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
For a summery take on bangers and mash, pile sweet-and-sour peppers onto herby polenta and top with juicy Sicilian-style fennel sausages. Swap the parsley for basil, if you prefer
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
This vegan no-cook recipe comes together easily for lunch or a light dinner. Serve with brown rice or grains for a fibre boost
One serving of this vegan dish provides almost two-thirds of your daily fibre needs thanks to a combo of chickpeas, broccoli and mushrooms. Store the leftovers in the fridge for 3-4 days for high-fibre snacking
Welcome warmer days with this refreshing noodle salad, finished with a nutty tahini dressing. Or prep ahead for a packed lunch the next day
Recipe by Abigail Spooner
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
Crumpets are a great vehicle for soaking up the sweet juices from ripe tomatoes in this twist on the classic Italian salad. Swap the anchovies for a spoonful of capers to make it vegetarian
We’re putting those chips in your freezer to good use by getting them extra crunchy in the oven, roast-potato style. Serve with a side salad for a boost of greens
