God of fire

Tip 1: Fire

Kettle, fire pit or gas-guzzler? These days, there’s a barbecue to suit every backyard, but before you get burned by the price, think carefully about when, where, and how you will use it. Josh Sutton, the chef/writer behind the outdoor cooking guide GuyropeGourmet.com, offers a unique and money-saving solution: ‘My “1,600 rpm barbecue” is made from an old washing machine drum salvaged from a scrapyard and it’s perfect for cooking all the usual favourites. Once the cooking is done, it makes for a splendid and safe campfire as you throw in a few logs and get the guitars out.’

Tip 2: Fuel

Let’s be honest, gas barbecues are essentially outdoor hobs. If you’re not cooking on coals, you’re not really barbecuing, and a real fire is the only way to imbue the food with that gorgeous smoky flavour. ‘When buying charcoal, go for quality,’ says chef Mathew Shropshall, veteran of 11 international competitions as captain of the Best of British BBQ Team.