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The combination of smoky, barbecued quail and a fresh cucumber and fennel salad makes for a midweek meal that's hard to beat.

Barbecue quail with green chilli, lemon and fennel

quails

olive oil

tsp each cumin, coriander and fennel seeds, toasted

½ long green chilli, chopped

garlic

coriander

tsp ginger

Finely grated zest of ½ a lemon

Lebanese cucumbers, thinly sliced

baby fennel, thinly sliced

¼ cup each mint and coriander leaves

(140 grams) thick Greek-style yoghurt

½ long green chilli, thinly sliced, to serve

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By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Sticky belly pork

pork belly

tbsp light muscovado sugar

tbsp treacle

tomato purée

onion

oregano

tbsp cumin

tsp crushed dried chillies

cinnamon

allspice

Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.

About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce

Stickiest ever BBQ ribs with chive dip

baby back pork ribs

cola

tsp toasted sesame seed (optional)

tbsp tomato ketchup

brown sugar

soy sauce

Worcestershire sauce

tbsp sweet chilli sauce

paprika

soured cream

tbsp salad cream

chive, snipped

spring onions, sliced

Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.

Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.

When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.

Mix the dip ingredients together and chill until ready to serve.

Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue

Barbecued prawns with chilli, lime & coriander butter

1kg large raw tiger prawn, heads removed, but unpeeled

garlic clove

red chilli

lime

butter

To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.

Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

Roasted fennel with tomatoes, olives & potatoes

new potatoes

fennel bulbs

cherry tomatoes

small black olives

Boil potatoes until tender, about 8 mins.

Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.

Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

Each sweet bite is perfectly soft, doughy, and topped with a creamy strawberry glaze - they do not disappoint!

Baked Strawberry Glazed Doughnut.

salted butter, melted

vanilla extract

eggs

honey

strawberry jam

milk

whole wheat pastry flour ((or all purpose))

strawberry powder

baking powder

baking soda

salt

cream cheese

sugar

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter.2. In a mixing bowl, stir together the melted butter, eggs, vanilla, honey, strawberry jam, and milk until combined. Add the flour, strawberry powder, baking powder, baking soda, and salt, mix until just combined.3. Divide the batter evenly among the prepared pan, filling 1/2-2/3 of the way full. Bake 10-12 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.4. To make the icing, mix all ingredients in a bowl with 3-4 tablespoons strawberry powder. Add additional milk to thin, as needed. Dip or drizzle the doughnuts into the glaze. Let set for 5 minutes. Snack, and enjoy!

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Barbecue quail with green chilli, l...

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Top 6 barbie recipes from across the web

The most viewed barbie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecue quail with green chilli, l...

Sticky belly pork

Stickiest ever BBQ ribs with chive ...

Barbecued prawns with chilli, lime ...

Roasted fennel with tomatoes, olive...

Baked Strawberry Glazed Doughnut.

The most viewed barbie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine