Welcome to summer

There’s nothing quite like the tantalising aroma of grilling meat wafting on the breeze on a hot day. It’s a smell that brings with it a whole lot of associations: good times, great food (depending on who’s doing the grilling!) and the embracing of an altogether more relaxed, easy-going way of life than we’re used to during England’s buttoned-up winter months. Do we become a bit more Australian? I think we just might. On the negative side, how many barbecues have you been to where the only thing on offer is a pile of charred sausages and maybe some chicken that’s black on the outside and raw in the middle? The tips on the right should help with that… It might be wise to leave this page open!

This special extra magazine, exclusively for Marks & Spencer shoppers, is designed to inspire you way beyond shop-bought bangers. Recipes are easy to follow, down to earth and fully tested in the delicious. test kitchen, so you can be confident they’ll work every time. You’ll also find advice on lighting and cooking over coals or on a gas barbie. Yes, it’s going to be a glorious-tasting summer, whatever the weather.

KAREN BARNES, EDITOR, delicious. MAGAZINE

HOW TO LIGHT AND COOK WELL ON A CHARCOAL BARBIE

1 About half an hour before you want to cook, remove the lid and cooking rack, and open the base vents. Tip charcoal onto the bottom grate in an even layer. Space out 3-4 firelighters on top.

2 Using a long safety match, light the firelighters, then use tongs to pile the charcoal over them to light the coals.

3 The coals are ready when they have a light coating of grey ash with a red glow beneath. You can arrange the lit coals slightly to one side to give you different temperature cooking zones. Return the cooking rack.

4 Control the cooking temperature by moving the food or rack higher or lower and/or using the base vents: fully open for very hot coals; close them bit by bit for a less full-on heat.

BEST STEAK T-bone steaks with tomato, caper and rosemary sauce

BEST KEBAB

Turkish chicken shish

SERVES 4. HANDS-ON TIME 20 MIN,

BARBECUE TIME 10-15 MIN, PLUS MARINATING

MAKE AHEAD

Marinate the chicken for at least 1 hour – overnight (in the fridge) will give the most flavour.

FOOD TEAM’S TIPS

If you’re using wooden skewers, soak them in cold water for at least 1 hour beforehand to stop them burning.

• 1 large onion, quartered

• 3 garlic cloves

• Large pinch ground turmeric

• 2 tbsp tomato purée

• 200ml natural yogurt or whole milk

• 1 tbsp paprika (not smoked)

• 2 tsp salt

• 4 large British free-range chicken breasts, cut into bite-size chunks

• Vegetable oil to grease

• Dried oregano and sumac for sprinkling over

SERVING SUGGESTION

• Lemon wedges, pickled chillies, flatbreads, yogurt and tomato salad to serve

1 Put the onion and garlic in a food processor and whizz to a fine pulp. Transfer to a sieve lined with a clean J-Cloth and set over a large non-metallic bowl. Bring the cloth around the pulp and squeeze out as much juice as you can into the bowl (it’s best to wear rubber gloves for this to protect your hands). Discard the pulp (or save for a tomato sauce base), then mix the juice with the turmeric, tomato puree, yogurt (or milk), paprika and salt. Add the chicken and stir to coat well. Cover the bowl and leave to marinate for as long as possible (up to 24 hours, see Make Ahead).

2 Once the barbecue is hot or the coals are glowing white, thread the marinated chicken onto 4-8 metal or wooden skewers (see tip), depending on how long they are. Barbecue for 10-15 minutes, carefully turning once, or until the chicken is blackened in places and completely cooked through. Scatter the skewers with oregano and sumac, then serve immediately with your choice of accompaniments.

PER SERVING 260kcals, 4g fat (1.6g saturated), 46.3g protein, 8.3g carbs (7.6g sugars), 2.8g salt, 2.7g fibre