Oregano eggplant with freekeh, feta and dill
A winner for picnics and bring-a-plate events.
Linguine with pesto
A quick, herby bowl of pasta that's ready in minutes.
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Jason Saxby’s burrata with peach, fennel, macadamia, mint and lemon myrtle oil
Burrata, fennel: this recipe writes itself.
Blood plum, burrata and watercress salad with toasted barley
A recipe that proves salads can be light and satisfying in equal measure.
Fino’s grilled peach, zucchini flowers and stracciatella
A deceptively simple dish that allows the best of summer's produce to shine.
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Spaghetti with “no cook” tomato-chilli sauce
With brown butter and capers, too.
Insalata of tomato, mozzarella and basil with anchovies
Where summer simplicity and elegance combine.
Salted ricotta tart with zucchini and black garlic
This luscious, summery tart is guaranteed to impress every guest, including the carnivores.
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Andrew McConnell’s spring crudités with house-made curd
The best of the season's harvest, simple and unadulterated, with a side of velvety curd.
Watch: how to make bolani with Farida Ayubi of Parwana Afghan Kitchen
All along the Silk Road you'll find spin-offs of the stuffed-and-fried flatbread formula. In Afghan cuisine, it's the bolani that has top billing.