Learn how to be adventurous with your barbecue cooking

Now with Weber's Complete Barbeque Book you can learn from the experts about every aspect of outdoor grilling and how to get the most from your grill throughout the year.

Whether you use gas or charcoal, enjoy more than 150 delicious triple-tested recipes for meat, poultry, seafood, vegetables and fruit, as well as invaluable ideas for rubs, marinades and sauces.

Also featured are 1,000 step-by-step photographs to guide you through every process, expert answers to common barbecuing questions, plus tips

and advice on safety,

upkeep, fuel and lighting methods.

From simple kebabs to elaborate rotisseries, a grilled cheese salad or a tasty fruit pudding, Weber's Complete Barbecue Book is packed with an extensive range of delicious recipes for all-year-round barbecuing and can turn even the most amateur chef into a barbeque king or queen.

Coincidentally, this week is National Barbecue Week.

Vietnamese prawn pops with peanut sauce

Serves 4-6

Sauce

250ml (8fl oz) unsweetened coconut milk, stirred

125g (4oz) peanut butter, stirred

1 teaspoon finely grated lime rind

3 tablespoons fresh lime juice

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon hot chilli sauce, such as Sriracha

teaspoon grated fresh root ginger

Prawn pops

500g (1lb) minced pork

375g (13oz) prawns, peeled and deveined

25g (1oz) basil, coarsely chopped

15g (oz) panko breadcrumbs

2 large garlic cloves

1 tablespoon soy sauce

teaspoon freshly ground black pepper

4 tablespoons sunflower or other vegetable oil

Combine the sauce ingredients in a heavy-based saucepan over a medium heat. Cook (but do not simmer) for 2 to 3 minutes, whisking constantly, just until the sauce is smooth and slightly thickened (the sauce will thicken further as it cools).

Remove the pan from the heat.

Put the prawn pop ingredients in a food processor or blender and process until a chunky paste is formed. Pour the vegetableoil on to a baking tray and brush it evenly all over the surface.

Using two spoons, shape the mixture into small quenelles or ovals, placing them on the greased tray as you make them. Turn them, making sure they are well coated with oil. Refrigerate the quenelles for 30 minutes to an hour to firm up the texture.

Prepare the barbecue for direct cooking over a high heat.

Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the prawn pops over direct high heat for 4-6 minutes, with the lid closed as much as possible but turning once or twice, until they are opaque throughout, (cut one open with a sharp knife to test).

Arrange the prawn pops on a serving platter.

Serve warm with the dipping sauce.

Sirloin steak paillards

Serves 4

4 sirloin steaks, each 200 to 250g (7 to 8oz) and 1 to 1.5cm ( to in) thick, trimmed of all fat and silver skin

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

Dressing

4 tablespoons soured cream

4 tablespoons mayonnaise

2 tablespoons Dijon mustard

teaspoon Worcestershire sauce

1 beefsteak tomato, about 375g (12oz), cut into 4 even slices

4 thin slices red onion

50g (2oz) triple cream cheese, cut into thin wedges, at room temperature

One at a time, place each steak between two sheets of clingfilm and pound to an even 5mm (in) thickness.

Lightly brush the paillards with oil and season them evenly with salt and pepper. Combine the dressing ingredients in a small bowl, including salt to taste.

Prepare the barbecue for direct cooking over a high heat. Lightly brush each tomato slice with oil and season to taste with salt and pepper. Brush the cooking grates clean.

Grill the tomatoes over direct high heat for 2-3 minutes until slightly charred on one side. Transfer to a roasting tray, grilled sides up.

Grill the paillards over direct high heat for 1-2 minutes, with the lid open and turning when the first side is nicely marked. The second side will only take 10 to 15 seconds for medium-rare doneness (the paillards will continue to cook as they rest).

Transfer the paillards, with the first grilled sides facing up, to a serving platter or individual plates. Place a slice of tomato in the centre of each paillard.

Evenly divide the dressing over the tomatoes. Separate the slices of onion into rings and place a small mound on the tomatoes. Finish with a piece of cheese and a grinding of pepper on top of each.

Weber's Complete Barbeque Book, published by Hamlyn, 14.99. To order a copy from the Yorkshire Post Bookshop, call free on 0800 0153232 or go online at www.yorkshirepostbookshop.co.uk. Postage and packing is 2.75.