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Summer

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Lemon syllabub with rosemary biscuits
Lemon syllabub with rosemary biscuits
This simple combination of sweetened cream and wine has been gracing British pudding tables for well over 300 years

Recipe by Abigail Spooner

time
Serves: 6
Rating:
Black forest ice-cream sandwiches
Black forest ice-cream sandwiches
Made with vanilla ice cream and triple chocolate cookies, morello cherries add a pop of bright flavour to these easy-to-make treats

Recipe by Abigail Spooner

time
Makes: 8
Rating:
Cockle croquettes
Cockle croquettes
Inspired by the British seaside, these cockle croquettes are a wonderful summer snack

Recipe by Abigail Spooner

time
Makes: 10
Rating:
Eton mess
Eton mess
The origins of this classic summer pud are thought to date back to an Eton v Harrow cricket match in the late 19th century, when a strawberry meringue pudding was accidentally dropped and then served up in all its broken glory

Recipe by Abigail Spooner

time
Serves: 8
Rating:
'Pint of prawns' with pale ale mayo
'Pint of prawns' with pale ale mayo
The classic pub starter of simply cooked prawns, served with a homemade mayo made with pale ale, and wafer-thin sourdough toasts

Recipe by Sarah Akhurst

time
Serves: 4 as a starter
Rating:
Bacon cheeseburger skewers
Bacon cheeseburger skewers
Your favourite fast food on a stick. Bacon cheeseburgers never seemed so dainty... or tasted so good!

Recipe by Nadine Brown

time
Serves: 4
Rating:
Banana split on a stick
Banana split on a stick
Easy to make, and even easier to eat, this fruity pud will be a hit with children. Get them to join in with the threading too – just make sure more goes on the skewers than in their mouths!

Recipe by Nadine Brown

time
Makes: 12 skewers
Rating:
Chicken in a basket
Chicken in a basket
Popcorn-style fried chicken pieces with a salt and pepper coating, served with rosemary fries and a pickle slaw on the side

Recipe by Sarah Akhurst

time
Serves: 4
Rating:
Broccoli and prawn salad with sizzled seeds
Broccoli and prawn salad with sizzled seeds
A tasty quinoa and Brussels sprouts salad topped with seafood and crunchy seeds

Recipe by Emily Jonzen

time
Serves: 4
Rating:
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