The perfect burger, by Sam and Eddie Hart, owners of Quo Vadis and Fino
Only use good quality beef with a high fat content, as this ensures the burgers will remain juicy when barbecued. Don’t add breadcrumbs – really good beef with some seasoning is all you need, with one small egg added to the mix to bind it. When the burger’s been on the barbecue for a while, add a slice of good Manchego cheese. Then serve it with a floury bun split open and toasted for a few minutes on the barbecue, alongside some really fresh tomato salsa and salad.
Trout in newspaper, by Aldo Zilli, of Zilli Fish
Stuff the trout with a sprig of thyme and half a clove of garlic, brush it with olive oil and sprinkle with some lemon juice, and season. Wet some newspaper and wrap the fish in it, then place it on the barbecue and cook for 20 minutes, turning the parcel occasionally – the paper won’t catch fire, but will help add smoky flavour to the fish. Remove from the grill and pull the paper off the fish. The skin will come off with the paper leaving you just the flesh. Sprinkle with chopped parsley and serve with lemon wedges and a rocket and spinach salad with extra virgin olive oil and balsamic vinegar.
Steak, by Chris Galvin of Galvin Bistrot
Get a well-marbled piece of steak, and make sure you take it out of the fridge in advance so that it’s at room temperature before cooking. Brush the meat with Dijon mustard, and add rock salt and cracked pepper. Sear the meat on the barbecue, with the grill close to the heat, and give it a quarter turn for a criss-cross effect. Bring the grill up away from the heat and cook to the level you require.