In the kitchen:

1. Season the steaks with salt and pepper half an hour before grilling.

2. Add the mayonaise to a small bowl with a squeeze of lemon.

3. Then wash, dry and chop the tarragon finely and add to the mayo.

4. Wash the potatoes and rosemary thoroughly.

5. Cut the potatoes in rustic wedges - not too small.

6. Chop the rosemary combine with the potatoes and add a the oil and sea salt.

7. Place them in the basket for the rotisserie and attached the basket to the rotisserie spike.

At the barbecue:

1. Prepare the barbecue for indirect heat, approx. 250°C.

2. Place the rotisserie spit and basket onto the barbecue and turn the motor on.

3. Replace the lid and cook the potatoes for 1 hour, or until they are crispy.

4. Change the barbecue to direct heat.

5. When you are going to grill the steaks, it is important that the barbecue is searing hot!

6. Put on the GBS Sear Grate if you have one.

7. Brush the steaks with oil and place them on the direct heat.

8. Grill them 3-4 minutes on each side for medium.

9. Let them rest on a cutting board for 5 minutes.

10. Serve with the potatoes and tarragon mayo.

In the kitchen:

1. Mix the softened butter with powdered fennel, curry and bread crumbs- the amount of fennel and curry depends on how strong you want the mixture. Season with salt and pepper.

2. Spread the mixture between two pieces of grease paper and roll it out so it is 2ml think then put it in the freezer for 30 minutes.

3. To prepare the salad, thinly slice the fennel bulbs, apple and then mix together with the lemon juice, olive oil, salt and pepper.

At the barbecue:

1. Spray some of the Weber BBQ non-stick spray onto your grate and pre-heat your grill on a high direct heat (250°C).

2. Just before the chops are ready to be removed from the grill, put a slice of the fennel butter evenly sized to your chop on each one.

3. Remove from the grill and allow to rest for 3-4 minutes before serving them with the salad.

In the kitchen:

1. In a food processor or blender, combine the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. The, with the motor running, slowly add the oil and process until a chunky salsa forms. Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature. (The salsa can be made up to 4 hours in advance. Cover and refrigerate. Bring to room temperature and stir to combine before serving.)

2. Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.

At the barbecue:

1. Prepare the barbecue for direct cooking over medium heat (180-230°C).

2. Brush the cooking grates clean. Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes.

3. Serve the chops warm, two to a plate, with salsa spooned on top.

In the kitchen:

1. Wash the fennel and courgette.

2. Cut in half lengthways.

3. Remove the leaves from the corn cob and wash it.

4. Peel the onion.

5. Finely chop the onion and herbs.

6. Season the steaks with salt and pepper.

At the barbecue:

1. Three-quarters fill the chimney starter with Weber briquettes and prepare the barbecue for direct heat - approx. 260-270°C.

2. Brush the cooking grate with a neutral oil and cook the corn cob for approx. 10 min.

3. Add the fennel and courgette and cook for 2-3 min until there are barbecue marks on both sides.

4. Place the cast-iron grate in the GBS cooking grate and let it get nice and hot.

5. Brush the grate with a neutral oil and cook the steaks on the cast-iron grate for approx. 3-4 min. on each side, or until the core temperature is 58°C.

6. Allow the steaks to rest for approx. 10 min. before serving.

7. Slice the barbecued fennel and courgette and cut the corn off the barbecued cob.

8. Mix the barbecued vegetables with finely chopped onion, herbs and a little oil, and season the salad with salt and pepper.

9. Serve the salad with the steaks.