Ainsley Harriott's Big Cook Out.

Welcome to my Big Cook Out! Travelling and barbecuing are two of my favourite pastimes, so making my new BBC2 television series - and writing this series of recipes in The Look - allowed me to indulge in all sorts of wonderful aromas and exciting flavours while we were travelling around America, Mexico, Brazil, Argentina and Canada. Now you're in for a treat!

I've kept the recipes relatively simple and quick, yet in no way have I compromised on taste. I'm going to take you to Kansas City - land of the blues, the booze and lots of barbecues - where the BBQ sauce is thick and sweet and rich, and the beans help the cowboys keep their saddles warm. Appropriately enough we then move on to the Windy City, Chicago, for a deli pizza on coals. Then on to the Florida Keys, Quebec and South America.

Barbecuing is one of the easiest and oldest forms of cooking in the world. You can cook on just about anything. Many people spend a lifetime learning the art of barbecuing, and connoisseurs like to get the combination just right - lots of smoke, controlled heat and the right timing, often measured in half days rather than hours. Although I've included a few recipes for the connoisseur, I've concentrated on dishes that are easy and extremely enjoyable to prepare. You'll also find these recipes can be used indoors as well as out. Nearly all of them can be cooked in your kitchen - in your char-grill pan, under the grill, in a hot oven or even in a frying pan. This really is a Big Cook Out for all seasons! So come on everybody, let's get smokin'...

Get ready for the good weather with our exclusive three-part series taken from top TV chef Ainsley Harriott's new book, Ainsley's Big Cook Out. This week and for the next two weeks, The Look brings you the exciting taste of his mouth-watering summer recipes.

THIS WEEK

STARTERS:

Molten Taleggio Fondue

Syd's Chicory, Blue Cheese and Walnut Salad

BURGERS:

Monzarelli's Burgers

Wild Boar and Cranberry Patties with Citrus Cucumber

MAIN COURSES:

Happy Cancun Chicken Chompers

Ellen's Chicago Deli Pizza

DESSERTS:

Midnight Mango Granita 

Papos Brazilian Babas

WEEK 2

MARINADES, RUBS AND SAUCES:

Devilish Mint Recado

Potato Passata Wedge Dip

Sweet Mean Mango Salsa

Cucumber and Red Onion Relish

STARTERS:

Silvana's Sizzling Snappy Mussels

Bubbling Pesto Mushroom Cups

MAIN COURSES:

Lynda's Lazy Lemon Rub Steak, Charred Tomato Salsa

Oozing Oriental Stuffed Aubergine Slices

Smouldering Smoked Chinese Roast Ribs

DESSERT:

Honeypone Blueberry Shortcakes

DRINK:

Cool Frosted Atlantic Jewel

WEEK 3

STARTERS:

Aromatic Charred Bruschetta 

Succulent Seared Scallops, Coriander and Garlic Oil Dressing

MAIN COURSES:

Spiced Mazatln Meatballs

Speedy Cornzales Cheesy Parcels

Whizz and Drizzle Lamb Tattie Towers

SIDE DISH:

Rosemaried Sweet Potato Parcels

FISH:

Salmon Butter Pit-Pocket Knots

Succulent Sardines, Minted Tomato and Orange Salad

Quidi Vidi Fishcakes with Garlic Mayonnaise

DRINKS:

Rock and Whizz Papaya Smoothie 

Rosemary Limeade 

Watermelon and Tarragon Ice

STARTER

MOLTEN TALEGGIO FONDUE

I've used the Italian cheese Taleggio for this because it has such a lovely flavour, but other soft rind cheeses, such as Camembert and Brie, are equally good. It is far better to leave the cheese on the barbecue for too long rather than undercook it, as it's at its most delicious when totally runny with a crusty, golden layer on the bottom. Ooh, lovely!

SERVES 2

1 x 250g whole Taleggio

1 small baguette, cubed (leave crust on)

selection small pickles, such as sweet silverskin onions or cornichons

METHOD:

Place the Taleggio in a square of strong foil and bring up the edges to enclose the cheese.

Cook over medium hot coals a few inches from the edge of your barbie for at least 20 minutes until the cheese is melted.

Serve the cheese in the foil with the cubes of bread and pickles for dipping.

MAIN COURSE

HAPPY CANCUN CHICKEN CHOMPERS

These yummy little sticks always go down well at parties. You can prepare the chicken at least eight hours in advance if you want. For convenience you might want to buy packets of mini chicken fillets instead of breast. The delicious chilli dipping sauce is the perfect accompaniment, so you might need to make extra. Happy chomping!

