Let the charred veg steam in the bowl for 5–10 minutes, then remove and peel away their skins. Halve and deseed the peppers and chillies then chop all the veg finely and place in a bowl. Squeeze out the flesh from 4 roasted garlic cloves, finely chop and add to the veg. Mix in the sherry vinegar, olive oil and a little seasoning. Fish lovers will discover how to cook a whole delicate John Dory fish and Spiced Monkfish over coals, or really celebrate the summer with Lobster roasted in Thermidor butter. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on.

Tom Kerridge fires up his barbecue to cook his favourite summertime feasts using charcoal, smoke, and fire. The show is full of tips and barbecue know-how, Tom’s recipes truly include something for everyone.

In 2009 Tom competed in the Great British Menu for BBC Two and more television work followed, taking Tom from Great British Food Revival to Lose Weight For Good. Tom has also authored a number of best-selling cookbooks.

For the sauce, put the garlic bulb on a piece of foil, drizzle with a little of the olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers. Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film. Tom Kerridge Barbecues is woven together with Tom’s own warmth and passion for cooking outside over hot coals and we are extremely proud to have sponsored such an amazing show. Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.

When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.