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
Recipe by Nell Gordon-Hall
Pass around this super-summery platter of rosé-macerated strawberries served with soft swirls of vanilla cream and shards of crispy, buttery croissants, toasted on the barbecue
Recipe by Helen Graves
Fruity and mild pink peppercorns elevate this simple tomato salad. Swap the burrata for fried halloumi if you prefer
Recipe by Abigail Spooner
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
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
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
This vegan no-cook recipe comes together easily for lunch or a light dinner. Serve with brown rice or grains for a fibre boost
Welcome warmer days with this refreshing noodle salad, finished with a nutty tahini dressing. Or prep ahead for a packed lunch the next day