SERVES 4

4 x 75-100g boneless, skinless chicken breasts

rice noodles or plain boiled rice to serve

FOR THE MARINADE:

1tsp black peppercorns

4 cloves of garlic

2tbsps fresh coriander leaves, plus extra to garnish

1tsp caster sugar

juice of 1 lime

1tsp fish sauce

1tsp light soy sauce

2tsps sunflower oil

FOR THE DIPPING SAUCE:

75ml red wine vinegar

75g caster sugar

2 chillies, seeded and finely chopped

1/4tsp salt

METHOD:

Using a pestle and mortar, grind the peppercorns, garlic and coriander to make a paste. Then mix in the sugar, lime juice, fish sauce, soy sauce and sunflower oil until well blended.

Halve each chicken breast horizontally. Bat each piece out with a rolling pin until 5mm thick. Cut each piece lengthways into 3cm wide strips. Add to the marinade and set aside for about 1 hour.

Meanwhile, make the dipping sauce. Heat the vinegar and sugar together in a small pan, stirring until dissolved. Bring to the boil and simmer for 3-4 minutes. Remove from the heat, stir in the chillies and salt, and allow to cool.

Thread the chicken strips on to soaked bamboo skewers and cook over hot coals for 4-5 minutes on each side until cooked through and well browned.

Serve with rice noodles or plain boiled rice.

DESSERT

MIDNIGHT MANGO GRANITA

Because mangoes have such a lovely flavour of their own, I've kept this simple. Granitas are easy to make and are so refreshing - the perfect finish to any barbecue. Midnight or midday, the choice is yours.

SERVES 8

450g diced mango flesh

150g caster sugar

600ml cold water

juice of 1 lemon

METHOD:

Place the mango flesh in a liquidizer and whizz to make a puree. Add the sugar and whizz again, then, with the motor running, pour in the water and the lemon juice.

Pour the mixture into a freezer-proof container and freeze for 2 hours. Break the crystals up with a fork, then return to the freezer for at least another couple of hours.

If you plan to make this more than a few hours ahead, transfer the granita to the fridge for 30 minutes before serving, then break the crystals up with a fork and pile into pretty glasses.

STARTER

SYD'S CHICORY, BLUE CHEESE AND WALNUT SALAD

This is a very stylish side salad. I once ate a starter in a restaurant in Sydney, Australia, that was very similar to this, only each chicory leaf was topped with a small, seared scallop.

SERVES 4

50g walnut halves

2 small heads of chicory

100g blue cheese, such as Roquefort or dolcelatte, crumbled into 1cm pieces

2tbsps olive oil

juice of 1/2 lemon

salt and freshly ground black pepper

METHOD:

Roughly chop the walnuts, then toast in a non-stick frying pan for 2- 3 minutes until golden brown. Allow to cool.

Separate the chicory leaves and arrange on a serving platter. Scatter over the blue cheese and walnuts. Whisk together the olive oil, lemon juice and a little salt and pepper.

Drizzle the dressing over the salad and serve immediately.

MAIN COURSE

ELLEN'S CHICAGO DELI PIZZA

I cooked this while I was in Chicago, the home of the American pizza and of my friend Ellen. The pizza stone I used was bought from a local cookshop and it gave a really good, crispy base. These stones are not expensive and I definitely recommend them - just make sure the one you buy can withstand high temperatures, as some types may crack under the intense heat of the barbecue.

MAKES 2 LARGE PIZZAS

450g strong white bread flour, plus extra for dusting

1tsp easy-blend dried yeast

1tsp salt

2tbsps chopped fresh parsley

2-3tbsps olive oil

300ml warm water

selection of toppings such as chorizo, marinated vegetables, smoked cheese, olives and capers 

FOR THE SAUCE:

6 fresh tomatoes, roughly chopped

2 cloves of garlic

1/2tsp dried oregano 

2tbsps olive oil

2tbsps tomato ketchup

salt and freshly ground black pepper

METHOD:

Sift the flour into a bowl and add the yeast and salt. Make a well in the centre and add the parsley, oil and warm water to make a soft dough. Knead the dough for 10 minutes until it is smooth and elastic. Rub a little oil into the surface of the dough, cover with plastic wrap, and leave in a warm place for an hour or so until the dough has doubled in size.

Set a pizza stone or sturdy baking sheet directly on the warm coals and leave to heat up for 15 minutes. Dust generously with flour.

Meanwhile, make the sauce. Place the tomatoes, garlic, oregano, oil and ketchup in a small pan and heat gently for 10-15 minutes until thickened and pulpy; season to taste.

Roll the dough into 2 circles about 30cm in diameter and place on the stone or baking sheet.

Spoon the fresh tomato sauce over the dough and arrange your choice of toppings on the pizzas. Cook for 20 minutes until the dough is crisp and cooked through.

