You can toast the tortilla wedges in the oven, if you like. Preheat oven to 200°C or 180°C fan, place wedges on baking trays and cook for 2-3 mins, until crisp. Note

Tahini is hulled, stone-ground sesame seeds and is available from most health food stores. Note

Barbecue baby octopus pizzas brought to you by Real Living

Barbecue blue swimmer crabs with champagne and chervil sauce brought to you by Real Living

Barbecue chicken with chorizo and bean salad, chicken recipe, brought to you by Real Living

Barbecue lemon prawns with char-grilled avocado panzanella salad brought to you by Real Living

Barbecue salmon cutlets with nam jim slaw brought to you by Real Living

Barbecue scallops with apple and chilli lime dressing brought to you by Real Living

We used sweet potato in our Dauphinoise, but you can substitute with a potato like Desiree, Maris Piper or king Edward if you like. Just make sure it’s a good-quality floury spud. Note

Long red chillies give the marinade a mild heat, but, if you prefer more of a kick you could use bird’s eye chillies instead. If you don’t have a barbecue, you could start cooking the chicken in a chargrill pan to colour and crisp up, and then transfer to the oven to finish cooking. Note

Burghul is steamed cracked wheat; you’ll find it in the health food aisle of supermarkets. Note

Bbq baby octopus pizzas

Bbq blue swimmer crabs with champagne and chervil sauce

Bbq lemon prawns with char-grilled avocado panzanella salad

BBQ salmon cutlets with nam jim slaw

Bbq scallops with apple and chilli lime dressing

Serve with warm pita bread instead of potato if you like. Note

Chorizo is a Spanish sausage flavoured with garlic and paprika. Using a strongly flavoured sausage such as chorizo livens up this dish. Note

No horseradish cream? Use 2 teaspoons Dijon or wholegrain mustard. Replace lettuce, with a bunch of trimmed watercress or 80g baby rocket. Note

Save time and marinate sausages for 15 minutes. Note

Try using a Swiss-style cheese or mozzarella instead of tasty. You could also serve rissole stacks in toasted burger buns. Note

Use any good quality thick sausages and marinate them for longer if time permits. Note

Save time: Use a bought marinade. To prevent bamboo skewers scorching, soak in cold water for 20 minutes before threading ingredients. Economy beef is a cheaper alternative to regular beef cuts. Note

Buy lamb in bulk. Use loin chops. Replace lamb with grilled chicken. Chop herbs just before use. Note

Calamari Cook quickly at high temperature – barbecue, fry or stir-fry – but don’t overcook. Note

You will need to soak skewers in cold water for 20 minutes prior to preparing to prevent scorching. You can use chicken or firm white fish fillets. You need to cook 1 1/2 cups white long-grain rice a day ahead. Note

Sour cream can be used instead of yoghurt. Note

To save time, cut chicken into pieces for faster cooking. Note

We used forequarter chops; shop around for any type of chop on special. Note

No covered barbecue? Bake chicken in a preheated hot oven, 200°C (180°C fan-forced), 35-40 minutes; cook lemons in a preheated char-grill pan. Take chicken from fridge at least 15 minutes before cooking. Baste chicken with pan juices during cooking to keep meat moist. Note

Try using your favourite vegetabtes, such as button mushrooms, green onions, cherry tomatoes or eggplant, on the skewers. Note

Intensify the flavour of your meat dish with this tasty bean salad and crisp kumara wedges. This nutritious and delicious meal is perfect for a mid-week dinner for the whole family.

Intensify the flavour of your meat with these simple marinades and accompaniments by Sarah Bowman

You can use flattered chicken thigh fillets instead of lamb leg steaks; cooking time will vary. Select firm eggplant with smooth, glossy skin. Note

Use bought char-grilled capsicum. Try lamb or beef fillets instead of chicken. Baby racket leaves have a slightly peppery taste. You can use baby spinach or cos leaves instead. Note

If fresh ricotta is too crumbly or firm, stir in 1-2 tablespoons milk before using. Queensland blue pumpkin is ideal for barbecuing, as it contains less moisture than other varieties. You’ll need 12 zucchini slices. Note

Haloumi is a semi-hard brined cheese – originating from Cyprus – with a salty taste and high melting point, making it suitable to grill or pan-fry. You can substitute sun-dried tomato pesto or olive tapenade for basil pesto. You can use tofu instead of haloumi. Note

