1. Easy Thai chicken fillet.
In a hurry? Cheat. Slice two breast fillets on the horizontal and fill each with a tablespoonful of tom yum paste, a sliced garlic clove and a shake of ginger powder. Wrap them up in iceberg lettuce leaves and then in foil. Breast fillets can dry out but the double wrapping keeps them moist and juicy during cooking. Now throw them on the grill and turn after four or five minutes, depending on the size of your breasts. Let me rephrase that.
2. Potato cakes.
Easy and delicious. Grate a few potatoes, squeeze out the excess fluid and form the grated potato into rough balls. Throw them onto a very hot hotplate and flatten with a spatula. Flip after a minute or two. Dust with salt and pepper.
3. Lamb rack.
Buy a whole rack complete with the fat layer. Peel this back and insert rosemary, garlic, thin slices of lemon, oregano or mint in any combination. Grill, tented with foil, over a sprig of lemon leaves or mint. Serve with home-made mint sauce, the old-fashioned vinegary stuff with mint leaves in it, not that disgusting sweet jelly stuff you get in jars in the supermarket.
4. Grilled vegetable platter with home-made chickpea puree.
Slice some zucchini and eggplant lengthways into quarter inch strips. I like to use white zucchini, which is really very pale green. Cut onions into thick rounds. Brush the vegetables with oil and grill, along with some whole sweet chillies, the long thin ones. Arrange the vegetables on a platter and serve with home-made hommous - puree some chickpeas with tahini, olive oil, lemon juice, garlic and salt. Top the puree with sumac to serve. Or chili powder.
I grill them to a turn and then drown them in butter and salt and pepper.
6. Thick sirloin with roquefort.
Grill to your preferred doneness and serve with a slice of roquefort melting on top. This is sublime with the potato cakes mentioned above. And a glass of red. Yes, even in hot weather.
Now I'm out of ideas. What's on your barbecue?