Ready-made jars of roasted red peppers are a quick-cooking ingredient when time is tight, but it really doesn’t take long to make your own (it’s also a lot easier on your wallet). Any unused oil-dressed peppers can be placed in a bowl, covered with clingfilm and kept in the fridge for up to a week.

Home-pickling doesn’t have to mean hours of laborious chopping and simmering, with the resulting jars jostling for space in the store cupboard; this quick, simple recipe is made in moments from fresh radishes, and is designed to make just enough to serve as part of a summer spread.

This tasty veggie riff on the popular ‘Bang Bang Chicken’ is super-charged with flavour – it’s super-simple to make, too. If you’d like to make this recipe vegan, just use any plant-based milk and substitute maple or date syrup for the honey. Serves 2 as a main meal, or 4 as a side.

Don’t be put off by the long list of ingredients – there’s a bit of hob-top cooking here, but the oven does most of the work, and the results are well worth it! *Please note; you will need a 24cm circular bundt or savarin tin*. Serves 6.