Why not expand your grilling repertoire beyond the basic burgers and bangers, and have a go at barbecuing something a little less obvious?
There’s not much you can’t cook on a barbecue when you know how. The key is controlling your heat. White hot coals are good for ‘direct’ cooking; whereas spreading the coals around the bowl and closing the lid gives you a similar effect to using a conventional oven.
These deliciously simple flatbreads are a great addition to any barbecue. Once you’ve made and rolled out your dough, lay each flatbread over an upturned metal bowl on the hottest part of your barbecue. The bread will cook into the shape of a ‘boat’ and after a couple of minutes cooking on each side it will go golden and charred – gorgeous!
If your barbecue has a lid you can get brilliant results cooking pizza directly on the grill. Make and shape the pizza dough, add the toppings and slide the pizza onto the very hot grill. Close the lid and leave for two to three minutes until the pizza is cooked and bubbling. Finish with a drizzle of olive oil and some fresh basil leaves.
Rustle up a gorgeous pud in seconds by threading a few red grapes on skewers before charring all over on the barbecue. Drizzle with honey and enjoy with cheese and crackers.
| MORE: POTATO SALAD THREE WAYS
It’s our favourite barbecue side dish, and Jamie’s got three delicious ways to make it.
Give these polenta chips extra charred gnarliness. Cut the chilled polenta into chips and brush with a little olive oil. Place on the hot section of the barbecue and turn with tongs until charred all over. Dip into herby pesto or classic barbecue condiments.
Throw a kilo of multicoloured tomatoes and a garlic bulb straight onto the barbecue grill over a medium heat. Cook for 10 minutes until they begin to blacken and blister. Use tongs to move into a bowl and begin to mash with a fork, discarding some of the black skin. Squeeze the soft flesh out of the garlic cloves and mix with the tomatoes. Season to taste and enjoy with the rest of your feast!