Salads

You could prepare the potatoes in advance – just reheat in the oven on the day and dress with the vinaigrette when ready to serve

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

Don’t spend money on expensive vinegars when making pickles. White distilled malt vinegar works well with spices, and it won’t cloud the colour if you’re using a heavily pigmented vegetable

Roasting the chicory mellows some of its natural bitterness, especially when paired with blood orange segments and salty roasted pecans

Grain-based salads are a great choice for gatherings, as they’re hearty and hold up well. This one can be made up to 24 hours ahead and stored in the fridge

The warm, earthy notes of cumin and the sweet, tangy flavour of orange give a boost to this hearty salad. Great eaten warm or cold, try stuffing it into pitta with some cool yogurt and extra fresh herbs

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!