So much more than the sum of its parts, this five-ingredient supper is made for summer. Roasting jarred artichokes in a little of their oil concentrates their flavour and turns them crisp and golden
Recipe by Abigail Spooner
Gochujang and lime-pickled carrots give a sweet-spicy kick to this no-cook chicken and rice bowl. Finish with kimchi for extra heat and the benefits of fermentation
Part omelette, part Mexican-style tortilla, this cheesy vegetarian dinner comes together quickly and is a good source of both protein and fibre
Summer is the best time of year to eat fresh, oil-rich mackerel. Glazing then cooking it under the grill is a speedy method and turns it sticky and charred
Recipe by Spencer Lengsfield
Packed with flavour and crunch, this high-protein, high-fibre salad requires next to no cooking. To make it entirely no-cook, simply use shop-bought croutons
For a summery take on bangers and mash, pile sweet-and-sour peppers onto herby polenta and top with juicy Sicilian-style fennel sausages. Swap the parsley for basil, if you prefer
Beetroot raita brings tang, vibrancy and a boost of protein to this quick fish dish, while a fragrant curry leaf oil adds bags of flavour. Mop everything up with warm naan
Recipe by Nell Gordon-Hall
This one’s perfect for a hearty Father’s Day brunch, inspired by my dad’s love of the pub classic – ham, egg and chips. Feel free to swap in crispy bacon instead, if you prefer
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
