How to barbecue like a pro

Think about what you’re cooking on the barbecue before arranging the coals,” says M&S development chef Russell. “It’s key to create different ‘zones’ for direct and indirect heat. Try sloping the coals towards one side of the grill, so you get a gradient of heat for different foods, from sizzling hot to gently warming. You might want to start things off on the hotter part then move them to the lower part to cook through. Try this technique with our new Middle Eastern Lamb Kebabs, which come with a fiery harissa dressing.” 

A burger is a barbecue non-negotiable, and getting it right starts by selecting good-quality meat. Our new Fully Loaded Steak Burger is a great place to start. “It’s made from hand-selected,100% traceable British beef steak cuts, expertly blended with ground steak, with a hint of oak-smoked bone marrow,” says Russell. “Cook over medium-high heat so it stays pink in the middle and add some cheese towards the end of the cooking time – our Big Cheese Melts are specially created to melt across your burger as it grills.”  

“All our grill products also cook perfectly in the oven or under the grill,” says Russell – handy when you consider the British weather, but, “it’s also your friend when you want the extra security of knowing things like sausages and chicken are cooked through. Sear on the barbecue to get that smoky flavour, then finish and keep warm in the oven. I love our new Chicken Caesar Kebabs, which come with parmesan shavings and a creamy dressing – it's the classic Caesar salad in epic kebab form!”