Replace papaya (ours weighed 500g) with mango, if preferred. Note

Using a ready-made tzatziki saves time. Note

If preferred, use couscous instead of the quinoa. It doesn’t require cooking – make it following packet instructions. Note

Leatherjacket has beautiful, delicate flesh. Ask your fishmonger to fillet the fish, if you prefer. Note

Horseradish cream can be replaced with mustard or sweet chilli sauce if preferred. Remove steaks from fridge 10 minutes before cooking to bring to room temperature. Note

The basil yoghurt is also delicious served with chicken or fish. Note

This paste is also excellent to use with chicken, turkey, beef or lamb. Note

Add a little hot water to thin the mayo, if required. Note

If prosciutto is unavailable, you can use thin, rindless bacon. Mustard and horseradish both go well with beef. If bearnaise sauce is too thick, gradually whisk in 1-2 tablespoons boiling water until desired consistency is reached. Note

Tender eye fillet steak wrapped with prosciutto, served with a delicious creamy mushroom sauce, sprinkled with chives and accompanied with mashed potato and a fresh salad.

For vegetarians, add more protein with sliced avocado or a dollop of Greek yoghurt. Place eggs in a saucepan of cold water, loving to boil, reduce heat, summer gently 3 minutes. Cool under cold running water, peel and set aside. Note

For an authentic Thai flavour, cut leftover green lemongrass stalk into strips and use as skewers. Nam jim sauce is also delicious sewed with grilled chicken, fish or squid. Note

Using single-joint cutlets will reduce the cooking time to 2-3 minutes a side. Note

To make crispy potatoes, boil 1kg baby potatoes until tender, drain well and toss in 2 tablespoons olive oil. Spread over a preheated barbecue plate on high and squash each potato down gently with a fork or potato masher. Cook 15-20 minutes, turning once, until golden and crispy. Season to taste and serve with lemon […]

COOKING TIPS Cat chicken into similar-sized cubes, about 2cm, to ensure even cooking. Soaking skewers helps prevent scorching during cooking. FLAVOUR TIP For a variation, replace Cajun spice mix with a mixture of 1/S cup Greek yoghurt and 2 tablespoons tandoori paste. BUDGET TIP To reduce costs, make your chicken stock using stock powder or […]

This a good way to use leftover barbecued steak or even sausages or chicken. Note

Overcooking or a hotplate that’s not hot enough will result in tough prawns. Note

Be a little adventurous with your burger this time. Replace beef with pork and tomato sauce with sweet chilli sauce for an exciting new take on a classic dish.

Large cuts of meat need time to cook thoroughly, so use indirect, low heat that will slowly penetrate the meat. Test how hot the barbecue is by placing your hand over it at the same height as the meat. For high heat, you will be able to hold your hand there for about four seconds, […]

For a different flavour, marinate the pork steaks overnight in 1/4 cup olive oil, the rind and juice of a lemon, and 2 teaspoons fresh thyme leaves. Note

The nam jim can be made up to two hours ahead. The chicken can be prepared several hours ahead. Brown sugar can be substituted for palm sugar. Note

Homemade chimichurri adds a burst of incredible South American flavour to these beef short ribs. Serve them up for a summer barbecue or special occasion and your guests will be blown away!

We used metal skewers but you can use bamboo skewers; cover the ends of the bamboo skewers in foil to prevent scorching during cooking. Or, if you have the time, soak them in cold water for 30 minutes before use. Note

The flavour of the lamb will benefit greatly by marinating overnight; once that’s done, the meal can be ready to serve in 40 minutes. Note

Serve with a green salad Note

These grilled cutlets are perfect teamed with an earthy Middle-Eastern inspired puree.

Rigani is a dried Greek oregano, often sold in dried bunches, which the leaves crumble off easily. It is available from delicatessens or greengrocers. If it’s hard to find, use dried oregano leaves instead. You can also roast the lamb in a 220ºC/425ºF oven for 35 minutes. Note

Salmon can be marinated for 2 hours before cooking. Chicken stock can be used instead of the consommé. Note

The lamb can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and roast, uncovered, for about 30 minutes. Note

This fresh, delicious pasta salad recipe sees tender baby beets, creamy feta and grilled zucchini come together flawlessly for a perfect sharing dish or light dinner

These prawns are great as a before-dinner nibble.

