Surefire recipes for barbecue marinades and sauces

Richard Turner, co-founder of butcher Turner & George in London, insists good, well-farmed meat 'needs none of that nonsense' and should be tasted on its own. Still, when a marinade is wanted he outlines three essentials. First, a tenderiser — citrus, vinegar, yoghurt, buttermilk, wine or enzymes such as pineapple or papaya — to break down surface collagen and let flavours penetrate.

Then fat, like olive oil, coconut milk or yoghurt, and seasoning such as sea salt, fish sauce, soy or miso, with garlic, ginger, shallots, herbs, chilli and sweeteners to finish. A flavoured yoghurt is ideal for vegetables, especially cauliflower or broccoli, creating a crusty layer; Melissa Thompson suggests smoked paprika, cumin and coriander seeds, black pepper and salt.

Chicken 'can pretty much take anything', and Thompson often opts for a tamarind blend of tamarind paste with shallot, garlic, spring onion, lemongrass, lime juice, ginger, soy, cider vinegar and brown sugar.

United Kingdom, London

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