Featured in the July 2010 handbook.

When cooking, turn your food regularly to ensure it's cooking evenly.

With burgers and sausages, poultry and game, cook until all juices run clear with no pink flesh.

Trim fat and shake off excess marinade to avoid flame flare-ups.

Oven cook big batches first then "smoke off" on the barbecue.

Raw meat can harbour harmful bacteria, so keep it in a sealed container away from cooked food.