Harissa marinated barnsley chop

Dan Archer, head chef at The Royal Seven Stars in Totnes, shares his recipe for harissa marinated barnsley chop with sweetcorn salsa and aubergine puree

Devon lamb with liquorice skewers

‘If cooking on the barbecue, soak the skewers in water before you use them and make sure the coals are white hot,’ says Nick Cottrell of the Dolphin House Brazzerie

Beer and barbecue matching masterclass

Unsure of the best brew to accompany your barbecue lobster or dirty steaks this summer? Louise Treseder of Driftwood Spars reveals her best pairing pointers