Barbequing for us is all about keeping it simple, it’s about long weekend lunches, being barefoot, it’s about sharing and everyone chipping in, it’s about not caring too much. And it's about ice cold rose. One of the easiest ways to put on a fantastically delicious BBQ feast is getting in the kitchen early and marinating your meat and vegetables. Something that will take you a mere 5 minutes yet will have the greatest effect. A good marinade is not only for taste but for texture too. A dairy marinade – yoghurt or buttermilk will tenderise your meat, making it super succulent. The acid in the yoghurt breaks down the proteins and collagen which softens the meat. Its understandable why you might feel nervous to cook over fire, but once you get going there isn’t really anything that can go wrong – just perhaps a little extra char. It is all about charcoal (lumpwood charcoal is the best), you will never get the wonderful smoky flavour cooking over gas, and where is the fun in just turning on the knob.. We use a Weber chimney to light our bbq, the trick is to let all the coals turn to an ashy grey and then you are ready to cook. The more you do it the more confident you will become and that’s when the fun really starts – using the lid to act as an outside oven, adding wood chips to change the smoky flavour, playing around with different cooking methods – how to slow cook over ashes. Once ready to serve place in the middle of the table for everyone to dig in, we like to serve them with pita breads, or yoghurt flatbreads (super easy to make), a tzatziki or Greek yoghurt, a crunchy salad, sliced red onion, mint leaves, perhaps a spicy sauce and some homemade lemonade. For pud we usually serve something that we have made in advance, like ice cream, sorbet or poached fruit.