Made with British rapeseed oil and butter, our foolproof hollandaise recipe delivers a silky, restaurant-worthy sauce that’s perfect with this summer bean salad. You could also spoon it over a poached egg at brunch, or serve it alongside roast chicken and chips
Recipe by Spencer Lengsfield
Juicy nectarines meet the nutty crunch of pistachios in this irresistible summer crumble. Swap for peaches if you prefer, and experiment with different nuts in the topping, such as almonds or hazelnuts
Recipe by Nell Gordon-Hall
Watermelon, tomatoes, celery and cucumber are among the most hydrating foods, making this speedy gazpacho as good for boosting your water intake as it is for cooling you down
This brothier take on a classic North American succotash is designed with hydration in mind. Sweetcorn, beans and tender shredded chicken create a nourishing, satisfying dish that’s loaded with flavour
The ideal thirst-quenching dessert for a hot summer’s day. Macerate the fruit the day before and make the granita up to a week ahead of serving
Get a head start on plum season with this summery twist on a Scottish classic. Early-season plums bring a unique sweet-tart flavour that pairs wonderfully with warming ginger, while whisky liqueur adds extra oomph. Layered with yogurt-lightened cream and caramelised oats, it’s perfect for summer celebrations
Recipe by Abigail Spooner
If you have a summer birthday to celebrate, try this frozen summer-fruit take on a classic charlotte. It uses shop-bought ice cream and lemon curd for ease. You can skip a freezing step and serve the raspberry coulis as a vibrant pouring sauce
‘A true vindaye pickle is sharp, punchy and warming from mustard and turmeric. It tastes even better after a day or two in the fridge, when the chillies and spices sit in the vinegar and the heat has time to soften and harmonise – but in my experience it doesn’t tend to last that long.’
Recipe by Shelina Permalloo
Blackberry and lemon is a classic combo, with bright citrus cutting through the jammy sweetness of the berries. But the addition of thyme is what takes this tart to another level, adding a subtle herbal note to every bite. Just be sure to let it cool completely before slicing
