JAMIE OLIVER COMING IN HOT!

The end of summer doesn't mean the end of barbecuing! Jamie's new recipes will inspire you to keep the flames burning

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Have you always been a big barbecuer, Jamie?

Anyone who loves to barbecue will know what I mean when I say there's really nothing like it. There's something wonderfully primal about cooking over fire, it really requires you to tune into your instincts, reacting and responding to get the best from the grill.

Why barbecue now?

I've always wanted to write a barbecue book - cooking outside is one of my happiest places to be and it's such a pleasure to be able to share that with people looking to increase their confidence on the grill.

Tell us what we can expect from the new book and TV series...

Well, first and foremost you can expect utterly delicious food. From incredible vegies to delicate fish, gnarly hunks of meat to a whole array of new takes on burgers, and some surprises like my barbecue brekkie (which I'm particularly proud of!), I hope it will show you just how fantastically versatile grilling can be. I've also given you loads of tips on how to set up and light your grill and what additional equipment you need. I really want to arm readers and viewers with the skills to enjoy barbecuing all year round!

What do you think is the biggest barrier to barbecuing?

Certainly the thing I hear the most is that people are worried about undercooked food, but also about undercooked food that's totally obliterated on the outside! It's a valid worry, and of course no one wants to be wasting ingredients - or making their loved ones unwell - but it really shouldn't be an issue. If you can learn how to control the heat of your barbecue and how to move things between the different zones so you get the best of both worlds - hot heat to sear and char, and lower heat to cook things through, you'll be in a great place. I'd also recommend getting a digital food thermometer - it takes that worry away.