Lamb Burgers

(Serves 4)

• 450g minced lamb
• 3 tablespoons porridge oats
• 1 teaspoon dried rosemary
• salt and pepper
• 1 beaten egg
• a little flour

Mix together all the dry ingredients then blend with enough beaten egg, form into burgers about 3/4 inch thick. Roll each burger in flour and chill. Barbecue over medium hot coals for 20 minutes, turning once.

Chinese Ribs

• 900g pork spare ribs

Marinade

• 3 tablespoons soy sauce
• 3 tablespoons tomato puree
• 3 tablespoons water
• 3 tablespoons sherry/red wine
• 3 tablespoons clear honey
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ground ginger

Trim the fat from the ribs and place in a bowl. Combine all the ingredients for the marinade and brush over the ribs. Cover and leave for 1 to 2 hours. Grill the ribs over medium coals for 20 to 30 minutes turning frequently and brushing with the remaining marinade.

Garlic Prawns

(Serves 4)

• 75g butter
• 1 teaspoon garlic paste
• pinch chilli powder
• dozen unshelled king prawns
• lemon wedges to garnish
• bread and salad to serve

Melt the butter and garlic paste and chilli powder. Barbecue uncooked king prawns over medium coals for 4 minutes each side, basting with garlic butter frequently. Garnish with lemon and serve with salad and bread.

Jacket Potatoes

Choose medium even sized potatoes and wash clean. Rub with butter and wrap in double layer kitchen foil. Bake in hot coals for 40 to 45 minutes (until soft), turning occasionally

Quick Barbecue Sauce

Mix a generous amount of tomato sauce with a splash of tabasco sauce, garlic paste, soy sauce and a pinch of paprika. Stir thouroughly and serve.

Vegetable Kebabs

Part boil large pieces of carrot and potato. Drain and cool. Thread onto skewers with pieces of onion, red and green peppers, mushrooms, courgette and whole cherry tomatoes. Brush with oil and lemon juice and cook over medium coals for 10 minutes, turning once.

Satay Sauce

• 1 small onion, peeled and chopped
• 1/2 teaspoon garlic paste
• 1 teaspoon ground ginger
• pinch chilli powder
• 1 tablespoon lemon juice
• 175g crunchy peanut butter
• 1/4 pint of water

Put all the ingredients into a pan and bring to the boil, stirring, simmer for 5 minutes.

Chicken Satay

(Serves 4)

Cut 4 skinned and boned chicken breasts into cubes and tread onto skewers with pieces of red and green peppers, whole cherry tomatoes, mushrooms and pieces of onion. Brush with oil and grill over medium coals for 15 minutes, turning once. Serve with boiled rice and satay sauce (made as above).