Summer is the best time of year to eat fresh, oil-rich mackerel. Glazing then cooking it under the grill is a speedy method and turns it sticky and charred
Recipe by Spencer Lengsfield
This ultra-refreshing cold soup is perfect for hot summer nights. It’s best served well chilled, so make it ahead if you have the time, then finish with a drizzle of cream. Enjoy with crusty bread on the side
Recipe by Nell Gordon-Hall
Seared tuna steak, a scattering of sun-dried tomatoes and fresh basil elevate the classic tuna and white bean salad to something special. Make double and enjoy the leftovers for lunch the next day
Butter beans stand in for potatoes as a healthier, high-fibre side in this easy weeknight dinner. Cannellini beans work just as well if you have those to hand
Recipe by Abigail Spooner
For fried rice that doesn’t clump together, use microwave rice, which is drier and will take on flavour without getting mushy
Recipe by Nadine Brown
Gribiche is a French sauce traditionally made from boiled eggs, but this cheat’s version uses mayonnaise. Combined with mustard, cornichons and herbs, it’ll transport you to a French bistro
Based on the classic Thai green papaya salad, som tam, but using swede instead of papaya – the texture and crunchiness is even better and just as tasty!
Recipe by Chariya Khattiyot
