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The combination of sweet fruit and sharp leaves, along with the contrast in texture between the fruit and the crunchy, punchy salsa, makes this a very unusual salad. There’s enough of a wow factor for it to be a stand- alone starter, but it also works well with some simply grilled mackerel or salmon, or leftover cold chicken.

The pickled beets need to be made the day before. They keep for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time or just looking for a shortcut, dicing some ready-pickled beets is a perfectly good substitute.

This is all about the tomatoes, so get as many different varieties as you can: red, green, yellow, baby plum, cherry, and vine. They also look great if they are not cut in uniform fashion; smaller tomatoes should be halved, while larger ones should be cut into wedges or sliced.

Which you should use when baking, how to substitute a stick of salted butter for unsalted butter, and how to make your own homemade butter.

Roasted cauliflower and grapes on one pan, cod parcels with lemon, capers and butter on the other. It’s the perfect blend of flavours for easy entertaining.

Chatelaine is doing a big project, looking at what it means to be a Canadian woman in her 30s and 40s. We want to hear from real...

Twenty years ago, Laura Beauparlant was hit by a drunk driver. A stranger comforted her until medics arrived. She's been trying to find him ever since.

Baseball lingo or kitchen staple? Add a little flavour to your next ballgame with these expressions.

This decadent brownie recipe is from Donna Hay's cookbook, The New Easy.

This aromatic salmon recipe is from Donna Hay's cookbook, The New Easy.

This savoury chicken dish is from Donna Hay's cookbook, The New Easy.