Once you’ve got the hang of grilling Halloumi, you can jazz it up with any extra ingredients that take your fancy – we like it served with chilli jam, or a drizzle of honey and a pinch of smoked paprika. To make a hearty ‘veggie stack’ burger, you can grill whole Portobello mushrooms, slices of aubergine, chunks of sweet pepper or a skewer of cherry tomatoes alongside the Halloumi, and pile everything into your burger bun with the sauce of your choice. Recipe serves 4

Squid is a great candidate for the barbecue, because it will cook to perfection in moments over the hot charcoal. Please note that it’s really important to get the charcoals very hot; you’ll also need to work quickly, because the meat will become tough if cooked for more than a few minutes, so use the waiting-for-the-charcoal-to-heat time to prepare the sauce ahead, put the salad leaves on a serving platter and get everyone ready to eat. Serves 4.

This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort! Serves 4.

Rich lamb and fresh veg are marinated in yoghurt, lemon and mint for a tasty BBQ feast. These skewers are ideal served with warm pitta breads; just open up a pitta pocket, hold the skewer over it and use a fork to gently push the meat and vegetables from the skewer down into the bread. Definitely one of the nicest sandwiches you’ll eat this summer! For best results, marinate the lamb for a minimum of four hours before assembling the skewers. *If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to use.* Serves 4-6.

Loads of vegetables (and fruit) have a great affinity with the grill; this simple side dish may not seem much of a recipe, but it’s a surprisingly nice accompaniment to all manner of BBQ fare, from halloumi and chicken to fish or steak. Serves 4 as a side dish.

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.

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.

Simple to make, quick to cook and delicious to eat, these baked salmon fillets are about as close as we get to ‘fast food’! The recipe is pretty versatile - you can replace the parmesan with any other hard cheese you have to hand, and swap the parsley for dill, chives or other soft herbs. Serves 6.

Sure to please your guests, this rich and delicious starter is host-friendly, too, as it can be made in advance, then refrigerated and cooked quickly when needed. It’s a vegetarian recipe if you use a hard cheese made without animal rennet – and don’t forget to serve with plenty of bread! Serves 6.

Sometimes nothing beats a good curry – and when you can make your own, why bother with takeaway? We’ve used our lovely locally-caught Pollock here, but you can easily substitute most other white fish (Pollock is a member of the Cod family). Serves 4.

Give leftover Christmas-dinner veg a new lease of life in this tasty and flexible recipe. It’s a great way to use up cooked veg, odds and ends from the cheeseboard and even sauces or chutneys – best of all, it really doesn’t taste like ‘leftovers’! Serves 2-4.

Sprouts and bacon are always a crowd-pleasing combo. Serves 10 as part of a buffet-style spread.

A selection of your favourite sausages skewered through the side, topped with beer fried onions & cherry tomatoes, mozzarella, French fries and grated pecorino cheese. Served with corn on the cob smothered in Greendale's garlic mayo and Cornish sea salt & 3 pepper