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 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
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
Recipe by Helen Graves
This ultra-refreshing cold soup is perfect for hot summer nights. It’s best served well chilled, so make it ahead if you have the time, then finish with a drizzle of cream. Enjoy with crusty bread on the side
Recipe by Nell Gordon-Hall
Fragrant saffron infuses the broth in this golden chicken stew, which is peppered with briny olives and salty anchovies. It’s best mopped up with warm crusty bread
Probiotic-rich kefir brings a delicious tang to a herb-packed dressing in this serve-with-anything salad. Add leftover shredded roast chicken to turn it into a main meal for four
