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Summer

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Showing: 30 recipes
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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Raspberry bourbon sour
Raspberry bourbon sour

Bring a pop of colour to a garden gathering with this vibrant cocktail using in-season raspberries. If you’re not a fan of bourbon, simply swap it out for your favourite spirit

Recipe by Spencer Lengsfield

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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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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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Thai basil smash
Thai basil smash
While away a warm summer’s evening with this fragrant and zingy gin cocktail; Thai basil brings a lovely hint of aniseed flavour

Recipe by Abigail Spooner

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Serves: 2
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Dill and feta rice with crispy fried eggs
Dill and feta rice with crispy fried eggs
This quick and easy dish is perfect if you’re short on time. A runny yolk is preferred here, creating a rich sauce for the tangy, herby rice

Recipe by Nadine Brown

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Serves: 2
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Sesame halloumi flatbreads
Sesame halloumi flatbreads
An easy veggie meal starring sesame-coated halloumi and a simple slaw

Recipe by Abigail Spooner

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Serves: 2
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Smashed broad bean gnocchi
Smashed broad bean gnocchi
Subtly sweet broad beans, mint and creamy goat’s cheese come together in this seasonal dish that’s just the ticket for lighter summer evenings

Recipe by Abigail Spooner

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Serves: 2
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