Fragrant Sichuan short ribs Green tandoori chicken

Mix the herbs and hazelnuts into the butter with 1tsp of lemon zest, a squeeze of lemon juice, and salt and pepper to taste. 2 If your scallops need preparing, carefully prise open the shells with a small knife, release the scallop from the shell with the knife and discard the muscle, skirt and black stomach sack. Rinse the scallops to remove any grit, pat them dry then place each scallop back in a half-shell with 1tbsp of the flavoured butter, and divide the capers and shallots between them.

3 Put the shells on the grill (your BBQ should be between 200-250C), or directly onto the coals, close the lid and cook for 3-5 mins, until the butter is bubbling and the scallops are lightly cooked. Serve topped with an extra squeeze of lemon juice and bread to mop up the juices.

Short ribs are another barbecue classic you will want to master; pulling bones from a cooked rack and having them slide out clean is a moment of great satisfaction. The aim of this recipe isn’t to test your patience, although it might do that with its 5- to 7-hour cooking time.

Serves 4 • Ready in 7 hrs, plus marinating and resting

2kg short ribs

1tbsp flaky sea salt

2tsp cracked black pepper

1tbsp dried chilli flakes

1tbsp ground Sichuan pepper

For the sauce:

80ml Chinese vinegar (or sherry vinegar)

2tbsp dark soy sauce

3tbsp sugar

4 garlic cloves, thinly sliced

2 thin slices of fresh ginger

2 star anise

1 piece of cassia or cinnamon bark 2 pieces of pared orange zest 50ml water

1 Mix the sauce ingredients together well and put to one side. Season the ribs all over with the salt, black pepper, chilli flakes and Sichuan pepper, rubbing them in. If you have the time, let the ribs marinate overnight in the fridge (bringing them back to room temperature to cook), but at a minimum an hour or so before cooking.

2 Place the beef on the grill bone-side down (your BBQ should be maintained between 125-135C), close the lid and cook for 3 hrs, then remove and place on a double layer of foil. Add the sauce then wrap up. Cook for another

2-4 hrs until the internal temperature is 93-95C, then rest for 1 hr in a warm place. Strain the juices and skim off any excess fat before serving. Accompany with rice noodles or steamed greens, with the strained sauce poured over the top.

The zingy lemon and coriander mingle with the charred, crispy bits for chicken perfection.

Serves 4 • Ready in 45 mins, plus marinating

8 chicken thighs, skin removed if you prefer

For the marinade:

Small bunch of coriander, about 15g, roughly chopped

2 garlic cloves, roughly chopped

1-3 fresh green chillies, seeds removed if you want less heat, roughly chopped

1tbsp grated fresh ginger

1tsp ground turmeric

1tbsp garam masala

1tsp chilli powder, or more or less to taste

Juice of 1 lemon

1tbsp sugar

1tsp salt

½tsp cracked black pepper

1tbsp vegetable oil

To serve:

Paratha or naan breads

Raita

Chilli sauce

You will need:

A lidded BBQ; 4 skewers suitable for barbecuing

1 Blend the marinade ingredients together in a food processor and mix into the chicken to fully coat. Cover and allow to marinate for at least

1 hr, or up to 8 hrs or overnight in the fridge (bringing them back to room temperature before cooking).

2 Remove the chicken from the marinade and thread evenly between four skewers. Place each skewer directly onto the grill, skin side down if you kept it on. Close the lid and grill for 10 mins (your BBQ should be between 190-210C). Turn the chicken thighs and grill for another 10-15 mins or until the internal temperature is 74C.

3 Rest for 10 mins before serving with breads, raita and chilli sauce. >>

TIP Be vigilant; scallops don’t take long and it’s easy to overcook them