Summer

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

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

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

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

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

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

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

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