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Summer

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Pink pickled egg and beetroot salad
Pink pickled egg and beetroot salad

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

Recipe by Nadine Brown

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Serves: 2
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Blueberry mint julep
Blueberry mint julep
A classic cocktail at the Kentucky Derby. We’ve added a burst of sweetness with summer blueberries

Recipe by Spencer Lengsfield

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Serves: 2
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Sea bass with grilled courgette and butter bean salad
Sea bass with grilled courgette and butter bean salad
This quick fish supper is just the ticket for warm summer evenings. Swap the sea bass for salmon fillets if you prefer, adjusting the cooking time accordingly

Recipe by Abigail Spooner

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Serves: 2
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Strawberry daiquiri
Strawberry daiquiri
Striking the balance of sweet and sour, this refreshing cocktail blends summer strawberries, rum and a splash of lime. It’s the perfect tipple for a balmy evening

Recipe by Abigail Spooner

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Serves: 4
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Chorizo breakfast hash
Chorizo breakfast hash
This combination of chorizo, peppers, potatoes and eggs is a satisfying, filling breakfast, and the ingredients don’t require refrigeration. Ideal for any camping trip!

Recipe by Spencer Lengsfield

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Serves: 4
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Thai yellow curry chicken and squash
Thai yellow curry chicken and squash
Scoop up spoonfuls of this golden-yellow curry sauce served with roasted chicken and squash. The crunchy sugar snap salad provides a welcome contrast of texture

Recipe by Spencer Lengsfield

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Serves: 4
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Coconut haupia with griddled pineapple
Coconut haupia with griddled pineapple

Recipe by Felicity Cloake

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Serves: 4
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Roast chicken with herby lemon butter and hazelnut vinaigrette
Roast chicken with herby lemon butter and hazelnut vinaigrette
This vinaigrette gives a little spike of piquancy, and in the summer months is lighter than a traditional gravy

Recipe by Adam Smith

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Serves: 4
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Crispy smashed potato BLT
Crispy smashed potato BLT
Mayo is the base of a creamy chive dressing and is tossed through golden smashed potatoes, juicy tomatoes and crispy bacon pieces for a simple yet flavour-packed salad

Recipe by Abigail Spooner

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Serves: 4
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