You can vary this recipe to include whatever fruit you have to hand – mango and passion fruit are great for adding tropical flavour. For a healthier version, omit the syrup or just use the juice from the two oranges in the recipe.

Home-pickling doesn’t have to mean hours of laborious chopping and simmering, with the resulting jars jostling for space in the store cupboard; this quick, simple recipe is made in moments from fresh radishes, and is designed to make just enough to serve as part of a summer spread.

Truly the taste of summer, this cordial is delicious with still or sparkling water, and even better added to a glass of sparkling wine. The recipe makes about 800ml of cordial - you can store it in a sterilised glass screw-top wine or juice bottle (the hot cycle of a dishwasher should be fine for sterilising) and it will keep in the fridge for 2-3 weeks.

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.

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.

Quick and easy, these grilled corn cobs are sure to please – be warned, it’s near-impossible to eat them ‘politely’ without getting garlic butter down your chin! Recipe makes six cobs.

Squid is a great candidate for the barbecue, because it will cook to perfection in moments over the hot charcoal. Please note that it’s really important to get the charcoals very hot; you’ll also need to work quickly, because the meat will become tough if cooked for more than a few minutes, so use the waiting-for-the-charcoal-to-heat time to prepare the sauce ahead, put the salad leaves on a serving platter and get everyone ready to eat. Serves 4.

This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort! Serves 4.

Rich lamb and fresh veg are marinated in yoghurt, lemon and mint for a tasty BBQ feast. These skewers are ideal served with warm pitta breads; just open up a pitta pocket, hold the skewer over it and use a fork to gently push the meat and vegetables from the skewer down into the bread. Definitely one of the nicest sandwiches you’ll eat this summer! For best results, marinate the lamb for a minimum of four hours before assembling the skewers. *If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to use.* Serves 4-6.

Loads of vegetables (and fruit) have a great affinity with the grill; this simple side dish may not seem much of a recipe, but it’s a surprisingly nice accompaniment to all manner of BBQ fare, from halloumi and chicken to fish or steak. Serves 4 as a side dish.

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.

This tasty veggie riff on the popular ‘Bang Bang Chicken’ is super-charged with flavour – it’s super-simple to make, too. If you’d like to make this recipe vegan, just use any plant-based milk and substitute maple or date syrup for the honey. Serves 2 as a main meal, or 4 as a side.

Simple to make, quick to cook and delicious to eat, these baked salmon fillets are about as close as we get to ‘fast food’! The recipe is pretty versatile - you can replace the parmesan with any other hard cheese you have to hand, and swap the parsley for dill, chives or other soft herbs. Serves 6.