THE greatest grillers coat their meat and veg in a tasty sauce before cooking them on the barbecue.
It gives the food a different flavour and also protects it against high grill temperatures.
But forget fancy ingredients. The best way to make a sticky marinade is to use up jars you already have in your kitchen cupboards and fridge.
SQUEEZY DOES IT: Don’t get too hung up on measuring. A good squeeze or dollop will usually do the job.
For a sweet and spicy pork marinade add equal amounts of honey, grainy mustard, and apple cider or white wine vinegar, plus a little dash of chilli flakes or hot sauce.
GO GLOBAL: Transport your tastebuds to the Greek islands with a marinade made of lemon juice, olive oil, dried oregano or thyme, plus some salt or pepper.
Rub it into chicken and leave the Mediterranean flavours to work their magic.
If you fancy a taste of the Caribbean, mix equal amounts of lime juice and olive oil, plus allspice, cinnamon, thyme, along with brown sugar and garlic.
To get a Thai flavour, go through your cupboards to make a mix of peanut butter, soy sauce, lime juice, fish sauce, brown sugar, ginger and garlic.
DELICIOUS DOLLOP: Good old tomato ketchup is a great starting point for a host of tasty marinades.
Mix with fresh herbs and garlic for sweet and sticky chicken sauce or add to wholegrain mustard, honey, black pepper and garlic.
Mix the ingredients, then massage it into the meat and allow the flavours to develop in the fridge.
SLOWLY DOES IT: The longer you marinate the food, the better. Overnight is ideal, but try and let the flavours sink in for at least an hour or two.
If you’re pushed for time, place the meat in a sealed bag along with the marinade.
Massage the sauce into the meat and leave it to work its magic in the fridge for as long as you can.
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