For a creamier polenta, replace half the stock with milk. Try using different colours of capsicum. Use ricotta instead of feta. Note

Sichuan peppercorns are in the Asian foods section of most supermarkets, or in Asian grocery stores. It’s important to use firm tofu for this recipe. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. No mortar and pestle? Use a small food processor, spice grinder or crush […]

Try slicing the cabbage on a V-slicer or using a food processor fitted with the slicing blade. Note

Use bamboo skewers instead of rosemary. Make ahead: You can prepare an hour ahead; keep, covered, in the fridge. Cook just before serving. Add different vegetables, such as zucchini and capsicum. Note

For maximum flavour, marinate chicken a day ahead; keep covered in the fridge. Note

Replace tarragon with fresh parsley. Don’t overcook pork or it will be tough. The syrup mixture caramelises very quickly, so wait until the end of cooking to pour over pork. Note

Use frozen potato wedges; cook as packet directs. Cooking time and price will vary. Note

Flatbread suitable to freeze. Butter mixture suitable to microwave. Note

To prevent sauce splitting, add lemon juice to hot dairy spread mixture just before serving. Note

Fresh and delicious!

Use a mandolin to slice the cabbage and apple thinly. If you don’t want to barbecue, you can pan-fry the sausages. Boil, steam or microwave potatoes until tender, then toss into salad with walnuts. Note

Kecap manis is an Indonesian sweet soy sauce. If it’s unavailable, mix 2 tablespoons soy sauce with 1 tablespoon brown sugar. Note

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. Note

Lamb steaks are chargrilled to perfection and served atop a bed of quinoa with roasted cherry tomatoes and an Italian balsamic dressing

No char-grill pan? Use a frying pan instead. Note

Moroccan spice mix is in the spice aisle. Use Mexican, Tuscan or pepper steak mix if unavailable. You can marinate the lamb in spice mix a day ahead. Cover, then refrigerate. Chicken also works well in this recipe. Note

Beef minute steak, also known as barbecue steak, is thin scotch fillet or porterhouse steak pounded to 1cm thickness. Try chicken tenderloins or lamb leg steak instead of beef. Reduce fat: Use light sour cream. Note

Pressing tofu between paper towels removes excess moisture; this prevents it going soggy when cooked and gives an extra-crisp coating. Buy piri piri seasoning in the spice aisle of supermarkets; adjust quantity according to taste. Note

Place pizza trays on wire racks (or clean, empty cans) during cooking; this helps ensure bases don’t burn. No covered barbecue? Cook pizzas in an oven preheated to 220°C/200°C fan forced. Cooking time may vary. Make ahead: Make mince mixture a day ahead. Cover, then refrigerate. Note

Choose prepared lamb patties from the frozen food section of your supermarket or the butchery. Note

Use 3 large chopped tomatoes instead of mixed grape tomatoes. Use pork, beef or lamb mince. Note

Make salad just before serving. Buy parmesan shavings in packets or from the deli counter. To make your own, use a vegetable peeler to shave pieces from a parmesan block. You can use grated or shredded parmesan instead. Note

Make salad just before serving. Note

Fajitas with grilled chicken tenderloins and fresh homemade tomato salsa are great to share with family and friends. Expect a very sociable communal dinner.

Buy fresh cleaned calamari hoods from the seafood counter or fish shops; frozen may also be available. If you have time, marinate calamari for 1 hour. To avoid tough calamari, barbecue it until just cooked. Swap calamari for baby octopus. Note

You’ll need 8 bamboo or metal skewers. Lamb rump is great in this, too. Note

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before adding food. You’ll need 12 skewers. When char-grilling, preheat pan to smoking hot. Add chicken; turn when it no longer sticks to pan. Reduce fat and use cooking oil spray rather than brushing food with oil. Because curries contain […]

You’ll need 8 skewers. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. To get more juice from a lime, use your palm to roll it back and forth on the kitchen bench before juicing. Buy limes in season, then freeze the juice in ice-cube trays. Store […]

Serve with bacon or sausages. Replace chives with basil, parsley or green onions. Egg-white omelets are best made just before serving. For perfectly round omelets, cook them in oiled egg rings or a 7cm round cookie cutter. Note

If time allows, marinate chicken for up to 1 hour. Note

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before threading; you’ll need 8. Note

You can serve this salsa as a dip with corn chips, or as a side to barbecued fishand barbecued chicken. Try it also in a Mexican wrap with grilled beef. Note