergine kebabs

This is a little bit more effort than a straight shish, but very much worth it – I first ate these years ago in a little outdoor cafe in Istanbul, and I’ve been making them for family barbecues since. In Turkey, they use a particular kind of sticky chilli flakes that have been oiled and roasted – definitely worth seeking out next time you’re passing – but regular chilli flakes do pretty much the same job. Makes two big kebabs.

2 peppers (any colour)
400g minced lamb
3 cloves garlic, minced
1 onion, peeled, grated and excess liquid squeezed out
2 big pinches each dried mint, crushed chilli flakes and ground cumin
Salt and pepper
2 thin aubergines (around 250g each), trimmed at both ends
2 tomatoes, halved if cooking on a barbecue/griddle, quartered for under the grill
Strained yoghurt, to serve (don’t call it Greek – that would rightfully annoy the Turks!)
Extra-virgin olive oil

Preheat the grill or get a barbecue good and hot. Grill the peppers whole, either under the grill, on the barbecue or directly over the flame of the hob, then put in a bowl, cover with clingfilm and leave to cool.

In a bowl, use your hands to combine the lamb, garlic and onion with the dried mint, chilli, cumin and seasoning. Divide the mixture into four rough balls.

Cut each aubergine into three horizontally, keeping each set of three separate. Season the cut sides of the aubergine, then rebuild each aubergine vertically, as a tower, with the balls of meat interspersed in between.

Stick two skewers through each tower and place under the grill or on the barbecue. Drizzle the tomatoes with oil and salt, and cook them with the cut side towards the heat. The kebabs need to be turned quite frequently while cooking and will probably take about 20 minutes. They are ready when the meat is browned and the aubergine blackened on the outside. While the kebabs are cooking, peel the peppers.

Stir some salt into the yoghurt, drizzle with oil and sprinkle with more chilli flakes.

To eat, scrape the soft aubergine flesh out of the burnt skin, and squish it into softened flatbreads along with the lamb, tomatoes and peppers. Top with a splodge of seasoned yoghurt and get stuck in.

To drink: Lamb, barbecue and aubergine screams for Château Musar 2002 from Lebanon (£17.99, Waitrose; 13.5% abv).

Allegra McEvedy’s latest book, co-written with Paul Merrett, is Economy Gastronomy – Eat Better And Spend Less (Michael Joseph, £20). To order a copy for £15.99 (including mainland UK p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

Jason Atherton: Chicken cooked under a brick

Serves four.

2 house bricks (bear with me)
1 chicken, boned (ask the butcher to do this, if necessary)
Extra-virgin olive oil
4 stalks fresh rosemary, plus extra to serve
2 garlic cloves, finely chopped
1 red chilli, halved
6 cherry tomatoes, quartered
200g tinned chopped tomatoes
1½ tbsp capers
1 big handful stoned black olives

Wrap the two house bricks in foil – yes, really. Get a grill pan nice and hot. Place the boned chicken on a board, and oil and season all over. Cut the chicken in half, lay two rosemary stalks on top of each half and, with a meat hammer or rolling pin, pummel the herb into the flesh, so it releases its oils. Place the chicken halves skin side down on the grill pan, place a foil-wrapped brick on top of each half to weigh it down and cook for 10 minutes a side. When the chicken is crisp-skinned, golden brown and cooked through, transfer it to a metal tray and keep in a warm place to rest.

Meanwhile, heat half a tablespoon of olive oil in a hot frying pan, add the garlic and chilli and cook until golden. Add the cherry tomatoes, cook for two minutes, then add the tinned tomatoes. Cook to a sauce consistency – about 10 minutes – stir in the capers and olives and season to taste. Discard the chilli halves.

To serve, put the warm tomato sauce on a platter. Cut up the chicken halves, arrange the pieces on top of the tomatoes, and pour any juices the chicken has released while resting over the top. Scatter over some rosemary sprigs (or chopped rosemary leaves) and dribble a little more oil over the lot.

To drink: With the robust rosemary, capers and olives, you could go for a red with this dish. The bright, cheery Cuvée Chasseur 2009 Vin de Pays de l’Herault (£3.99, Waitrose; 12.5% abv), a blend of carignan, grenache noir and merlot, is both unpretentious and delicious.

