Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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Isla, one of several restaurants and bars, uses Big Green Eggs to serve up seasonal food on a serene garden terrace. Bookplates are official labels which are signed by the author and then fixed to the title page of the book. For the sauce, put the ingredients into a blender or food processor (including the herb stems as well as leaves) and pulse until a chunky paste is formed. He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family. Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK.

Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. Place the foil-wrapped potatoes on the grid of a hot barbecue and cook, turning them regularly; they will take around 45–50 minutes depending on their size. 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?

Here’s a sneak peek from Outdoor Cooking: The Ultimate Modern Barbecue Bible that is guaranteed to get you outside this week and beyond. Its West London outpost, in buzzy Shepherd’s Bush, is home to Chet’s – a restaurant that combines the heat and sharpness of Thai cuisine with the comforts of a classic American diner. The menu, overseen by Kris Yenbamroong, founder of LA’s Night + Market restaurants, features several barbecue dishes cooked on a Big Green Egg, and the EGG is also rolled out for events on the hotel terrace. Tip the contents of the bowl on to the lined baking tray, Slice the limes in half and put them on the side of the tray, cut-side up.

Its Executive Chef is – as the name makes abundantly clear – Tom Booton, who at the age of just 26 became the youngest chef in the restaurant's history.Killer recipes: Squid and chorizo skewers; glazed pork skewers with pickle mooli; barbecued chicken BLT; smoky pastrami burgers; pork ribs with yellow barbecue sauce; spicy pork burgers with romanesco salsa.