When the sun is out, it's time to turn the barbecue on. But how about doing things a little differently? While burgers, chicken wings and skewers are always winners, there's plenty more that tastes great on the grill. From avocados and stone fruit to pizza and nachos, here are some unexpectedly brilliant ideas you can try for your next barbecue.

You can make this barbecue side in three easy steps. Firstly, spread frozen fries onto a sheet of foil, folding up the edges to make a bowl. Grill until crispy and cooked through. Then, sprinkle over grated Cheddar, cooked bacon bits and spring onions, removing when it's melted and gooey.

The perfect snack while the burgers are cooking, hot dog puffs are just as easily prepared on the grill as in the oven. Roll frankfurters in American cheese and puff pastry, then slice into bite-size pieces. Place them on a sheet of foil on the grill and cook for 15 minutes.

Even on cold days it’s worth getting the barbecue out for a haunch of venison. A simple marinade and grilling add loads of flavour and it’s a leaner alternative to beef burgers. Allow time to rest the meat so it doesn't dry out and serve rare or medium rare.

Get the recipe for barbecued haunch of venison here

A simple yet stunning side dish, grilled asparagus with charred marks looks good and has an intense flavour. Toss with olive oil and salt then place on the grill for five minutes or until tender. The spears are lovely on their own or topped with toasted hazelnuts and feta. 

Get the recipe for asparagus with toasted hazelnuts and feta here

Bet you didn’t know you could make this Tex-Mex dish on the grill? Layer tortilla chips, grated Cheddar and jalapeños in a tin foil boat or disposable tin and cook for 10 minutes on the barbecue. Serve with guacamole, sour cream and salsa.

Take a look at these nacho hacks and topping inspiration

Take your salad from zero to hero by crisping up romaine lettuce on the grill. It adds a wonderful smoky aroma and charred texture, and only takes a couple of minutes. First, drizzle halved lettuce heads with olive oil, salt and pepper and place flat-side down on the grill. Remove once starting to blacken slightly. 

Take a look at more super salad ideas here

Spicy wedges are a fantastic side dish to whatever meat you’re barbecuing, but why not let them in on some flame-grilled action too? Slice wedges slightly thinner than normal so they cook through, then par-boil and toss with oil, Cajun seasoning, chilli flakes and paprika. Place directly over the heat for crispy grill marks.

Want more spud recipes? Check these out

Begin a barbecue feast with sumptuous garlic bread, the appetiser will tide you over while the meats are grilling. Toast slices of baguette on the grill then drizzle with melted butter mixed with minced garlic and chopped parsley.

Meat always steals the limelight at barbecues but you're missing a trick if you're not sticking fish on too – the grill brings out the best in all types. Meaty tuna and swordfish are particularly well-suited, but you can try halibut or sea bass too. Brush the grill with oil to prevent the fish from sticking.

Get the recipe for grilled tuna with vegetable vinaigrette here

For those who aren't big fans of raw oysters, grill the seafood and you could be converted. Place fresh oysters shell-side down on the grill for two to five minutes and drizzle over herb butter. Remove with grilling mitts or tongs and serve with lemon wedges and hot sauce. 

Check out our guide to buying and cooking oysters here

The smoky flavour and grill marks make quesadillas taste so much better. First barbecue chicken breast, peppers and onions. Next heat tortillas on the grill before loading with cheese, shredded meat and veggies, and folding in half. Serve with guacamole, salsa and sour cream.

Love Mexican food? Find more ideas here

Barbecued olives are hard to beat. Lightly coat them in olive oil and toss with herbs and spices. We like rosemary, thyme, garlic and pepper, but you could try chilli or cinnamon. Put in a grill basket for six to eight minutes or until soft, smoky and lightly charred.

Grill hardy herbs such as rosemary, thyme and tarragon, then add to meat, marinades and dressings. Another way to use herbs on the barbecue is to place on the grill and slow-cook meat on top, infusing it with flavour. Be sure to soak herbs with water first so they don’t catch fire.

Essentially miniature hamburger patties, meatballs on the barbecue take half the time to cook and make wonderful sliders. Stuff them with a tiny bit of Cheddar, grill on all sides and serve in small buns. Alternatively, slide them onto a skewer with pieces of red pepper and onion.

A whole roast cauliflower makes a welcome addition to a meat-heavy spread. Par-boil to make it tender but not soft – there should still be some resistance to a knife. Finish it off on the barbecue to cook it through, crisp up the exterior and add flavour.

Try this Middle Eastern-inspired recipe for cauliflower

Invest in a pizza stone and you can make pies on the grill all summer long. Make the base using a standard dough recipe, add any toppings you want, then transfer to the hot stone. It's ready when the crust is crisp, the cheese melted and the sauce bubbling.

Get the recipe for pizza dough here

A cheesy twist on garlic bread, a mozzarella and pesto baguette will have everyone coming back for seconds. Cut grooves into a baton, three-quarters of the way to the base. Spread tomato or basil pesto between each gap and fill with grated mozzarella. Wrap securely in foil and grill for 10 minutes.

Barbecuing artichokes is one of the best ways to serve them, the smokiness of the grill complements their nutty flesh beautifully. Prepare and steam, then squeeze over lemon, drizzle with oil and season. Grill for about eight minutes until they crisp at the edges.

The secret to exceptional duck is slow-roasting and the barbecue is made for this. Ducks have a thick layer of fat under the skin which needs to be burned off so cook on a rack over a drip pan to catch it as it melts. Play around with the marinade, we love the idea of cinnamon, coriander, black pepper and cumin.

Get inspired with more marinade combinations here

Avocado isn't just for mashing on toast or into guacamole. After some time on the grill, it becomes more supple and takes on a smoky flavour. Cut an avocado in half, remove the stone and place flesh-side down on the grill for a minute. Once done, chop up and add to salads or stuff the hole with diced tomatoes, feta and parsley.

Barbecued banana bread is proof it's possible to cook almost anything on the grill. It's moist in the centre with a wonderful crust and charred edges. Serve it hot with a scoop of ice cream. 

Get the recipe for barbecued banana bread here

Did you know you can cook a galette on the grill? It couldn’t be easier. Make the pastry as normal – you can use ready-made to simplify things – and cook on a pizza pan or stone over indirect heat for 30 to 45 minutes. 

Get the recipe for cherry and almond galette here

Many fruits work well on the barbecue but apples cooked in foil are particularly great. Apple halves with cinnamon, butter, sugar and a splash of brandy is a classic. Or try apples with caramel sauce and a sprinkling of chopped nuts for a decadent treat.

The ideal dessert for a hot day? Grilled peaches and refreshing ice cream. Cooking the stone fruit on the barbecue will enhance their sweetness and a sprinkling of brown sugar will make them extra sticky. Cut them in half and grill flat-side down. Remove after about eight minutes.

Grilling pineapple slices elevates the fruit from simple snack to indulgent treat as it becomes caramelised. Baste with tequila, brown sugar, vanilla and cinnamon, and cook for 10 minutes. You could also try experimenting with mango and watermelon wedges.

Now read easiest-ever side dishes for your next barbecue