Summer

Get ready to be whisked away to the Mediterranean with the subtle use of saffron and a splash of fino sherry – this is a great dish for alfresco dining

For gut health, it’s important to keep an eye on the range of plant-based food you eat, so you can get closer to hitting that magic target of 30 different plants a week. For example, don’t use just one type of nut in cooking, when you could use two (we’ve used a mix of cashews and walnuts here). And don’t forget that herbs and spices contribute towards your plant count total – even just a pinch!

Get one step closer to the Amalfi coast with this Italian-inspired recipe. Try adding some juicy cherry tomatoes to the peppers before roasting.

This simple salad balances sweet oranges with salty black olives. Serve alongside our couscous and creamy tahini chicken recipe, or with barbecued steak, pork fillet or halloumi

You don’t need an ice cream machine to make deliciously smooth ice cream...

Although originally created in the 1920s, Sea Breeze cocktails had a fashion moment in the 90s. This dessert version is sure to transport you right back there

Charring watermelon adds a smokiness that works really well in savoury dishes. Don’t be tempted to cut the slices any thinner or you’ll risk the fruit cooking all the way through and softening before the watermelon chars on the outside. This recipe makes a generous quantity of dressing, but better to have too much than too little

This moreish chorizo mayo will become your summer staple this year. It’s also great slathered over freshly barbecued corn on the cob

You can use any lean beef steak cuts in this recipe, so look out for any special deals (but adjust the cooking time according to the thickness of the meat). If making this as a standalone main, serve it with some salad leaves plus warm flatbreads, chapatis or soft naan, or just a big bowl of jasmine rice