Instructions: 1. Prick the Yams or Sweet Potatoes with a fork, to stop them bursting in the heat, grill slowly over the hot charcoal turning occasionally.

2. When soft serve immediately, cut open down the centre and sprinkle with the sesame seeds and soy sauce.

3. Prick the potatoes and barbecue at the same time as the yams. Try and match the sizes of potatoes and yams so they cook evenly together. Fold the parsley and chives into the Creme Fraiche with the capers.

4. Season to taste and spoon into the cross cut baked potatoes.

5. Brush the aubergine slices on each side with the olive then sprinkle the cumin, salt and pepper over them.

6. Grill the slices over the barbecue, laying them on a piece of foil to stop them dropping through and also preserving the juices.

7. When the aubergine is just tender and has lightly browned, top each with a slice of cheese and return to the barbecue to melt the cheese. Serve immediately with the cheese hot.

8. The red onions should be well wrapped in foil and placed on the barbecue at the same time as the potatoes and yams. They will cook beautifully in their own juice.

9. When ready they will slide out of their skins easily, serve lightly seasoned to taste.

10. The secret of a successful barbecue is good timing, try and get everything to be ready at the same time!!

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