Barbecues are all about easy and informal eating and big, bold flavours - the very act of barbecuing creates a great intensity of flavour.

Alfresco cooking can be as simple or as sophisticated as you choose and like any other form of cooking, there are various simple techniques to use that will ensure that your guests enjoy well cooked and delicious barbecued food.

Barbecuing tips:

  • Line the barbecue with foil before adding the coals. This will make the cleaning process much quicker and easier.
  • Before placing food on the barbecue for the first time in a while, give the barbecue a good burn off for 10 minutes and then wipe with clean vegetable oil. This will burn onto the grill and reduce the likelihood of food sticking.
  • Use tongs instead of a fork to turn food, a fork will pierce the food and you will lose all the delicious juices.
  • If using wooden skewers, soak them in water 30 minutes before using so that the ends won't burn during grilling. Thick stems of rosemary also make great skewers.
  • If flames appear due to fat dripping off the meat, dampen them by spraying water on the coals.
  • If using a kettle barbecue, cook with the lid down this will retain the heat and speed up the cooking process.
  • To prevent steaks or chops from curling around the edges, slash the outer layer of fat at one inch intervals.
  • Flavour can be added whilst barbecuing by using different types of woodchips. Soak them in water for a good hour before putting them directly onto the coals.
  • Charcoal is ready for cooking when the coals are covered in grey ash (approximately 30 minutes after lighting).
  • The best utensils for cleaning a barbecue are a wire brush or crumpled tin foil.

Marinating is an excellent way to improve and strengthen the flavour of the meat whilst at the same time tenderising it.

A marinade needs to contain at least one acidic ingredient, be it lemon juice, vinegar or a little red wine. Oil comes next, and it is fun to use walnut or sesame oil instead of olive oil for a change.

To this acid/oil base, you can add whatever takes your fancy, but staple ingredients tend to be crushed onion and garlic, salt and pepper, wholegrain mustard, soy or Worcestershire sauce, Tabasco and any herbs and spices you care to name.

Wonderful things can happen when you experiment!

Here is a very simple idea for a marinade, use it as a base on which to add your own flavours.

Lemon and Herb Marinated Chicken

Ingredients (Serves 4) 6 tbsp olive oil Zest of 1 lemon and juice of 2 lemons 2 garlic cloves, peeled and crushed 3 tbsp fresh herbs, finely chopped (e.g. thyme, oregano, etc.) Salt and freshly ground black pepper 4 chicken breasts

Method

1 For the marinade, mix together the olive oil, lemon zest and juice, garlic, herbs and seasoning and place them in a non-metallic container.

2 Slice each chicken breast into halves horizontally so that you have two pieces of even size and thickness. Cover the chicken with cling film and lightly bat out to approximately 5-10mm.

3 Add the prepared chicken to the marinade, ensuring that all the chicken is coated (it does not have to be completely covered, as long as the meat is in contact with some of the marinade).

Cover the container with either a lid or cling film and leave to marinade in the fridge for a minimum of two hours (and up to 2 days).

4 Remove the chicken from the marinade and cook either on a barbecue or griddle pan for approximately 5 minutes on each side.

To serve Delicious served immediately with a couscous salad and char-grilled vegetables.