I made this a few weeks ago when I was craving a Sunday roast but wanted something lighter and full of summery flavours. It’s super easy to make and full of flavour. It’s the type of meal you can put on platters in the middle of the table and let everyone dig in. Fennel, olives, tomatoes and plenty of garlic amp up the Mediterranean flavours and with a punchy bright green salsa verde, it’s the perfect pairing. Super crispy on the outside, fluffy on the inside and with oregano, plenty of sea salt flakes, and crumbled salty feta the potatoes are the dream side dish for this spread. Some simply fried in-season asparagus spears and toasted flaked almonds add some freshness and crunch.

This has become one of my go-to meals when I get home from work. Perfect for a weeknight meal and great for leftover lunches the next day. The chicken breasts are marinaded in a simple marinade of oregano, lemon, garlic and olive oil while the orzo pasta salad has all the ingredients of a delicious fresh and zingy Greek salad - kalamata olives, crumbled feta, parsley, mint, lemon, balsamic, chopped red pepper and tomatoes and some cucumber. Finished with a little sumac and red pepper flakes for some heat, topped with creamy cooking tzatziki, this is a tasty and healthy bowl of goodness.

These greek chicken burgers have all the flavours of a chicken souvlaki but in healthier form. The chicken burgers are made with plenty of fresh herbs, garlic, lemon, oregano, cumin and paprika and the baked sweet potatoes with a hit of lime and salty feta are so moreish. You could of course have them with pitta breads or in a burger bun, but little gem lettuce leaves are another alternative for some crunch and texture. Healthy, filling and super tasty.

This pesto recipe is a great one for nut-allergies as it uses sunflower seeds instead of pine nuts. The texture and flavour is just the same as other pesto recipes (some might say actually more tasty) and its so versatile. You can add it on pizzas, stir it through risottos, or use it as a topping for hummus. The possibilities are endless.

Loved coming up with this recipe to celebrate Mackies summer campaign to find your Perfect Pudding Partner to go with their delicious range of ice creams. Just because the sun is no longer shining doesn’t mean we can’t bring some summer sun in the form of comforting puddings and Mackies ice cream to the table. For me, it always has to be Honeycomb.

For today’s meat-free meal it had to be my recipe for this summer vegetable linguine with pistachio pesto. It’s full of plenty of gorgeous, in season greens and is the perfect summery dinner to give you a healthy dose of green goodness. I used spiralised courgettes in place of pasta as I genuinely love the taste and how they soak up all the sauce, but you could of course replace it with normal pasta instead if you prefer. The pistachio pesto is so nutty and full of plenty of fresh herbs, grated parmesan, lemon and garlic. I make this all the time to stir through risottos, top pizzas or just drizzle over some grilled chicken thighs. It is so so good.

I’m obsessed with burrata. Truly obsessed. This is a super simple sharing starter which is either perfect to start a summery bbq feast or to be served as part of a larger mezze spread. We had ours with a dollop of pesto, some warm ciabatta, charcuterie and a simple rocket parmesan salad. With some chilled rosé this is my idea of summer food heaven.

This prawn quinoa salad is perfect for a light dinner, packed lunch or picnic salad. It’s zingy, crunchy and full of flavour. The dressing is so moreish you really could put it on anything. This would be great with chicken or salmon and you can throw in any veggies you’ve got lying around in your fridge. This really is my idea of sunshine in a bowl.

This summery loaf cake is my version of a Persian Love Cake traditionally flavoured with rose and pistachio. The brown butter adds such a lovely nutty, golden caramel flavour to the sponge while natural yoghurt keeps it lovely and light while adding a slightly sour, tangy flavour. I added some cardamom, cinnamon and nutmeg for a little bit of warming spice and some orange zest and juice for citrus zing. A little rose water in the icing helps add a slight floral note and fruity pomegranates and chopped pistachio add texture, crunch and colour to finish it all off. This is such a lovely summery bake and is one of my favourite cake recipes so far.

I love tropical flavours so couldn’t resist coming up with a dessert which just screams heaven on a plate. Pineapple, rum, coconut, lime - I’ve included all the good stuff in this one. The rum could be missed out for a kid-friendly version. This would be a great summer pudding to do on a bbq and all the different elements can be prepared beforehand so it is just a case of grilling the pineapple pieces to serve. All these flavours and textures just work so well together and I can see this becoming a family favourite from now on.

Fresh, zingy and full of flavour - this is sunshine on a plate. I love steak and chimicurri and paired with some charred corn, a refreshing tomato salad and the best sweet potatoes you will ever have, this dish is a taste sensation.