Drizzle the orange and red peppers (bell peppers) and the jalapeños with the remaining oil, season and put on the barbecue alongside the salmon and cook for five to 10 minutes until the skins have blistered and softened, turning halfway.

Make the marinade. Peel and grate the garlic and ginger into a bowl. Add the remaining ingredients for the marinadeand mix well. What’s the faff factor? Let’s set aside the hassle of setting up the barbecue in the first place; if you’ve bought a barbecue book, you must have factored that in already. There are a few recipes like a seafood platter that’s served with three different flavoured butters that are a bit of work, or a Fennel and ‘Nduja Spiced Porchetta that requires some advanced planning and a bit of skill to execute, but one thing’s for sure, this is Kerridge in approachable mainstream media chef mode rather than a delve into his two Michelin-starred repertoire, you’ll need The Hand and Flowers cookbook for that. For the most part, you’ll find thankfully short ingredient lists and encouragingly straightforward methods. Towards the end of the cooking, toast the burger buns on the barbecue. Brush any remaining umami butter on to the toasted buns. Spoon the remaining sauce over a large platter and top with the peppers and avocado. Lift the salmon on to a board and use a knife and fork to flake the salmon into large chunks. Place on top of the peppers and avocado and sprinkle over a little extra lime zest, if you like. Scatter with the coriander and serve. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Tear four pieces of foil, each large enough to wrap a sweet potato. Using a fork, pierce each sweet potato all over then place one in the middle of each piece of foil. Drizzle with the olive oil and sprinkle with salt and pepper. Rub the sweet potatoes well so they are evenly coated, then wrap in the foil. Place the foil-wrapped potatoes on the grid of a hot barbecue and cook, turning them regularly; they will take around 45–50 minutes depending on their size. You can tell when they are cooked by pressing them down with your tongs – if they feel softened, they are ready. Remove them from the barbecue and open up the foil. Place the foil-wrapped potatoes on the grid of a hot barbecue and cook, turning them regularly; they will take around 45 to 50 minutes depending on their size. You can tell when they are cooked by pressing them down with your tongs – if Divide the mixture into 8 equal portions and roll each into a sausage-shaped kofta. Lay them on a lined tray and chill in the fridge for 1 hour, to firm up.

I don’t know whether it’s a sign of getting old, but going to a bar to drink tequila is quite possibly last on my list of things to do. I am much happier cooking with it. This dish was cooked on a barbecue, all the way through on one side, with the salmon skin protecting the flesh. For the tahini yoghurt, squeeze the flesh from 2 roasted garlic cloves and chop finely. Mix with the yoghurt, tahini, lemon juice and salt and pepper to taste. Put the lamb mince into a large bowl with the cooled onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.Brush about a third of the oil over the skin side of the salmon and season. Place skin-side down on to the barbecue and cook for 15 minutes, basting with some of the sauce. Sprinkle over half the chopped chilli and stir the rest into the sauce. Tear 4 pieces of foil, each large enough to wrap a sweet potato. Using a fork, pierce each sweet potato all over then place one in the middle of each piece of foil. Drizzle with the olive oil and sprinkle with salt and pepper. Rub the sweet potatoes well so they are evenly coated, then wrap in the foil.