Jason Atherton’s new restaurant, Pollen Street Social opens in London this autumn. His latest book is Gourmet Food For A Fiver (Quadrille, £14.99). To order a copy for £11.99 (including UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

Yotam Ottolenghi: Saffron chicken and herb salad

Yotam Ottolenghi’s saffron chicken and herb salad: A summer hit if ever we saw one. Photograph: Colin Campbell for the Guardian

This refreshing salad was created by the chefs at Ottolenghi in Belgravia and is the biggest summer hit there. If you don’t like fennel, use a combination of spring onion and rocket instead. Serves six.

1 orange
50g honey
½ tsp saffron threads
1 tbsp white-wine vinegar
About 300ml water
1kg skinless chicken breast
4 tbsp olive oil
2 small fennel bulbs, sliced thin
15g picked coriander leaves
15g picked basil leaves, torn
15 picked mint leaves, torn
2 tbsp lemon juice
1 red chilli, thinly sliced
1 garlic clove, crushed
Salt and black pepper

Heat the oven to 180C/350F/gas mark 4. Trim and discard 1cm off the top and tail of the orange and cut it into 12 wedges, keeping the skin on but picking out any pips. Place the wedges in a small saucepan along with the honey, saffron, vinegar and just enough water to cover. Bring to a boil and simmer gently for about an hour. At the end, you should be left with soft orange pieces and about three tablespoons of thick syrup; add water during the cooking, if needed. Use a food processor to blitz the orange (skin and all) and syrup into a smooth, runny paste; again, add water if needed.

Rub the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot ridged griddle pan. Sear for about two minutes on each side, to get clear char marks all over. Transfer to a roasting tray and roast for 15-20 minutes, until just cooked.

Once the chicken is cool enough to handle, but still warm, break it up with your hands into quite large pieces. Put these in a large bowl, pour over half the orange paste and stir. (The remaining orange syrup will keep in the fridge for a few days, and makes a good addition to a herb salsa to serve with oily fish.)

Add the remaining ingredients to the salad, including the rest of the oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.

To drink: The runny orange sauce on the chicken picks out the gentle taste of satsumas and orange zest in La Toledana Gavi di Gavi 2009 (£6.99, down from £8.74 when you buy two, Majestic; 13% abv).

Yotam Ottolenghi is chef/patron of Ottolenghi in London. His latest book is Plenty (Ebury Press, £25). To order a copy for £23 (including UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

Hugh Fearnley-Whittingstall: Beef satay salad

Hugh Fearnley-Whittingstall’s beef satay salad: The perfect light lunch for a hot day. Photograph: Colin Campbell for the Guardian

You can use sirloin or rump in this light and refreshing salad, while topside is a thrifty yet tasty alternative if you want to make it for a crowd. Any leftover satay sauce can be stored, sealed, in the fridge for up to a week. Serves two to three.

2 tbsp soy sauce
1 tsp groundnut oil, plus a little more for frying
2 garlic cloves, minced
1 small red chilli, diced
250g sirloin or rump steak
2 limes (or lemons if limes are hard to find)
1 handful baby salad leaves
½ cucumber, cut into batons
2 spring onions, finely chopped
1 small handful coriander leaves
For the satay sauce
150g peanut butter (crunchy or smooth)
100ml coconut milk
4 tbsp sweet chilli sauce
1½ tbsp soft brown sugar
2 cloves garlic, minced
Juice of a lime

Whisk together the soy sauce, oil, garlic and chilli. Put the beef in the marinade, turn over to coat and leave to marinate for 30 minutes.

While the beef is marinating, make the sauce. In a small pan, whisk together all of the ingredients apart from the lime, bring to a boil and simmer for five minutes. Take off the heat, then stir in the lime juice.

Prepare the limes by chopping off the ends and standing them on a board. Work around the fruit, cutting off the skin and pith with a sharp knife, to expose the juicy flesh. Cut the segments out of the membrane, then cut into thin slices.

Drain the beef of its marinade and pat dry on kitchen paper. Warm a little oil in a pan over a high heat and cook for 90 seconds to two minutes a side, then set aside to rest on a warm plate for five minutes.

