Salty whipped feta, hot honey, lime and chives come together in a soft, creamy dip that suits grilled vegetables, chicken skewers and warm flatbreads straight off the barbecue.

Cool, thick and quietly punchy, this soured cream chive mustard dip brings Kewpie richness, English mustard bite and a fresh chive finish that works brilliantly with potatoes and grilled meat.

B&Q has launched a £500 orange ceramic egg BBQ that rivals the Big Green Egg at nearly half the price. Same kamado performance, a fraction of the cost.

When I’m putting together a barbecue menu, potatoes are nearly always part of the plan. They’re steady, filling and endlessly useful, but they also do far more than bulk out a plate. The right potato …

Buttered baby potatoes with dill, peas and spring onion bring softness, gloss and freshness to a barbecue spread, working especially well with spicy chicken, pork ribs and sausages.

Creamy mustard potato salad with crisp bacon and spring onion brings tang, richness and make-ahead ease to a barbecue table, especially beside ribs, sausages and sticky chicken.

Layered potato gratin with leeks, gruyere and thyme brings creamy comfort to barbecue dinners, pairing especially well with sticky ribs, beef skewers and richly seasoned pork.

Loaded blue cheese potatoes with celery salt and chives bring tangy richness and a pub-style edge to barbecue plates, especially with buffalo chicken, burgers and smoky ribs.

Some potato sides are all about butter, cheese or cream. These wedges go another way. They bring spice, tang and a sharp little burst of freshness that makes a barbecue plate feel brighter. I make …

Roasted sweet potatoes with feta, chilli, lime and coriander bring colour, contrast and a lighter feel to barbecue plates, pairing well with chicken, pork and beef.