Tom Kerridge - Tom Kerridges Outdoor Cooking: The ultimate modern barbecue bible

Nothing says summertime like getting family or a few mates over, lighting up the barbecue and cooking up a feast. Cooking outside, whether youre on the beach, around a campfire or just in your back garden, is all about having fun and creating memories. Its a relaxed way of cooking and eating, and I love it. But just because its laid-back, it doesnt mean it cant be special. Barbecues have come a long way since a couple of burnt sausages and a packet of frozen burgers! Im going to share some of my favourite meals for cooking over flames and hot coals with you, and Ill show you how to introduce loads of amazing flavour through fire and smoke.

Cooking over direct heat is a really fresh way to eat and a true celebration of ingredients. Its about pairing meat, fish and veg with some key flavourings, and then letting the barbecue work its magic. One of the things I love most is that its a different process every time its not like turning on the oven and walking away. As a chef, Im used to being surrounded by high-tech equipment in my kitchen and everything being very exact and precise, but cooking outside allows me to get back in touch with my instincts its just me and the flames. You soon get to know how things will look and feel when theyre ready, and how hot the coals need to be. Its all about watching and checking, rather than strict timings. It doesnt have to be perfect. And dont worry if there are some little extra charred bits: they always add to the flavour!

ITS NOT ALL ABOUT BURGERS

Although sometimes it kind of is! Who doesnt love a juicy burger, freshly cooked on a barbie? Theres nothing like layering it up with all your favourite condiments, maybe a cheese slice or two (I wont tell anyone) and topping with a few crunchy, vinegary pickles. Its pretty hard to eat a burger politely, and thats another thing I love about barbecues. Theyre not the place to wear your best white t-shirt!

I can smell barbecue smoke from several gardens away its like the scent of summer to me and it makes me want to get straight out there and fire up the grill. Getting everyone together and serving up some great food, not much beats that feeling as day turns to evening and the heat of the sun dips its the ideal time to put something else on the barbecue (maybe a pudding) to keep the day going on longer.

A barbecue isnt like a regular meal indoors where you have just one plate of food. You can keep coming back for more, piling that plate high with all those amazing flavours. Rules dont apply when it comes to cooking outside its like one big long buffet. Theres nothing to stop you having Japanese pork skewers next to Spanish-inspired seafood, next to a ketchup-covered hot dog. It will all be delicious and its the perfect opportunity to try something new.

Ive been really lucky to have eaten in some awesome places around the world, but its not always to do with how fancy the location or food is. One of the best meals Ive ever had was some street food in Singapore. It was around 3 a.m. after a long shift working in the kitchen, and we sat on plastic chairs eating sticky grilled aubergine. It was so simple, but packed with flavour. But that meal wasnt just about the food. Much of the experience came from the atmosphere and the other people there. Another time, we ate at a tiny taco hut in Tucson, 50 miles from the Mexican border. The flavours coming out of that shack, where they were cooking over coals and charred wood, were unbelievable. You just cant replicate that kind of environment. Closer to home, I have so many lovely memories of cooking on the beach in Cornwall portable barbecue in the back of the car, drinks in a cooler, just hanging out with friends and family and enjoying time together.

I reckon when most people think of barbecues, its going to be meat of some kind that comes to mind whether thats a burger, sausages, a steak or some chicken wings. But there is also a whole world of other ingredients to try and the recipes in this book will show you some amazing ways with seafood and veg too.

Whatever you choose, if youre going to the trouble of getting coals in, lighting a barbecue and standing there while youre cooking, then its definitely worth making sure youre using some good-quality ingredients and taking a moment to consider how particular cuts of meat, or different fish or veg, might respond to flame-cooking. It doesnt have to be expensive, but there are a few things that will make a big difference when grilling over direct heat. For example, meat with a higher fat content will stay nice and juicy, and chunky fish will be less likely to stick to your barbecue.