This simple recipe is put together and partially cooked before it reaches the barbecue, so you won’t have to wait long for the skewers to be ready (if the weather is looking grim you can always cook the skewers indoors, under the grill). Serves 4-6.

Make a real meal of it with healthy white fish marinaded in shawarma spices and served in your own home-made flatbreads with a quick home-made pickle (we’ve used pollock, but hake or any other firm-fleshed white fish will work equally well). You might get a little bit messy when you eat them, but that’s definitely part of the charm! Can be cooked on the hob or over a BBQ. Serves 4.

Serve up these tasty skewers and let guests build their own perfect fish tacos! We’ve used hake here, but you can use any firm, white fish fillets. Serves 2-4.

Smoky barbecued aubergines and juicy cherry tomatoes are simply dressed with lemon and balsamic vinegar in this easy, tasty vegetarian salad. We’ve suggested some different cheeses to add, but feel free to experiment – for a vegan version, leave the cheese out altogether and add a handful of toasted pumpkin seeds just before serving. Serves 2 as a main dish or 4 as a side.

Treat yourself to some turbot and give your barbecue a real boost! Firm-fleshed and tasty, turbot steaks stand up well to being cooked on the grill, and here they’re paired beautifully with a simple lemon butter. Serve with your choice of salads and veg – we like to pop a couple of New Potato Skewers alongside the fish as it cooks. Makes 2 Steaks.

With their firm, ‘meaty’ texture and rich flavour, swordfish steaks are a sure-fire BBQ hit. Serve them with the tangy salsa alongside and plenty of bread to mop up the juices. Serves 4.

Pork and apples definitely have an affinity, and cider-marinated barbecued pork is a lovely (if not particularly traditional) way to enjoy this tasty pairing. The skewers take moments to put together and to cook, but please be aware that you’ll need to leave at least one hour’s marinating time for this recipe. Serves 4.

The sweet, smoky marinade makes these chicken wings incredibly moreish; if you like a little extra heat, add a few drops of tabasco or a sliced red chilli to the marinade before adding the chicken. For best results, the chicken needs to be left to marinate for a minimum of three hours, and preferably overnight if possible. Serves 4.

This deliciously zingy, buttery recipe allows super-fresh scallops to really shine. Serves 6.

Low-fat, firm-textured and absolutely delicious, monkfish steaks are more than capable of holding their own on the grill. Add a sweet, spicy marinade and some cooling yoghurt sauce and you’ll be glad you tried something other than burgers and bangers… Makes 2 Steaks.

Greendale has a variety of marinaded spatchcock chickens which are tasty, amazing value and easy to cook – my favourite is Teriyaki. I developed this recipe in lockdown; it’s quick to prepare, whilst using clever BBQ cooking techniques to capitalise on flavour. The rich and spicy flavours of the BBQ chicken balance well with the smoky, creamy butternut mash, for a dish that’s full of flavour and summer vibes, and good for the soul.

BBQ sausages that are black on the outside and raw on the inside are a thing of the past once you learn zonal cooking. Arranging your charcoal on one side gives you a high-heat ‘direct zone’ for flame-grilling, while the ‘indirect zone’ (away from the coals) is lower in heat, cooking the meat through like a smoky oven. Greendales sausages are big and meaty, with a variety of flavours to choose from - my absolute favourites are the Devon Chutney and Tomato & Basil flavours. The ‘rafts’ in this recipe are simply sausages held closely together with skewers, creating a platform for any topping; this allows plenty of room for creativity with different sausage flavours and toppings, but the deal-breaker is always some melted cheese on top, for absolute flavour heaven. Serve the rafts however you like, be it in baps, wraps or rolls like a hotdog; on their own with a side salad; as the star of the show in any BBQ platter; or with mash and peas for an epic ‘BBQ bangers and mash’ dinner. My own favourite accompaniments are oven-baked baguettes and some beery onions (onions sliced and sweated down with butter and a glug of beer). I’ve experimented with different flavour combinations, and absolutely loved what pesto brought to the party. Ready-made pesto from a jar or pot is easiest to use and it’s the perfect consistency for this recipe, but if you want to make your own pesto, be sure to use less oil so it’s not overly runny - we want it to stay on the Sausage Rafts and not dribble off.

Over-the-top cooking (OTT) is an amazing BBQ technique where you smoke and cook the meat above whatever sauce or veg you’re serving it with – this way, you collect all the amazing cooking juices and get that smokey BBQ flavour into everything.