To kick off we have:

Barbecued Sunday Lunch
Courtesy of Helen Overton-Hore, Hampshire

1 leg of Marchweeke lamb
4 tablespoon oil
crushed garlic (2-4 cloves depending on taste)
6 tablespoon vinegar (I recommend balsamic or red wine vinegar)
3 tablespoon orange juice
1 tablespoon chopped fresh oregano
3 tablespoon dark brown sugar

Mix the oil, garlic, vinegar, juice, oregano and sugar together.
Marinade the lamb in the mixture overnight.
Roast for 60 - 75 mins in a moderate oven (Gas 4, 180 C).
Baste with the marinade.
Transfer to barbecue for 30 mins. It is a good idea to cook on a large skewer to help turning and ensure joint is cooked through. Save the roasting juices and simmer for 3-4 minutes just before you serve the meat as a gravy.
Serve with a mixture of vegetables (red onion, courgette, pepper, mushroom, tomato, aubergine) which have been skewered and roasted on the barbecue and the gravy.

"Mummy, this is the nicest pig you have ever cooked"
Courtesy of Laura Overton-Hore

BALSAMIC MARINADED BEEF
Ingredients:
600g (1 lb 5oz) or so beef skirt
1 clove garlic (finely chopped)
2 or 3 shallots (finely chopped)
3 tbsps balsamic vinegar

Place the beef skirt in a shallow bowl and add the garlic, shallots and vinegar.
Season with salt and black pepper and leave to stand for 30 minutes.

Pre heat the grill or BBQ and grill the meat for approximately 6-8 minutes each side depending on how you like your beef. When cooked remove from the heat and wrap in foil for 5 minutes for the juices to be reabsorbed.

Slice the meat across the grain into thin strips. Good in wraps. Serves 4. Makes good use of a relatively cheap but flavoursome cut of beef.

TANGY, STICKY CHICKEN LEGS
Courtesy of Marion Brinton, Hampshire
Ingredients:
8 chicken legs
3 tbsps maple syrup
1 tbsp whole grain mustard
grated zest of 1 orange
1 tbsp soy sauce

Put the marinade ingredients in a wide dish and mix together well.
Make diagonal cuts across the meatiest part of the chicken legs to speed up the cooking. Add the legs to the dish and ensure that they are well coated with the marinade.
Cover the dish with cling film and chill for up to 24 hours (or can be used straight away).

Pre heat the grill or BBQ. Grill the chicken legs for approx 10 minutes turning once. Spoon over more marinade during cooking to ensure the chicken is well coated and glazed. Serves 4.