Barbecuing new potatoes is a game-changer. The skins char beautifully but they stay soft and buttery inside. Be warned: they disappear quickly, so consider making a double batch
Recipe by Helen Graves
Easy to prep ahead of time, this has all the flavours of a Sunday roast but with a lighter, more summery feel. Spatchcocking the chicken makes it quicker to roast, while brining with a lemon and garlic salt keeps it juicy and full of flavour
Recipe by Emily Gussin
This special summer salad comes together with less effort than you’d think, thanks to a handful of clever shortcuts. Soaking the courgette ribbons in icy water keeps them crisp and fresh, while earthy puy lentils turn this into a satisfying side
This tomato-topped baked frittata is an ideal make-ahead dish that transports well and will feed a hungry group at a picnic or summer gathering. Slice and serve as is, or enjoy with a side salad
Recipe by Abigail Spooner
Soaking the halloumi in boiling water before grilling and glazing will soften and par-cook it, so you get a fluffier, creamier centre when it’s grilled
Recipe by Spencer Lengsfield
Juicy peach is paired with grilled chicken for a fruity twist on a summer classic. Enjoy with a glass of crisp white wine
Recipe by Nadine Brown
Elderflower cordial’s delicate floral sweetness enhances roasted blueberries and whipped cream in this simple six-ingredient dessert. Roast the blueberries ahead and assemble the puds to serve
Recipe by Nell Gordon-Hall
Fruity and mild pink peppercorns elevate this simple tomato salad. Swap the burrata for fried halloumi if you prefer
Give veggie guests the barbecue dish of their dreams with spicy marinated aubergine, caramelised on the grill and served with cooling yogurt and a drizzle of chilli-spiked date butter
