It’s been a long time coming but it finally feels as if spring is here – longer days, sunshine and blue skies – and that means one thing: it’s time to get the BBQ out of hibernation!

Before you start planning what you are going to be eating, you need to clean the BBQ and give it a once over; make sure you have plenty of gas/coal and check your utensils are all in working order.

And then you can move on to my favourite part: planning what you will be eating.  Now, this may be controversial but sausages and burgers are my least favourite BBQ foods so my plan never includes them (although my husband, who is in charge of the meat, often adds a pack or two!!)

You need to get all of the prepping done in advance so that you can enjoy the outside and not be tied to the kitchen.  Sides can be made, meats can be marinated, salads can be prepped, and dressings prepared (ready to add just before serving).      

Here is one of my BBQ plans (and a couple of my favourite recipes for you to try!)  - Enjoy Cx

·      Meat

o  Chicken kebabs

o  Honeymasala spatchcock chicken

o  Harissa leg of lamb (butterflied)

·      Vegetarian

o  Halloumi and red pepper skewers

o  Sweetcorn, field mushrooms and peppers (you cancook them all whole!)

·      Salads

o  A quality green salad – like my everything one

o  Tomato, mozzarella and red onion

·      Sides

o  Mixedgrains with aubergine, pak choi and tahini

o  Good quality bread

o  Coleslaw

o  New potatoes

·      Condiments

o  Mayonnaise

o  Ketchup

o  Salad cream