Are barbies beyond your ken?

IN the UK, it's not often that we can plan a barbecue days in advance; however, barbecue food can be made into gastronomic wonders which are worthy of cooking in the kitchen (if the day gets washed out by rain). Just an hour or two is sufficient time to prepare delicious and exciting food.

Use ingredients you may not have associated with barbecues. One very underused item is fish - fillets, steaks, whole - especially the firmer fishes such as swordfish, fresh tuna and monkfish.

Marinate fish, poultry and meat. Some people like their food plainly cooked.

But added seasoning makes a huge difference, turning an everyday ingredient into something to tantalise the taste buds.

With barbecues, marinating is a Godsend. Not only does it add flavour, but with meat and fowl it has the added benefit of tenderising it.

Marinating for even half an hour or so will benefit most meats.

Most of us have the basic ingredients in our kitchens - oil, some sort of acid (lemon juice, wine or even a decent vinegar), seasonings such as onion, garlic, pepper and herbs... even dried herbs will do. And if it rains, it's good enough to be cooked indoors.

Cook everything on the barbecue - first course, main course, vegetable accompaniments and desserts, especially good in foil parcels laced with butter or olive oil and a sprinkling of fresh herbs.

But there's one thing you should avoid - being a barbie bore' by serving up endless rounds of burgers and sausages.

Instead, extend your repertoire and dish up more tasty fare with a little help from celebrated barbecue chef, Paul Kirk.

If there's one man guaranteed not to cremate a lamb chop to oblivion, it's Kirk.

He has travelled the world training restaurant chefs in the art of the grill and conducting barbecue seminars, and has written four books on the subject. Paul says: "There really is a barbecue for every occasion and it's hard to beat a tasty, flavour-packed meal served in the open.

"Although strictly speaking, barbecuing refers to cooking over an indirect heat under a cover, allowing heat to be conducted around the food as in an oven nowadays, people also grill food. Whichever method you choose it's just as easy to rustle up a simple fuss-free meal or a feast for family and friends."

His compendium of recipes, 500 Barbecue Sizzlers, includes meat feasts such as Beer-Marinated Peppered T-Bones and Hot Jamaican Jerk Chicken, as well as veggie choices like Creole-Style Stuffed Mushrooms and sweet treats such as Peaches with Blue Cheese and Honey.

We've selected a couple of Kirk's recipes for you to try - Country-Style Pork with Southern Barbecue sauce and Spicy Grilled Aubergine.

COUNTRY-STYLE PORK WITH SOUTHERN BARBECUE SAUCE

(Serves 8)

For the rub:

4tbsp light brown sugar

2tbsp paprika

1tbsp garlic granules

1tbsp chilli powder

1tbsp onion granules

2tsp sea salt

2tsp freshly ground black pepper

1tsp oregano

1.8 kg (4lbs) pork shoulder

For the barbecue sauce:

225g (8oz) jar tomato sauce

5tbsp black treacle

4tbsp vinegar

1tsp garlic granules

1tsp chilli powder

1/2tsp freshly ground black pepper

2tsp sea salt

Mix the brown sugar and all the dry spices to make the rub. Cut the pork into 5cm (2in) chunks and rub each chunk with the rub on both sides. Set aside to rest. Meanwhile, in a small saucepan, combine the tomato sauce, treacle, vinegar, garlic granules, chilli powder, pepper and salt.

Simmer over a medium heat for 15 minutes, stirring occasionally.

Preheat the barbecue to medium-hot.

Grill the pork for about 20 to 30 minutes or until done, turning as needed to avoid flare-ups and burning. Glaze with the barbecue sauce, and continue to cook until sticky.

SPICY GRILLED AUBERGINE

(Serves 4)

Fresh herbs and a squeeze of lemon make a vibrant partnership with the smoky taste of grilled aubergine.

1 large aubergine, cut into 1.5cm (1 1/2in) thick slices

1 to 2tsp salt, to remove the water from aubergine

2tbsp olive oil

2tsp red wine vinegar

2tsp fresh lemon juice

1tsp pressed garlic

1tsp crushed dried chillies

1tsp herb seasoning mix

2tbsp olive oil, to brush aubergine for barbecuing

1tbsp chopped fresh parsley

1tbsp chopped fresh mint

Put the aubergine slices in a colander in a single layer and sprinkle with salt. Leave to drain for 20 minutes, then turn, sprinkle the other side with salt and leave to drain for 20 minutes more.

While the aubergine drains, whisk together the olive oil, wine vinegar, lemon juice, garlic, crushed chillies and herb seasoning. Set the spicy sauce aside.

Preheat the barbecue to medium. Press each aubergine slice between two pieces of kitchen paper to dry them. Brush both sides with olive oil. Place the aubergine on the grill and cook for four to five minutes per side, rotating after a few minutes on each side if you want to get grill marks.

Watch the aubergine slices carefully because they go from gently browned to charred quickly.

When the aubergine is cooked, remove from the grill and place in a large bowl. Stir in the spicy sauce to coat. Leave to cool slightly, then sprinkle the parsley and mint over the aubergine and serve warm or at room temperature.

• Fed up with charred sausages and burnt burgers? Why not think about an alternative that's as tasty as it is healthy?

Expert nutritionist Dr Carrie Ruxton says: "Grilling vegetables on the barbecue is a great way to create seasonal treats that make a change from the usual barbecue choices, which are often high in saturated fat and calories."

Visit www.iminseason.com - a one-stop site to find out what fruit and vegetables are in season this summer. Why not make colourful vegetable kebabs, maybe using red peppers, full of Vitamin C, and low-calorie courgettes?

CHOOSING THE RIGHT BARBECUE

"Choosing a barbecue can be a difficult decision as so many cooking vessels are included under that term, from a hole in the ground to an elaborate structure that serves effectively as an outdoor kitchen," says Kirk.

Here is his guide to the most popular types available to help you make up your mind . . .

• Charcoal barbecues: Purists claim that charcoal is the only way to achieve a genuine smoky flavour in the barbecued food and believe the act of stoking and tending a fire to be basic to the age-old experience of outdoor grilling. Operating a charcoal barbecue, though, requires more skill than electric or gas versions.

• Gas barbecues: These are easier to control and can be made ready for use almost immediately.

The lava rocks or flavouring plates that cook the food are heated by propane or natural gas. They are an excellent choice for a barbecue that is going to be used frequently.

• Electric barbecues: These are available in small portable forms or as large trolley barbecues.

They provide a good constant heat source but cannot reach the high temperatures of charcoal.

They must be used close to a power source or with a long extension cord.