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Summer

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Showing: 20 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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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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Pink pickled egg and beetroot salad
Pink pickled egg and beetroot salad

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

Recipe by Nadine Brown

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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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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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Beetroot, goat's cheese and dill frittata
Beetroot, goat's cheese and dill frittata
Served with a watercress and potato salad, this frittata – with its east-European flavours – is ideal for lighter summer evenings

Recipe by Abigail Spooner

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Serves: 2
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Minted pea and lemon carbonara
Minted pea and lemon carbonara
Our seasonal, veggie twist on the Italian classic is full of good-for-you summery greens and can be rustled up in minutes

Recipe by Abigail Spooner

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Serves: 2
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