Now the weather is warmer it's time to get the barbecue out. And why not try something a bit more adventurous than the usual steaks and burgers?

Spicy Fish Kebabs

Ingredients:
300g halibut or monkfish tail
juice of a lime
1 tbsp olive oil
1 garlic clove
small bunch of fresh coriander
6 green chillies
4 spring onions
2 tbsp ground coriander seeds
salt & pepper

1. We suggest a firm fish like halibut or monkfish but almost any fish will do. Cut the fish into strips.
2. Roughly chop the herbs, chillies, garlic, and spring onions and mix with the olive oil and lime juice to make a paste.
3. Coat the fish strips with the marinade and thread on to skewers in an s-shape.
4. Cook on the grill for 2 or 3 minutes on each side. Serve with a lime mayonnaise or raita.

Butterflied Barbecue Lamb

Ingredients:
1 leg of lamb
1 large bunch of rosemary
1 large bunch of thyme
2 garlic cloves
Maldon salt and fresh ground black pepper
olive oil
juice of a lemon

1. Butterfly the leg of lamb. You can ask the butcher to do this for you but it is very easy to do it yourself. Just take out the bone and open it out until the meat is an even thickness. Score the lamb on the fatty side.
2. Roughly chop the herbs and garlic and mix with the olive oil, lemon juice, salt & pepper.
3. Rub the marinade well into the lamb and leave to marinate in the fridge.
4. Place the lamb on to the barbecue grill, turning every ten minutes or so. This is not an exact science and the cooking time will vary according to the heat of the barbecue but 45 minutes is a rough guide. Serve with crushed new potatoes and salad.

See our full range of Barbecues and Outdoor Products ...