As Britain prepares itself for a heat-wave, the courageous lads of the Best of British BBQ team are flying the flag across the pond at three key contests this year. Here are some of their recipes guaranteed to be winners in your house.

Get the kids involved with this tasty meal – a home-made version of a takeaway favourite, topped with sausages, cheese, and hidden vegetables.

These delicious and healthy burgers are just the thing for alfresco dining this summer.

These delicious treats are the perfect speedy snack. Made with bought pittas, topped with tomatoes, olives and grated mozzarella, then grilled and finished off with slices of Parma Ham – what could be simpler?

Is it us or is there something rather naughty sounding about Nature’ s Pleasure? Yes it is just me I suppose because it is in fact a range of breakfast cereal from Kellogs. A range of baked muesli with honey and raw cane sugar. Add a touch of Simon Rimmer’s vegetarian magic and you have some fresh and tasty recipes

With a week dedicated to the ruby fruit, it is enough to get everyone’s taste buds going. The British Cheese Board has created a scrumchous dish with juicy tomatoes and reduced fat cheese to help celebrate British Tomato Week in style. This gratin dish is one not to be missed and what better excuse to try it out than this calendar date!

This year, National Vegetarian Week is 18-24 May. Celebrate with Alan Coxon’s flavoursome recipes that will even have tenacious carnivores converted!

Any food lover will know that the early summer months don’t just bring warmer weather and longer evenings. It’s also the start of the much anticipated summer food season, when we can finally indulge in seasonal delights such as fresh asparagus and Jersey Royal potatoes.

Picnics, school fêtes, tennis or cricket club teas, or simply relaxing in the garden with a refreshing cup of tea. And what could be a better accompaniment than a deliciously fragrant and short biscuit like the latest recipe from the Fruisana Kitchen.

A breakfast dish or light lunch. Big flat mushrooms are perched on a croûte, topped with delectably browned Porkinson Bangers, and finished with creamy scrambled eggs and sunblush tomatoes