Remove most of the meat from the chops using a sharp boning style knife. Keep at least 3mm of fat, trimming away the excess. Leaving a small amount of fat behind will keep the skewers juicy. Cut lamb approximately into 2cm cubes. Add the lamb to a bowl with the olive oil. In a mortar and pestle, grind the Sichuan peppercorns into a coarse powder. Add the salt, ground cumin, cumin seeds, white pepper, chilli powder and gently stir. Add the spice mix to the lamb, mix all ingredients to evenly coat. If desired, cover and refrigerate for 2 to 24 hours to marinate. If using wooden skewers, soak in water for 30 minutes.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Thread the lamb onto skewers.

Brush the cooking grills clean with a wire brush. Grill the lamb skewers over direct medium-high heat, with the lid closed, until the lamb skewers have deeply caramelised, 8 minutes for a medium result, turning once.

Remove the skewers from the barbecue and leave to rest for a couple minutes before serving.

Prepare the barbecue for direct cooking over medium heat (180°C to 230°C). Add to a large Weber Ware Frying Pan the butter, white chocolate, milk and sugar.

Once the barbecue has preheated, place the frying pan with the chocolate mix onto the barbecue and leave to melt over direct medium heat for 5 minutes. Stirring with a silicone spatula every couple of minutes to prevent the white chocolate from sticking to the bottom. Once the mixture has completely melted, remove from the heat and pour the white chocolate mixture into a heatproof bowl. Leave the mixture for 5 minutes to cool. Wash and dry the frying pan.

Set up the barbecue for indirect cooking over medium-low heat (close to 180°C as possible). Lightly grease the frying pan with cooking oil spray and line with baking paper.

Once the chocolate mixture has cooled, whisk in the eggs, one at a time. Continue whisking, while adding the vanilla, flour and baking powder. Pour the batter into the frying pan.

Bake the cake for 30 minutes over indirect medium-low heat, until the top is golden and a skewer inserted comes out clean.

Leave the cake to cool for 5 minutes in the pan. Lift the cake out of the pan and leave to cool completely on a cooling rack.

Once cooled, use a 5cm diameter round cookie/scone cutter and cut small cakes out of the cake (keep the cuts close together to get the most mini cakes possible). Then set aside.

To make the buttercream; melt the white chocolate in the microwave, on 30 second bursts. Once melted leave to cool while continuing with the rest of the icing. Using electric beaters, beat the butter until pale. Add the vanilla, icing sugar, milk, salt and cooled white chocolate. Continue beating for 5 minutes, or until the buttercream is pale and fluffy.

Pipe the icing onto the mini mudcakes and if desired decorate with the Mini Eggs.

Using an electric mixer, beat the egg whites over a medium speed for 3 minutes, or until soft peaks form. While still beating, gradually add the caster sugar, a tablespoonful at a time. Once all the sugar has been added, add the vanilla and beat until the sugar has dissolved.

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Line a small weber frying pan or 26cm x 18cm barbecue-safe baking tin with baking paper. Fold the sifted flour through the egg whites, then fold through the almonds, freeze dried berries and pistachios. Pour mixture into the lined pan.

Bake the bread over indirect medium-low heat for 35 to 40 minutes, or until lightly golden on top and the mixture has started to firm up.

Once baked, remove from the barbecue and set aside to cool. Turn the barbecue off.

Once cooled, remove the bread from the pan, wrap in plastic wrap and refrigerate for 1 to 2 hours, or overnight to firm up.

Remove from the refrigerator and slice into 5mm thick slices with a serrated bread knife. Lay the slices onto lined baking trays.

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Bake each tray for 12 minutes over indirect medium-low heat or until the edges are lightly golden. Remove from the barbecue and leave to cool before serving. Store in an air-tight container.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). If you are using a Weber Q Barbecue, set up your barbecue with a convection tray and a roasting trivet.

Deseed the pumpkin and cut into 4cm thick wedges. In a small bowl combine the miso, maple syrup, sesame oil, salt, pepper and cinnamon. Spoon 2 teaspoons of the miso ingredients over the walnuts, toss to coat and set aside until required. Pour the remaining miso dressing over the pumpkin slices.

Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue, in the indirect zone. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.

Serve the pumpkin wedges with the walnuts on top and garnish with parsley.

Combine the seasoning ingredients in a small bowl. Sit the cauliflower on a bench, stalk side up. Cut three steaks from the cauliflower, approximately 1cm thick, you will need a section of the stalk to keep the steaks together. Reserve the left-over floret for another use. Brush both sides of the steaks with 1 ½ tablespoons of olive oil and season all over with the seasoning. To make the dressing; whisk together all of the tahini dressing ingredients together in a small bowl or jar.

Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a perforated grill pan or Weber Ware frying pan.

Once the barbecue has preheated, add the almonds to the pan and toast for 4 minutes over direct medium heat, stirring occasionally. Remove from the barbecue once toasted.

