Summer

This cocktail is crisp and refreshing. You could also try swapping the sparkling grape juice with elderflower for an added floral note

Charring watermelon adds a smokiness that works really well in savoury dishes. Don’t be tempted to cut the slices any thinner or you’ll risk the fruit cooking all the way through and softening before the watermelon chars on the outside. This recipe makes a generous quantity of dressing, but better to have too much than too little

Whatever way you make your rum punch (and it tends to change from island to island, even town to town), there are two absolute necessities: overproof (higher alcohol content) Caribbean white rum and lots of lime

A deliciously creamy iced vegan treat for a hot summer’s day

'Pintxos are about bringing loved ones together over delicious shared plates of food and a glass of dry sherry or wine. Some of my favourite flavours are brought together beautifully here,' says chef José Pizarro

This rainbow-coloured slaw is coated in a nutty soy and ginger dressing and is topped with toasted cashews for added crunch. Any Asian-style meat, fish or tofu will complement its flavours perfectly

Saffron was once widely grown in Cornwall, so this recipe combines two traditional ingredients to make a tea-time classic

These easy halloumi skewers are marinated with honey, lime and chilli. Serve at your next summer bbq or al fresco lunch

Skagenröra is a popular Swedish recipe for prawns in a creamy dill dressing, often served piled onto crisp-fried toast as an appetiser. Traditionally it is garnished with red lodde roe (the roe of the capelin fish), although red lumpfish roe or rainbow trout caviar are more readily available here