No longer confined to greasy takeaways, the kebab has had a Renaissance and can be a delicious addition to any barbecue, a glamorous dinner party feast, or just a fun way to serve up meats, vegetables, fruits or sweet treats.

Have a go at making Alfred Prasad's Peshwari lamb kebabs for an Indian twist, or if you want to get the kids involved, try Colin McGurran's chicken fajita kebabs. Frances Atkins' king prawn kebabs would make an elegant seafood starter, while Paul Ainsworth's toffee apple and marshmallow kebabs make a deliciously sticky petit four on a stick.