While the almonds are toasting, place the cauliflower steaks onto the barbecue and cook over direct medium heat for 10 minutes. After 10 minutes, using a metal spatula, flip and continue to cook for a further 10 minutes.

If the steaks are not yet tender, brush the steaks, using the remaining 1 ½ tablespoon of olive oil, flip and cook for 4 minutes. Brush one last time with the oil, flip and cook for a final 4 minutes, or until the steaks are tender.

Roughly chop the almonds. Serve the cauliflower steaks with the chopped toasted almonds, currants, mint leaves, yoghurt and tahini dressing.

If using wooden skewers, soak in water for 30 minutes.

Preheat your barbecue for direct cooking over medium heat (180-230°C).

Combine all the seasoning ingredients. Lightly coat the chicken with olive oil. Evenly sprinkle the chicken with the seasoning.

Thread the chicken and the bacon onto skewers, alternating.

Grill the chicken skewers for 10 minutes over direct medium heat, turning once, halfway through.

Brush the skewers all over with barbecue sauce and continue to cook for a further 4 minutes, flipping after 2 minutes.

Once cooked through (Chicken must reach an internal temp of 74°C) remove the skewers from the barbecue and enjoy.

For the teriyaki sauce, on a side burner, stove top or using a small Weber casserole dish on the barbecue, heat all the teriyaki sauce ingredients. Bring the mixture to a simmer and cook for 15 to 20 minutes, stirring occasionally, until reduced and thickened. Set aside until required.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). If you are using a Weber Q Barbecue, set up your barbecue with a convection tray and a roasting trivet.

Lightly coat the beef with olive oil and season with salt and pepper. Calculate the cooking time for your roast (see tip 1).

Roast the beef over indirect medium heat, with the lid closed, until cooked to your desired doneness (for a 70mm thick roast, cook it for 70 minutes for a medium doneness).

When there is 40 minutes left of the cooking time, lay the pancetta over the beef. If desired, roughly lay the pancetta for a crispier result. Place the whole garlic bulb onto the barbecue in the indirect heat zone. Continue to roast the beef and garlic for 40 minutes. This is also great time to add any cut vegetables for roasting.

Once the beef is cooked to your liking and the garlic bulb has softened, remove from the barbecue. Leave the beef roast to rest for 10 to 15 minutes before carving.

Carve the beef roast. Cut the garlic bulb in half crosswise and squeeze out the garlic paste. Serve the beef with the roasted garlic, teriyaki sauce, roasted potatoes and grilled broccolini (optional).

To calculate the cooking times for any roasts (without a cavity, i.e not poultry), measure the thickness and calculate 1 minute per millimetre. For example; if the roast is 70mm thick, cook it for 70 minutes for medium doneness.

Prepare grill for high heat indirect grilling. 300C

Place pizza stone in grill, and heat stone for a minimum 20 minutes.

If using fresh pizza dough, roll or stretch in to a circle slightly smaller than the size of the weber GBS pizza stone.

Spread pizza based with caramelised onion relish, then sprinkle with grated mozzarella

Place sliced pear over pizza, then scatter prosciutto strips roughly over the top.

Scatter crumbled blue cheese and chopped walnuts over the top.

Place pizza on cooking stone, close lid and cook for 10 minutes or until the pizza base is crispy and cooked through.

Scatter the cooked pizza with fresh rocked, and serve.

Prepare grill for high heat indirect grilling. 300C

Place pizza stone in grill, and heat stone for a minimum 20 minutes.

If using fresh pizza dough, rool or stretch in to a circle slightly smaller than the size of the weber GBS pizza stone.

Squeeze sausage meat out of skins (discard skins), and set aside in a bowl or dish.

Spread pizza base with the pizza sauce, then roughly tear and place sausage meat over the pizza.

Tear mozzarella balls in to halves or quarters and scatter over pizza.

Place pizza on cooking stone, close lid and cook for 10 minutes or until the pizza base is crispy and cooked through.

Scatter the cooked pizza with fresh basil leaves, and serve.

Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Using a fork, prick the potatoes several times. Lightly coat the potatoes with olive oil, salt and pepper.

Roast the whole potatoes over indirect medium heat for an hour, or until there is no resistance when a knife is inserted into the centre. Once cooked, remove from the barbecue to cool slightly.

Cut the tops off the potatoes. Using a spoon, scoop out the insides of the potatoes and save the soft insides for another use. Lightly oil and season the inside of the potatoes.

Return the potato skins to the barbecue and roast upside down over indirect medium heat, for a further 20 minutes, or until the skins start to crisp up.

Remove the skins from the barbecue and fill with your desired fillings. Return the loaded potato skins to the barbecue and roast for 10 to 20 minutes, or until the fillings are warmed and the cheese has melted.

Finish your loaded potatoes with your desired toppings and enjoy!