BBQ season is upon us…

The Met Office has announced summer 2009 is likely to be a glorious affair, with temperatures reaching Mediterranean standards.

So what better way to celebrate the forthcoming sunshine than with a barbecue?

While it may be the traditional fare of the Aussie, all you really need for a good BBQ is good weather, and let's face it, it's about time we had some. So, ever the optimist, Sarah Garrod has compiled the complete guide to summer barbecuing, from products, to fire safety, to the all important recipes; and with National BBQ Week just around the corner, it could be the perfect time to "light up the barbi".

Financial and trend predicting experts are currently foreseeing more of us will be spending the summer at home this year, as the recession bites into our overseas holiday funds.

As such, the garden will become an all important location, as Kelly Merry, B&Q assistant buyer on leisure furniture, explains: "Outdoor living is worth investing in this year because more people will be having a 'staycation' in 2009 meaning they are most likely to be spending more time in their garden and conservatory than in previous years. With B&Q’s range this year we have something for everyone no matter what their budget and that was the inspiration for this season's ranges."

Al Fresco dining is key to the 'staycation', especially after the Met Office announced last week we were "odds on for a barbecue summer". So, first and foremost, the most essential piece of kit is the BBQ itself.

The possibilities are endless, so the best place to start is what 'type' of BBQ you want; gas, charcoal, smoke, fire pit, disposable…the choices are endless. While the easy long-term option is certainly the gas BBQ, it may not provide the smoky flavour more associated with the traditional BBQ.

Barbecuing expert, (who even uses his BBQ to cook the Christmas turkey!) Charles Ramseyer, director of Southampton Calor Gas Centre, says the most important thing to remember when buying a barbecue is to think quality and long-term investment. He says: "I would say that quality is in fashion. People seem to be happy to pay a little more to buy something that will last ten or more years, rather than spending less and having to replace it the following year; a false economy.

"We find that the quality brands like Weber, Broil King and Beefeater sell easily because of the guarantees, the fact that they are genuine and that they do what they are designed to do and do it well!

"So what's hot; has to be the Weber Q range, which has a fab retro look with unmatched performance and a sensible price tag!

"What's not; well the cheap offering from the multiples which look like loads for your money until you get it home and realise a degree in advanced Meccano is needed!"

Charles says deciding whether to choose gas or charcoal really depends on whether you want ease or a smoky flavour. He says: "Gas or Charcoal? A common question with numerous answers. If you love charcoal then the question is irrelevant, if you're on the fence then gas is the easy, convenient alternative.

"If you accept that the flavour comes from the juices vaporising on the charcoal bed and not from the charcoal then it makes it easier to understand that a well designed, well made gas barbecue will perform at least as well as a charcoal barbecue. But with the added convenience of giving you control over heat, is much quicker to get going and also easier to clean.

"Both have their benefits and I use both regularly, but I have to admit I can achieve better results more consistently with a gas barbecue even if I hate to admit it. And my slow roasted pork shoulder which takes about six hours is a damn site easier on gas than on charcoal which would need regular supervision to maintain the correct temperature!"

Next bank holiday Monday (May 25th) marks the beginning of National BBQ Week, which is run by the National BBQ Association and its Gastro BarbiPartners. The organisers say the week is a perfect excuse to discover al fresco dining, and save some money by eating at home.

President of the National BBQ Association, Brian George, said: "Wet summers over the past few years have done little to dampen the UK’s enthusiasm for the Mediterranean alfresco lifestyle, and even last year 101 million BBQ occasions were held, up from 9 million back in 1997 and a predicted record-breaking 120 million this year.

"And nothing is a more appealing selling-point than a perfectly presented outdoor space. Whereas in the past, the garden was considered the domain of children and pets, in the last few years, it has become an extension of the indoor living space and a veritable room of its own. Particularly when it comes to entertaining in the summer months, the garden really is the place to hold those fashionable 'alfresco' dining experiences.

"And a great deal has been done to encourage this amongst consumers, with the launch of innovative BBQ equipment, trendy furniture and garden accessories to enable consumers to really make the most of their '3rd reception room' and take the inside out, this summer."

Once the BBQ is all set up, the next step is picking what to put on the menu, and there is a surprisingly large range of cuisine you can cook on the BBQ to wander off from the safely trodden path of the traditional sausages and burgers.

