Gochujang plus butter. Why didn't we think of this before?

The perfect plate to bring to barbecues.

Throw an ... oyster on the barbie? Don't knock it 'til you try it.

Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

This barbecued quail with a light, nutty salad is a quick and easy recipe for any time of year.

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.

Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.