The heat is on and the call of the great outdoors is beckoning. Barbecues get a dusting down, ready for the summer onslaught and what better way to enjoy fast, easy food? Barbecuing is fun, easy and one of the most relaxing and friendliest way to entertain, as well as being reasonably cheap. So make sure that you have a barbecue suitable for your party plans, plus all the right equipment and accessories. The great thing about barbecues is that it can be very low fat, just avoid sausages and only use 100% meat beef burgers. We are always encouraging you to grill your food and to add no fat during cooking and that is just what barbecuing does!

Whatever type of barbecue you are using, the food cooks by the same principle. During cooking, juices from the food drip down on to the hot coals or rocks, creating smoke. It's this smoke that gives the food its delicious, distinctive flavour.

Make sure your barbecue has reached the correct heat or your food will be inedible; burnt on the outside and raw on the inside. Consult the manufacturer’s handbook for heating up times or if using fuel, spread a layer of foil over the base of the barbecue before piling on your charcoal, as this will reflect the heat and make cleaning easier. Make sure your charcoal has reached the right temperature before commencing cooking by checking the appearance of your fire.

• A hot heat, suitable for searing and quick cooking, has a red glow showing through a thin layer of white ash.
• A medium fire, suitable for most types of barbecue cooking, will have thick layer of grey ash and very little red glow showing through.
• A low fire, ideal for slow cooking, will have a very thick coating of grey ash and no red glow.

Remember to treat food with care. Keep it chilled in the fridge or in cool boxes with ice packs until you're ready to cook it. Don't allow food for the barbecue to just sit in the warmth of the sun. Food cooks best over glowing embers, not smoking fuel. To achieve a medium fire allow about 45 minutes for charcoal to heat and 10/15 minutes for a gas barbecue to become hot enough.

There are three main types from which to choose: gas, electric and wood or coal barbecues.

Gas barbecues contain lava or ceramic rocks which are quickly heated by gas burners. The gas is usually contained in a canister although household gas can be used through the fitting of a special outlet to the external house wall. These take the least amount of time to heat up.

Electric barbecues work on a similar principle with electric elements heating the lava or ceramic rock. Wood or coal barbecues:- These need to be planned well in advance, as the fuel can take up to an hour to heat up and reach the correct temperature.

As well as the larger barbecues to use with fuel in the garden, portable and disposable models are also available for use when picnicking.

Safety Tips:

• Always follow the manufacturer's instructions for your barbecue.
• Never try to get the fire going more quickly by pouring flammable liquid on to the barbecue once it's alight.
• Make sure the barbecue is sited on a solid surface and keep children and pets well away. Ensure the cooking is supervised by an adult at all times.
• Always keep raw foods away from ready-to-eat food to prevent cross-contamination.
• Fully extinguish your barbecue before leaving it.

Barbecue Recipes

Traditional Barbecue Sauce
Quick and easy to make, use this sauce to baste foods to be barbecued or serve alongside the Cooked food.

1tbsp olive or vegetable oil
1 garlic clove, crushed
1 small onion, finely chopped
1 celery stick, finely chopped
1 small green chilli pepper, de-seeded and finely chopped
4 tomatoes, finely chopped
1tbsp tomato puree
1tbsp lemon juice
1tbsp vinegar
Salt & ground black pepper

Heat the oil and sauté the garlic and onion for about 3mins. Add the celery, chilli and tomatoes and cook for 5mins over a medium heat, stirring occasionally. Stir in the tomato puree, lemon juice and vinegar. Simmer for 5mins. Season with salt & pepper.

Basted Seafood Skewers
2 lemons
2tbsp chopped fresh herbs (eg. parsley,
chives, dill, marjoram etc.)
2tsp olive oil
Salt & freshly ground black pepper
12oz (360g) large frozen prawns, defrosted
4oz (120g) small scallops
16 cherry tomatoes
Mixed salad leaves, to serve

Cut one of the lemons into thick slices, then cut each slice into four. Squeeze the juice from the remaining lemon and mix with the herbs and olive oil. Season with salt and black pepper. Thread the prawns, scallops, cherry tomatoes and lemon wedges on to skewers. Brush with the lemon and herb baste, then barbecue over hot coals or grill for approx 3mins, turning and basting occasionally. Serve at once with mixed salad leaves. For a speedy, completely fat-free version, try using a low-calorie lime & coriander or lemon & dill dressing as a base.

Spicy Vegetable Kebabs
Thread some fresh vegetable chunks on to skewers, barbecue, then serve.
8oz (240g) small new potatoes
1 red pepper, halved and de-seeded
1 yellow pepper, halved and de-seeded
2 courgettes
1 medium aubergine

Baste:
1tbsp olive oil
1tbsp lemon juice
1tbsp tomato puree
1tsp ground coriander
1/2tsp cumin seeds or ground cumin
2tbsp low-fat natural yogurt
Salt & freshly ground black pepper.

Cook the potatoes in boiling, lightly salted water until tender. Cut the remaining vegetables into thick slices and thread them on to skewers with the potatoes. Mix all the ingredients for the baste together and brush over the kebabs. Barbecue or grill the kebabs for about 5 - 8mins, turning and basting them from time to time.