What’s the USP? They say it’s the ‘ultimate modern barbecue bible’. We say, steady on there old chap, it’s a nice book of barbecue recipes including marinades, sauces, ribs, steaks, joints, fish, skewers, wraps, burgers, subs and salads from a well known chef. That’s enough isn’t it? What’s the faff factor? Let’s set aside the hassle of setting up the barbecue in the first place; if you’ve bought a barbecue book, you must have factored that in already. There are a few recipes like a seafood platter that’s served with three different flavoured butters that are a bit of work, or a Fennel and ‘Nduja Spiced Porchetta that requires some advanced planning and a bit of skill to execute, but one thing’s for sure, this is Kerridge in approachable mainstream media chef mode rather than a delve into his two Michelin-starred repertoire, you’ll need The Hand and Flowers cookbook for that. For the most part, you’ll find thankfully short ingredient lists and encouragingly straightforward methods. Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. These recipes range from classic barbecue icons to delicious new favourites, with over 80 recipes to create the perfect barbecue feast. The chef takes the humble hot dog to the next level. Inspired by the festive favourite pigs in blankets, Kerridge’s ultimate barbecue hot dog is wrapped in bacon and topped with caramelised onions, melted cheese and mustard mayo.

Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. These recipes range from classic barbecue icons to delicious new favourites , with over 80 recipes to create the perfect barbecue feast . There's everything from mouth-watering pork and chorizo burgers to flatbreads, plus there's plenty for vegetarians, too. Perfect to get you in the mood for a summer get-together' Sunday Express Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime's worth of incredible outdoor cooking inspiration Should I buy it? If you are a casual barbecue cook who is looking to go beyond their usual repertoire of bangers and burgers, this book will provide plenty of globetrotting inspiration.Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime's worth of incredible outdoor cooking inspiration! Chapters include: To Start, Meat, Fish, Veggie, Open Fire, Sides and Desserts & Drinks . You’ll find tips, advice and ideal recipes for the perfect summer barbecue, campfire or outdoor gathering with friends and family, including: From simple but brilliant burgers to feasts from around the world: the ultimate barbecue bible from one of Britain's best-loved chefs When cooked, remove the monkfish from bbq to a board for slicing, brush with any remaining butter and squeeze over juice of half a lemon, leave to rest for a few minutes.

Recipes that your friends and family will love to eat’ Great British Food Magazine ‘There’s everything from mouth-watering pork and chorizo burgers to flatbreads, plus there’s plenty for vegetarians, too. Perfect to get you in the mood for a summer get-together’ Sunday Express Whether you’re a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire , Tom Kerridge’s Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime’s worth of incredible outdoor cooking inspiration ! Chapters include: To Start, Meat, Fish, Veggie, Open Fire, Sides and Desserts & Drinks. You'll find tips, advice and ideal recipes for the perfect summer barbecue, campfire or outdoor gathering with friends and family, including:

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To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised. What will I love? I’m not sure that Outdoor Cooking is the sort of book you fall in love with, but it’s colourful, easy to read and to use. With a little bit of thought and adaptation of the cooking methods (you can figure out how to cook a meatball without resorting to a Kamado Joe can’t you?) you could prepare many of the recipes without going within 10 foot of a barbecue, which may appeal to BBQ-refusing readers (like me.) From simple but brilliant burgers to feasts from around the world: the ultimate barbecue bible from one of Britain’s best-loved chefs