Best way to clean a barbecue? Leave it until the next morning

Simon scooped a Michelin star when he just 25 years old and has worked alongside Heston Blumenthal, and at some of the world’s top restaurants, including the Shangri-la in Abu Dhabi and at The Shard in London.

Simon is now executive chef at Scotland’s prestigious Gleneagles Hotel – but says nothing can beat a good old barbecue.

“Barbecue cooking has certainly become much more prevalent during lockdown, as people enjoy the weather and the excuse to cook outdoors,” Simon said. “The first thing I would say is think about the fuel you are using. Natural lump charcoal burns better than briquettes.

“And while I love doing the traditional burgers, steak and fish, you can now use your barbecue to experiment with slow cooking. There are some great barbecues out there, such as the Green Egg or the Kamado Joe, which are ideal for this. “Meats like lamb and chicken thighs are great with some oil, and freshly chopped herbs are great – or a pork belly or shoulder of lamb are great on low and slow.

“Or spare ribs or a beef brisket, with slowly roasted celeriac and carrots.

“If you want to do it quicker, you can always cook in the oven then finish off on the grill to add that smoky texture.”

But his top tip for barbecue season is leave the cleaning until next morning. “Any chef would stress how important it is to clean your grill, but it’s best to let it cool overnight and tackle it the next morning.

“By all means clear the plates and the glasses and soak the grill overnight, but the best way to clean a barbecue thoroughly is by leaving it until tomorrow!”