Every now and then, in winter, you plan a roast dinner only to have an unexpectedly sunny day - on those days, I quite like to cook the joint on the barbecue instead.

When cooking a large joint of meat on the barbecue, the aim is to try and avoid direct heat: the joint should be placed over an inactive burner. This is so that it doesn't dry out so quickly - however it also mean that you'll need to make sure you have a suitable drip tray to catch the fat run-off.

Once cooked, the meat can be served with the normal roast trimmings, or with something like air-fried new potatoes and salad

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