Bob Hart's summer marinades

Because complicated, slow-cooked barbecues are pretty much out of the question while this heat continues � who wants to stand out there in this weather, anyway � quickly grilled meats and seafood are the way to go. Do the work inside, hopefully in air-conditioned comfort, and pop outside to sear them on a plumbed in gas or electric barbecue. Simple.

Marinades fall in three broad categories � Asian, Mediterranean or Middle Eastern. The basis of the Asian marinades are soy sauce, garlic, ginger, spring onions, sesame oil and rice wine. Sometimes honey, also, creeps in with pork and chicken, and five-spice powder is always a good addition.

The Mediterranean marinades are based around olive oil, lemon juice and fresh or dried herbs, especially oregano and herbes de provence. While near and Middle Eastern marinades can involve yoghurt and pomegranate juice and fresh coriander and the like.

Try not to overlap them too much. For example, Middle Eastern pork ribs would be a bit silly because, chances are that if you are from the Middle East, you don�t eat pork. Asian lamb, also, is a bit silly, although there are a few possibilities there.

Turkish garlic yoghurt is a favourite of mine and it works on lamb cubes or strips or fillets, on lamb chops, and also on chicken or beef strips: Place 2 cups Greek style yoghurt in a bowl and add 1/2 cup EV olive oil, grated zest and juice of a fresh lemon (2 if they are small), 1 chopped onion, 3 gloves minced garlic, 1 tsp sea salt, 1/2 tsp black pepper and 1/2-1 tsp hot chilli flakes. Marinate your meat in this overnight, and then grill.

Bought tandoori paste, cut with yoghurt, also makes a great, simple marinade for lamb cutlets, chicken or prawns, and actually delivers the goods. So fire up that grill! Ideally, cook thin, marinated strips of meat quickly, or chops, or butterflied quail, either on skewers if simply tossed on a hot grill, seared well, removed and rested.