MINT & CHILLI COURGETTES

Serves 6
Total time: 25 minutes

1. Light the barbecue (see HOW TO SET UP YOUR BARBECUE).
2. Place 2 courgettes on the hot zone and cook lid on, vents open, for 20 minutes, or until charred, turning occasionally.
3. Roughly chop, scrape into a bowl, then chop and add the leaves from a few sprigs of mint.
4. Finely slice and add 1 fresh red chilli, then mix with ½ a tablespoon of red wine vinegar and 1 tablespoon of extra virgin olive oil and season to perfection.

BURNT BUTTER LABNEH

Serves 6
Total time: 10 minutes, plus draining

1. Light the barbecue (see HOW TO SET UP YOUR BARBECUE).
2. Place a sieve over a bowl and line with a few sheets of kitchen paper. Tip in 500g of Greek yoghurt, add a pinch of sea salt, then pull up the paper around the yoghurt and very gently apply pressure so that the liquid starts to drip through into the bowl. Leave in the fridge to drain, until it becomes the consistency of cream cheese.
3. Gently squeeze out and discard any remaining liquid, then tip the yoghurt into a serving bowl. Finely grate in the zest of 1 lemon, squeeze in the juice and mix to make labneh.
4. Melt 50g of unsalted butter in a cast-iron pan on the medium zone until browned (or in a pan over a medium heat on the hob), then stir in 2 tablespoons of dukkah and pour over the labneh. Nice with a few thyme tips, if you have them.

ANCHOVIES & ORANGE

Serves 6
Total time: 3 minutes

1. Take 1 x 50g tin of anchovy fillets in oil, then squeeze over the juice from ½ an orange.
2. Finely chop and add a few soft herbs, like parsley or mint leaves, or leafy fennel tops.

HALLOUMI & APRICOTS

Serves 6
Total time: 25 minutes

1. Light the barbecue (see HOW TO SET UP YOUR BARBECUE).
2. Pat dry, then lightly score a 225g block of halloumi, drizzle with 1 tablespoon of olive oil and cook on the hot zone for 10 minutes, or until soft, golden and bar-marked, turning halfway.
3. Cook 6 ripe apricots alongside until beautifully charred, turning occasionally, then, once cool enough to handle, tear into an ovenproof dish, discarding the stones.
4. Sit the halloumi on top, then pick over a few thyme leaves. Drizzle with 1 tablespoon of oil and 1 teaspoon of runny honey, if you like, and return to the cool zone for a few extra minutes, or until bubbling.

BABA GANOUSH

Serves 6
Total time: 25 minutes

1. Light the barbecue (see HOW TO SET UP YOUR BARBECUE).
2. Prick 2 aubergines (250g each), place on the hot zone and cook lid on, vents open, for 20 minutes, or until soft and blackened, turning occasionally, then remove (or cook the aubergines directly on the coals, if you prefer).
3. Slice them open and scoop the flesh into a bowl. Add 2 tablespoons of tahini and the juice of 1 lemon, finely grate in ½ a clove of garlic, trim, finely slice and add 2 spring onions, then finely chop and add ½ a bunch of flat-leaf parsley (15g), stalks and all.
4. Roughly mash, season to perfection, and finish with a drizzle of extra virgin olive oil.

SWEET PEPPERS & CAPERS

Serves 6
Total time: 25 minutes

1. Light the barbecue (see HOW TO SET UP YOUR BARBECUE).
2. Prick 2 mixed-colour peppers, place on the hot zone and cook lid on, vents open, for 20 minutes, or until blackened, turning occasionally and adding 6 pricked padrón peppers for the final 5 minutes.
3. Once cool enough to handle, remove the skins from just the mixed- colour peppers, then finely slice all the peppers into long strips, discarding the seeds and stalks.
4. Destone and tear over 5 olives, then scrunch over 1 tablespoon of baby capers in brine and add a little red wine vinegar.
5. Use a speed peeler to remove the peel of ½ a lemon, slice into very thin strips and scatter over, then finish with a drizzle of extra virgin olive oil, if you like.

TEAR & SHARE FLATBREAD

Serves 6
Total time: 8 minutes, plus resting

1. You need an even heat to cook this bread, so carefully shake out your hot coals to evenly cover the base of the barbecue.
2. In a bowl, mix 300g of self-raising flour with a pinch of sea salt, 250g of natural yoghurt and 2 tablespoons of olive oil until you have a dough, then cover and leave to rest for at least 15 minutes.
3. Sprinkle 2 tablespoons of sesame seeds over the dough and roll out on a flour- dusted surface into one large flatbread that’s just under ½cm thick.
4. Use the rolling pin to gently roll it up, then unroll it on to the grill and cook for 3 minutes, or until golden, turning halfway.