This flamboyant barbecue chicken centrepiece with a homemade pineapple and rum sauce is sure to turn a few heads this summer!

This tasty, healthy and innovative salad makes a delicious gluten-free, alternative to couscous.

These colourful marinated vegetables are great for a vegan barbecue, served with a delicious almond and garlic sauce.

This easy South East Asian influenced relish would go with any grilled meat or vegetables, but it is particularly delicious with BBQ pork.

Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends.

This isn't your average melon and ham combo. Ibérico pork fat goes into an amazing smoky bacon mayonnaise to accompany sweet, ripe melon, salty jamón and fresh mint.

An easy pork chop recipe to cook under the grill or on the barbecue. The thyme and paprika marinade is as easy as it is delicious.

Most Caribbean families make their own jerk spice rub, which may be wet or dry. In my family, in the 1970s, our jerk chicken was not always made with young chicken, but cleaning the meat by rubbing it with lemon, then brining, then marinating, then cooking it over a smoky barbecue made it very flavoursome. The chicken you buy these days is usually young and doesn’t need brining, but the brine will plump up the chicken and add flavour.

Delicious lamb sheek kebabs and malai chicken tikka with homemade naan bread make this the recipe for a full-on Indian feast.

This spiced, slow roasted chicken is cooked on the barbecue and served with a smoky homemade mayo and vegetables. A great summer alternative to your classic Sunday roast.

If you have been anywhere by the sea in the Yucatan peninsula you will have had these deep-fried king prawns with a coconut batter. Curiously to me, they often come with an apple sauce, but less frequently they’re served with a papaya and habanero dipping sauce, which I like. The other problem is the batter is often too sweet, so this is my version with no sugar.

These sweet and sticky sesame and miso ribs are cooked to melting tenderness in the slow cooker before being caramelised with a blast of intense heat; a barbecue will give them a hint of smoky flavour, or you can brown them under a very hot grill.

Hellim (halloumi) and pastirma are two things that we grew up on as kids. The pickled charred shallots cut through the richness perfectly.

A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel, barbecued foods or served simply with a good cheddar and crusty bread.

Mushrooms on toast is a great lunch or brunch dish. If wild garlic is out of season you can use sorrel or spinach instead.

A game pie always makes a spectacular centrepiece and this handsome example is amazingly straightforward to make – especially if you buy mixed game meat ready-prepared from a good butcher.