Try this Puerto Rican-inspired salad with your favourite mains. Traditionally made with chayote, here carrots and mooli take its place to deliver crunch

Marinate chicken thighs in a glorious chilli caramel and lime dressing for a sweet and salty combo. Arrange the chicken on a platter and serve with rice

Coat juicy prawns in a sticky, spicy sauce then toss with roasted peanuts for crunch. You can serve with microwave rice to make it quicker

Make these speedy fish burgers as a fun fakeaway for the whole family using frozen breaded fillets and a zingy tartare sauce

Pile up flatbreads with shawarma-spiced halloumi, hummus and slaw to make these flavour-packed wraps. They’ll prove a hit with the whole family

Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw

Combine cabbage, sweetcorn, parsley, chives, spring onions and grated carrot to make this versatile slaw to serve alongside your favourite mains

Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw

Forget shop-bought and make a homemade tahini dressing. Creamy and tangy, it will bring salads to life. It will keep chilled for up to five days

Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw

Make these sticky onions ahead and store chilled for up to five days. They make a perfect partner for hotdogs, burgers and grilled meat dishes

Use our brown butter pilaf as a base for rice salads. It will keep chilled in an airtight container for up to three days so ideal for get-ahead meal prep

Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It's a great topping for salads, pasta, meat and vegetables

Griddle the pineapple for this dessert on the barbecue if you’re hosting outdoors. Serve with our honey & ginger cream for the perfect end to a summer menu

Elevate a wedge salad with some simple techniques to create contrasting textures. The creamy, sharp homemade ranch brings the whole thing together

Transform seasonal blueberries into this refreshing summer shrub. Garnish your serving glasses with more blueberries, plus orange zest threaded onto a cocktail stick

Give past-their-best blueberries a chance to shine in this almond galette. Serve cut into wedges with vanilla ice cream for an easy family dessert

Use a tub of shop-bought coconut ice cream to make these stunning cocktail-themed sundaes, with pineapple, lime, spiced rum and dulce de leche flavourings

Serve this hearty green cabbage salad with smoked trout, prawns or chicken. Alternatively, swap for falafel, halloumi or marinated tofu for a veggie main

Use up leftover rice to make a salad packed with prawns, edamame beans, radish, cucumber, avocado and spring onions, tossed in a mirin and ginger dressing

Try this Turkish street food using a shop-bought bread mix for ease. Topped with spiced halloumi and peppers, it's a tasty lunch to make for the family

Use a rotisserie chicken as a base for this easy platter. Enjoy with mozzarella and roasted peppers then serve with crusty bread for soaking up the juices

Make the most of juicy cherries in summer with this classic dessert – the soured cream perfectly balances the sweet fruit. Serve just warm with a dollop of clotted cream

Toss together king prawns, black beans, chopped avocado, cucumber and cherry tomatoes in a hot sauce and lime dressing to make this zingy summer salad