1. There are plenty of veggie heroes when it comes to barbecue-ing - and it's pretty easy to whip up some tasty dishes. The Greenhouse People, an online greenhouse retailer, suggests halloumi and pepper skewers drizzled in sweet chilli sauce, or cauliflower steaks sprinkled with turmeric, for a spicy flavour.

2. "King of the grill" Christian Stevenson, aka DJ BBQ, has plenty of ideas in his latest book, Fire Food: The Ultimate BBQ Cookbook, including his signature dirty onions (whole roasted on coal); grilled halloumi burgers with smashed avocado and a crab cake sandwich. But the stand-out recipe is the dirty loaded lobster rolls - cooked flesh-side down straight on the coals, with a heap of tasty toppings of your choice to serve.

3. Food company Tart London recommends spurning tradition and ditching the bun when it comes to serving burgers its favourite is a home-made chicken variety with minced meat flavoured with parmesan, ginger, lime and sesame oil. "Keep the onions raw and enjoy it as a salad - perfect in the summer straight off the barbecue," say Tart's Lucy Carr-Ellison and Jemima Jones.

4. "Come rain or shine, I'm never one to shy away from a good Vietnamese barbecue," says Thuy Diem Pham, who runs The Little Viet Kitchen restaurant in London.

She recommends lemongrass and chilli pork ribs and chicken wings, prepared with a marinade of lemongrass, shallots, chillies, fish sauce, soy sauce, sugar, honey, crushed peppercorns and sesame oil.

5. Grilled sweet potato toast makes for a great barbecue side dish. Heat whole sweet potatoes in the microwave for two minutes, before slicing, brushing with olive oil and grilling for five minutes each side. Serve warm, topped with melted Primula cheese. Recipe courtesy of primula.co.uk/recipes/

6. For a veggie alternative to the traditional beefburger, why not try one made from beetroot? In a food processor, pulse 400g of cooked, drained beetroot with 200g drained chickpeas, diced onion, chopped parsley, minced garlic cloves, olive oil and two eggs, plus 1 tbsp of Cajun seasoning. Make into patties and brush with oil before grilling four minutes each side. Serve with melted Primula cheese for a creamy topping. Recipe courtesy of primula.co.uk/recipes/

7. For a side-dish with a kick, grill corn on the cobs for 15 to 20 minutes and serve drizzled with melted Primula Cheese with Jalapeños, and fresh lime juice. Recipe courtesy of primula.co.uk/recipes/

8. Tony Beales, managing director of Beales Gourmet at The Italian Villa says: “Barbecues don’t need to be boring! Instead of just cooking the age-old burger and bangers, why not get adventurous?! We adore the taste of sizzling scallops and juicy marinated lamb chops."

9. Skewers are a particularly easy favourite. Tony recommends wrapping king prawns in Parma ham." He adds: "Vegetarians can also get involved with halloumi and vegetable skewers."

10. For another vegetarian option, Tony suggests deli falafel burgers. "Make the most of this summer sunshine and get cooking outdoors," he says. bealesgourmet.com