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Mediterranean Sausage Plait

This recipe may seem a bit of a faff, but as soon as you get the hang of the ‘plaiting’ it’s really easy, and ready-made pastry and grilled peppers from a jar help to keep the prep and cooking times lower, too. Delicious hot or cold, we think this Plait would be great as part of a picnic – slice and wrap before you go, or take a board and knife and serve it up in situ. Serves 4-6.

Crab, Cheddar & Sweet Onion Quiche

Celebrate local crab at its wonderful best with this rich, delicious quiche. Serves 6-8.

Smoky Bacon & Mushroom Quiche Recipe

This tasty quiche recipe is a great one to have up your sleeve for summer buffets, ‘not-sure-how-many-guests’ type meals and even picnics (keep the quiche in the tin if you’re planning to travel with it). Serves 6-8.

Mini Strawberry Pavlovas

Make the most of summer’s sweet strawberries with these individual versions of a classic dessert. To get ahead, you can make the meringue cases the night before and assemble the topping just before serving, if wished. Makes 6 mini pavlovas.

Strawberry Shortbread Recipe

Buttery shortbread biscuits, vanilla-scented cream and perfectly ripe strawberries make for a summery teatime treat that’s hard to beat. Serves 2.

Puff Pastry Tart with Vegetables & Feta

This recipe uses ready-made puff pastry to help keep things simple. It’ll make one very large tart; if you don’t eat it all, leftovers can be refrigerated for the next day. Serves 2-4.

Serrano Asparagus Twists Recipe

Perfect for buffets, finger food or even a spring picnic, these little twists look impressive but are pretty quick to make (and pretty delicious to eat, too!). Makes 40.

Warm Potato Salad with Summer Herbs

Simple but delicious, this recipe is deliberately heavy-handed with soft summer herbs; fresh, green and flavourful, they combine beautifully with the season’s best Cornish new potatoes and a light vinaigrette dressing. Serves 4 as a side.

Spinach & Feta Filo Pie Recipe

Inspired by the classic Greek Spanakopita, this tasty pie is packed with cooked spinach and feta cheese and flavoured with nutmeg and basil. It’s best eaten cold, which makes it ideal for picnics or a summery packed lunch. Serves 4.

Simple Tomato Salad Recipe

When fresh tomatoes are at their sweet, summery best, it seems a shame to cook them. This simple-but-satisfying salad really allows them to shine – all you need to do is make the croutons, drizzle on the dressing and tear over a few fresh basil leaves. Job done! Serves 4.

Sausage Roll Garland Recipe

This festive take on the ever-popular sausage roll is designed for ‘tearing and sharing’, making it perfect for parties or buffets. You can make the recipe a few hours ahead if wished; follow the recipe up to the point where the Garland needs to go into the oven, then cover it and refrigerate until you’re ready to cook. Serves approximately 10 (as part of a selection of dishes).

Rosary Goats Cheese Galette

Award-winning Rosary Goats’ Cheese lends its superb flavour to this delicious vegetarian galette. You can make the pastry and griddled veg ahead of time if wished, then assemble the galette when you’re ready to cook – just remember to allow time to freeze the butter. Serves 4-6.

Pear & Potato Tart with Montagnolo Affine

This fabulously flavourful tart has a rich pear and blue cheese filling encased in a walnut pastry shell. Serves 6.

Tomato & Ricotta Galette

Tomatoes are at their sunshine-packed best right now; this gorgeous vegetarian recipe comes from The Tomato Stall (our UK tomato supplier, based on the Isle of Wight), and really makes the most of their beautiful mixed-colour mini plum tomatoes. Serves 6.

Pan Bagnat Recipe

Pan Bagnat is an impressive-looking centrepiece for a lazy summer lunch, and makes a great picnic, too; you can slice and re-wrap it before you go, or take a breadboard and knife and slice it when you’re ready. Serves 4-6.

Bite Sized Pissaladières

Based on a classic recipe from the south of France, these pissaladières may be small but they pack plenty of flavour, thanks to their delicious anchovy, olive and slow-cooked onion topping. To save time, the onions can be cooked up to three days ahead and stored in the fridge until needed. Makes 24.