FOOD:Find your bbq hotspots

We asked Fernando Trocca of the Gaucho group, an Argentinian restaurant chain which prides itself on its grill, what to do when the weather, and the barbie, heats up...

Barbecue tips For those who have trouble controlling the heat, try using a gas barbecue which you can control. Remember, the barbecue flavour comes from the food juices hitting a hot surface. This means that a gas barbecue can give chefs as good a flavour as traditional charcoal.

Different food items require different cooking temperatures Remember: Food with bones needs longer, since bone is not a great conductor of heat.

Only turn the meat once. This will caramelise the contact points with your barbecue bars and allow the juices to flow. If you criss cross or turn the meat a lot it will become tense.

Don't be afraid to use salt, but always salt the raw meat and not the cooked meat. The meat will draw in as much salt as it needs and the rest will drop into the fire.

Use corn oil as it has a much higher smoke point.

Do not use a fork, ever. Use tongs that are flat and won't pierce that meat.

Try these recipes from Simply Lamb and Beef's Grillocations campaign...

Gourmet rib-eye bruschetta with beetroot and lemon mayonnaise

(Serves 4) Cooking time: (Based on a 2cm/¾inch thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side 4 lean rib-eye, sirloin or rump steaks 60ml/4tbsp fresh thyme leaves 30ml/2tbsp basil or olive oil Salt and freshly milled black pepper 1 small ciabatta loaf, sliced 2 small garlic cloves, peeled and cut in half lengthways Extra olive oil, for drizzling Juice of 1 lime 1 x 100g bag salad leaves For the Beetroot and Lemon Mayonnaise: 120ml/8tbsp reduced calorie mayonnaise 2 small cooked beetroot (not in vinegar), peeled and finely chopped 60ml/4tbsp freshly chopped chives Grated zest of 1 lemon To prepare the beetroot and lemon mayonnaise, place the ingredients into a large bowl, season, mix together and chill until required.

In a shallow bowl mix together the thyme leaves, basil or olive oil and seasoning.

Coat the steaks on both sides with the mixture and set aside.

Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic. Drizzle with the extra olive oil.

Lightly toast the slices on a prepared barbecue, turning once.

Cook the steaks on a prepared barbecue according to your preference.

Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes.

Transfer the bread slices onto 4 warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves then finish with a spoonful of mayonnaise.

Super speedy paprika lamb skewers

(Serves 6) Cooking time: 12-16 minutes 675g/1½lb lean lamb mince Salt and freshly milled black pepper 1 small red onion, peeled and finely chopped 15ml/1tbsp dried mixed herbs 15ml/1tbsp paprika powder In a large bowl, mix all the ingredients together. Using slightly damp hands divide the mixture into 6 portions. Roll each portion into a sausage shape and mould around 6 long wooden (previously soaked in water) or metal skewers or 12 small skewers. Cover and chill for 20 minutes.

Cook the lamb skewers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until cooked and any meat juices run clear.

Serve the skewers on top of grilled Mediterranean flat bread, a side salad and a dollop of prepared houmous.

Staycation burgers with tarragon mayonnaise

(Serves 4) Cooking time: 12-16 minutes 450g/1lb lean beef or lamb mince 1 small onion, peeled and grated 60ml/4tbsp prepared fruit pickle or chutney 15-30ml/1-2tbsp freshly chopped flat-leaf parsley Salt and freshly milled black pepper Oil, for brushing For the Tarragon Mayonnaise: 200ml/7floz prepared mayonnaise 15-30ml/1-2tbsp freshly chopped tarragon Salt and freshly milled black pepper Juice of ½ lemon In a large bowl, mix all the burger ingredients together except the oil.

Using slightly damp hands shape the mixture into four 10cm/4inch burgers. Cover and chill for 20 minutes.

Meanwhile prepare the tarragon mayonnaise; in a small bowl mix all the ingredients together and set aside.

Brush each burger with a little oil and cook under a preheated, moderate grill or on a prepared barbecue for 6-8 minutes on both sides until cooked or until any meat juices run clear.

Serve in bread rolls of your choice with the mayonnaise and cabbage and radish slaw.

Cabbage and radish slaw (To accompany burgers) (Serves 4) Cooking time: No cooking required ½ green cabbage shredded 4 radishes, thinly sliced 45ml/3tbsp cider vinegar 45ml/3tbsp rapeseed oil Salt and freshly milled black pepper Mix all the ingredients together and serve with the burgers.