Buy fish the day you plan to cook it. Transfer from the packaging to a plate straight away, cover and chill until needed. Note

You could carry out steps 1 and 2 the day before. Store covered in the fridge until needed. Colibans are the round, white spuds usually available at supermarkets. Note

It’s best to make this salsa just before serving. Note

Beef minute steak is thin scotch fillet or porterhouse steak pounded to 1cm thick; it’s sometimes called barbecue steak. You can use chicken or lamb instead of beef. Note

Not suitable to freeze or microwave. Note

You can prepare skewers up to 8 hours ahead of time; store in an airtight container in fridge. Note

Use chicken breast fillets or pork loin steaks. Use a vegetable peeler to slice carrot into long thin ribbons. Marinate chicken a day ahead. Cover, then refrigerate. Note

Use a thick firm fish that holds its shape when barbecued, such as hoki. Vietnamese dressing is in the condiments aisle. Note

Make ahead: Marinate chicken a day ahead. Cover, then refrigerate. Use a glass or ceramic bowl to marinate the chicken so the curry powder doesn’t stain the dish. Note

Smoked paprika is in the spice aisle. Note

Chicken tenderloins could be used in place of cutlets. Note

Serve with tomato relish if desired. Dust cutlets in Moroccan spice before cooking. Note

Soak bamboo skewers in water for 30 minutes to prevent scorching. Mix extra grated lime rind through rice if desired. Note

Add some chopped pickled ginger to the salsa if desired. Note

Light, fresh and tasty, this gorgeous barbecued asparagus, corn and salmon salad is the perfect lunch time dish for your next Summer party or family picnic.

If desired, add asparagus to this dish when in season. Prepare couscous by placing 1 cup couscous in a bowl and covering with 1 cup boiling water. Stand for 5 minutes and fluff with a fork before serving. Note

For a substantial meal, accompany this with steamed rice and stir-fried Asian greens. Note

Chicken mince can be used. Note

Chicken breast fillets with skin on are sometimes called chicken supremes. Note

For extra flavour, in step 1, add 1 lemon grass stalk, white only, bruised and finely chopped. Note

Succulent, spicy American-style pork ribs are a great choice with plum sauce and fresh side salad. This is definitely an opportunity to have a finger bowl and tea towel on the side.

It is important to cook minced meat all the way through to kill any bacteria. Note

Zest up the mayonnaise with a squeeze of lemon and a little crushed garlic. Note

Quick, simple, tangy and delicious, this scallop and lime salad is a perfect accompaniment to summer days. Serve as a starter at your next barbecue alongside a glass of icy cold, crisp white wine.

The Thai name for this crying tiger dish is 'seua rong hai'. It translates to ‘crying tiger’, as the dipping sauce is supposed to bring tears to your eyes. But don’t be nervous! It's actually not that hot.

Rare, grilled steak with sichuan pepper is gorgeous served with a spicy mushroom, fennel and onion salad. A light, savoury and satisfying meal.

Not only are these Italian-style lamb cutlets served with mediterranean vegetables packed full of vitamins, they are a one pot dish. Win, win.

Threading chunks of lamb onto sticks of rosemary allows the perfume of this wonderful herb to permeate all the way through the meat. Delicious served with dips, salad and fresh Turkish bread.

The citrus flavour in this beautiful salad, together with the unique blend of fennel and haloumi make for a delightfully tangy dish with more than just a hint of the Mediterranean.

There's no need to restrict baked ham to Christmas, this cherry-glazed baked ham makes a magnificent centrepiece for any party or celebration.

Lamb cutlets go beautifully with this black-eyed bean salad. The beans are the dried seed of a variant of the snake or yard bean, and can be found at your local supermarket.