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Summer

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Cucumber and pea gazpacho
Cucumber and pea gazpacho

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

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Serves: 2
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Silken tofu with spicy tomatoes and peanut crunch
Silken tofu with spicy tomatoes and peanut crunch

This vegan no-cook recipe comes together easily for lunch or a light dinner. Serve with brown rice or grains for a fibre boost

Recipe by Spencer Lengsfield

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Serves: 2
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Smacked cucumber soba noodles
Smacked cucumber soba noodles

Welcome warmer days with this refreshing noodle salad, finished with a nutty tahini dressing. Or prep ahead for a packed lunch the next day

Recipe by Abigail Spooner

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Serves: 2
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Peach, fennel and hazelnut salad with crispy sage
Peach, fennel and hazelnut salad with crispy sage
The perfect option for an alfresco lunch in the sun – serve it with crunchy bread as a meal on its own, or as a delicious side for grilled pork chops or barbecued chicken

Recipe by Sarah Akhurst

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Serves: 4-6
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Creamy courgette and butter bean braise
Creamy courgette and butter bean braise
A chunky stew just light enough for summer months – don’t forget the crusty bread for mopping up the leftover juices

Recipe by Nadine Brown

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Serves: 2
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Gazpacho
Gazpacho
Open a bottle of rioja and tuck into this refreshing Spanish classic

Recipe by Nadine Brown

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Serves: 6
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Hawaiian poke with tofu and avocado
Hawaiian poke with tofu and avocado

Recipe by Felicity Cloake

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Serves: 4
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Kale and chickpea linguine with a nutty crunch
Kale and chickpea linguine with a nutty crunch
This recipe has a crumb to go nuts for! The iron-rich kale works just as well with whatever nuts you have in the storecupboard – try walnuts, pine nuts or pistachios.

Recipe by Nadine Brown

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Serves: 2
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Smoky black bean and sweet potato vegan burgers
Smoky black bean and sweet potato vegan burgers
Our ultimate vegan burger is made with black beans and sweet potatoes. Just add a side serving of potato wedges

Recipe by Tamsin Burnett-Hall

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Serves: 4
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