Gas barbeque

A gas barbeque is quicker to light than a charcoal one. Go for models with an integrated warming rack to keep food hot until you're ready to serve up. Use approved gas canisters - look for a British Standards Kitemark

Side burner

Choose a barbeque with an integrated side burner so you can boil up potatoes or pasta while cooking the other food

Cooking aids

Never use the same marinade that the raw meat has been sitting in for basting - make a separate batch. Olive oil in a spray bottle makes an easy job of adding oil when needed

Cool box

Keep raw meat separate from cooked meat to avoid cross-contamination and leave it in the cool box until you're ready to cook. Use different coloured chopping boards for meat and veg, too

Utensils

Utensils with hooks are great when surface space is limited as they can be hung on the barbeque. Colour code your barbeque tongs with stickers or tags so you don't use the same utensil for raw and cooked meat

Drinks trolley

A trolley is ideal for drinks as it can be loaded up in one go from the fridge inside and wheeled out

Herb planter

For extra flavour keep your favourite herbs handy in a wall-hung planter and use a pair of scissors to chop off some leaves or sprigs to add to your food

Salads and sauces area

You'll need a trolley or table for cooked food, salads, bread rolls and the essential sauces such as mustard, ketchup and brown sauce.

Fly cover

Keep bugs away from food with a classic umbrella fly cover. Be prepared with clingfilm, foil or airtight boxes as well.

See more garden buys

Check our guide to alfresco dining

For more recipe ideas go to womanandhome.com