It's party weekend at Casa Corin, friends coming from all over the country to revel in Brighton's seaside sun. So, as ever, it falls to me to feed the five thousand.Boy, are they in for a treat! I snuck into a local farm last night, pretended it was a pick-your-own and got myself a good harvest of pig cocks for Saturday's barbecue on the beach.The fatty tissue on a pig's pecker makes for a sizzling barbecue. If you want to cook naked, BE CAREFUL. I'd also advise being well shaven, you don't want to ruin dinner because of a burning bush. Cook 'em slow, cook 'em long, if you get it right you'll end up with something akin to a giant pork scratching with a tender cut of meat in the centre. Nothing says summer than the smell of sizzling pig cock.*smacks lips*