This pie works brilliantly with frozen berries or fresh when in season. The tiny ruby-coloured fruit combined with fluffy meringue will explode in your mouth and fill you with warm memories of summers gone by.
Time to celebrate! The first locally grown asparagus has hit the market. It needs little introduction so I'm simply adding a mayonnaise to do the talking.
Frittata is quite simply an Italian omelette, quick to prepare and great for lunch or as a light dinner. The secret of a good frittata is to make it thinner rather than thicker, and to slightly undercook it.
I have so many memories of my time in Greece and in particular the many food stores selling these cheesy pies encased in wonderfully oily pastry. This is one of many I make time and time again.
I love these hot little balls of pink with their snowy white flesh.
Toasted garlicky bread smothered with flavours of summer is a perfect way to enjoy the season's magnificent produce.
Once you get confident with aubergines, you will realise how versatile and delicious they are. When stewed with tomatoes, the combination works as a base for many dishes. They can be partnered with grilled lamb chops, piled on bruschetta or baked with mozzarella on top.
This cake derives from North America and is a favourite of chef Alison Lambert. It is simple to prepare and full of fresh flavours of summer.
It may seem so simple that it is not worthy of a recipe, but I assure you that to do something so simple correctly is another matter. It all comes down to great ingredients, which will give you one of the most delicious snacks of your summer.
Peaches are fantastic at the moment and this simple tart highlights their wonderful aroma and flavour.
This salad is a wonderful change to the usual accompaniments served alongside your meal.
Greengage season is upon us and this is just another delicious way to celebrate them.
The combination of fresh plums, cooked into a scone and served warm with spiced sugar is a great way to start any day.
This tart is a true celebration of rustic French fare, simply made with lots of onions
Rhubarb is back and this cake is not only magical in taste but also in appearance.
Memories of Cornish pasties filled with all sorts of comforting fillings have inspired me to combine flavours from the garden with flavours from the paddock encased in flaky puff pastry - what else can I say?
Pumpkin bread is a revelation to me; a little spicy, a little sweet, very moist and wickedly wonderful with butter.
This is a truly French-inspired salad which I have adapted from the magnificent chef Raymond Blanc.
Barley is wholesome, filling and easy on the pocket. It also has a wonderful texture that complements the sweet roasted pumpkin and fresh parsley.
This soup is the essence of summer. It is light, refreshing and full of flavour.