Having just cooked, tested and eaten all the recipes here, I think many could almost be stand-alone dishes.

However, the original idea behind this chapter was – and still is, for the most part – that it would be great to serve one or more of these alongside the larger plates to share, in effect making a lovely family-style sharing meal that you might have for Sunday lunch or, if you’re lucky, a few times a week.

Anyway, these dishes are very simple to prepare, and as most of them require some kind of barbecue action – whether grilling, smoking or cooking over charcoal to infuse them with flavour – it makes sense to factor them into a bigger meal, so you’re not lighting your barbecue just to cook some potatoes. Other dishes are simply cooked on the stovetop in your kitchen, but will still complement whatever else you’re cooking on the barbecue. And if you want to incorporate some of these dishes into a small-plate tapas or mezze spread, then I think that would be fantastic too.

My recommendations are purely to get you started; it all comes down to what you want to do and experimenting to see what works. Oh, but there’s one absolute must-have combination that really shouldn’t be messed around with, in my humble opinion, and that’s serving Smoked mashed potato with Hot-smoked pork belly with cider, apple and marjoram – that one’s written in stone!