We’ve been blessed with wonderful weather so it’s the perfect time to celebrate with a really decent barbecue. Grill fanatic Levi Roots shows Keeley Bolger how to sizzle in style When it comes to barbecues, we’re certainly not lacking in enthusiasm, but some expert inspiration on the recipe front wouldn’t go amiss.

And with the record-breaking heatwave and Royal Baby fever making this a memorable summer, why not be inspired and pull off something a little more impressive than burnt bangers and charred chicken?

For Dragons’ Den entrepreneur and TV chef Levi Roots, the barbecue is a time to shine – and July’s abundant sunshine has made it all the better.

“The weather here’s been brilliant.

“This is the first time in years I haven’t felt like I should be back in Jamaica!” says Roots with a hearty laugh.

Roots, who wowed Dragons’ Den judges with his Reggae Reggae Sauce in 2006, never feels more at home than when he has food blazing away on the barbecue.

“I grew up cooking food on the barbecue and I see grilling as the best way to get flavours from food,” says the cook, who’s just released a new book, Grill It With Levi. “It’s not just about throwing it on the barbecue. It needs help so the flavours deepen,” he says.

He suggests spending time prepping meat before putting in on the grill. “I always say if you are using meat, marinate it for a good while before.”

“Once you’ve marinated your meat and put it on the barbecue, all you need to do is to put some music on and let the magic happen,” he says, grinning.

l Grill It With Levi by Levi Roots is published by Ebury Press, priced £18.99. Available now

STICKY STOUT RIBS
(Serves 6-8)

2 small racks of pork ribs
2 bay leaves
1tbsp soy sauce
For the marinade:
400ml stout
4tbsp soft dark brown sugar
2tbsp Mild or X Hot Reggae Reggae Sauce or a barbecue or chilli sauce of your choosing
2tbsp cider vinegar
2 garlic cloves, crushed
1tbsp soy sauce
2 bay leaves


Put the ribs in a large lidded pan and cover with water. Add two bay leaves and the soy sauce and bring to the boil. Reduce the heat and simmer with the lid on for 45 minutes to an hour, depending on the size of the ribs.
Meanwhile, combine the marinade ingredients in a pan. Simmer over a low heat until the sugar has dissolved, then boil for five minutes to thicken. Leave to cool. Transfer to a shallow dish.
Drain ribs, add them to marinade and coat them. As soon as the ribs are cool, cover and chill, ideally overnight, turning them over every so often. Lift the ribs out of the marinade 20 minutes before cooking. Reserve about 150ml of the liquid for basting and boil the rest to produce a sticky glaze, taking care that it doesn't burn.
Barbecue the ribs for five minutes or so on each side, turning and basting with the marinade as you go. Towards the end, give the ribs a couple of licks of the glaze to give them a nice shiny lacquer.