… a barbecue with cooking oil while it’s switched on – it may cause a flare-up.

…by using a large sprig of hard herbs, such as bay leaves, rosemary or thyme, to baste the food.

…before threading on meat or seafood to prevent sticking; soak bamboo skewers in water to prevent scorching.

…on the barbecue in manageable batches to keep the heat constant.

…and poultry, it’s important to rest the food before serving.

…before cooking – this simply allows moisture to leak out. Start them off on medium-high heat, then reduce to low until cooked through.

…to test it’s done – use a meat thermometer or press the meat with tongs. For rare, it will feel soft to the touch, for medium, it will be firm and well done will be very firm.

…while it is still a shade underdone – its own residual heat will finish cooking it by the time it is served.