OUR FEATURE
Here's some tantalising bastes from Alan Coxon.
Honey and Ginger Baste - suitable for lamb, pork or chicken.
Garlic and Lime Baste - for pork chops.
Currant Ketchup Baste - for lamb, pork or chicken. This can be made well in advance and will store for several weeks in a sterilised jar.
Fire and Spice Baste - for beef.
Satay Sauce by Simon Rimmer - a zesty, spicy recipe that's a perfect addition for chicken skewers.
BBQ Marinade by Silvena Rowe - this makes enough marinade for four chicken legs.