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Grow your own microgreens for a little tangy taste

Breaded fish sandwiches layered with gherkins and watercress with a garlic and chilli mayonnaise on the side – also works a treat with halloumi

Based on a classic Roman recipe for rice and an assortment of savoury delights stuffed into rosy-red tomatoes wearing jaunty hats

Say goodbye to the takeaway, and hello to flavoursome home cooked Thai dishes

Ice cream is the best of desserts any time of year, but it really hits the spot on a warm and balmy summer evening.

Ripe tomatoes are in season. Here’s an easy way to use them. To keep their fresh flavor, the tomatoes are not cooked. Their juice and seeds are blended into a sauce and mixed with mayonnaise. The remaining tomato pulp is cut into cubes and added to the sauce.

This quintessential summer fruit cooked in a sweet wine from Málaga is made even better by serving with sandcakes

Filled with creamy stracciatella, burrata is deliciously enticing and best eaten very simply with seasonal vegetables

The summer flavours of new potatoes and fresh peas with Middle Eastern spices is a winning combination

A retro Greek-Cypriot pudding usually made with leftover cake, here a little fancier with poached cherries and rose petals

With its smashed tomato and olive oil, this sandwich is a taste of every Maltese person’s childhood