Barbecue

A good marinade can transform even ordinary chicken breast into a delicacy. The base is oil, acid such as lemon or vinegar, and spices. Marinate the meat for at least two hours, ideally overnight. Try honey-mustard, Asian soy or herb-garlic marinade. Each one gives the meat a different character and turns a simple dish into a gourmet experience.

Beef steak is the king of grilling. The key is quality meat, the right grill temperature and resting the meat after grilling. Pork neck, chicken thighs or lamb chops, each meat requires a different approach and time on the grill. Proper seasoning before grilling and the use of a meat thermometer will guarantee a perfect result every single time.

Grilled vegetables make an excellent side dish or standalone course. Courgettes, peppers, corn, aubergines or mushrooms, marinate vegetables in oil with herbs and grill at medium heat. Halloumi cheese on the grill is a popular vegetarian alternative. Cut vegetables into thicker slices so they do not soften too much and retain a light crunch.

Great sauces are essential for grilled meat and vegetables. Homemade ketchup, BBQ sauce with caramelised onions, garlic aioli, herb butter or spicy chimichurri are all fantastic options. Prepare them ahead and let the flavours meld. Serve sauces in small bowls next to the grill so everyone can help themselves according to their taste.