This recipe celebrates all the good things about the spring/summer. It is also very, very quick to make, uses just a handful of ingredients and would make a lovely starter or light lunch. Crispy puff pastry with a creamy, salty and citrusy feta and ricotta mixture, crunchy asparagus and a drizzle of pesto completes the tart for a lovely veggie meal ready in no time.

I haven’t posted a dessert recipe in a while so thought I’d share this recipe which is one of my all time favourites. We had it at New Year and I’ve also made it for several private dinner parties. It’s a great one to make ahead and can just be reheated to service. The pastry is made in a food processor which makes it much easier, quicker and it happens to be delicious. I served it with stem ginger custard but creme fraiche would work just as well. The sweet jamminess of the figs, the citrus hit of the orange, the nuttiness of the almond frangipane, the buttery pastry, and slight boozy hit of the cointreau are all a match made in heaven.

Everyone likes a profiterole. And that is because there is nothing not to like about them. Served in bowls with more cream or ice cream, they make a great dinner party dessert or piled high in towers for bigger occasions - they are the ultimate crowd pleaser. I made some at my mum’s request this Christmas but filled them with a delicious boozy orange vanilla cream and topped with candied orange peel for some texture. With a few tricks you will nail the perfect choux pastry every time.

This was such a lovely and light dinner which would be ideal for a picnic or even as a starter for a dinner party if you made individual tarts. The combination of flavours were so fresh and tasty. It’s meals like this that make you don’t miss meat - the crispy puff pastry, salty and creamy whipped feta, the roasted tomatoes bursting with sweetness, and the sharp, herby dressing all work together so well. A satisfying vegetarian meal which won’t disappoint.

For me, cherry and almond is the perfect combination and my frangipane galette has everything I want in a pudding - crisp pastry, gooey almond frangipane, sweet fruit, the crunch of nuts and a hint of booze. Serve with vanilla ice cream for the perfect dinner party pudding.