How to barbecue: a chef's guide to grilling

How to set up a barbecue

Think about what you’re cooking on the barbecue before arranging the coals,” says M&S development chef Russell. “It’s key to create different ‘zones’ for direct and indirect heat. Try sloping the coals towards one side of the grill, so you get a gradient of heat for different foods, from sizzling hot to gently warming. You might want to start things off on the hotter part then move them to the lower part to cook through." Gas barbecues are a good option if you want to have more control over the heat. Look out for barbecue-friendly cuts in the Foodhall, too, like our BBQ Chicken Flatties, which are the perfect shape for grilling and come with a sticky, sweet barbecue sauce.

How to barbecue fish

The smoky flavours of the charcoal marry brilliantly with fish. More delicate fish can be trickier to cook over coals, so choose the right variety. “I’d go for something like our 'Nduja King Prawns, which come ready-skewered with a smoky, fiery 'nduja marinade. Grill for around four minutes on each side and you're good to go," says Russell. Oily fish, such as mackerel, are great for barbecue, as they'll absorb the flavour from the coals and get a deliciously crispy skin. A fish burger is a good bet, too – try these fragrant homemade prawn burgers, which get their kick from fragrant Thai curry paste, or seared scallop kebabs.

How to barbecue vegetables

While a plant-based burger will always go down a treat (and we have some ridiculously flavour-packed versions in our Plant Kitchen range) your barbecue will impart smoky, charred flavours onto fresh veggies and fruit too.

Try charring sweetcorn, aubergines or red peppers directly on the grill, whether to eat as a vibrant side, blitz into punchy salsas or toss into salads.

Halloumi cooks brilliantly on the grill, as in these hot honey halloumi flatbreads, while fruit such as peaches and watermelon can take on the smoky flavours of your barbecue – try this grilled melon and feta salad or these griddled peaches with tarragon and fennel.

How to make the best barbecue sausages

Again, it all starts with good-quality ingredients. Try Our Best Ever Posh Dogs, made with British cherrywood-smoked pork shoulder and American-style smoky seasoning. Or switch things up with our Lamb Merguez Sausages, spiked with cumin, chilli, harissa, garlic and parsley.

Cook sausages at a medium-low heat away from the fiercest flames, ensuring they cook through and develop a nice char, without burning (no-one wants a blackened banger).