THOROUGHLY COOK chicken, pork and ground meat - don't just sear them.

DON'T OVERCOOK food or cook at too high a heat. Cancer-forming compounds are more likely to form when meat is exposed to high temperatures for long periods of time.

REMOVE all visible fat from meat before barbecuing, as fat has been found to store cancer-forming compounds.

COAT YOUR MEAT in barbecue sauce before grilling to protect the outer surface of the meat (see Nikki's recipe for Homestyle barbecue sauce, right).

WRAP VEGIES and meat in foil and cook together to season food naturally. Grilling your vegetables instead of boiling allows them to retain more healthy flavonoids.

Homestyle barbecue sauce

2 tbs margarine, melted

2 tbs onion, finely chopped

1 tbs green capsicum, finely chopped

1 cup water

1 cup tomato sauce

2 tsp mustard powder

1 tsp salt

1 tsp celery seed

2 tbs brown sugar

2 tsp lemon juice

Combine the ingredients in a bowl. Baste your barbecue meat and vegetables with the sauce to add a delicious flavour to your meal.

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