To make four large beef burgers, chop one pound of lean rump or top rump. Add one level tablespoon of celery salt, one level tablespoon of dried oregano and one teaspoon of ground black pepper.
Mix well, then form into four evenly sized patties.
Light the barbecue and wait until the embers turn white. Place the burgers on the barbecue and cook for about four minutes on each side.
Split the baguette and toast the cut side lightly. Spread with mayonnaise on one side and add sliced cornichons. Lay a couple of romaine lettuce leaves over the mayonnaise, then tomato, burger, ketchup and the second slice of bread.
Slash the chicken pieces a few times to reduce cooking time and allow the flavor to penetrate.
Heat your barbecue to medium. In a pestle and mortar, grind the onion and garlic with the ginger and fresh coriander; add the yogurt and remove to a bowl to marinade all of the chicken pieces. Add the spices, honey and vinegar and mix well. Season the marinade with salt, and then drop in the chicken pieces. Mix them around in the marinade and rub the yogurt mixture into the flesh.
After marinating for at least half an hour, put the chicken pieces onto the hottest part of the grill. Turn each piece once until it is browned and looking delicious, then move them to a cooler part of the grill to cook gently, turning every few minutes, for about 15 minutes. Cut into the meat to check it is done. It should not be at all bloody, though remember that chicken legs do stay a little red in color even when they have been cooked.
3. Pork chops with an herb sauce
Put the pork chops between two sheets of greaseproof paper and pound with a rolling pin until half a centimeter thick. Mix together the marinade ingredients in a bowl and add the pork.
Turn to coat well and leave for an hour to let the flavor develop, then take out the chops and wipe off the marinade. Season the pork with salt and black pepper and grill over coals for no more than five minutes on each side, or until the meat juice droplets rise to the surface of the chops and are clear colored or only slightly pink.
Meanwhile, make the sauce: put the egg yolks in a bowl and stir in all the ingredients except the oil. Once mixed, beat in the oil tablespoon by tablespoon, until you have a rich, thick green emulsion. Season to taste with salt and serve with the grilled meat.
4. Paprika chicken and grilled vegetables
Crush the garlic with a little salt, add the paprika, the water and then the olive oil. Rub three quarters of this mixture all over the chicken, retaining a little to put on at the end when it is cooked.
Set the chicken aside while you cook the vegetables. Roast the pepper whole until it is black all over. Place it in a bowl and cover with cling film while you cook the other vegetables. Place the aubergine and courgette on to the grill, turning them often until they are browned and soft. When ready, lay them flat on a tray to prevent them going soggy. Once the pepper is cool, peel the black skin from it, discarding the seeds and stem, then rip the pepper into strips. Set to one side.
You need the barbecue to be quite cool at this point. Place the chicken on the grill, skin-side down, and grill for about 10 minutes until the skin is brown. Turn the chicken over and finish the cooking flesh-side down for another 10 minutes. Cut into the flesh to check it is cooked through, and remove to a board. Drizzle with the remaining paprika sauce.
Mix the vegetables with the basil leaves, olive oil and the juice of a lemon. Serve at room temperature alongside the chicken.
5. Barbecued lamb kebabs
Trim the lamb of any fat or sinew. Mix all the other kebab ingredients in a bowl with some black pepper and put in the lamb. Turn the meat over to coat, cover with cling film and refrigerate for anything from two to 24 hours. Turn the meat over every once in a while. If you are using wooden skewers make sure to soak them in water so that they do not burn on the barbecue.
To prepare the sabzi put the herbs, watercress, radishes, spring onions and feta on to a platter. Drizzle a little oil on the cheese. Peel and halve the onion and, cutting from top to bottom, slice into slim wedges. Add to the platter in a little pile.
Thread the lamb cubes on to six skewers and season with salt. Cook on the barbecue or a griddle pan until brown. It is best if they are still pink in the middle so give the chicken about seven minutes. Keep turning.
Serve with the sabzi khordan, flatbread, lemon wedges, extra-virgin oil and a bowl of Greek yogurt into which you have stirred some crushed garlic and chopped mint.
6. Grilled sweet potatoes with lemon zest, mint and feta
Cut the sweet potatoes into slices. Toss them in two tablespoons of olive oil until coated and sprinkle lightly with salt.
Arrange the slices around the edge of the barbecue grill, away from the hottest coals.
Cook for 10 minutes or so on each side, until tender and striped with black.
Arrange the slices on a plate and scatter over the feta, lemon zest and mint leaves.
Trickle over the rest of the oil and serve with lemon wedges to squeeze over.
7. Barbecued aubergine salad
Place the whole aubergine on the barbecue and cook, turning occasionally, until the skin is browned and crisp and the insides soft. It will collapse as it cooks, but that is OK.
Take the aubergine off the heat, place in a colander over a bowl and split it in half. Scoop the flesh out into the colander, allowing the water inside to run away completely. Reserve the skins, pat the skins dry with a towel and put on a serving dish. Toast the breadcrumbs in a pan until golden, and set aside. Transfer the drained aubergine flesh to a board and chop, then spoon on to the aubergine skins.
Scatter over the breadcrumbs then sprinkle on the herbs with a large pinch of salt. Finish with extra-virgin olive oil and serve with some goat cheese.
8. Tomato and red pepper salsa
Mix four ounces of quartered cherry tomatoes with a chopped clove of garlic, a chopped deseeded red chili, four ounces of chopped roasted red peppers, two tablespoons of olive oil, a splash of sherry vinegar, salt and ripped basil leaves.
Chop the vanilla pod and put it into a pestle and mortar. Add the sugar and bash the two together to make a coarse vanilla sugar. Cut the peaches in half and remove the stones. Sprinkle the vanilla sugar on to the peaches with the grappa. Leave to macerate for a few minutes. Grill over gentle coals until the outside is brown and the fruit has started to soften. Serve with mascarpone, crème fraîche or yogurt.
Blend the raspberries and icing sugar, then pass through a sieve to remove the seeds. Place in a bowl and chill.
To grill the marshmallows, hold them briefly over the hot coals, using an oven glove and turning as soon as they begin to take on color and melt. Place on a plate lined with baking paper. Serve with the raspberry sauce.