You can turn an old metal wheelbarrow into a mobile barbecue. Punch ½in/13mm holes in the bottom and sides of the wheelbarrow, line it with a layer of stones and cover with charcoal. An old oven shelf can also double up as a grill (don't use refrigerator shelves; they might contain cadmium, which is poisonous).
Season a new small iron hibachi (a portable, charcoal-burning grill) to prevent rust. First, check that there are no wooden parts. Then rub all surfaces with vegetable oil and put the hibachi on a baking sheet in a 120°C/250°F oven. Leave it to bake for half an hour, then turn off the heat and let the oven cool down. Remove the hibachi and wipe off any excess fat.
If you want to know whether the coals are hot enough to barbecue meat, the fire is ready when the coals turn white.
To prevent flare-ups when you barbecue, make a drip pan to catch any dripping fat from aluminium foil. Place this on top of the coals under the meat.
Another way to prevent flare-ups is to spread the outer leaves from a head of lettuce on the hot coals before you barbecue fatty meat. The lettuce will blacken but won't ignite.
Keep a water spray handy - the sort used to spray indoor plants - and use it to douse flames.
Don't forget that you can barbecue vegetables as well as meat. Wrap onions, corn on the cob, or sliced or whole potatoes (all dotted with butter or margarine or brushed with barbecue sauce) in heavy-duty foil. Grill onions and corn over medium coals for 30 minutes, turning often; place foil-wrapped potatoes directly on the coals for 45 minutes, turning once. Put chunks of courgette or aubergine on skewers, brush with oil, and grill for lo minutes over medium coals, turning often.
Flies hate basil, so keep a pot of the herb close to the dining table: just crush a few leaves to release the oils. And you'll also have fresh basil leaves to chop into your salad.
