How to barbecue: our ultimate guide

Whether you're after the juiciest burgers or the very best bangers, a brilliant barbecue starts with selecting the best-quality meat, fish and veggies.

We've pulled out all the stops with this year's grill range, whether you fancy on-trend smashed burgers, elevated takes on the classic sausage-in-a-bun or hand-prepared, expertly butchered cuts. Or go classic with Our Best Ever Burger (pictured), which is made with succulent, 100% traceable British beef and is enriched with bone marrow for a rich, intense flavour. Then stock up on punchy condiments and fixings to turn up the flavour.

Again, it all starts with good-quality ingredients. Take barbecue bangers to the next level with our new Long Dogs (in store from 15 April). Measuring a whopping 23cm, they come in four flavours inspired by global cuisines. Choose smoky pork, jalapeño and cheese, herby chicken or Reuben-style beef. Delicious loaded into our Cheesy Sub Rolls.

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.

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 Collection Vietnamese Tiger Prawns, in store from 15 April, which come ready-skewered with a soy, honey, lime and coriander drizzle. 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 this recipe for seared scallop kebabs.

• 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 works brilliantly, 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.

• Our Collection Halloumi and Roasted Pepper Kebabs, made with hand-skewered Cypriot halloumi and peppers with oregano, red pepper and garlic, will crisp up beautifully – in store from 15 April.