Far from comprising a few sad vegetable slices vainly attempting to conceal the steak-shaped gap on the grill, meat-free barbecues can be a sumptuous riot of colour, flavour and texture. All it takes is the imagination to barbecue beyond the beef-burger, which isn't to say you shouldn't throw on some veggie burgers…

The secret of barbecue success is to observe a few basic rules:
Firstly, you're aiming to cook the food, not cremate it, so allow sufficient time for the flames to die down completely after lighting, don't be seduced by the rosy glow of fire! Secondly, subtlety is not the barbecue's strong point - robust foods stand up best to the process - anything delicately flavoured will benefit from a well-flavoured marinade before being hauled over the coals. It’s also a good idea to baste as you BBQ, and while you’re at it, throw a handful of fresh herbs on to the flames to infuse everything with a delicious, Provençal aroma. In terms of cooking time, less is more: you don't want to end up with shrivelled sweetcorn or prune-like potatoes. When in doubt, wrap in foil as a protective barrier. And lastly, make the most of the embers, while you're scoffing your veggie sausages and relishing your Quorn kebabs, why not let pudding prepare itself…

A selection of fresh fruits on pre-soaked wooden skewers will caramelise nicely on a dying barbeque. Or try baking individual fruits in foil parcels. Bananas work particularly well, especially if you add a sprinkling of brown sugar, a dash of rum and a vanilla pod to the package. Serve with thick Greek yoghurt for a divinely decadent finale.

Everyone can enjoy a veggie BBQ and one thing’s for sure, however inexperienced the chef, there’s no risk of biting into a mouthful of undercooked meat!

National Vegetarian Week 2005 is sponsored by Quorn – it might just surprise you! Many products in the Quorn range are ideal for barbeques (see packs for instructions). For National Vegetarian Week barbeque recipes and tips for using Quorn on the barbeque visit www.quorn.co.uk (from April).