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1. Take raw meat out of the fridge for at least 20 minutes before cooking. If the meat, chicken, fish or vegetable is too cold in the centre, the outside may well burn before the inside is cooked.
2. You should always check that meat is cooked thoroughly by cutting into each piece of meat and checking that it’s not pink, the juices are clear, and it is piping hot right through. Think about purchasing a meat thermometer for extra peace of mind.
3. If using wooden skewers for kebabs, steep them in water for a couple of minutes before making your kebabs to avoid them burning during cooking.
4. Wait until your meat is nearly cooked (approximately 10 mins before the end) before applying barbecue or other tomato-based sauces containing sugars. This will help reduce the amount of browning or blackening of meat.
5. Add salt only after the meat is cooked. This will prevent it from getting dry and tough, as salt draws away moisture.
6. Gas BBQs allow you to control the temperature much more easily which will help to ensure you get it right.
7. Use your BBQ to its full potential – remember, barbecues aren’t just for meat. You could wrap potatoes in foil to cook alongside, or even bananas in foil for dessert!
8. Clean your BBQ grill with hot soapy water. Use a mild cream cleaner on a non-abrasive pad to remove any food residue. Rinse well and dry thoroughly.

This deliciously simple recipe is the perfect recipe to kick off BBQ season and makes a great alternative to burgers.

Serves 4

Ingredients:

• 4 pieces of salmon fillet; skin on (can be whole fillet if cooking for more guests)
• 200g Philadelphia cream cheese
• 300g defrosted and drained cooked prawns
• Mild curry powder
• 2 tbsp olive oil

Method:

1. Place the salmon into a bowl and sprinkle over a little olive oil, mix well and place the fish into a baking dish skin down.
2. Take the cream cheese, prawns and curry powder (to taste) and mix well.
3. Top onto the salmon and then take some tin foil and cover the dish. Refrigerate until needed.
4. When ready, take the baking dish and place it onto one of your BBQ grills towards the back for approximately 10-20 minutes, depending on the size of the salmon and the heat of your BBQ.

Calor Top Tip: Be careful when you are removing the tinfoil from the salmon, as this will be hot!

Ingredients:

• 500gm of washed and halved new potatoes
• Milled sea salt & black pepper
• 1/4 tsp of Cajun spice
• 1 stick of rosemary, leaves stripped
• 2-3 tbsp rapeseed or olive oil

Method:

1. Place all of the ingredients into a bowl and mix well.
2. Take approximately 8in x 8in inch pieces of square tin foil
3. Place portions of the potatoes into the middle of the foil and scrunch up into parcels.
4. When ready, place the parcels onto the BBQ, they will take approximately 10 mins.
5. When cooked, bring to the front of the BBQ until ready to serve.