Tomos Parry is the chef and co-owner at Brat in London and the soon to open Mountain. “Toss them in a large bowl with olive oil, salt and mint, and enjoy like edamame.

Anthony Demetre’s Piedmontese Peppers are another delight from the grill. The owner/chef of Wild Honey, London, says: “Cut the peppers in half and remove the seeds and pith. Add a half tomato, some capers, garlic and anchovy, and any herbs that you have on hand. Grill them slowly over a grill, and then let them cool down to room temperature. They’ll only get better as time goes by.”

Parry’s three-staged courgette chunks are perfect as a side dish for sausages. “Cook the half slowly with garlic, fennel, and the rest of the chopped courgettes until they become mush. Then add the other half and cook until tender. Remove the heat and stir in the remaining third of courgettes, along with some mint, basil, olive oil, and salt. “That’s my favourite.”

You’re likely to see burgers on the menu, so make sure you also prepare some leeks. Lasse Petersen is the head chef of Llewelyn’s, London. He says to grill them until they are well-done, cover with a towel, and let them steam. Peel, chop, and dress the cooled gherkins with vinegar or gribiche (a fancy egg mayo with herbs and gherkin). Petersen also proves that eggs are good for everything with his green beans. He “marinates them in olive oil, water and salt for 10 mins, so they do not need to be pre-cooked”, then grills them. Then, combine the mashed hard-boiled eggs with capers, anchovies and garlic. Add the chopped grilled bean and you’re done.

You should also have some marinades and sauces on hand. Demetre uses a mixture of preserved lemons, green chillies, garlic, honey, oil, and salt to brush over hispi while grilling. James Whetlor of the DIY BBQ Cookbook takes inspiration from India for his cabbage recipe: “Sweat onion, garlic, ginger and turmeric in ghee. Add a teaspoon each of turmeric and a tablespoon of coconut milk. Cook until it reaches ‘double cream consistency. Pour the sauce over the grilled kale and top with coriander and fried shallots.

“We make a really cool smacked watermelon and cucumber salad,” says Daniel Watkins. He is the head chef/cofounder of Acme Cult. The cucumber is rolled with a rolling-pin and seasoned to create this summer favorite. Watermelon can be prepared in two ways. “When it is in season, cut and fold it into the cucumber. If it’s not at its best, caramelise it on a BBQ first.”

Try Watkins’ Japanese style potato salad for a dish that no one can resist. He says, “I don’t know how it took me so long to discover this.” You’ll need to rice cooked potatoes, and then add Kewpie Mayo (or dashi), chopped pickles, and herbs. It’s like a mashed potatoes salad, but more delicious.