Even on cold days it’s worth getting the barbecue out for a haunch of venison. A simple marinade and grilling add loads of flavour and it’s a leaner alternative to beef burgers. Allow time to rest the meat so it doesn't dry out and serve rare or medium rare.
A simple yet stunning side dish, grilled asparagus with charred marks looks good and has an intense flavour. Toss with olive oil and salt then place on the grill for five minutes or until tender. The spears are lovely on their own or topped with toasted hazelnuts and feta.
Get the recipe for asparagus with toasted hazelnuts and feta here
Bet you didn’t know you could make this Tex-Mex dish on the grill? Layer tortilla chips, grated Cheddar and jalapeños in a tin foil boat or disposable tin and cook for 10 minutes on the barbecue. Serve with guacamole, sour cream and salsa.
Take your salad from zero to hero by crisping up romaine lettuce on the grill. It adds a wonderful smoky aroma and charred texture, and only takes a couple of minutes. First, drizzle halved lettuce heads with olive oil, salt and pepper and place flat-side down on the grill. Remove once starting to blacken slightly.
Spicy wedges are a fantastic side dish to whatever meat you’re barbecuing, but why not let them in on some flame-grilled action too? Slice wedges slightly thinner than normal so they cook through, then par-boil and toss with oil, Cajun seasoning, chilli flakes and paprika. Place directly over the heat for crispy grill marks.
Meat always steals the limelight at barbecues but you're missing a trick if you're not sticking fish on too – the grill brings out the best in all types. Meaty tuna and swordfish are particularly well-suited, but you can try halibut or sea bass too. Brush the grill with oil to prevent the fish from sticking.
Get the recipe for grilled tuna with vegetable vinaigrette here
For those who aren't big fans of raw oysters, grill the seafood and you could be converted. Place fresh oysters shell-side down on the grill for two to five minutes and drizzle over herb butter. Remove with grilling mitts or tongs and serve with lemon wedges and hot sauce.
The smoky flavour and grill marks make quesadillas taste so much better. First barbecue chicken breast, peppers and onions. Next heat tortillas on the grill before loading with cheese, shredded meat and veggies, and folding in half. Serve with guacamole, salsa and sour cream.
A whole roast cauliflower makes a welcome addition to a meat-heavy spread. Par-boil to make it tender but not soft – there should still be some resistance to a knife. Finish it off on the barbecue to cook it through, crisp up the exterior and add flavour.
Invest in a pizza stone and you can make pies on the grill all summer long. Make the base using a standard dough recipe, add any toppings you want, then transfer to the hot stone. It's ready when the crust is crisp, the cheese melted and the sauce bubbling.
Barbecuing artichokes is one of the best ways to serve them, the smokiness of the grill complements their nutty flesh beautifully. Prepare and steam, then squeeze over lemon, drizzle with oil and season. Grill for about eight minutes until they crisp at the edges.
The secret to exceptional duck is slow-roasting and the barbecue is made for this. Ducks have a thick layer of fat under the skin which needs to be burned off so cook on a rack over a drip pan to catch it as it melts. Play around with the marinade, we love the idea of cinnamon, coriander, black pepper and cumin.
Barbecued banana bread is proof it's possible to cook almost anything on the grill. It's moist in the centre with a wonderful crust and charred edges. Serve it hot with a scoop of ice cream.
Did you know you can cook a galette on the grill? It couldn’t be easier. Make the pastry as normal – you can use ready-made to simplify things – and cook on a pizza pan or stone over indirect heat for 30 to 45 minutes.
Many fruits work well on the barbecue but apples cooked in foil are particularly great. Apple halves with cinnamon, butter, sugar and a splash of brandy is a classic. Or try apples with caramel sauce and a sprinkling of chopped nuts for a decadent treat.
The ideal dessert for a hot day? Grilled peaches and refreshing ice cream. Cooking the stone fruit on the barbecue will enhance their sweetness and a sprinkling of brown sugar will make them extra sticky. Cut them in half and grill flat-side down. Remove after about eight minutes.
Grilling pineapple slices elevates the fruit from simple snack to indulgent treat as it becomes caramelised. Baste with tequila, brown sugar, vanilla and cinnamon, and cook for 10 minutes. You could also try experimenting with mango and watermelon wedges.