FOOD TVJames Tanner

BBQ’s don’t have to mean burnt bangers, says GMTV’s BBQ expert James Tanner

Celebrity chef James Tanner may get into trouble for saying this, but he’s going to anyway…"We’re going to have a scorching summer! We’ve had two terrible ones so we deserve a good summer and I reckon July and August are going to be hot this year. Just don’t come after me if they’re not," he laughs.

Convinced that we’re in for sunny skies, James is currently presenting GMTV’s Minute TV food series, A Taste of Summer, sharing barbecue cooking tips and recipes from homemade burgers, to char-grilled honey vegetables and griddled filo, mint and strawberry desserts.

"Summer is all about barbecues," says the Ready Steady Cook and Saturday Kitchen regular. "On my day off I love nothing more than mowing the lawn, playing swing-ball with my four-year-old daughter, Megan, and cranking up the barbecue for a feast. Hands up, I’ve had some disasters – we’re all guilty of burning bangers at some point. I find pouring another glass of wine helps!"

The secret to a successful barbecue he says, is cooking everything slowly on a medium heat. "People think flames and searing heat are great, but that’s not what barbecues are about. Get to know your barbecue and always keep it at a medium, controllable heat.

"The most common mistake people make is burning bangers. They slap sausages on the highest heat, without oiling them, making the skin split so they char and taste burnt. Oil sausages lightly and cook slower on a medium heat and they’ll be perfect.

"Cook fish gently too, but don’t oil it because the oil gets so hot it’ll stick and burn the fish. And be careful to make sure chicken’s cooked thoroughly so you don’t have a bad belly. Chicken drumsticks take longer than breasts so my tip is to put the drumsticks in a simmering pan of water, herbs and chicken stock for eight minutes. Then give them a light oil and slap them on the BBQ for a safer head start."

Most of all, have fun with your barbecues – get everyone involved, be adventurous in making your own feast. "Barbecues don’t have to mean getting boring burgers out of a packet," says James. "Realistically I know kids love burgers, so get them to help make their own healthy version (see recipe). They’ll love squeezing the mince and egg together."

And, dare we ask, what if it rains? "Get your brolly out and barbecue anyway," he grins. "Or griddle my recipes indoors – they’ll taste just as good!"

FOOD TVRecipe

Full Recipe: James Tanner's burger with tomato and basil salsa