Don't reserve firing up the grill just for the weekend! Barbecue expert Helen Graves shares her tips for keeping things simple so you can barbecue any day of the week

1. Choose the right cut

Start with ingredients that will keep cooking time to a minimum; a Tuesday evening is not the time to make pulled pork. Cuts like chops (pork and lamb), minced meat kebabs and, of course, good old sausages and burgers are the way to go. Seafood is the ultimate fast food, with fish fillets and prawns cooking in moments, and there are plenty of smaller vegetables that are perfect for cooking over live fire: char cherry tomatoes, Tenderstem broccoli or aubergine slices.

2. Cover the barbecue basics

Having the right (inexpensive) equipment on hand will ensure your cook goes smoothly and can make the difference between an enjoyable meal and having to abort and head indoors. A fish cage, for example, will stop fish from sticking to the grill and make it easy to turn. Long-handled tongs mean you stay in control even when the grill is very hot – and they can be used to easily prepare the grill: use a piece of oiled kitchen paper and the tongs for precision oiling of the bars.

3. Storecupboard helpers

Adding flavour doesn’t need to involve masses of ingredients. Having a quick browse of your fridge or cupboards can throw up inspiration. Try combining Indian chutneys and pickles with a little melted butter to make an instant sauce for steak, pork chops or grilled vegetables. Or mix condiments like sriracha with olive oil, lemon juice and a crushed garlic clove to make a quick dressing. Ask yourself: what already tastes good, and what can I do with it?

4. Skewer it

I’m a big fan of skewering anything and everything. When skewering minced meat, it helps to knead your seasoned mix in a bowl for a few minutes using your hands. This gives the meat a slightly sticky quality and will keep kebabs firm on the grill. Skewers are also invaluable for skewering small vegetables, like sugar snap peas, that would normally be super annoying to grill, falling through the bars and being almost impossible to keep on top of. Turning becomes a cinch once they’re all layered up. 

5. Prep ahead

If you have time, throwing a few ingredients into a marinade in the morning or evening before will get you ahead – and you’ll have something to look forward to all day. Plus, of course, there are the flavour benefits. A quick yogurt sauce works well with lots of dishes, and benefits from resting a little: mix 250g yogurt with 2 cloves of crushed garlic, a squeeze of lemon and some fresh herbs, or add a few spices to complement whatever it is you’re eating.