Brian, one of Britain's most successful chefs, is a huge barbecue fan but, like the rest of us, is dismayed at the dismal summer weather.

According to new research – more than three-quarters of us have had a barbecue rained off this year.

Because the rest of the summer looks anything but promising, Brian has come up with a novel way to rescue the barbecue season... by moving it indoors.

Research into the UK's barbecuing habits has uncovered just how much the British climate is dampening the UK's passion for cooking outdoors, with more than three-quarters of respondents revealing it is the unpredictable British weather that will keep them away from the barbecue this summer.

It also discovered that just over half of those in the survey have up to five barbecues a year, but 80 per cent of us would happily have more if it was not for the appalling British weather.

August is the most popular month for barbecues with school holidays and an expectation of good weather. Jane Rylands, marketing services manager at Stoves, the company behind the indoor-barbecue campaign, said: "The British public clearly loves a BBQ. The only problem is our climate – last summer was a complete wash-out.

"So we have come up with a campaign and a plan B. Using little more than a bit of advance preparation, some quick marinades, and a few top tips from top chef Brian Turner we can easily cook BBQ-style food in our kitchens."

"Barbecues are a lot of fun but in this country more often than not they are subject to the changeable British summer weather," says Brian, a regular on Ready Steady Cook, This Morning, Saturday Cooks and Saturday Kitchen.

"But there is no reason why people can't apply the principles of outdoor barbecuing to the indoors.

"Sausage, burgers, steaks and kebabs can all be cooked on a griddle pan to achieve that authentic barbecued flavour.

"Tasty marinades can spice up chicken, fish and beef and salads and roasted vegetables make a great alternative to chips.

"With a bit of thought and imagination it is easy to create an authentic indoor barbecue this summer."

Brian, who still has relatives living in Elland, went to Leeds College of Food Technology and worked at several local cafes and restaurants before continuing his training at some of the most prestigious hotels and restaurants in Europe.

He worked at Simpsons In The Strand, London; The Savoy Grill, London; Claridge's, London; and Capital Hotel, London.

It was at Capital that he and Richard Shepherd earned a prize Michelin star.

In 1986 he opened his own restaurant, Turners in Knightsbride, which he ran for five years. He opened restaurants in several hotels and, in 2002, was awarded a CBE for his services to tourism and training in the catering industry.

Brian's barbecue tips

• Turn the indoors outdoors with garden furniture, big plants, scented candles, lanterns, picnic plates and bowls, plastic glasses and a big bucket filled with ice and beer, cider or Pimm's.


• Sausages and burgers are old favourites that can be cooked on a griddle pan to get that authentic barbecued flavour.


• You can also experiment with kebabs, tasty marinades, roasted vegetables and even fish and shellfish like king prawns.


• For dessert, toast marshmallows on the gas hob or try fruity kebabs with apples or bananas cooked in the oven.


• Keep cutlery to a minimum – it's a barbecue, not a sit-down dinner!

Brian's best burger and chutney
Best Burger

• 1½lb of fillet beef


• 2 chopped shallots


• 4 tbsp chopped gherkins


• splash of oil


• 2 tbsp double cream


• ½tsp Dijon mustard


• salt and pepper


• splash Worcester sauce

Saute the chopped shallots quickly in oil to take off the rawness and cool. Finely mince the fillet of beef.
Add the chopped gherkins, shallots, cream and Worcester sauce. Beat well together and season to taste.
Using a little oil on the hands, shape into 4 even-sized burger shapes.
Leave to rest for 10 minutes.
Grill medium/rare on hot grill and season. Serve with rosti potatoes and a green salad.

Best tomato chutney

• 3 tbsp oil


• ½ tsp black mustard seeds


• 2-inch cinnamon stick


• ½ tsp cumin seeds


• 1tsp chilli flakes


• ½ tsp turmeric


• 1lb tomato concasse


• 3oz sugar


• 3oz raisins


• salt to season

Heat the oil, add mustard seeds and heat until crackle.
Add cumin and cinnamon, cook for two minutes and add chilli and turmeric.
Add tomatoes, stir well and cook for 10 minutes.
Add sugar, raisins and salt.
Cook to desired thickness and leave to cool.