This meal has a medium GI. Note

We used corella pears in this recipe. Dijonnaise is a commercial blend of dijon mustard and mayonnaise, available in supermarkets. Note

You can use either savoy cabbage or wombok (also known as chinese cabbage) in the coleslaw. Stout is a strong tasting dark-coloured beer that goes well with beef. Note

A flavourful dish for barbecues, lunch or dinner.

You can used store-bought char-grilled capsicum for this recipe, if you like. Note

Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets. Note

It’s easy to make pesto from different herbs or green leaves and with other nuts. A great combination is baby rocket and pistachio (it goes beautifully with chicken). A few other enticing blends include fresh coriander leaves with chilli instead of nuts, or sun-dried tomatoes processed with olives and walnuts. Note

Remember that when you put food onto skewers, not to squash everything together. Leave a little space between each item to allow the heat to circulate and to ensure everything cooks through. If you have time, soak bamboo skewers in water for 30 minutes to stop them from burning during cooking, or cover the ends […]

The metal will conduct heat through the centre of the potatoes, helping them to cook faster. Note

If preferred, use boned lamb leg or shoulder. Make salad just before serving and drizzle with a little red-wine vinegar. Note

Sumac is a spice that adds a tart, lemony flavour and can be found in Middle Eastern food stores. Note

Rich and warm, with a nice kick from the chilli.

Haloumi is a firm, sheep-milk cheese with a minty, salty flavour; it does not break down when cooked, however, it should be eaten while still warm as it becomes tough and rubbery on cooling. This recipe is perfect for cooking on the barbecue when entertaining friends or family ­ serve with a couscous salad for […]

Soak 12 bamboo skewers in water for at least 1 hour prior to use, to prevent them from scorching and splintering. If using metal skewers, oil them first to stop the prawns from sticking. Note

Replace orange with apple or pear slices, if preferred. Pork does not need to be overdone. Cook until just pink in the middle to retain juices. Note

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching during cooking. Note

Char-siu sauce is a Chinese barbecue sauce made from sugar, water, salt, fermented soya bean paste, honey, soy sauce, malt syrup and spices. A little something out of the ordinary for those times when you feel you’ve cooked it all before. Note

You need smoking chips and a smoke box for this recipe; they are available from barbecue supply stores. port-smoked beef Note

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

Sometimes sold as spring salad mix, mesclun is a commercial assortment of young green leaves, and will usually include some or all of the following: rocket, mizuna, baby spinach, curly endive, oak leaf, radicchio and mignonette. When cooking poultry directly on the barbecue grill, it only needs moderately-hot heat; place food on the edges of […]

The black beans used in this recipe are also known as turtle beans, and are Cuban and Latin American rather than Chinese in origin. Jet black with a tiny white eye, black beans can be found in most greengrocers and delicatessens. Note

You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note

Use green peppercorns in brine if you can’t find the dried variety, rinse then drain them thoroughly before using. You need to soak eight bamboo skewers in water for at least an hour before use to prevent splintering and scorching. Any firm white fish fillet, such as ling or blue-eye, can be used in this […]

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

Cook the chicken the night before. Note

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

Treacle can be used in place of molasses. Note

Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible. Note

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

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

Sprinkle with nuts, season to taste. Note

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note

Run a teaspoon down the centre of the cucumber to remove the seeds. If using bamboo skewers, cover the wooden ends with foil toprevent them from burning during cooking. Note

Tzatziki is a Greek yoghurt dip made with cucumber, garlic and sometimes chopped fresh mint. You can buy tzatziki ready-made in supermarkets and delis. Note

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note