Summer weather calls for lighter meals, but that doesn’t mean you can’t still enjoy prime, lean beef. Here, we’ve used our best-quality minced beef to make quick and tasty meatballs, served next to a tomato and olive salad with a delicious honey-mustard dressing. Serves 4.

…Well, almost (sadly, it turns out that sones are too crumbly to skewer, but luckily Madeira cake will stand in nicely). Please note that the prep time will be longer if you’re waiting for a charcoal BBQ to come up to cooking temperature. Typically makes 8-10 skewers. 

Summer on a skewer! We find shell-on prawns stay juiciest, but by all means try it with shelled prawns if preferred. Serves 4. 

The classic pairing of bananas and rum, grilled to sweet perfection and topped with a decadent honey-rum sauce – don’t forget the ice cream! Please note that the prep time will be longer if you’re waiting for a charcoal BBQ to come up to cooking temperature. Serves 4. 

This simple recipe is put together and partially cooked before it reaches the barbecue, so you won’t have to wait long for the skewers to be ready (if the weather is looking grim you can always cook the skewers indoors, under the grill). Serves 4-6.

Make a real meal of it with healthy white fish marinaded in shawarma spices and served in your own home-made flatbreads with a quick home-made pickle (we’ve used pollock, but hake or any other firm-fleshed white fish will work equally well). You might get a little bit messy when you eat them, but that’s definitely part of the charm! Can be cooked on the hob or over a BBQ. Serves 4.

Serve up these tasty skewers and let guests build their own perfect fish tacos! We’ve used hake here, but you can use any firm, white fish fillets. Serves 2-4.

Smoky barbecued aubergines and juicy cherry tomatoes are simply dressed with lemon and balsamic vinegar in this easy, tasty vegetarian salad. We’ve suggested some different cheeses to add, but feel free to experiment – for a vegan version, leave the cheese out altogether and add a handful of toasted pumpkin seeds just before serving. Serves 2 as a main dish or 4 as a side.

Panzanella is an old Italian recipe; it uses relatively few ingredients, so it’s worth seeking out the juiciest, ripest tomatoes and the best olive oil you can find. Panzanella makes a lovely light meal just as it is, but you can also serve it alongside grilled halloumi or goats’ cheese, baked feta, grilled chicken or sliced cold meats. However you choose to eat your Panzanella, be sure to do it as soon as it’s ready – this is not a dish that should be left to sit. Serves 4

Treat yourself to some turbot and give your barbecue a real boost! Firm-fleshed and tasty, turbot steaks stand up well to being cooked on the grill, and here they’re paired beautifully with a simple lemon butter. Serve with your choice of salads and veg – we like to pop a couple of New Potato Skewers alongside the fish as it cooks. Makes 2 Steaks.

Whelks may seem less glamorous than other seafood, but they’re surprisingly high in protein, a good source of vitamin B12 and budget-friendly, too. This simple, quickly-made pasta dish is a tasty way to try them if you’ve yet to be convinced! Serves 4.

This classic American-style cookie recipe comes courtesy of the fabulous Kim, star of the Greendale Accounts department! A keen baker, Kim often brings in home-cooked treats for us to share, making a day at the office just that bit sweeter… Her cookie recipe can be tailored to your own taste – simply use as it is, for vanilla-based cookies with your choice of chips, or add cocoa to give a chocolate base (see recipe for details). Makes 8

Greendale bream are supplied ready-trimmed, with the guts and heads removed, making this tasty recipe a doddle. We like to grill some seasonal veg alongside the fish - try asparagus spears, whole spring onions or runner beans - and it’s particularly good with our New Potato Skewers. Serves 4.

This luxurious recipe is a real treat! You can make the Lyonnaise potatoes ahead of time if you like – assemble the potatoes in advance, up to the point of the oven cooking time, then refrigerate and just pop them in the oven when you’re ready to cook the lobster. Serves 4.

There's never a bad time to enjoy a refreshing mojito, and while the classic version is always a favourite, we’re especially fond of adding a gin twist. The raspberry gin mojito is packed with flavour, made with Torbay Gin’s blood orange and raspberry-infused gin.