Chef Nico Reynolds shares some of his signature barbecue dishes, including a crushed pork and pineapple burger with shredded slaw, a versatile jerk seasoning for meat or veggies, and grilled steak tacos with hot sauce.

Nico believes that anything that can be cooked inside can be cooked outside. He puts his theory to the test with breakfast, lunch and dinner recipes all cooked on the grill.

When Nico's granny comes to visit, Nico cooks for her. To start, he gives classic Irish ingredients a Caribbean twist with his grilled prawns, mango and black pudding, then adds chicken thighs in a Caribbean curry sauce.

Nico takes his portable barbecue to the beautiful Powerscourt Waterfall and makes grilled halloumi, steak served with Argentine chimichurri, buttery parmesan corn and a fennel salad, and grilled strawberries with a skillet chocolate brownies.

Chef Nico Reynolds shares some useful top tips on how to use wood to add smoky flavours to a roast dinner.

Nico invites some of his friends to come and join him in the woods for a forest feast and decides to make some dishes that could be perfect for catering for a crowd.