National BBQ week serves up some global flavours

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Believe it or not, we Brits host more barbecues than any other European nation. A decade ago, we managed a paltry 10 million, but last year we sizzled through 95 million, despite the soggiest summer for ­centuries. This week is ­National Barbecue Week and there really is no excuse for the same old scorched ­burgers and ­bangers. Our food culture in the capital is the most ­diverse on the planet, so it's time to get more creative.

www.nationalbbqweek.co.uk

Middle East

Kofte kebabs are a doddle. The basic ingredients are lamb mince and grated onion, ­seasoned with salt and pepper. Just add your favourite herbs and spices. Chopped flat-leaf parsley, mint, cumin, ­cinnamon, garlic, chilli and lemon zest all work a treat. With damp hands, mould your mix around a skewer in the shape of a sausage. Serve with yoghurt and flatbread warmed on the barbecue.

Central America

For a low calorie treat, try corn on the cob with red chilli flakes and lime juice instead of butter. Cook cobs in ­unsalted boiling water for 5-7 minutes. Plunge into cold water, drain and grill. Avocados, cut in half, also work well on a ­barbecue. Cook for 3-4 ­minutes until slightly charred and serve with vinaigrette.

The Caribbean

For a tropical dessert, go for caramelised pineapple soaked in dark rum, honey and lime juice. First, slice the skin off the fruit, then  chop the pineapple into slices about an inch thick. Carve out the hard core. Mix the marinade ingredients to taste (rough ratio of 2:2:1). Add pepper and chilli if you fancy an extra kick. Rub into the fruit and leave for an hour. Chargrill, basting ­occasionally with the ­marinade, and serve with vanilla ice cream and leftover juice.

North Africa

Harissa is a hot sauce made with chillies and garlic that's widely available in the UK. Rub the sauce into meat before cooking; if it's too hot, dilute with ­yoghurt. Oily species of fish work best on a barbecue. Try harissa with ­mackerel, serving with lemon wedges.

Eastern Europe

Polish food is sold on most high streets. Pork ­sausages are excellent value – ask for ­Silesian or kielbasa sausage, which looks more like a frankfurter. Horseradish is the ­authentic accompaniment. Be sure to wash down with Zywiec, the best Polish lager.

Southern Europe

Don't forget classic ingredients and dishes we take for granted. Chorizo sausage, for example, has more class than boring bangers. (Buy fresh chorizo, available from Spanish shops, most delis and some butchers, not the dry slicing variety.) For a Greek veggie dish, grill thick ribbons of courgette and toss with crumbled feta cheese and fresh mint.