'I'm a barbecue expert - here are my favourite recipes for cooking in the sun'

Prep time: 20 minutes, plus marinating overnight (optional). Cook time: 6-8 hours

Serves 8-10. Ingredients: 2.5-3kg pork shoulder, bone-in, skin removed; 3tbsp yellow mustard; 3tbsp BBQ rub (see below or use your favourite blend); 240ml apple juice or cider

For the BBQ rub: 2tbsp sea salt; 2tbsp soft brown sugar; 1tbsp smoked paprika; 1tbsp garlic granules; 1tbsp onion powder; 1tsp cayenne pepper; 1tsp ground cumin; 1tsp freshly ground black pepper

For the cider mop sauce (optional): 240ml Magners Irish Cider; 120ml apple cider vinegar; 2tbsp brown sugar; 1tsp dried chilli flakes; 1tsp Dijon mustard

To serve: Soft brioche rolls, toasted, or flatbreads; Tangy slaw (red cabbage, carrot and apple tossed with cider vinegar and a pinch of sugar); BBQ sauce or cider vinegar

Start by trimming any excess fat from the pork shoulder. Slather it all over with yellow mustard, it helps the rub stick and adds a subtle tang.

Mix the rub ingredients in a bowl and massage generously into the pork. Wrap tightly in cling film and chill overnight, if you’ve got the time.

Combine all the cider mop sauce ingredients, if using. Preheat your smoker or barbecue to 120–135°C (250–275°F) using a mix of charcoal and fruit wood like apple or cherry for a mild sweetness.

If you’re using a water pan, add a splash of cider or apple juice or maybe some herbs for extra aroma. Set up for indirect cooking.

Place the pork shoulder directly on the grill or on a rack above the water pan. Cook with the lid down for six to eight hours, depending on size, until the internal temperature hits 92–95°C (198–203°F) and the meat feels soft and pulls apart easily.

Spritz with apple juice or cider every hour or so after the first two hours to keep the bark from drying out. Or mop with the cider mop every 45 minutes for a bit more tang.

Once cooked, remove the pork and wrap it in foil. Let it rest for at least 30 to 45 minutes. This step is crucial as resting helps all those juices settle back into the meat.

Using two forks or your hands (gloves help if it’s hot), shred the pork into strands, discarding any large fatty bits. Mix with any collected juices or a splash of mop sauce for moisture.

Pile the pork high onto toasted rolls or flatbreads. Top with a crunchy slaw and drizzle over your favourite BBQ sauce or some extra cider vinegar.

Deep Sauce: Add a splash of bourbon to your mop sauce for deeper flavour.

Waste Not: Use leftover pulled pork in mac and cheese, loaded fries or stuffed peppers. Or make tacos with lime crema and pickled onions.

Gold Coast-style coconut and lime shrimp skewers

Prep time: 15 minutes, plus 30 minutes–2 hours marinating. Cook time: 4-6 minutes. Equipment: Metal or bamboo skewers (bamboo soaked for 30 minutes)

Serves 4-6. Ingredients: 900g raw prawns, heads removed and tails on; 400ml tin of unsweetened coconut milk; 1tbsp yellow curry powder or Thai-style red curry paste; 1tbsp ground turmeric; 1tbsp minced fresh ginger; 1tbsp finely chopped lemongrass; 1tsp dried chilli flakes, or finely sliced red chilli; 3tbsp fish sauce; 35g desiccated coconut or coconut flakes; Fresh lime wedges, for squeezing

Rinse the prawns under cold running water and pat dry with kitchen paper.

In a bowl, whisk together the coconut milk, curry powder or paste, turmeric, ginger, lemongrass, chilli and fish sauce. Stir in the coconut. Add the prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to two hours.

Thread the prawns onto the soaked skewers and brush lightly with the reserved marinade.

Place the skewers directly on the grill on a high heat (230–290°C/ 450–550°F) and cook for about two minutes per side, until the prawns are pink, firm and opaque.

Serve on a bed of grilled pineapple and rice, with lime wedges on the side.

Street Food-Style: Serve with a spicy sweet chilli dipping sauce or a fresh mango salsa.

Tropical Aussie Vibes: Add chunks of grilled pineapple or green mango to the skewers.

Surf Club Twist: Serve over avocado-lime slaw or wrap in a warm flatbread with a slather of coconut yoghurt

Crispy potato salad with mustard caper dressing

“There’s something about crispy potatoes and smoky barbecue flavour that just works, especially when it’s all finished off with a tangy, herby sauce that cuts through the richness,” says food writer and BBQ expert Jim Moore.

“This one was inspired by a simple tapas-style potato dish I had in a local restaurant here in Belfast, but with a full-blown barbecue twist. Instead of roasting, we crisp the smashed baby potatoes directly over the coals or in a hot griddle pan, giving them that fire-charred edge.

"The dressing brings everything together – creamy, lemony and packed with capers, mustard, garlic and herbs.”

Prep time: 15 minutes, plus cooling. Cook time: 30-40 minutes

Serves 4-6. Ingredients. For the potatoes: 750g baby potatoes; 1tbsp olive oil, plus extra for greasing (optional); 1tsp smoked paprika; Sea salt and freshly ground black pepper; Small pinch of dried chilli flakes (optional, for heat), to serve

For the dressing: 3tbsp mayonnaise; 2tbsp Greek-style yoghurt; 1 garlic clove, finely grated; 1tbsp capers, drained and finely chopped; 1tsp Dijon mustard; Zest and juice of ½ lemon; 5 spring onions, thinly sliced; 30g fresh flat-leaf parsley, finely chopped

Add the potatoes to a saucepan of salted cold water and bring to the boil.

Simmer for 20-25 minutes until fork tender. Drain and let them steam-dry in the colander for a minute or two.

Place the potatoes on a tray or chopping board and gently press each one with the bottom of a glass or metal cup to flatten, aim for one to one and a half centimetres thick. Let them cool slightly to firm up.

While the potatoes are cooling slightly, stir together the mayo, yoghurt, garlic, capers, mustard, lemon zest and juice, half the spring onions and half the parsley. Taste and adjust seasoning as needed, adding a touch more lemon if you like it extra zippy.

Preheat your barbecue for direct heat (medium-high 180-230°C/ 350-450°F). Brush the potatoes lightly with olive oil and season with smoked paprika, salt and pepper.

Grill the smashed potatoes directly on the grates or a griddle, turning occasionally until crispy and golden on the edges, ten to fifteen minutes depending on heat. Watch for flare-ups and move them to a cooler zone if needed. Once crisp, transfer to a baking tray and let them cool for five minutes.

Lightly toss the grilled potatoes with half the dressing until just coated, then pile them up on a platter. Spoon over the remaining dressing and scatter with the remaining parsley and spring onions. Finish with a crack of black pepper and maybe a few chilli flakes if you’re feeling bold.

Serve warm or at room temperature with grilled chicken, ribs or just a cold cider in hand