DESSERT

PAPOS BRAZILIAN BABAS

These are a very popular dessert in Brazil, where they are called "papos de anjo", which means "angels' chins". They remind me of little rum babas.

MAKES 12

3 large egg yolks

100g caster sugar

200ml water

1 vanilla pod

grated rind of 1 small orange

TO SERVE:

creme fraiche

cinnamon for dusting

METHOD:

Preheat the oven to 200C/400F/Gas 6. Whisk the egg yolks with an electric beater for 8-10 minutes until pale and thickened. Spoon into a 12-hole buttered mini-muffin tin and cook for 15-20 minutes until golden and set.

Meanwhile, place the sugar in a pan with the water and bring slowly to the boil, stirring until the sugar dissolves. While the mixture is heating, split open the vanilla pod, scrape out the seeds and add to the pan with the orange rind. Once the sugar has dissolved, bring the syrup to the boil and simmer rapidly for a minute or two. Pour the syrup into a large heatproof bowl.

Remove the "angels' chins" from the oven and slip out of the tins. Drop into the syrup and leave to cool. Refrigerate for a few hours or overnight. Remove the vanilla pods and serve with a dollop of creme fraiche and a dusting of cinnamon.

WILD BOAR AND CRANBERRY PATTIES WITH CITRUS CUCUMBER

I cooked these delicious and really quite sophisticated burgers while travelling down the river in a Voyageur canoe in Quebec. It was the most beautiful setting and the fragrant, juicy burgers were set off perfectly with ribbons of lemony cucumber. I used wild boar because it's a popular meat there, but minced pork is a good substitute.

SERVES 4

100g fresh or frozen cranberries, chopped

500g finely minced wild boar or pork

6 salad onions, finely chopped

3 cloves of garlic, crushed

2tsps finely chopped fresh rosemary

grated rind and juice of 1 lemon

salt and freshly ground black pepper

1 cucumber

1tsp salt

TO SERVE:

1 loaf rustic bread

2tbsps olive oil

METHOD

Mix together the cranberries, pork, salad onions, garlic, rosemary, lemon rind and plenty of seasoning. Shape into 8 even-sized patties and cook for 5 minutes on each side until well browned and cooked through.

Slice the cucumber lengthways into thin ribbons using a swivel-style vegetable peeler (discard the seedy part). Sprinkle over the salt, squeeze over the lemon juice and set aside for 5 minutes.

Cut the bread into 12 slices about 1cm thick and brush with olive oil. Toast on each side, then lay a couple of strips of lemon cucumber on each slice. Place a patty on top of each and serve.

MONZARELLI'S BURGERS

This dish has all my favourite Mediterranean flavours in it: pine nuts, basil, sun-dried tomatoes, garlic and Parmesan - delicious.

SERVES 4

500g good quality sausagemeat

8 sun-dried tomatoes in oil, very finely chopped

2 cloves of garlic, finely chopped

2tbsps freshly grated Parmesan

2tbsps toasted pine nuts, roughly chopped

2tbsps shredded fresh basil

2tbsps chopped fresh parsley

salt and freshly ground black pepper

METHOD

Place the sausagemeat in a large bowl and stir in the sun-dried tomatoes, garlic, Parmesan, pine nuts, basil, parsley and plenty of seasoning.

Using damp hands, shape the mixture into 4 even-sized burgers. Cook over medium coals for 5-6 minutes on each side until well browned and cooked through. Serve with nice Italian bread such as ciabatta, and hearty red wine.

Ainsley's brilliant barbecuing tips

Don't leave raw food out in the sun before cooking. Keep it cool - but at room temperature - and covered until you are ready to cook it.

Lightly brush the cooking rack with a little oil before cooking. This should help prevent food from sticking to it.

Have a spray bottle of water handy to put out any flames as they appear.

Try to scrape most of the marinade off the food before grilling as this is what causes the coals to flare up during cooking.

Baste food with a sugary glaze only during the last 10 minutes of cooking, otherwise it tends to burn.

When cooking foil parcels of food always use an extra thick, heavy duty foil for extra strength.

Using flat metal skewers for kebabs helps stop the food from spinning around as you turn them. A good trick is to thread the food on to pairs of parallel skewers which will hold it firmly in place.

Always soak bamboo and wooden skewers in water for about 30 minutes before using or they will catch fire during cooking.

Try not to pack food on to a skewer. Leave gaps around each piece so they can cook thoroughly.

A sturdy griddle pan can take the place of a barbecue for many of these recipes if you plan to bring your cooking indoors.

An oven pre-heated to 200C/400F/Gas 6 can be used in place of a kettle barbecue, but cooking times may need to be adjusted accordingly.

Kebabs, steaks, chops and fish fillets can all be cooked under a hot grill.