FLAMIN' GOOD

From spicy fish skewers to nduja Scotch olives, turn your barbecue into a finger-licking feast

- Hannah Twiggs

Dust off the grill and clear space in the fridge for a few cold beers - Britain is heading for a sun-soaked weekend with temperatures tipped to hit 30 degrees.

If you're planning to make the most of the heatwave in the garden or park, don't settle for limp sausages and sad supermarket burgers. This is your chance to level up your barbecue game with recipes that pack in serious flavour and minimal fuss.

From sticky lamb ribs and fiery Scotch olives to smoky aubergine slathered in red miso and cheesecake to steal the show, here's everything you need to become the undisputed barbecue hero of the long weekend.

Sunscreen not included.

Halloumi and aubergine burgers

"These burgers are so good they will impress all your guests, not just vegetarians," says chef Tom Kerridge.

"Halloumi and aubergine are charred on the grill, for a great balance of textures. The toppings here are extra special: smoky garlic and herb mayo, a fiery roasted chilli butter, and rocket that brings a pop of freshness to every bite."

Serves: 4

Ingredients:

2 large aubergines

2 x 250g blocks of halloumi, each halved horizontally

Salt and freshly ground pepper peppery

For the roasted chilli butter:

3 long red chillies

100g butter, softened

1/2 tsp sweet smoked paprika

1 tbsp finely chopped flat-leaf parsley

For the garlic mayonnaise:

1 large whole garlic bulb

1 tbsp extra virgin olive oil

2 sprigs of thyme, leaves picked

2 handfuls of hickory wood chips (for the barbecue)

100ml mayonnaise Juice of

1/2 lemon

To assemble:

4 burger buns

60g rocket

Method: