There's nothing quite like eating out of doors - it can be spontaneous, creative, casual and fun all at the same time.

Al fresco expert Chuck Williams says: "It's just the kind of low-stress affair we all want to host and attend these days. Outdoor eating is even easier than hosting indoors, and turns an ordinary supper into an occasion, especially when nature provides a first-class setting."

Williams is a master of all the skills needed to concoct the perfect banquet, whether dinner on the patio, an al fresco meal in the garden, a picnic in the country or barbie dishes for devotees.

He believes the secret to successful entertaining outdoors is to serve mostly cold or room temperature foods.

Light, brightly flavoured cold dishes such as salads, chilled soups, and simple antipasto-style appetisers, are particularly refreshing when eaten outdoors.

Tips, hints and a host of delicious menus - with 40 recipes for dishes and drinks - are distilled into a complete guide, Outdoor Entertaining (Bonnier Books, £16.99) which Williams has edited.

He says: "Outdoor food should be as uncomplicated as possible. A single hot item - generally the main course - accompanied by room temperature dishes is all that it takes to make the meal feel substantial and satisfying."

If you don't want to rely on a barbie - which in inexperienced hands can result in burnt offerings - simply cook your food indoors and take it outside.

Get in the mood for the holidays with his Mediterranean-inspired suggestion for a main course, lamb and vegetable brochettes with mint gremolata. Serve it with a big dish of cucumber ribbons, tomatoes, ricotta salata and olives.

WHAT DO I NEED?Serves eight250ml (8fl oz) extra-virgin olive oil125ml (4fl oz) dry red wine2tbsp tomato puree2tbsp balsamic vinegar3tbsp chopped fresh rosemary2 cloves garlic, minced2tsp sea salt1tsp freshly ground pepper1kg (2lb) piece trimmed boneless leg of lamb, cut into 3cm (1in) cubes2 green courgettes, cut into rounds 2.5cm (1in) thick2 yellow courgettes, cut into rounds (1 in) thick2 slender aubergines, cut into rounds 2.5cm (1 in) thick2 large red onions, cut into 5cm (2in) pieces16 sturdy woody rosemary branches, each about 25cm (10 in) long, or wooden skewersMint Gremolata:2tbsp chopped fresh mint2tbsp chopped fresh flat-leaf (Italian) parsley2 cloves garlic, minced1tbsp grated lemon zestTo make the gremolata, in a small bowl mix together the mint, parsley, garlic and lemon zest until well blended.

Cover and refrigerate until ready to use. The gremolata can be prepared up to four hours in advance.

WHAT SHOULD I DO?In a small bowl, whisk together the olive oil, wine, tomato puree, vinegar, rosemary, garlic, salt and pepper until well blended.

Put the lamb cubes in a large heavy-duty sealable plastic bag.

Put the courgettes, aubergines and onion pieces in another bag.

Divide the marinade evenly between the two bags. Press out any excess air, seal the bags, turn to coat the contents evenly with the marinade and refrigerate. The lamb can marinate overnight but the vegetables should not marinate for more than four hours.

Strip the leaves off each rosemary branch, leaving a few leaves on the tip. Using a sharp knife, shape the other end to a sharp point. Soak the branches or skewers in water to cover in a shallow baking dish for 30 minutes and then drain.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack and position it about 15cm (6in) from the heat source.

Remove the lamb pieces from the marinade and discard the marinade. Thread on to eight of the rosemary branches, making sure not to crowd them so they cook evenly. Thread the vegetables in an alternating pattern onto the remaining eight rosemary branches. Reserve the vegetable marinade for basting.

Place the lamb kebabs in the centre of the grill over the hottest part of the fire and the vegetables around them.

Use the edge of the grill, so they are cooked at the same time as the meat brochettes.

If you are grilling, turn and baste every few minutes, until the lamb is cooked through and the vegetables are tender and lightly charred - 10 to 12 minutes.

When cooked, arrange the kebabs on a warmed platter and sprinkle with the mint gremolata. Serve at once.