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
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
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
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
Tartare sauce isn’t just for fish and chips. Its creamy mayo base makes it a natural fit for potato salads, especially when paired with tender flakes of steamed salmon
Recipe by Spencer Lengsfield
