Traditional falafel is made from ground chickpeas
A perfectly cooked steak and juicy marinated prawn
Salty feta pairs beautifully with the Mediterranea
Beautiful baby courgettes are a wonderful source o
This light and vibrant dish is great food to enjoy
This classic Spanish dish is very versatile and qu
Scoop out and chop the watermelon flesh into chunk
Wash the mussels thoroughly, discarding any that a
The perfect starter or lunch for alfresco dining â
240 g feta cheese
In a large pan of boiling salted water, boil the a
This is the most delicious barbecued beef I think
Peel and roughly chop the shallots, then finely sl
Snap the woody ends off the asparagus.
Somewhere between frozen yoghurt and ice cream, th
Super-quick to prepare, this tropical fro-yo recip
If you’re using wooden skewers, make sure you so
To make the recado, place the unpeeled garlic in a
Take barbecued chicken to another level with this
Stone and quarter the plums, then combine with 100
This is worth the time and, as it can be made ahea
This is a great dish to celebrate whole fish. Red
Place a non-stick frying pan on a medium heat and
I’ve gone totally retro here, and shaped this sa
If you can’t find farro, use quinoa or pearl bar
Place the bulgur wheat in a large bowl, cover with
Suya is a popular West African streetfood snack kn
This peppery dip is a great way to enjoy your favo
For the compote, trim and cut the rhubarb into 2cm
The summery flavours of this soup work beautifully
Halve the lemongrass lengthways and place in a sma
Trim and finely slice the leeks, then sautée with
This super-easy bruschetta is the ideal recipe to
You can find small bottles of yuzu (a Japanese cit
There are many different qualities of red wine vin
This fruity, cheesy twist on a classic burger is a
Peel and finely slice the garlic, then trim and sl
Mix the flour, yeast, sugar, 1 teaspoon of sea sal
Crush and sprinkle the cumin seeds over the monkfi
Peel and finely grate the garlic, then pick and ch
A simply beautiful crab salad recipe, with pops of
To make the salsa, quarter the cherry and baby plu
Speed-peel the asparagus, radishes and courgettes
We’ve spread the bread with a little jam to stop
It’s rich, and you shouldn’t eat it every day,
Twist the stalks off from the bunch of coriander a
Here you get the attitude of all those flavours on
Drizzle a little oil over the ribs, season with se
Some people find the double cream cloying. You can
If you have any leftover fruit salad or fruit that
Agave nectar is a good substitute for sugar. Feel
Avocado is a fruit, and it gives this silky treat
This is a cross between burger and a BLT, and I be
Reserving the fronds, use a sharp knife or mandoli
A po’ boy is a classic New Orleans sandwich, tra
Preheat a griddle pan until really hot.
Get all your ingredients prepared, then ask the ki
In Greece and Turkey, the cooking technique known
Halve the tomatoes and peel and halve the onion, t
This recipe is all about sharing flavours. The bre
It’s worth making your own prawn stock, but if y
For the smoked salmon butter, place the butter, sm
Jersey royals are the king of the new potatoes. Iâ
This goes well with any grilled meat, but we love
The scallop topping (which can also be made with r
Peel and chop the garlic, peel the onions, then di
Packed full of punchy flavours, this homemade tart
“Marinate your prawns for at least a few hours,
Preheat the grill to full whack.
Win friends – make bellinis! This recipe makes a
This ubiquitous summer salad has become synonymous
Drain the beans, peel and coarsely grate the onion
Drain the quinoa and set aside. Toast the nuts in
Slice the aubergines lengthways into ½cm-thick pi
For the chickpea salad, drain the chickpeas and pl
Trim and finely slice the beans and spring onions.
Mexican-style lamb leg grilled with peppercorns, p
Packed with spices, herbs and a hit of lemon zest,
These skewers can be as humble or as exciting as y
This slight twist on an Indian classic uses lighte
Properly done old-school egg salads like this are
Place 4 of the eggs in a pan of cold, salted water
What better way to kick off the picnic season than
Toast the nuts in a shallow baking tin in the oven
