Barbecues

Michael Godfrey, head chef at the Guinness Brewery in London shows his tips on barbecue cooking.

He says:

• Keep it simple

• Try to go for smaller cuts of meat and avoid meat with a bone in (for example, chicken drumsticks) unless they have been marinated and pre-cooked in the oven. This is the best way to ensure that they are cooked right through. Then they can just be reheated on the barbecue.

• Avoid too many mayonnaise-based salads as they do not stand well in warm, sunny weather. Choose a selection of leafy salads and a variety of other salads such as tomatoes with chives or spring onion, cucumber and fresh mint, hot new potatoes with red onion, olive oil and balsamic vinegar.

• Simple pasta salads also work very well and provide an excellent vegetarian option. Try thickly cut French sticks rubbed with garlic and olive oil and grill on the barbecue.

• Barbecue fish is very popular. Salmon steaks hold together well with a little cracked black pepper, rock salt and wedges of lemon and lime. Serve with leafy salad and hot new potatoes.

by Jackie Mitchell

Suppliers

Bestfoods - Knorr Indian Collection Pastes, Knorr Ready-To-Use Barbecue Sauce and Hickory Smoked BBQ paste from the "Taste of the Americas" range.

Artland

Plusfood

Bernard Matthews Foodservice

Brake Bros

Perkins Foods

Jethro's

Trident Rotisseries

Bar-Be-Quick

Gordon's Fine Foods

Tansun quartz heaters

Bower Products - Glu-60 insect control machine.

For more information on all the above suppliers please contact: matty.grant@rbi.co.uk