Top tips on how to master a healthy BBQ

Don’t use sugary mass-produced BBQ Sauces or marinades. You can make some lovely tomato based sauces using chipotle chile. Soy sauce is great to use as a marinade base for various meats, with olive oil, garlic, ginger etc

Brine your chicken rather than marinading it. Soaking overnight in a brine with spices will make it nice and juicy without the use of sugary sauces or fat.

If you want to avoid fat, don’t cook a lean cut. Cook a nice big sirloin so that the fat flavours the meat and then simply cut the fat off

Beef offal cuts like onglet and bavette are great on the BBQ, simply salted and charred quickly on the outside, they have good flavour without a high fat content.

Cook bigger cuts and slice them rather than cooking little bits. It’s much easier to get the outside charred and the inside still soft and juicy. To cook big thick steaks, you need to get the BBQ SUPER hot, then toast the outside until you get it charred how you like it. Keep it moving, if the flames turn yellow you are burning the fat so move it. To finish it off, move it to a cooler part of the grill, ideally not directly over the heat until it’s cooked inside to your desired done-ness.

Get a meat thermometer. Chefs can tell when things are ready, but with a meat thermometer you virtually can’t go wrong.

Don’t kill the chicken!! People think you have to cook chicken for hours. Only if it’s horrible intensively farmed supermarket chicken. A good chicken from a butcher will not need to be cooked until it's dry and stringy. It should be moist with a nice crispy skin.

Rest your meat for as long as you cook it. If you cook a steak for 15 mins, then let it rest in a warm place (near the cooker but not in it) for another 15 mins before slicing it. This will allow the meat to relax and the juices to flow