Marinades have a tenderising effect on meat, so recipes that include salt or citrus juices are best left to marinate for no more than two hours prior to cooking. If you want to marinate fish or meat overnight, simply leave the salt out of the recipe, and instead sprinkle it over the meat just before you place it on the grill (many barbecue-lovers do this as a matter of course). As far as oil is concerned, use a light olive oil or vegetable oil in your marinades, but avoid extra-virgin olive oil; it burns and smokes on contact with the barbecue grill, making for an unpleasant experience.

Fish, meat and veg can be marinated in strong plastic bags, tied securely (this will stop any leakage when you turn them) or in a food-safe container, tightly covered with clingfilm. Keep marinating items in the fridge until you need to cook them, and remove any excess marinade before you place them on the barbecue grill, as this will prevent burning or flaring, which can affect the flavour. Keep cooked meat or fish away from raw food – never put cooked items back into the marinating dish, and don’t be tempted to use the leftover marinade as a sauce.

GARLIC & PARSLEY MARINADE

Simple, summery and delicious, this garlicky marinade is perfect with succulent Langoustine and Crevettes. View the recipe