ALTHOUGH heating food over hot coals is a simple way to cook quickly, it can also produce much more impressive results.

“It’s not just a tool for grilling sausages,” says Thomas Feller, the author of Barbecue Cookbook.

“Marinating foods – especially meat – is a good idea. I recommend at least one to two hours, but if possible leave the food for longer – even overnight.

“All basic food products can be barbecued – including eggs, vegetables, fruit and seafood – but getting the best flavours involves a little preparation.”

Thomas believes that when it comes to barbecuing food, having the best tools and utensils is key.

“If you use wooden skewers for your kebabs, soaking them for an hour in warm water before use will make them less likely to burn during cooking,” Feller says.

“For easily-damaged products like fish, the use of hinged-grill ‘baskets’ are strongly recommended and a worthwhile investment.”

Such utensils make handling and turning food much easier, he notes, and they stop bits of sardine sticking to the grill. “Annoyingly, you should always keep your grill clean, or food will stick to it,” he says.

Thomas also believes that the devil is in the detail, which is why he has provided these delicious barbecue recipes for Taste readers to try out while Dorset basks in sunshine.

Tandoori Chicken (Serves 6)

• 6 chicken legs
• Juice of 1 lime
• 150ml olive oil
• 2 cloves garlic, chopped
• 3cm piece ginger, chopped
• 1 onion, chopped
• 2tbsp tandoori spices
• Salt and freshly ground black pepper

Mix the lime juice and olive oil in a large bowl. Add the garlic, ginger, onion, spices and salt and pepper. Put the chicken legs into this marinade, cover and leave to stand for two hours, coating them with the marinade often.

Place chicken legs on the barbecue when it is hot. Leave to cook for a few minutes then turn them over. Repeat this process several times so the skin doesn't burn. The total cooking time should be around 15 minutes. Serve immediately.

Marshmallow and Strawberry Kebabs (Serves 6)

24 marshmallows 18 small strawberries with stems attached 6 skewers) Assemble the kebabs with four marshmallows alternating with three strawberries. Lay them on the barbecue for a scant two minutes. Serve immediately.

Beef Kefta Kebabs (Serves 6)

• 1kg lean minced beef
• 2 red onions, chopped
• 2 cloves garlic, chopped
• 1 standard pack fresh coriander
• 1 standard pack fresh flat-leaf parsley
• 1 small hot red chilli pepper
• 2tsp ras-el-hanout (Moroccan mixed spice, also called couscous spice)
• 2tsp ground cumin 6tbsp olive oil
• Salt and freshly ground black pepper
• 6 skewers

Strip the leaves from the coriander and parsley and chop them finely. Cut the chilli pepper in half, discard the seeds and white membrane, and finely chop the flesh.

Mix all the vegetables and herbs with the minced meat. Season with the spices and salt and pepper, and mix all the ingredients.

Wet your hands, form the mixture into 18 little sausages and thread on the skewers. Brush them with oil.

Place on the barbecue when hot. Cook for five minutes then turn them over and cook for five minutes on the other side. Serve immediately.

Grilled Corn (Serves 6)

• 6 corn cobs complete with husks
• 1 1/2 standard packs fresh flat-leaf parsley
• 1 clove garlic, chopped
• Lightly-salted butter at room temperature
• Freshly-ground black pepper • kitchen
string

Chop the parsley leaves and put them into a bowl with the garlic, butter and pepper. Mix to a smooth paste with a fork.

Spread the butter on the corn then wrap the husks back over the cob and tie with string.

If corn cobs with the husks still attached are unavailable, wrap them in kitchen foil.