BBQ or grill

We used gourmet country-style beef sausages in this recipe. Note

These healthy Middle Eastern spiced vegetable kebabs combine sweet, dense kumara with juicy beetroot to create a flavour sensation that will keep you coming back for more!

These tender, barbecued lemon and garlic pork ribs are literally finger-licking good, perfect for lunch with friends.

Try something a little different on the barbecue tonight with corn salad, sliced steak and irresistible melting anchovy butter.

Soak 12 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

You can serve these drumettes with baby pappadums and lemon wedges. Tikkapasteisa mild paste made from spices and oils and frequently coloured red. It’s used for marinating or for brushing over meat, seafood or poultry, before or during cooking. Here it is mixed with yogurt and used as a marinade. Note

An Asian twist on the classic barbecue skewer.

This salad is at its best served straight after cooking the prawns. Note

Cavolo nero can be substituted with cabbage or silver beet. Note

Salmon is best served a little rare in the centre to prevent drying out. Note

Thai flavours are always so fresh and fragrant, so paired with juicy prawns this dish is a sure crowd pleaser.

You could use rump or sirloin steak instead of the beef eye fillet. Note

Soak 12 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

If you have time, marinate the chops, covered, for several hours or overnight in the refrigerator. Note

Balsamic Dressing Combine ingredients in screw-top jar, shake well. Note

You need 12 skewers for this recipe. If using bamboo skewers, soak them in water for at least an hour prior to cooking to prevent them from splintering or burning. Note

Celebrate the arrival of spring with this vibrant salad complete with tender grilled lamb, juicy tomatoes and fresh podded peas.

Cooking the dish in this way gives you a tender and moist fish, beautifully infused with the rosemary and lemon. Plus, you won't even need to clean the barbecue!

Perfect for parties, serve these simple sweet chilli and coriander prawn skewers with lime wedges and plenty of napkins.

Fire up the barbecue and enjoy these spicy prawn and scallop skewers with a squeeze of lemon.

Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.

low GI You need 12 bamboo skewers for this recipe; soak them in water for at least an hour before using to avoid them splintering or scorching. Do not puree the carrot mixture too far in advance because it could separate if left to stand too long. serving suggestion Steamed green beans and a fresh […]

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. Note

French trimmed lamb cutlets are the ones where the meat and fat have been removed from the bone entirely.

Basted with a balsamic glaze, these lamb chops are tasty and tender and beautifully paired with this creamy olive mash.

If using bamboo skewers, soak in water for at least 30 minutes to prevent them scorching during cooking, or cover the ends with foil. For a simple tzatziki sauce, combine ¾ cup low-fat yoghurt, 1 clove crushed garlic and 1 tablespoon finely chopped fresh flat-leaf parsley in a small bowl. For a simple chilli tomato […]

The relish is best made a day or two ahead and stored, covered, in the refrigerator to allow the flavours to blend. You can add a finely chopped, fresh red chilli to the mixture if you want it hotter. Note

Fire up the barbecue with this lip-smacking seafood dish with grilled vegetables.

If palm sugar is difficult to find, you can use brown sugar instead Note

Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.

These quick and tasty protein-packed beef and hummus wraps channel Middle Eastern vibes to create a delicious lunch or dinner that's easy to make and will please the whole family.

The classic French combination of tender veal cutlets and creamy, fragrant anchovy garlic butter is perfect for a special dinner with friends.

Soak the skewers or toothpicks in cold water for 30 minutes before using to prevent them from splintering and scorching during cooking. Note

The pineapple was cut in half lengthways, then sliced thinly. Note

These stuffed ricotta flowers bring together the creaminess of ricotta with the fresh tang of mint and heat of chilli for a truly flavourful summer barbecue treat.

Butterflied chickens are available from specialist chicken and butcher shops. Note

The chilli paste made in this recipe also tastes great rubbed over a whole chicken or fish before being roasted. Note

Chicken and anything it is marinated in needs to be fully cooked to rid it of harmful bacteria. Wash any kitchen equipment that comes in contact with raw chicken thoroughly with warm soapy water. Chicken thighs are delicious, but are often overlooked in favour of breast fillets. The thigh is full of flavour and will […]

Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance. In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling ­a process called “pepesan”, which gives […]

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

In this barbecued chicken recipe the segmented chicken is seasoned with delicious Mexican spices and served with grilled corn cobs and seared lime cheeks.

Substitute the fresh corn with a 420g (13½-ounce) can of drained corn kernels, if you prefer. Polenta can be prepared a day ahead; store, covered, in the fridge. Note

If you have time, marinate the steaks, covered, for several hours or overnight in the refrigerator. Note

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

You will need to soak eight 25cm (10-inch) bamboo skewers in water for at least an hour before using to prevent them from splintering or scorching during the cooking process. Note

If you don’t have metal skewers, use bamboo skewers ­ soak them in cold water while the prawns are in the fridge. Note

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

Soak the bamboo skewers in warm water for at least 15 minutes to prevent them burning during cooking. You can replace the prawns with squid or mixed seafood and serve with a good mayonnaise or aioli from your supermarket. Note

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them from scorching during cooking. Note

If the potatoes that you purchase for this recipe are young and quite small, scrubbing them well (rather than peeling) will be sufficient. Tuna is at its best if browned both sides Note

Peri peri prawn and coleslaw tortillas