Greater GRILLING

Try these tasty new ideas for the barbecue

- ROSE FOOKS

Char siu pork burger with pickled vegetables An alternative to serving burgers that really hits the spot.

SERVES 4 PREP 20 mins, plus marinating COOK 10 mins, plus resting

* 2tbsp each honey and soy sauce

* ½tbsp each hoisin sauce and rice vinegar

* 1tsp oyster sauce

* ½tsp Chinese 5 spice

* ¼tsp white pepper

* 8 pork belly strips (about 600g), halved crossways

* Brioche burger buns, to serve

* Mayonnaise, to serve

* 1 Little Gem lettuce, leaves separated

* Mixed veggies, shredded, to serve (we used pickled red cabbage, carrot and onion)

* Coriander, mint and basil (optional)

1 Mix the honey, soy sauce, hoisin sauce, rice vinegar, oyster sauce, Chinese 5 spice and white pepper in a mixing bowl. Mix in the pork, cover and marinate for 1 hr.

2 Heat/light the barbecue. Set the pork strips aside and put the marinade in a saucepan. Cook the pork on a hot barbecue for 3 mins on each side, until cooked through. Transfer to a clean bowl. Heat the marinade over a medium heat and simmer for 2-3 mins until thickened. Add to the pork strips and stir well.

3 To serve, toast the brioche rolls and spread with mayonnaise. Fill with layers of pork strips, lettuce leaves, pickled vegetables and herbs, as you wish.

Spatchcock chicken with preserved lemon salsa

Flattening out the chicken helps it cook evenly, so it stays juicy and tender.

SERVES 4 PREP 20 mins COOK 30 mins, plus resting