BBQ recipes

As National Vegetarian week ends on May 24th, national BBQ week starts, on May 25th. So what better way to keep all your guests happy, as well as providing a nice mix of foods, than to combine the two celebrations with some meat and veggie BBQ foods side by side?

The National Vegetarian Society has some great recipes online for the BBQ, and have provided aboutproperty with a few summery suggestions here:

Tofu Kebabs with a Mustard Mayonnaise Dressing

Ingredients-

250g/9oz regular tofu, drained and pressed
150ml/5fl oz (½ jar) mayonnaise
15ml/1tbsp Dijon mustard
15ml/1tbsp medium curry paste
1 clove garlic, crushed
2.5cm/1” piece fresh root ginger, peeled and grated
salt and freshly ground black pepper
16 cherry tomatoes
8 shallots, halved
16 button mushrooms
vegetable oil to brush
8 bamboo skewers
15ml/1tbsp smooth mango chutney

Method-

1. Cut the tofu into bite sized cubes and place in a shallow dish.
2. Mix the mayonnaise with the mustard, curry paste, garlic and ginger and season well. Pour over the tofu and stir gently to coat. Cover and leave to marinate for 30 minutes.
3. Thread the tofu onto the bamboo skewers, alternating with vegetables. Reserve the marinade.
4. Preheat the grill.
5. Brush the kebabs with a little vegetable oil and grill until cooked and the marinade starts to bubble and go golden brown.
6. Place the reserved marinade in a small sauce pan with 15ml/1tbsp smooth mango chutney. Heat through gently.
7. Serve the kebabs on a bed of rice with the warm marinade drizzled over.

Spiced Sweet Potato Slices

Ingredients-

2 large pink sweet potatoes, peeled and left whole
30ml/2tbsp olive oil
2.5ml/½tsp ground coriander
2.5ml/½tsp ground cumin
1ml/¼tsp ground cardamom seeds
sea salt to taste

Method-

1. Parboil the sweet potatoes for about 10 minutes, until just tender.
2. Allow to cool slightly and cut into 6mm/¼" slices, lengthways.
3. Mix the olive oil and spices together, brush them over the slices of sweet potato and then place over hot barbecue coals for a few minutes on each side until crisp and golden.
4. Sprinkle with sea salt and serve immediately.

Weber's have been producing BBQ's for over 50 years, and are seen in the industry as the father of the modern BBQ. On their website they offer tips and advice on barbecuing, as well as a selection of recipes.

Weber's have provided aboutproperty with some of Stephen Bulmer's recipes; Stephen being the proprietor of Brook Hall Cookery School and ex-director of Raymond Blanc's cookery school at Le Manoir.

Here are two of Stephen's recipes to add some haute cuisine to the summer barbi:

Salad of Barbecued Black Pudding, Chorizo, Soft Boiled Egg and Pear, with Sage Dressing

Serves 4
Ingredients:

4 Eggs
250g Black pudding, sliced (casing peeled off)
600g Small cooking chorizo, halved lengthways
3 Ripe pears
12 Radishes, thinly sliced
200g Broad beans, podded (600g whole bean weight)
2 tbsp Lemon juice
Salt and freshly ground black pepper
2 Handfuls of baby gem leaves
For the sage dressing:
4 tbsp Extra Virgin olive oil
6 Sage leaves, coarsely shredded
2 tbsp Red wine vinegar
2 tbsp Soy sauce

Method:

1. Light your barbecue and set it for direct cooking at a high heat. Grill the black pudding and chorizo until they are lightly crisp on the outside. As they are both fatty, they won’t need any oil. It may be easier to cook them in batches and keep them warm above the barbeque on the racks but place them in a small dish to avoid oil dripping.
2. While they are cooking, peel the pears, remove the core and cut into 6 pieces. Mix with the radishes, broad beans and lemon juice. Season lightly.
3. For the sage dressing, heat a small pan and add 2 tbsp of olive oil. Fry the sage until it begins to sizzle, then add the red wine vinegar and the soy sauce and take off the heat. Mix in the remaining oil.
4. Soft boil the eggs by bringing a pot of water to the boil and immersing the eggs. To soft boil a medium-sized egg, cook it for 5 minutes, then drain and run cold water into the pot for 3 minutes. When cold, shell the eggs.
5. To Serve: Dice the black pudding, toss the salad leaves with the pear salad and divide between 4 plates. Place the cooked meats on top of the salad and then rest the egg, cut in half, on top. Spoon the warm dressing over as you serve it.

Char-Grilled Asparagus with Spring Lamb and Mint Hollandaise

Serves 4

Ingredients:

300g Asparagus spears, prepared
Olive oil, for grilling and rubbing
1 Medium red onion, cut into eight
4 x 175g Lamb, leg steaks
2 Garlic cloves, large, cut in half
For the Mint Hollandaise:
2tbsp Fresh mint, chopped
200g Unsalted butter, diced
6 Black peppercorns, coarsely crushed
150ml White wine
50ml White wine vinegar
3 Egg yolks

Method:

1. Blanch the asparagus in a pan of boiling, salted water and refresh immediately in iced water.
2. Heat the barbecue up to high heat and prepare for the direct cooking method. Pour some olive oil into a dish and toss the asparagus and onion wedges. Grill until charred and just soft, season well and keep warm.
3. Rub the lamb steak with garlic and olive oil and cook on the barbecue until done to your liking (about 3 minutes each side for pink). Allow to rest.

For the Mint Hollandaise:

1. Prepare chopped fresh mint and dice unsalted butter. Put the peppercorns, white wine and white wine vinegar in a pan over a moderate heat and bring to the boil. Boil rapidly until there is 1tbsp of liquid remaining.
2. Place a stainless steel or glass bowl over a pan of simmering water. Strain the reduced wine into the bowl to remove the peppercorns and whisk in the egg yolks until they are thick and warm. Do not let them overheat or they will scramble. Slowly add the diced butter, whisking to make a thick, smooth sauce. When all the butter has been added, season the sauce and add the mint. Serve with the asparagus, lamb and onion wedges.

BBQ safety and management

While barbecuing may well be a fun and alternative way to cook, there are health and safety issues which need to be recognised to ensure you can make the most of the experience.

When it comes to cleaning the BBQ, Charles says: "Taking care as far as I see it is a quick clean up after use, burn off and brush off each time, and a quick wipe down with a damp cloth before use. When the season tails off for the fair weather barbecuers then a strip down and brush out is not a bad idea, otherwise it really depends how finicky about cleaning you are.

"My thoughts are that a quick blast of heat say 350c at the beginning and end of each session will kill everything and add a good bit of seasoning adds flavour!"

When it comes to safety, the London Fire Brigade know all about the dangers of barbecuing. While the risk of serious injury is less with outdoor fires than indoor, the number of responses made to outdoor fires jumps in the summer, as people light up the barbi.

The London Fire Brigade recommends the following tips for a safe barbecuing experience:

Make sure your barbecue is placed on level ground where it will not tip over.
Keep barbecues away from the house, sheds, fences, garden furniture and overhanging trees or shrubs. Don't put the barbecue where people have to squeeze past it.
Only use approved barbecue fuel or fire lighters. Never use petrol or paraffin.
Keep children and garden games well away from the cooking area.
Never leave the barbecue unattended.
If you are the chef, don’t drink too much alcohol while cooking.
Watch out when you are cooking fatty foods. Lots of fat spilling onto the coals might make them flare up.
When you have finished cooking, make sure the barbecue is cool before you try to move it.
Empty the spent ash on to bare garden soil - never put it in the dustbin.
If you are using a bottled gas barbecue, make sure the controls and the cylinder valve are turned off before you change the cylinder.
Change the cylinder in the open air if you can, otherwise open doors and windows to provide good ventilation.
If you think there might be a leak in the gas cylinder connections or pipe, brush soapy water over all of the joints and watch out for bubbles. If you find a leaky joint, try to tighten it but don't over tighten it.
When you have finished cooking, turn off the gas cylinder before the barbecue controls. This makes sure any leftover gas in the pipe is used up.
Store your gas cylinders outside and protect from frost and direct sunlight. Don't keep more spare cylinders than you need.

Best BBQ Buys

Aboutproperty has put together our top buys for the BBQ season:

Weber's One Touch Gold 67cm, a bigger version of Weber's classic charcoal kettle barbecue, which is large enough to cook for a whole party (pictured above right).

BBQ Herb Mix Hanging Baskets, £12.98 each from B&Q.

Next's outdoor dining set of Floral Print Melamine bowls and plates, starting from £6.

Go Modern's range of garden furniture, such as the Trinity Garden Chair (£260) and Luton café table (£500) picture right.