We're big believers that the time of year shouldn't dictate how often we dig out the barbecue.  Once you've broken the habit of only grilling in summer, we think you'll never look back – if only because it means spring, autumn and winter's fantastic produce gets a chance to shine in a new, smoky light. However, we're also realistic and know nothing encourages us to leave the oven off and head outside for dinner than a spell of warmer weather. And as we enter the longest months of the year, we're sure your minds might be turning to a spot of live fire cooking...

It's common knowledge that food and fire go hand-in-hand – there's a reason, after all, that humans have continued to cook over flames far beyond it being a necessity. Aside from the unbeatable smokiness and char, that's also partly because it's incredibly communal in nature – few other styles encourage us to come together over a feast quite so well. With that in mind, we've sought inspiration from our fantastic chefs and pulled together a list packed with barbecue inspiration. There are meaty, vegetarian and seafood mains, as well as sides, sauces and even a sweet treat for dessert. Planning a summer behind the grill? Look no further – whether you're after something simple, plant-based options, smoked seafood or chefs' favourite rubs and marinades, we have you covered.

This poussin dish from Scott Hallsworth is packed with bold Japanese flavours and would make a gorgeous main for a barbecue feast. The birds are marinated in a sweet miso and chilli sauce before they're grilled and served with a daikon salad and lemon, garlic and chilli dip. The marinade is extremely versatile – use it with salmon, scallops or even tofu.

Nathan Outlaw proves that jerk seasoning shouldn't just be reserved for chicken in this stunning lobster recipe. He makes his own jerk sauce, and serves the finished shellfish with coconut rice, garnishing it with coriander and lime. If it's a luxurious barbecue centrepiece you're wanting, look no further!

Rishim Sachdeva's celeriac skewers are made by grilling thin slivers of celeriac, which have been marinated in a lightly-spiced olive oil and golden syrup, until they are sticky and crisp, before serving them over crunchy toasted sourdough – an innovative plant-based barbecue option which is simple to prepare.

Barbecued leeks are easy and delicious – grilling them brings out their natural sweetness, which is particularly wonderful with an added hit of smoke. Here, Neil Campbell serves them with a walnut and sage-flavoured version of tarator, an intense nut and garlic paste found throughout eastern Europe and the Middle East. The dish is finished with drizzle of date molasses-spiked brown butter – another excellent vegetarian dish or brilliant side packed with favour.

A simple side which is always a winner. Michael Bremner pairs sweet, creamy corn with a punchy butter flavoured with chilli oil, lime and coriander. He uses the silky strands from the husks for extra flavour, toasting them in the butter before straining and combining with the remaining ingredients. Better yet – they'll be ready in just half an hour.

This sea bass dish from the late Esra Muslu incolves grilling the fish whole, before topping it with a sharp, fresh chimichurri. It's a show-stopper of a recipe which will impress whoever you're cooking for. It uses a canoe filleting style so it can be stuffed with lemon and thyme – you can do it at home, or ask your fishmonger to do it for you.

This fresh, zingy tomatillo salsa recipe from Nud Dudhia would be ideal paired with other Mexican flavours (if you're grilling meat for tacos, look no further), but it's delicious enough to find a home in most barbecue spreads. Tomatillos are closely related to the cape gooseberry, which makes a decent substitute when they're in season if you can't get hold of fresh tomatillos. Nud's vibrant mole rojo recipe is another go-to for steaks, dips and much more.

Avinash Shashidhara's Indian spiced lamb cutlet recipe is a crowd-pleaser which takes minimal effort. The meat is flavoured in a marinade of cinnamon, star anise, fennel and cumin seeds and then barbecued to medium-rare. The cutlets are then served with a mint chutney and topped with crispy mint and curry leaves.

Broaden your barbecue horizons and look beyond the classics with this gorgeous Ben Tish recipe. It uses autumn fruits, but you could substitute seasonal favourites like peaches if you're making this over summer. He serves the fruit with a creamy honey sabayon and a sticky thyme syrup.