Summer

Get a head start on plum season with this summery twist on a Scottish classic. Early-season plums bring a unique sweet-tart flavour that pairs wonderfully with warming ginger, while whisky liqueur adds extra oomph. Layered with yogurt-lightened cream and caramelised oats, it’s perfect for summer celebrations

If you have a summer birthday to celebrate, try this frozen summer-fruit take on a classic charlotte. It uses shop-bought ice cream and lemon curd for ease. You can skip a freezing step and serve the raspberry coulis as a vibrant pouring sauce

‘A true vindaye pickle is sharp, punchy and warming from mustard and turmeric. It tastes even better after a day or two in the fridge, when the chillies and spices sit in the vinegar and the heat has time to soften and harmonise – but in my experience it doesn’t tend to last that long.’

Blackberry and lemon is a classic combo, with bright citrus cutting through the jammy sweetness of the berries. But the addition of thyme is what takes this tart to another level, adding a subtle herbal note to every bite. Just be sure to let it cool completely before slicing

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

A fresh take on the classic prawn cocktail, this sharing tart is piled high with griddled Little Gem lettuce, creamy avocado and juicy prawns. Slice it up and serve outdoors with a sundowner towards the end of the day. To save time, you can use ready-cooked prawns and coat them in half the marinade before serving

With only a few bits of equipment required, this zingy pasta keeps washing-up to a minimum and is on the table in 30 minutes

Prepare these family-friendly teriyaki parcels in the morning, ready to pop in the oven when you get back after a day out exploring. There’s no need for pots or pans, as everything cooks in its own parcel

Get ahead earlier in the day by marinating the lamb and prepping the vegetables. Then leave the oven to do the hard work while you unwind with a glass of wine. Serve with hunks of crusty baguette to mop up the Provençal juices