Go beyond burgers and sausages and elevate your outdoor cooking with inventive recipes from Tom Kerridge

photographs CRISTIAN BARNETT

W hy do I love barbecue cooking? First and foremost, it’s got to be the flavour profile. All those smoky, coal-fired charred flavours and delicious caramelisation – there’s nothing else like it. In nearly every country in the world, people cook over coals and flames, and you can explore some incredible global influences on the grill; tasting a bit of almost every cuisine you can think of – without ever leaving your back garden. The social aspect of barbecuing is hard to beat, too. At the weekend, I love nothing more than inviting friends and family over, lighting up the coals and cooking up a big barbecue feast. I think cooking over fire brings people together in a really special way and we, as humans, feel very connected to it. But there is a misconception that barbecue cooking is difficult; it’s actually one of the most forgiving ways you can cook. There’s an element of unpredictably, but that’s part of the fun. You can’t be too precise as you can never completely control it – it’s not like cooking in your oven at home. The reality is about playing with all these amazing flavours, making a bit of a mess and, most of all, enjoying the process.’

Tom x

Our contributing editor Tom Kerridge is a presenter, chef-owner of restaurants in London and Marlow and a cookbook author. You can also listen to Tom on the Good Food Podcast at: goodfood.com/podcast@ChefTomKerridge