Arrange the leaves, lime pieces, cucumber and spring onion on two or three plates. Cut the beef into thin slices and arrange on top.

Whisk together two tablespoons of the satay sauce with any juices from the meat and enough hot water to make a dressing the thickness of single cream. Trickle over the salad, scatter coriander on top and serve.

To drink: French Connection Saumur-Champigny 2008/9 (£8.99, or £5.99 until 6 July, Co-op; 12% abv) is the first FC wine that I’ve tasted and liked; lively, gently fruity and with a bit of Loire, redcurrant leaf character. Try to buy it only when you see it on promotion, though.

Hugh Fearnley-Whittingstall’s latest book is River Cottage Every Day (Bloomsbury, £25). To order a copy for £18.99 (including UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

John Torode: Grilled chicken salad with cucumber and coconut

Any meat you cook on a barbecue needs fat to help it keep moist. Chicken breast, especially if skinned, will dry out in no time, so it’s always best to use thighs for dishes such as this. The meat is steeped in coconut milk before cooking, which gives the outer flesh a crisp, caramel surface with a buttery inner layer of cooked coconut cream. Serves four to six.

400g boneless chicken thighs
100ml thick coconut milk
40g palm sugar
50ml fish sauce
2 bunches coriander, picked
50g red chilli, sliced (optional)
1 cucumber, sliced
50g Thai shallots, finely sliced
50g roasted peanuts, crushed
50g roasted coconut

Put the chicken in a shallow dish, pour over the coconut milk, cover and chill for two hours. Drain the chicken, reserving the coconut milk, and place on a barbecue or griddle plate. Cook for five minutes on each side, then transfer to the oven to cook for another 10 minutes. Leave to cool, then slice as thinly as possible – about 0.5cm thick.

Pour the reserved coconut milk into a saucepan and bring to a boil. Season with palm sugar and fish sauce (it should be salty before sweet), then set aside to cool.

Assemble the salad with the chicken, coriander, chilli, cucumber, shallots and peanuts. Toss, then add the coconut dressing and garnish with roasted coconut and roasted peanuts. (If you like, substitute roast rice for the peanuts. Heat the oven to 200C/400F/gas mark 6. Soak 100g Thai fragrant rice in warm water for 20 minutes, drain, spread out evenly in a roasting tin and roast, stirring occasionally, for 15 minutes, until golden brown. Set aside to cool, tip into a mortar and grind roughly.)

To drink: Main Divide Riesling 2008 (£12.49, or £9.99 when you buy two or more, Majestic; 12% abv), from New Zealand, is limpid, mouth-watering and medium-dry.

John Torode is chef/patron of Smith’s of Smithfield and The Luxe in London. His latest book is Chicken & Other Birds (Firefly Books, £16.99).

Levi Roots: Sticky jerk chicken wings with sticky oranges

A tasty variation on classic jerk chicken. The marinade is adapted from one by Bob Marley’s chef, Gilly. I love sugared oranges with these (they make a refreshing pudding, too, by the way). Use blood oranges when in season. Serves four as a starter, or as part of a barbecue spread.

12 chicken wings
2 tbsp soft light brown or demerara sugar
2 pipless oranges
5 long, mild red chillies
For the jerk marinade
4 spring onions, green part only, roughly chopped
1 hot red chilli (ideally scotch bonnet), seeds left in
3cm piece root ginger, cut into chunks
2 tbsp fresh thyme leaves
100ml cider vinegar
3 tbsp honey
2 tsp ground allspice
1 tsp ground cinnamon
2 tbsp olive oil
Salt and pepper

Put the marinade ingredients in a blender and whizz until smooth. (Alternately, pound the ingredients to a paste using a pestle and mortar.) Pour this over the wings, turning them over so they are well coated, and leave to marinate, covered, in the fridge for at least four hours, or overnight if more convenient, turning the wings over once or twice.

Get a barbecue going until the coals die down to hot grey ash (or preheat an oven to 190C/375F/gas mark 5). Barbecue or roast the wings, turning them over a few times and basting with any leftover marinade, until nicely browned and cooked through – about 15 minutes or so (the juices should run clear when a skewer is pushed into the thickest point).

