Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. In it, the man behind two-Michelin-star pub The Hand and Flowers takes classic barbecue fare like burgers, salads and dips and ups the deliciousness. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs.

Chef Sam Elliott’s much-loved Pasture steak restaurants in Bristol and Cardiff embrace the magic of fire-based cooking, with an emphasis on provenance, sustainability and innovation – therefore ticking every box for a productive Big Green Egg partnership. Author of five cookbooks, she is a regular on BBC1’s Saturday Kitchen and Channel 4’s Sunday Brunch, as well as a guest judge on Celebrity Masterchef and Great British Menu. For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them.While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed. For the sauce, put the garlic bulb on a piece of foil, drizzle with a little of the olive oil and wrap to seal. Cut each block of halloumi in half horizontally through the middle to create four flat halloumi steaks in total. Tom Kerridge fires up his barbecue to cook his favourite summertime feasts using charcoal, smoke, and fire.

Its ability to maintain low temperatures for long, slow cooks has made it famous for cooking cuts of meat, but I have also discovered that its capabilities extend to mouth-watering vegetable dishes, desserts, and even showstopping paellas. Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two.

It's a three-day process, but very little of that time involves work on your part, and it will produce the most flavoursome, tender ribs imaginable. Invite as many people to your BBQ as possible to give you feedback but more importantly to have fun.

Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. A chef and a battery of Big Green Eggs follow the bikers on their tour, stopping each night at characterful accommodation, often in the middle of nowhere, to cook up communal feasts packed with superb local ingredients.

Equipment and preparation: for this recipe you will need a pestle and mortar, some kitchen string and a freestanding mixer with dough hook attachment. Place the skewers on the hot barbecue and cook for two to three minutes on each side until golden brown and lightly charred.