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Clare Kelly from the Weber Grill Academy in Marsh Baldon talks you through everything from lighting your BBQ and choosing what to go on it to how to cook to perfection.

Gretel Parker, from Milton is in the studio to talk about her life story and work as a children's illustrator and toy-maker.

Plus we talk dinner disasters: Jo wants your stories about when your food feast plans have gone badly wrong.

BBQ TIPS

• To light a charcoal barbecue, use a Weber chimney starter. This will light your coals quickly and effectively. The design of the chimney starter also allows you pour your coals into the desired area of the barbecue.
• To light a gas barbecue safely, check that all of the burners are switched to the off position and the lid is open.
• Always cook with the lid down and with the vents open. This will allow you to control the temperature more effectively, avoid flare-ups and keep food moist.
• To roast or bake, position the coals to the sides, or only have a couple of gas burners lit. This will allow you to position the food away from the direct heat and thus creating a roasting or baking environment.
• When grilling food, always leave an area of indirect heat. This will allow you to re-position the food away from the heat, keeping food warm or aiding you in avoiding flare-ups.
• Clean your charcoal grill after you have put the hot coals into the barbecue and place the cooking grate and lid on top. After 10 minutes, any fat or food will have carbonised allowing you to brush clean the carbonised residue.
• Clean your gas grill before cooking. Turn all of the burners on high and leave for 10 minutes. After 10 minutes, any fat or food will have carbonised allowing you to brush clean the carbonised residue.
• To season your cooking grate, take an onion and slice it in half. Place onto a barbecue fork, dip in oil and rub across the grate surface.