Make your bbq extra special we all love burgers and hot dogs, but barbecue food can also be refined, even elegant, with the right ingredients. these irresistible recipes from food writer helen graves make delicious use of fresh fruit, herbs and spices and are perfect for summer entertaining

Backyard-style Apricotglazed Pork Ribs with Crushed Spices

Serves: 2–4

Prepare: 15 minutes

Cook: 1 hour, 15 minutes

2 meaty racks of pork ribs 6 tbsps apricot jam 1 tbsp Worcestershire sauce 1 tbsp light soy sauce 1 tbsp cider vinegar ½ tsps ground ginger Dash of Tabasco 1 tbsp ketchup ½ tsp onion powder ½ tsp garlic powder 1 tbsp coriander seeds 1 tsp fennel seeds 1 tsp dried chilli flakes, or to taste Sea salt

1. Bring a large pan of water to the boil and salt it heavily, as if cooking pasta. Add the ribs and simmer for 1 hour, skimming off the scum every so often.

2. Combine the apricot jam, Worcestershire sauce, soy sauce, cider vinegar, ground ginger, Tabasco, ketchup, onion powder and garlic powder in a small saucepan. Bring to the boil, stir and simmer gently for 10 minutes.

3. Once the ribs are done, remove them from the water and allow to steam dry while you prepare a barbecue for indirect cooking over medium heat, with the coals banked to one side.

4. Lightly toast the coriander and fennel seeds and chilli in a dry frying pan, moving them around so they don’t burn. Lightly crush with a pestle and mortar or something heavy. Combine with the chilli flakes and set aside.

5. Place the ribs on the opposite side of the grill to the coals and brush them with the apricot glaze. Continue brushing and glazing, turning the ribs every so often, for 10–15 minutes, until they’re shiny and caramelised in places. Slice the ribs and top with the crushed spice mixture.

To Cook Indoors:

Preheat the oven to 180°C/Fan 160 °C/Gas 4. Once the ribs are cooked, place them on a baking tray, brush with the apricot glaze and bake in the oven for 10 minutes. Glaze again and cook for a further 10 minutes.

Monkfish Cheek Kebabs with Peas & Preserved Lemon

Serves: 4

Prepare: 10 minutes

Cook: 5 minutes

3 tbsps olive oil 4 garlic cloves, crushed or finely grated 100g frozen peas The rind from ½ preserved lemon (about 10g), finely chopped

1 tsp caster sugar Juice of 1–2 lemons Handful of mint leaves, finely chopped Handful of basil leaves, shredded 700g monkfish cheeks (or a regular cut of monkfish, or another firm white fish), cut into bite-sized chunks Neutral oil, for cooking Sea salt and freshly ground black pepper Lemon wedges, to serve

1. Prepare a barbecue for direct cooking o