While the wings are cooking, sprinkle the sugar on a plate and cut the oranges into quarters. Dip the cut sides of each piece in the sugar and barbecue (or dry-fry in a heavy frying pan or under a stovetop grill) for a few minutes, until the sugar has caramelised. Keep a close eye on the oranges to prevent them from burning. At the same time, chargrill the chillies. Serve the wings with the caramelised oranges and chargrilled chillies.

To drink: A beer with this, I think: the russet-coloured bottle-conditioned Norfolk Bitter (£2.19, Marks & Spencer; 4.5% abv) carries the impression of caramelised oranges on the nose, there’s a hint of sweetness and a strong hop finish.

Levi Roots’ new book, Levi Roots Food For Friends: 100 Simple Dishes For Every Occasion, is published next month (Mitchell Beazley, £18.99). To order a copy for £14.99 (including UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

Richard Corrigan: Rump burger with peppered bone marrow

Richard Corrigan’s rump burger with bone marrow: Nothing beats a burger on a barbecue in summer, after all. Photograph: Colin Campbell for the Guardian

Well, what’s more summery than a barbecue? Any butcher worth his salt should be able to get you bone marrow. Makes four burgers.

500g rump steak, trimmed of all fat and sinew
1 medium onion
25g butter
150g bone marrow, soaked overnight and then frozen
1 tbsp marjoram
Salt and pepper
1 handful black peppercorns

Using a very sharp knife, finely chop the steak – chopping by hand, rather than mincing, lends the burger a much more agreeable texture.

In a small pan, soften the onion in the butter. Meanwhile, cut four 25g pieces off the frozen marrow and grate the rest into the chopped steak. Add the onion and marjoram to the meat mix, season well, then shape the mixture into four patties.

Crush the peppercorns using a pestle and mortar (or bash them up with rolling pin), and roll the marrow pieces in the crushed pepper.

Heat the oven to very hot. Barbecue or grill the burgers (or fry them in a very hot dry pan) for three minutes a side, then remove from the heat. Roast the peppered marrow for a minute on each side, place a piece on top of each burger and serve with garlic béarnaise.

To drink: For this simple yet luxurious dish, I’ve picked a luxurious Tuscan sangiovese – Montevertine Rosso 2007 (£29, Les Caves de Pyrene; 13% abv) feels like finding a good conversation and a comfortable armchair both at the same time.

Richard Corrigan is chef/patron of Corrigan’s of Mayfair and Bentley’s, both in London. His latest book is The Clatter Of Forks And Spoons (Fourth Estate, £25). To order a copy for £18.99 (including UK mainland p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.

James Martin: Lemon and rosemary lamb with tahini aubergines

Lamb goes brilliantly with aubergines. If you have any leftover aubergines, blend them into a purée and serve as a warm or cold sauce or dip.

12 lamb cutlets
Sprigs of mint, to serve
For the marinade
2 sprigs rosemary, leaves only, finely chopped
Zest and juice of 2 lemons
2 garlic cloves, peeled and crushed
50ml olive oil
Salt and black pepper
For the aubergines
2 small (or 1 large) aubergine
2 tbsp tahini paste
Zest and juice of 2 lemons
150ml extra-virgin olive oil, plus more for drizzling

Place all the marinade ingredients in a bowl, season and whisk. Place the cutlets on a large plate, pour over the marinade and rub into the lamb. Refrigerate for at least two hours.

An hour before you need them, slice the aubergines and season. Put the tahini in a bowl, add the lemon juice and zest and the oil, whisk, then pour over the aubergines.

Heat the grill to high (or light the barbecue). Place the aubergine slices and lamb cutlets under the grill or on the barbecue, and cook the aubergines for five minutes and the lamb for eight to 10 minutes. Remove from the grill or barbecue, and arrange the aubergine slices on plates with the cutlets on the top, three per portion. Garnish with sprigs of mint, drizzle with oil and serve.

To drink: From one of Chile’s Pacific-influenced cooler-climate valleys, Maycas del Limari Syrah 2008 (£8.99, selected Co-ops, £9.29, Tesco; 15% abv) is intense, inky and substantial enough to deal with those smoky aubergines.

James Martin’s latest book is My Kitchen (Collins, £20). To order a copy for £14.99 (including mainland UK p&p), go to guardian.co.uk/bookshop or call 0330 333 6846.