Seasonal asparagus and radishes need just a few minutes on the hot grill before serving with a lemon dressing and whole burrata – a lovely, celebratory way to kick off your barbecue. My favourite lime and chilli sweetcorn fritters, the aubergine and goat’s cheese burger stacks and walnut and herb flatbreads can all be prepared well in advance, and then flashed on the barbecue as needed, while the slower cooking squash, carrots and onions can tick along slowly while your guests enjoy the earlier dishes. I’d perhaps add a sour cream dip (like the one on p154 of the The Green Barbecue), and your summer feast is sorted.
