STAND by your back doors - the nation is preparing to abandon perfectly adequate kitchens and launch itself into the great outdoors for the barbecue season.

Officially this summer ritual starts with National BBQ Week (Monday, May 28 - Sunday, June 3).

Traditionally having a barbie' is one of the most popular ways of spending a bank holiday, although addicts will probably have already christened their tongs.

Jim Marks, aka Mr Barbecue and author of The Barbecue Book (Ebury Press, £14.99), says: "There's really nothing you can't cook on a barbecue, so there's no need to stick to endless burgers and drumsticks.

"You can use a barbecue to cater for most tastes and occasions from breakfast and lunch to a sophisticated dinner or party. Try barbecuing once and you're hooked because it's an almost magical combination of fire, food, family, friends and fun."

Following any one of his 200 inspiring recipes is an easy way to ensure that a barbecue is a feast of flavours and far removed from the burnt sausages and pink chicken that give barbies a bad name.

Two of his favourite recipes are barbecued bread and butter pudding preceded by spicy lime sardines.

WHAT DO I NEED?

Serves fourUse a covered barbecue to bake' this traditional British dish by indirect heat. The barbecue should be preheated before the dish is put in.softened butter for spreading and greasing eight thin slices of bread cut from a small loaf 15g (oz) candied lemon or orange peel, finely chopped75g (3oz) currants300ml ( pint) milk75ml (3fl oz) double cream50g (2oz) caster sugartsp grated lemon zest3 eggs, beatena little freshly grated nutmegWHAT SHOULD I DO?Butter the bread. Grease a one litre (1 pint) oblong baking dish with butter. Arrange four slices of the bread, butter side down, over the base of the dish. Sprinkle the candied peel and half the currants over the bread and cover with the remaining slices, butter side up, and the remaining currants.

Combine the milk and cream and stir in the sugar and lemon zest. Whisk the beaten eggs into the mixture and pour over the bread. Sprinkle over a little nutmeg and leave to stand for 30 to 50 minutes.

Position the dish on the barbecue and bake, with medium to high heat, for up to 30 to 40 minutes or until the pudding is set and the top is golden and crisp.

Leave to rest for about 10 minutes before serving.