Summer is well and truly upon us and with temperatures expected to soar over 30 degrees in some parts of the UK this weekend, the nation is expected to unleash their barbecues. Whether you have a charcoal BBQ or an all-singing and dancing gas burner, the Waitrose & Partners top grilling tips will ensure you serve up a feast to remember.

Simon Page, Cookery School Manager at the Waitrose & Partners Salisbury Cookery School shares his top tips for cooking fish, creating less waste and how to get the most out of your charcoal:

Top five BBQ hacks:
1. Use chicken thighs on the BBQ instead of breast, the natural fats in the thighs make it much more difficult to overcook and tastes so much better
2. Use a BBQ basket to cook mixed chopped vegetables, no oil is needed as the vegetables will cook and release their juices. To add more flavour, mix in a few teaspoons of hot smoked paprika powder and salt to create of the healthiest, tastiest and simplest vegetable dishes
3. Use a chimney starter to light your BBQ and you will have perfect, evenly lit coals in just 15 minutes, every time
4. To clean your BBQ, if you don't have a wire brush, simply scrunch up some tin foil a little bigger than a golf ball size and use a pair of tongs to hold it while you scrape the grill
5. Whether your creating meat or vegetable kebabs, stop food from spinning around by threading onto two skewers to hold in it all in place

Tops five tips for BBQing Fish:
1. When cooking fish, the temperature is key. If the BBQ is too cold the fish will stick to the grill, if there's a lot of flame it will burn before it's cooked. If your BBQ has a thermometer around 190c-230c is the perfect temperature for cooking fish. Use a thermometer to check your fish is cooked to 75c
2. Leave fish out of the fridge for 15 minutes before cooking and oil and season well to prevent sticking
3. Whole oily fish like sardines, mackerel and trout are the best for BBQ's because the natural oils stop them from drying out, prevent sticking and they taste amazing when grilled
4. Choose fish fillets with skin, this will help hold the fish together and protect the delicate flesh (monkfish and tuna are exceptions to this rule as they have a 'meatier' texture)
5. Cook fish fillets skin side down first and don't be tempted to turn until they're cooked over half way through. The fish will release naturally by itself and won't stick to the grill when it's ready to turn

Top five tips for a no waste BBQ:
1. Freeze any leftover BBQ vegetables by putting it flat in a freezer bag to stop it sticking together in a block. You can then take as much as you need - a handful mixed with some egg makes a fantastic omelette
2. Mix leftover meat and vegetables with some cheese and salad in tortillas the next day to make fajita style wraps. Chicken thighs are particularly great for this
3. Most BBQ left overs can be mixed with quinoa or cous cous. Adding feta, chopped salad leaves and a simple vinaigrette will make a great tasting salad
4. Break up lamb kebabs or burgers, mix with chopped tomato, chilli, garlic and put on top of flat bread. Bake for around 10 minutes to make a Turkish style 'Lahmacun' pizza
5. Mix a little tomato puree with left over vegetables on top of some rolled out shop bought puff pastry, season well and bake until the edges of the pastry are golden for a vegan vegetable pizza style pastry

Making the most out of charcoal when you've finished cooking (using a lid):
1. While you're enjoying eating your BBQ food put a camembert in to bake (away from direct flame). If you have them add some smoking wood chips to give a unique smoky flavour
2. For a sweet treat, wrap peaches or nectarines in foil and cook directly on the coals for up to an hour turning occasionally and serve with vanilla ice cream. If you want to create more of a smoky flavour, you can cut the fruit in half, remove the stone and char directly on the grill
3. Cut the top off a bulb of garlic and put it in a small BBQ safe dish/tray with a pinch of salt and oil, add a few wood chips and leave to slowly smoke for an hour or so. When finished, let cool and squeeze the softened garlic out to use in sauces, salads, soups or anything you fancy
4. Chop onions or shallots in half leaving the skins on, put them on the grill cut side down and cook for about half an hour until dark and softened. Blend and mix with a homemade or shop bought mayo for a smokey sweet twist
5. If you have rosemary growing in the garden or have any left over, add it to the coals for any of the above to give a lovely rosemary smoky flavour

For readers looking for recipe inspiration, Waitrose.com has an array of ideas including Black Bean and Sweetcorn Salad, Potato Skewers with BBQ Ketchup, Whisky Glazed Steak Tortilla Wraps and Piri Piri Sardines with Lemon & Fennel Salad.

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For further information please contact:
Claire Earley
claire.earley@waitrose.co.uk
T: 01344825080

Information and prices correct at time of release.  Waitrose customer enquiry number is 0800 188 884.